Your browser doesn't support javascript.
Mostrar: 20 | 50 | 100
Resultados 1 - 20 de 2.141
Filtrar
1.
Food Chem ; 306: 125451, 2020 Feb 15.
Artigo em Inglês | MEDLINE | ID: mdl-31634767

RESUMO

Gluten-free (GF) breads often lack proteins, minerals and fibres and have an imbalanced energy value, as they are primarily based on flour or starch. To nutritionally fortify GF bread, dietary fibres from milling and fruit processing by-products can be utilized. However, fibre addition changes sensorial, nutritional and also technological properties, such as dough or batter hydration. This review evaluates and compares different methods for quantifying the hydration properties of GF fibres and the resulting batters. Revelations are that the hydration properties of fibres vary greatly, depending on the utilized measuring technique, thus impeding the calculation of the appropriate water amount for GF batter processing. In addition, bran and fibres increase the loss factor tan δ and delay thermal transformation, compromising the specific loaf volume. Finally, operational strategies, such as enzymatic or extrusion treatments are discussed regarding their efficiency to increase water absorption in order to further improve GF bread quality.


Assuntos
Pão/análise , Dieta Livre de Glúten , Fibras na Dieta/análise , Farinha/análise , Frutas/química , Humanos , Amido/análise , Água/química
3.
J Agric Food Chem ; 67(40): 11179-11186, 2019 Oct 09.
Artigo em Inglês | MEDLINE | ID: mdl-31487164

RESUMO

Rice flour is one of the most important raw materials in gluten-free products. However, the aroma of gluten-free rice bread is less accepted by consumers than that of commercial wheat bread. Therefore, 18 selected aroma compounds were determined in rice and wheat breads by stable isotope dilution assays (SIDA) to elucidate differences in the sensory characteristics, concentrations, and odor activity values (OAVs). The OAVs of most aroma compounds varied greatly between a rice and a wheat bread. In particular, 2-aminoacetophenone with a grape-like, medicinal aroma was characteristic for rice bread crumb and crust, while maltol was only relevant in wheat bread crust. Ehrlich pathway products varied in their concentration between the bread crumbs and were correlated with the contents of their corresponding free amino acid precursors in the flours and doughs. The analysis of rice flour revealed that only a few aroma compounds were retained in the bread. Consequently, the bread making process has a high relevance in aroma compound formation. In a comparison of breads prepared from fresh and stored rice flour, hexanal was identified as an important indicator for aging in rice bread and flour.


Assuntos
Pão/análise , Odorantes/análise , Oryza/química , Triticum/química , Adulto , Dieta Livre de Glúten , Feminino , Farinha/análise , Manipulação de Alimentos , Cromatografia Gasosa-Espectrometria de Massas , Humanos , Masculino , Pessoa de Meia-Idade , Olfato , Paladar , Adulto Jovem
5.
Nutr. hosp ; 36(4): 912-918, jul.-ago. 2019. tab, graf
Artigo em Espanhol | IBECS | ID: ibc-184718

RESUMO

Introducción y objetivos: analizar el perfil alimentario y el valor nutricional de los menús adaptados para celiacos ofertados en los comedores de los centros escolares de Granada capital y área metropolitana. Material y métodos: estudio descriptivo en el que se han analizado los menús adaptados para niños celiacos de 41 centros escolares, cinco con cocina propia y 36 abastecidos por catering. La participación de los centros fue voluntaria, una vez fueron informados de las características y objetivos del estudio. Se recogió información a través de las fichas técnicas de los platos elaborados con la cantidad de cada alimento, además de las marcas de los productos sin gluten utilizados. Se analizaron menús de cuatro semanas en cuanto a distribución de raciones, energía, macro y micronutrientes para el grupo de 10 a 12 años, obteniendo valores medios y desviación estándar de 31 parámetros. Se utilizaron el programa Odimet y la base de datos CeliacBase. Se usó el programa estadístico IBM SPSS 22.0. Resultados: la pasta sin gluten fue la base del primer plato en el 31,7% de los menús analizados. En el segundo plato, la carne fue el constituyente principal. En todos los menús se ofertaba, al menos, una ración diaria de verdura. El 80% de los menús no alcanzaron la ingesta energética recomendada, aunque la distribución de macronutrientes fue adecuada. La cantidad media de fibra y de hidratos de carbono totales fue superior a lo recomendado. La cantidad de calcio y vitamina D no alcanzó la ingesta recomendada. Destaca un elevado consumo de sodio, que duplica la cantidad recomendada para la comida del mediodía. Conclusiones: los menús escolares adaptados para niños celiacos se ajustan a las recomendaciones, aunque deberían limitar la ingesta semanal de carne y presentan exceso de azúcares totales y sal


Introduction and objectives: the alimentary profile and the nutritional value of the menus adapted for coeliacs in the dining halls of the schools of Granada capital and Metropolitan Area. Material and methods: descriptive study in which we analyzed the menus adapted for children from 41 schools, 5 with their own kitchen and 36 supplied by catering. The information is recognized through the technical sheets of the dishes made with the quantity of each food, in addition to the brands of the gluten-free products. The four-week menus will be analyzed in terms of the distribution of rations, energy, macro and micronutrients for the age group of 10 to 12 years, obtaining average values and standard deviation of 31 parameters. The Odimet program and the CeliacBase database are used. The data will be analyzed using the IBM SPSS 22.0 statistical program. Results: gluten-free pasta was the basis of the first course in 31.7% of the menus analyzed. In the second dish, the meat was the main constituent. In all the menus, at least one daily vegetable ration was offered. 80% of the menus did not reach the recommended energy intake, although the distribution of macronutrients was adequate. The average amount of fiber and total carbohydrates was higher than recommended. The amount of calcium and vitamin has not been recommended. It emphasizes a high consumption of sodium, which doubles the amount recommended for the midday meal. Conclusions: school menus adapted for children conform to the recommendations, although they should be limited to intake


Assuntos
Humanos , Masculino , Feminino , Criança , Alimentação Escolar , Doença Celíaca/dietoterapia , Dieta Livre de Glúten/métodos , Dieta Livre de Glúten/tendências , Nutrição do Lactente , Valor Nutritivo , Nutrientes , Micronutrientes , Vitaminas , Minerais
6.
Food Chem ; 298: 125085, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31260951

RESUMO

Plantain is a climacteric fruit having economic relevance in several tropical regions. Unripe plantain is an alternative source of indigestible carbohydrates (dietary fibre) and undigestible starch fraction. Unripe plantain flour was explored in this work as an alternative ingredient (whole and pulp) in spaghetti formulations. Chemical composition, cooking quality, texture analysis, and microstructure of spaghetti formulations were analyzed. The microstructure results showed that the presence of fiber in the food matrix helped the reduction of the starch granule swelling in the cooking process. Spaghetti made with whole plantain flour exhibited lower rapidly starch fraction, with increased resistant starch fractions. Overall, the whole unripe plantain flour exhibited good potential for gluten-free spaghetti having highest content of fiber and lower starch digestion rates.


Assuntos
Farinha , Plantago/química , Culinária , Dieta Livre de Glúten , Fibras na Dieta/análise , Digestão , Farinha/análise , Análise de Alimentos , Amido/química
7.
Postgrad Med ; 131(7): 496-500, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-31359810

RESUMO

Objectives: The commonest types of peripheral neuropathy in the context of Coeliac Disease (CD) and gluten sensitivity (GS) are length-dependent symmetrical sensorimotor neuropathies and sensory ganglionopathies. In patients with such neuropathy, (gluten neuropathy), peripheral neuropathic pain is prevalent suggesting involvement of small fibers. The purpose of this report was to describe the clinical characteristics of patients with CD or GS and pure small fiber neuropathy (SFN). Methods: We reviewed the records of all patients that had been referred to the Gluten-Related Neurological Disorders clinic who had clinical and neurophysiological evidence of SFN. All patients had serological evidence of gluten sensitivity (GS) prior to commencing GFD. All patients were offered a duodenum biopsy. Patients with comorbidities that could cause SFN were excluded. Results: We identified 13 patients (9 males) with SFN and gluten sensitivity. Of 11 patients who underwent duodenal biopsy 10 had evidence of enteropathy (CD). Mean age at onset of pain was 53.5 ± 11.4 years (range 34-72) and mean age of CD/GS diagnosis was 50.8 ± 10.4 years (range 34-68). In 8 patients (61.5%) pain was the presenting feature. Neurophysiological assessment suggested a length-dependent small fiber neuropathy in 11 patients, whereas in 2, a non-length dependent pattern was identifying suggesting that the predominant pathology lies in the dorsal root ganglia. Conclusion: SFN can be a presenting feature of CD and GS and, therefore, screening for CD and GS should be included in the diagnostic workup of patients with idiopathic SFN.


Assuntos
Doença Celíaca/fisiopatologia , Condução Nervosa , Neuralgia/fisiopatologia , Neuropatia de Pequenas Fibras/fisiopatologia , Adulto , Idoso , Anticorpos/imunologia , Autoanticorpos/imunologia , Doença Celíaca/complicações , Doença Celíaca/dietoterapia , Doença Celíaca/imunologia , Dieta Livre de Glúten , Feminino , Proteínas de Ligação ao GTP/imunologia , Gliadina/imunologia , Humanos , Imunoglobulina A/imunologia , Imunoglobulina G/imunologia , Masculino , Pessoa de Meia-Idade , Neuralgia/etiologia , Estudos Retrospectivos , Neuropatia de Pequenas Fibras/etiologia , Transglutaminases/imunologia
9.
Food Chem ; 297: 124956, 2019 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-31253306

RESUMO

The objective of this study was to evaluate the effect of the extrusion moisture and temperature on the physical characteristics of breakfast cereals. The chemical composition, microbiological risk and acceptance of the selected breakfast cereal with the best physical quality were assessed to determine the technological viability of the use of these by-products by the food industry. The response surface method and a rotatable central composite design were used, and a desirability test was performed based on adjusted regression models. The breakfast cereal produced under these conditions had protein, lipid and dietary fiber contents of 7.55, 0.97 and 6.12 g 100 g-1, respectively. In regards to the sensory analysis, the evaluated breakfast cereal received average acceptance scores ranging from "neither like or dislike" to "like moderately". The use of rice, passion fruit and milk by-products was shown to be an alternative for the production of extruded breakfast cereal.


Assuntos
Grão Comestível/química , Alimentos Especializados , Desjejum , Dieta Livre de Glúten , Fibras na Dieta/análise , Indústria de Processamento de Alimentos/métodos , Lipídeos , Oryza/química , Passiflora/química , Proteínas de Vegetais Comestíveis/análise , Pós , Soro do Leite/química
11.
J Autism Dev Disord ; 49(9): 3716-3731, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-31165958

RESUMO

Gluten free/Casein free (GFCF) diets are one of the most common types of Complementary and Alternative Medicines (CAM) used in Autism Spectrum Disorders (ASD) despite little evidence to support positive effects. There has been no theory driven literature that has investigated parent's reasons for their use. The Theory of Planned Behaviour (TPB) was used to examine parent's intentions to use GFCF diets for their child with an ASD. Treatment and causal beliefs were also examined. Parents (n = 33, children aged 3-17 years) were influenced by anticipated regret, positive outcomes and attitude. Future interventions should provide information to parents and health professionals about the possible causes of ASD and therapy options which are in line with current recommendations.


Assuntos
Transtorno do Espectro Autista/dietoterapia , Dieta Livre de Glúten/psicologia , Dieta/psicologia , Pais/psicologia , Teoria Psicológica , Adolescente , Atitude Frente a Saúde , Transtorno do Espectro Autista/psicologia , Caseínas , Criança , Pré-Escolar , Cultura , Dieta/métodos , Emoções , Feminino , Humanos , Intenção , Masculino
12.
An Bras Dermatol ; 94(2 Suppl 1): 48-55, 2019 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-31166403

RESUMO

Dermatitis herpetiformis and linear IgA bullous dermatosis are autoimmune diseases that present with pruritic urticarial papules and plaques, with formation of vesicles and blisters of subepidermal location, mediated by IgA antibodies. Mucosal lesions are present only in linear IgA bullous dermatosis. The elaboration of this consensus consisted of a brief presentation of the different aspects of these dermatoses and, above all, of an updated literature review on the various therapeutic options that were discussed and compared with the authors' experience, aiming at the treatment orientation of these diseases in Brazil. Dermatitis herpetiformis is a cutaneous manifestation of celiac disease, and can be controlled with a gluten-free diet and dapsone. On the other hand, linear IgA bullous dermatosis arises spontaneously or is triggered by drugs, and can be controlled with dapsone, but often requires the association of systemic corticosteroids and eventually immunosuppressants.


Assuntos
Consenso , Dermatite Herpetiforme/terapia , Dermatose Linear Bolhosa por IgA/tratamento farmacológico , Corticosteroides/uso terapêutico , Anti-Inflamatórios , Brasil , Dapsona/uso terapêutico , Dermatologia , Dieta Livre de Glúten/métodos , Humanos , Prognóstico , Sociedades Médicas
13.
Orv Hetil ; 160(25): 980-986, 2019 Jun.
Artigo em Húngaro | MEDLINE | ID: mdl-31203642

RESUMO

Introduction and aim: With the rising consumer's health awareness, especially towards patients with celiac disease, gluten has become a food ingredient to be avoided by many people expecting various positive health effects. The strict adherence of diet requires serious abandonments and lifestyle changes that affect directly their quality of life. The aim of the present study was to recognise the quality of life of Hungarian and Romanian consumers following a gluten-free diet as well as to explore the negative effects on them. Method: An online questionnaire survey was conducted upon 1155 Hungarian and Romanian respondents. Results: For gluten-free consumers, self-control was relatively easy to overcome, but their lifestyle was negatively affected by social events and dining out. In addition, diet adherence was a burden from both lifestyle and financial point of view. For Hungarian consumers, external factors such as price, choice, taste and availability of products had become a major obstacle, while Romanian ones were more likely to be affected by internal factors (product information, diet knowledge, lifestyle, self-control). Mandatory labelling of substances and products causing allergies and intolerances has achieved its purpose, as it has made it easier for consumers on diet to choose food and increased their confidence. Conclusions: The study points out that dieters' quality of life can be enhanced not only by general actions (improving the preparedness of out-of-home meal services and rationalising the price of products), but also through country-specific community intervention. Orv Hetil. 2019; 160(25): 980-986.


Assuntos
Doença Celíaca/dietoterapia , Dieta Livre de Glúten/psicologia , Qualidade de Vida , Adulto , Doença Celíaca/diagnóstico , Doença Celíaca/epidemiologia , Feminino , Conhecimentos, Atitudes e Prática em Saúde , Humanos , Hungria/epidemiologia , Masculino , Romênia/epidemiologia , Inquéritos e Questionários
14.
Food Chem ; 295: 189-197, 2019 Oct 15.
Artigo em Inglês | MEDLINE | ID: mdl-31174749

RESUMO

The presented study examined the influence of hydroxypropylmethylcellulose (HPMC), sugar beet fibre (SBF) and apple fibre (AF) incorporation coupled with adequate water levels on gluten-free (GF) batter rheology, bread quality and sensory characteristics. A Box-Behnken experimental design with independent variables: HPMC quantity (2-4 g/100 g), SBF and AF quantity (3-7 g/100 g) and water quantity (180-230 g/100 g depending on the fibre type) based on a maize flour/starch mixture was applied. GF breads with 4 g/100 g HPMC coupled with 3 g/100 g SBF and 7 g/100 g AF reached the highest specific volumes (2.44 cm3/g and 3.97 cm3/g) accompanied with the lowest crumb hardness (2.29 and 2.10 N, respectively). Appealing crust and crumb colour and good sensory characteristics were achieved in GF breads with 4 g/100 g HPMC and 3, 5 and 7 g/100 g SBF or AF. The corresponding GF breads showed enhanced fibre content (4.56-6.07 g/100 g).


Assuntos
Beta vulgaris/química , Pão , Malus/química , Adulto , Dieta Livre de Glúten , Fibras na Dieta , Feminino , Farinha , Qualidade dos Alimentos , Dureza , Humanos , Derivados da Hipromelose , Masculino , Pessoa de Meia-Idade , Reologia , Amido , Paladar , Zea mays/química
16.
Recurso na Internet em Inglês | LIS - Localizador de Informação em Saúde, LIS-bvsms | ID: lis-LISBR1.1-46531

RESUMO

Medical information provided on this site has been prepared by medical professionals and reviewed by the Celiac Disease Foundation’s Medical Advisory Board for accuracy. Information contained on this site should only be used with the advice of your physician or health care professional.


Assuntos
Doença Celíaca , Dieta Livre de Glúten , Hipersensibilidade Alimentar , Intolerância Alimentar
17.
Recurso na Internet em Português | LIS - Localizador de Informação em Saúde, LIS-bvsms | ID: lis-LISBR1.1-46526

RESUMO

Normalmente se manifesta em crianças com até um ano de idade, quando começam a ingerir alimentos que contenham glúten ou seus derivados. A demora no diagnóstico leva a deficiências no desenvolvimento da criança. Em alguns casos se manifesta somente na idade adulta, dependendo do grau de intolerância ao glúten, afetando homens e mulheres.


Assuntos
Doença Celíaca , Glutens/efeitos adversos , Dieta Livre de Glúten , Intolerância Alimentar
18.
Indian J Med Res ; 149(1): 18-25, 2019 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-31115370

RESUMO

Background & objectives: : Celiac disease (CD) can exist in various forms in type 1 diabetes (T1D) patients and can remain undetected, leading to severe complications. This study was aimed to evaluate five commercially available anti-tissue transglutaminase (tTG) ELISA kits with distinct formats for the detection of CD and potential CD in T1D patients. Clinical and demographic profiles of the patients with different disease subsets were also studied. Methods: : Fifty T1D patients with classical and non-classical symptoms of CD and 100 T1D patients without any symptoms of CD were included in this study. Anti-tTG autoantibody levels were estimated by five ELISA kits followed by histological examination of duodenal biopsy. HLA DQ2-DQ8 and DRB1-DQB1 typing was done, and serum levels for transforming growth factor (TGF)-ß1 were also estimated. Results: : Assay format detecting anti-tTG IgA antibodies against recombinant antigens along with neopeptides of gliadin was most efficient in the detection of CD in symptomatic patients, and assay format detecting IgA+IgG helped in the detection of potential CD in asymptomatic T1D patients. These findings were supported by histological examination and human leucocyte antigen analysis. Patients with potential CD were found to have markedly deranged glycaemic control parameters and also had significantly raised serum levels of TGF-ß1, (P <0.05) compared to T1D patients. Interpretation & conclusions: : Potential CD can be frequently seen in T1D patients. This can be attributed to the dietary patterns prevalent in the subcontinent and the genetic basis of the disease. Anti-tTG IgA+IgG antibodies can be useful in the detection of these potential CD cases in T1D patients. Early intervention with gluten-free diet can be considered in these patients for better disease management.


Assuntos
Doença Celíaca/sangue , Diabetes Mellitus Tipo 1/sangue , Transglutaminases/isolamento & purificação , Adolescente , Adulto , Anticorpos Anti-Idiotípicos/imunologia , Autoanticorpos/imunologia , Doença Celíaca/complicações , Doença Celíaca/dietoterapia , Doença Celíaca/imunologia , Criança , Pré-Escolar , Diabetes Mellitus Tipo 1/complicações , Diabetes Mellitus Tipo 1/dietoterapia , Diabetes Mellitus Tipo 1/imunologia , Dieta Livre de Glúten , Ensaio de Imunoadsorção Enzimática , Humanos , Imunoglobulina A/imunologia , Imunoglobulina G/imunologia , Pessoa de Meia-Idade , Fator de Crescimento Transformador beta1/sangue , Transglutaminases/imunologia , Adulto Jovem
19.
Ter Arkh ; 91(2): 87-90, 2019 Mar 18.
Artigo em Inglês | MEDLINE | ID: mdl-31094177

RESUMO

The article provides clinical observation of a patient who was diagnosed with celiac disease when he was 52 years (Marsh stage IIIB). Following gluten-free diet (GFD) clinical remission and restoration of small intestinal mucosa (SIM) structure occurred, however in 6 years ulcerative colitis developed and an impairment of SIM morphological structure was identified (Marsh stage IIIA). Ulcerative colitis and celiac disease remission is supported by GFD, anti-cytokine therapy (adalimumab) in combination with mesalazine.


Assuntos
Doença Celíaca/dietoterapia , Colite Ulcerativa/tratamento farmacológico , Dieta Livre de Glúten , Duodeno/efeitos dos fármacos , Mucosa Intestinal/efeitos dos fármacos , Adalimumab/uso terapêutico , Anti-Inflamatórios/uso terapêutico , Anti-Inflamatórios não Esteroides/uso terapêutico , Doença Celíaca/imunologia , Colite Ulcerativa/complicações , Duodeno/metabolismo , Humanos , Mucosa Intestinal/metabolismo , Intestino Delgado , Masculino , Mesalamina/uso terapêutico , Resultado do Tratamento
20.
J Altern Complement Med ; 25(6): 643-647, 2019 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-31112041

RESUMO

Objectives: To evaluate the prevalence of special diet adoption in juvenile idiopathic arthritis (JIA) and parental perceptions of efficacy. Design: An online survey was distributed over a year to nearly 20,000 individuals. Results: Responses from 261 parents of patients with JIA were received. One of three (n = 79) had tried special diets, including gluten-free (66%), anti-inflammatory (41%), and lactose-free (25%). Overall, >50% of 79 parents reported that patients had improved pain or joint swelling. Conclusions: Special diets have been trialed by a third of the patients, with over half reporting symptom improvement. A prospective, controlled trial is warranted to test the efficacy of a dietary approach to JIA.


Assuntos
Artrite Juvenil/dietoterapia , Comportamento Alimentar , Pais , Satisfação do Paciente , Adolescente , Adulto , Anti-Inflamatórios/administração & dosagem , Artrite Juvenil/complicações , Criança , Pré-Escolar , Dieta Livre de Glúten , Edema/prevenção & controle , Feminino , Alimentos Especializados , Glutens/efeitos adversos , Humanos , Lactente , Lactose/efeitos adversos , Masculino , Dor/prevenção & controle , Percepção , Inquéritos e Questionários , Adulto Jovem
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA