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1.
Nutrients ; 13(4)2021 Mar 28.
Artigo em Inglês | MEDLINE | ID: mdl-33800620

RESUMO

BACKGROUND: Elimination of gluten-containing cereals and consumption of ultra-processed gluten-free foods might cause an unbalanced diet, deficient in fiber and rich in sugar and fat, circumstances that may predispose celiac children to chronic constipation. AIM: to evaluate if counseling with a registered dietitian (RD) was capable of improving eating and bowel habits in a celiac pediatric population. METHODS: Dietetic, lipid profile and stool modifications were analyzed, comparing baseline assessments with those twelve months after receiving heathy eating and nutrition education sessions. At both time points, 3-day food records, a bowel habit record and a lipid panel were conducted. Calculated relative intake of macro- and micro-nutrients were compared with current recommendations by the European Food Safety Authority (EFSA). Student's paired t-test, McNemar test, Mandasky test and Pearson correlation tests were used. RESULTS: Seventy-two subjects (58.3% girls) with a mean (standard deviation (SD)) age of 10.2 (3.4) years were included. Baseline diets were imbalanced in macronutrient composition. Significant improvements were observed in their compliance with dietary reference values (DRVs), where 50% of the subjects met fat requirements after the education and 67% and 49% with those of carbohydrates and fiber, respectively (p < 0.001). Celiac children decreased red meat and ultra-processed foods consumption (p < 0.001) and increased fruits and vegetables intake (p < 0.001), leading to a reduction in saturated fat (p < 0.001) and sugar intake (p < 0.001). Furthermore, 92% of the patients achieved a normal bowel habit, including absence of hard stools in 80% of children constipated at baseline (p < 0.001). CONCLUSIONS: RD-led nutrition education is able to improve eating patterns in children with celiac disease (CD).


Assuntos
Doença Celíaca/dietoterapia , Constipação Intestinal/dietoterapia , Aconselhamento/métodos , Dieta Livre de Glúten/métodos , Educação de Pacientes como Assunto/métodos , Adolescente , Doença Celíaca/complicações , Criança , Pré-Escolar , Constipação Intestinal/etiologia , Dieta Livre de Glúten/psicologia , Comportamento Alimentar/psicologia , Feminino , Humanos , Lactente , Masculino , Estado Nutricional , Cooperação do Paciente/psicologia , Avaliação de Resultados da Assistência ao Paciente , Estudos Prospectivos
2.
Int J Mol Sci ; 22(4)2021 Feb 18.
Artigo em Inglês | MEDLINE | ID: mdl-33670760

RESUMO

Celiac disease (CD) is a type of inflammatory chronic disease caused by nutrients such as gliadin that induce a TC (T cell)-mediated response in a partially known genetical background in an environment predisposed to inflammation, including viruses and food. Various experimental and clinical observations suggest that multiple agents such as viruses and bacteria have some common, inflammatory pathways predisposing individuals to chronic inflammatory diseases including celiac disease (CD). More recently, a Western diet and lifestyle have been linked to tissue inflammation and increase in chronic inflammatory diseases. In CD, the gliadin protein itself has been shown to be able to induce inflammation. A cooperation between viruses and gliadin is present in vitro and in vivo with common mechanisms to induce inflammation. Nutrients could have also a protective effect on CD, and in fact the anti-inflammatory Mediterranean diet has a protective effect on the development of CD in children. The possible impact of these observations on clinical practice is discussed.


Assuntos
Doença Celíaca/virologia , Alimentos/efeitos adversos , Vírus/metabolismo , Doença Celíaca/dietoterapia , Dieta Mediterrânea , Gliadina/efeitos adversos , Humanos , Inflamação/patologia
6.
Nutrients ; 13(1)2021 Jan 09.
Artigo em Inglês | MEDLINE | ID: mdl-33435453

RESUMO

A strict gluten-free diet is extremely difficult to maintain. Protracted ingestion of gluten traces (>10 mg/day) is sufficient to cause significant damage in the architecture of the small intestinal mucosa in patients on treatment for celiac disease. The aim of this study was to directly measure the level of contaminating gluten in the daily diet of celiac children following a gluten-free diet. From April 2019 to December 2019, celiac disease children (2-18 years old) on a gluten-free diet for ≥6 months were offered to participate in this prospective-observational study. Patients and their caregivers were invited to provide a representative portion (about 10 g) of all meals consumed during a 24-h period. Participants were requested to weigh all ingested food and report items in a 24-h food diary. The gluten content was quantified by the R5 sandwich enzyme-linked immunosorbent assay method. Sixty-nine children completed the protocol. Overall, 12/448 (2.7%) food samples contained detectable amounts of gluten; of them, 11 contained 5-20 ppm and 1 >20 ppm. The 12 contaminated food samples belonged to 5/69 enrolled patients. In these 5 children, the daily gluten intake was well below the safety threshold of 10 mg/day. The present findings suggest that in a country characterized by high celiac disease awareness, the daily unintended exposure to gluten of treated celiac children on regular follow-up is very low; reassuringly, the presence of gluten traces did not lead to exceed the tolerable threshold of 10 mg/day of gluten intake in the gluten-free diet.


Assuntos
Doença Celíaca/dietoterapia , Dieta Livre de Glúten , Contaminação de Alimentos , Glutens/administração & dosagem , Adolescente , Criança , Pré-Escolar , Registros de Dieta , Feminino , Humanos , Mucosa Intestinal , Masculino , Cooperação do Paciente
7.
Nutrients ; 13(2)2021 Jan 25.
Artigo em Inglês | MEDLINE | ID: mdl-33503952

RESUMO

The assessment of compliance of gluten-free diet (GFD) is a keystone in the supervision of celiac disease (CD) patients. Few data are available documenting evidence-based follow-up frequency for CD patients. In this work we aim at creating a criterion for timing of clinical follow-up for CD patients using data mining. We have applied data mining to a dataset with 188 CD patients on GFD (75% of them are children below 14 years old), evaluating the presence of gluten immunogenic peptides (GIP) in stools as an adherence to diet marker. The variables considered are gender, age, years following GFD and adherence to the GFD by fecal GIP. The results identify patients on GFD for more than two years (41.5% of the patients) as more prone to poor compliance and so needing more frequent follow-up than patients with less than 2 years on GFD. This is against the usual clinical practice of following less patients on long term GFD, as they are supposed to perform better. Our results support different timing follow-up frequency taking into consideration the number of years on GFD, age and gender. Patients on long term GFD should have a more frequent monitoring as they show a higher level of gluten exposure. A gender perspective should also be considered as non-compliance is partially linked to gender in our results: Males tend to get more gluten exposure, at least in the cultural context where our study was carried out. Children tend to perform better than teenagers or adults.


Assuntos
Doença Celíaca/dietoterapia , Mineração de Dados/métodos , Dieta Livre de Glúten/métodos , Cooperação do Paciente/estatística & dados numéricos , Adolescente , Fatores Etários , Doença Celíaca/metabolismo , Criança , Fezes , Feminino , Seguimentos , Humanos , Masculino , Estudos Retrospectivos , Fatores Sexuais , Fatores de Tempo
8.
BMJ Case Rep ; 14(1)2021 Jan 27.
Artigo em Inglês | MEDLINE | ID: mdl-33504533

RESUMO

Coeliac disease is a systemic autoimmune disorder that has a wide range of clinical manifestations that include abdominal pain, diarrhoea, obstipation, weight loss, short stature and even primary amenorrhoea. It can be asymptomatic, which makes it an underdiagnosed disease. We present a case report of a 15-year-old girl who was referred to a paediatric consultation due to primary amenorrhoea. A detailed clinical history revealed poor weight gain. Physical examination showed that secondary sexual characteristics were present and there was a low body mass index. Ultrasonography images and laboratory tests revealed a normal urogenital system and an adequate gonadal function. Coeliac disease antibodies were positive and the diagnosis was confirmed through duodenal biopsy. The symptom resolved with a gluten-free diet. An approach to primary amenorrhoea should always include investigation of a systemic illness as it is a rare but treatable diagnosis.


Assuntos
Amenorreia/etiologia , Doença Celíaca/complicações , Adolescente , Doença Celíaca/diagnóstico , Doença Celíaca/dietoterapia , Dieta Livre de Glúten , Feminino , Humanos
9.
Nutrients ; 12(12)2020 Dec 10.
Artigo em Inglês | MEDLINE | ID: mdl-33321805

RESUMO

The gluten-free diet (GFD) has gained increasing popularity in recent years, supported by marketing campaigns, media messages and social networks. Nevertheless, real knowledge of gluten and GF-related implications for health is still poor among the general population. The GFD has also been suggested for non-celiac gluten/wheat sensitivity (NCG/WS), a clinical entity characterized by intestinal and extraintestinal symptoms induced by gluten ingestion in the absence of celiac disease (CD) or wheat allergy (WA). NCG/WS should be regarded as an "umbrella term" including a variety of different conditions where gluten is likely not the only factor responsible for triggering symptoms. Other compounds aside from gluten may be involved in the pathogenesis of NCG/WS. These include fructans, which are part of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs), amylase trypsin inhibitors (ATIs), wheat germ agglutinin (WGA) and glyphosate. The GFD might be an appropriate dietary approach for patients with self-reported gluten/wheat-dependent symptoms. A low-FODMAP diet (LFD) should be the first dietary option for patients referring symptoms more related to FODMAPs than gluten/wheat and the second-line treatment for those with self-reported gluten/wheat-related symptoms not responding to the GFD. A personalized approach, regular follow-up and the help of a skilled dietician are mandatory.


Assuntos
Doença Celíaca/dietoterapia , Dieta com Restrição de Carboidratos/métodos , Dieta Livre de Glúten/métodos , Dieta/efeitos adversos , Síndromes de Malabsorção/dietoterapia , Amilases/antagonistas & inibidores , Doença Celíaca/etiologia , Dissacarídeos , Fermentação , Frutanos/efeitos adversos , Glutens/efeitos adversos , Glicina/efeitos adversos , Glicina/análogos & derivados , Humanos , Síndromes de Malabsorção/etiologia , Oligossacarídeos , Polímeros , Inibidores da Tripsina/efeitos adversos , Aglutininas do Germe de Trigo/efeitos adversos
10.
Nutrients ; 12(12)2020 Dec 11.
Artigo em Inglês | MEDLINE | ID: mdl-33322343

RESUMO

Assessment of adherence to gluten-free diet (GFD) represents the cornerstone in the management of coeliac disease. The primary aim of this study was to assess diet adherence through a questionnaire adapted to children. The secondary aim was to identify influencing factors and outcomes related to diet adherence. In this study, data about diagnosis, education, quality of life (QoL) and anti-transglutaminase (anti-TG2) titers of 160 coeliac children were collected. For the assessment of diet adherence, all participants completed the questionnaire modified from Leffler et al. (2009), while a random sample of 37 also underwent an extensive dietary interview. According to the questionnaire, diet adherence was excellent in 95 (59.4%), fair in 46 (28.8%) and low in 19 (11.9%) patients. Children diagnosed with biopsy showed better adherence than those with a biopsy-sparing approach (p = 0.036). Adherence to GFD tended to worsen during the follow up, with the average length of follow up being associated with lower scores of diet adherence (p = 0.009). Moreover, adherence to GFD decreased throughout school career, dropping from elementary until high school (p = 0.037). A positive correlation was observed between adherence to GFD and growth percentiles, which increased when higher scores of adherence were achieved. Diet adherence positively correlated with QoL (p = 0.001). In conclusion, the questionnaire displayed good sensitivity in detecting problems in diet adherence, being useful as a screening tool. Better comprehension of influencing factors and outcomes may allow the development of new strategies to improve diet adherence.


Assuntos
Doença Celíaca/dietoterapia , Inquéritos sobre Dietas/normas , Dieta Livre de Glúten/estatística & dados numéricos , Cooperação do Paciente/estatística & dados numéricos , Inquéritos e Questionários/normas , Adolescente , Doença Celíaca/fisiopatologia , Doença Celíaca/psicologia , Criança , Desenvolvimento Infantil , Pré-Escolar , Dieta Livre de Glúten/psicologia , Feminino , Humanos , Masculino , Cooperação do Paciente/psicologia , Estudos Prospectivos , Qualidade de Vida , Reprodutibilidade dos Testes , Sensibilidade e Especificidade , Adulto Jovem
11.
Nutrients ; 12(12)2020 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-33334061

RESUMO

The prevalence of coeliac disease in the general population is 0.5%-1%; however, most patients remain undiagnosed until adult age. In some cases, the onset is represented by sub-clinical signs, some of which can be found in the mouth. The aim of this research was to identify any associations between the clinical characteristics of coeliac disease and oral manifestations. A structured questionnaire was administered to a group of 237 individuals with coeliac disease. 100% of the subjects fully completed the questionnaire. Among them, 182 (76.7%) were female, 64 patients (27%) were aged 15 to 24 years, 159 (67%) were aged 25 to 55 and 14 (6%) were aged 56 and over. Significant associations were observed in caries prevalence and dentin sensitivity; in addition, an inappropriate diet was related to oral manifestations; following a gluten-free diet could be important to control the gingival bleeding levels and to manage oral symptoms associated to coeliac disease. In general, the presence of inflammatory symptoms in the mouth seems to be associated with general symptoms of inflammation related to coeliac disease.


Assuntos
Doença Celíaca/complicações , Cárie Dentária/epidemiologia , Sensibilidade da Dentina/epidemiologia , Hemorragia Gengival/epidemiologia , Saúde Bucal/estatística & dados numéricos , Adolescente , Adulto , Doença Celíaca/dietoterapia , Doença Celíaca/patologia , Cárie Dentária/etiologia , Cárie Dentária/prevenção & controle , Sensibilidade da Dentina/etiologia , Sensibilidade da Dentina/prevenção & controle , Dieta Livre de Glúten , Feminino , Hemorragia Gengival/etiologia , Hemorragia Gengival/prevenção & controle , Humanos , Masculino , Pessoa de Meia-Idade , Boca/patologia , Prevalência , Inquéritos e Questionários , Adulto Jovem
12.
Nutrients ; 12(12)2020 Dec 14.
Artigo em Inglês | MEDLINE | ID: mdl-33327648

RESUMO

In this investigation, we reported the production of prototype breads from the processed flours of three specific Triticum turgidum wheat genotypes that were selected in our previous investigation for their potential low toxic/immunogenic activity for celiac disease (CD) patients. The flours were subjected to sourdough fermentation with a mixture of selected Lactobacillus strains, and in presence of fungal endoproteases. The breads were characterized by R5 competitive enzyme linked immunosorbent assay in order to quantify the residual gluten, and the differential efficacy in gluten degradation was assessed. In particular, two of them were classified as gluten-free (<20 ppm) and very low-gluten content (<100 ppm) breads, respectively, whereas the third monovarietal prototype retained a gluten content that was well above the safety threshold prescribed for direct consumption by CD patients. In order to investigate such a genotype-dependent efficiency of the detoxification method applied, an advanced proteomic characterization by high-resolution tandem mass spectrometry was performed. Notably, to the best of our knowledge, this is the first proteomic investigation which benefitted, for protein identification, from the full sequencing of the Triticum turgidum ssp. durum genome. The differences of the proteins' primary structures affecting their susceptibility to hydrolysis were investigated. As a confirmation of the previous immunoassay-based results, two out of the three breads made with the processed flours presented an exhaustive degradation of the epitopic sequences that are relevant for CD immune stimulatory activity. The list of the detected epitopes was analyzed and critically discussed in light of their susceptibility to the detoxification strategy applied. Finally, in-vitro experiments of human gastroduodenal digestion were carried out in order to assess, in-silico, the toxicity risk of the prototype breads under investigation for direct consumption by CD patients. This approach allowed us to confirm the total degradation of the epitopic sequences upon gastro-duodenal digestion.


Assuntos
Pão/análise , Farinha/análise , Glutens/análise , Inativação Metabólica , Triticum/química , Doença Celíaca/dietoterapia , Doença Celíaca/metabolismo , Dieta Livre de Glúten/métodos , Digestão , Duodeno , Epitopos , Fermentação , Fungos/enzimologia , Genótipo , Humanos , Hidrólise , Lactobacillus/metabolismo , Proteólise , Proteômica , Estômago
13.
BMJ Case Rep ; 13(12)2020 Dec 22.
Artigo em Inglês | MEDLINE | ID: mdl-33370991

RESUMO

We present the case of a 29-year-old south Asian man born of consanguineous marriage, presenting with ataxia, peripheral neuropathy and cognitive impairment. An initial diagnosis of coeliac disease was thought to explain the pertinent clinical features; however, further investigation led to an additional diagnosis of the rare yet treatable autosomal recessive condition, cerebrotendinous xanthomatosis. With both conditions employing highly diverse and overlapping clinical phenotypes, this contributed to a delay in diagnosis. Our report highlights the importance of paying close attention to both the clinical phenotype and family history.


Assuntos
Ataxia/genética , Doença Celíaca/diagnóstico , Disfunção Cognitiva/genética , Doenças do Sistema Nervoso Periférico/genética , Xantomatose Cerebrotendinosa/diagnóstico , Administração Oral , Adulto , Ataxia/tratamento farmacológico , Doença Celíaca/complicações , Doença Celíaca/dietoterapia , Ácido Quenodesoxicólico/administração & dosagem , Colestanotriol 26-Mono-Oxigenase/genética , Consanguinidade , Análise Mutacional de DNA , Diagnóstico Tardio , Dieta Livre de Glúten , Humanos , Masculino , Anamnese , Mutação de Sentido Incorreto , Linhagem , Doenças do Sistema Nervoso Periférico/tratamento farmacológico , Resultado do Tratamento , Xantomatose Cerebrotendinosa/complicações , Xantomatose Cerebrotendinosa/tratamento farmacológico , Xantomatose Cerebrotendinosa/genética
14.
Nutrients ; 12(11)2020 Nov 12.
Artigo em Inglês | MEDLINE | ID: mdl-33198212

RESUMO

We aimed to assess the perceived impact of the lockdown, imposed to control the spreading of COVID-19, on the adherence of Italian celiac disease (CD) subjects to the gluten-free diet by a web-based survey. A total of 1983 responses were analyzed, 1614 (81.4%) by CD adults and 369 (18.6%) by parents/caregivers of CD children/adolescents. The compliance with the GFD was unchanged for 69% of the adults and 70% of the children, and improved for 29% of both. The factors increasing the probability to report stricter compliance were the presence of CD symptoms in the last year before the lockdown (odds ratio (OR) 1.98, 95% confidence interval (CI) 1.46-2.26), a partial usual adherence to gluten-free diet (GFD) (OR 1.91, 95% CI 1.2-3.06), and having tried recipes with naturally gluten-free ingredients more than usual (OR 1.58, 95% CI 1.28-1.96) for adults; the presence of CD symptoms in the last year (OR 2.05, 95% CI 1.21-3.47), still positive CD antibodies (OR 1.89, 95% CI 1.14-3.13), and other family members with CD (OR 2.24, 95% CI 1.3-3.85) for children/adolescents. Therefore, the lockdown led to a reported improved adherence to the GFD in one-third of the respondents, in particular in those with previous worse disease control, offering the opportunity to avoid sources of contamination/transgression and increase the use of naturally gluten-free products.


Assuntos
Doença Celíaca/dietoterapia , Infecções por Coronavirus/prevenção & controle , Dieta Livre de Glúten/estatística & dados numéricos , Pandemias/prevenção & controle , Cooperação do Paciente/estatística & dados numéricos , Pneumonia Viral/prevenção & controle , Quarentena/estatística & dados numéricos , Adolescente , Adulto , Betacoronavirus , Doença Celíaca/psicologia , Criança , Dieta Livre de Glúten/psicologia , Feminino , Humanos , Itália , Masculino , Pessoa de Meia-Idade , Quarentena/psicologia , Inquéritos e Questionários , Adulto Jovem
15.
Nutr. hosp ; 37(5): 1043-1051, sept.-oct. 2020. tab
Artigo em Espanhol | IBECS | ID: ibc-198021

RESUMO

INTRODUCCIÓN: los pacientes celiacos sufren deficiencias antes y durante el mantenimiento de la dieta sin gluten; esto se debe a la malabsorción asociada a la enfermedad y a los alimentos no enriquecidos, en su mayoría procesados, altos en grasas saturadas y deficientes en los minerales típicamente presentes en el trigo. OBJETIVOS: el principal objetivo de la presente revisión bibliográfica es recopilar aquellos trabajos que centren su atención en determinar las bases moleculares de la enfermedad celiaca y que pudieran explicar las deficiencias nutricionales que conlleva dicha dieta, y efectuar una valoración de la dieta sin gluten y sus deficiencias nutricionales una vez restauradas las microvellosidades intestinales. MATERIAL Y MÉTODOS: se ha realizado una búsqueda bibliográfica a través de bases de datos electrónicas. El contenido de la revisión se ha centrado en la patogénesis de la enfermedad celiaca y la valoración de la dieta sin gluten que se instaura como tratamiento. RESULTADOS: numerosos estudios encuentran una deficiencia nutricional de micronutrientes en los pacientes celiacos sin tratar, principalmente en términos de calcio, hierro, fibra, ácido fólico, omega-3, vitamina B12 y vitamina D. Se ha observado que la calidad de vida de los pacientes celiacos, una vez iniciado el tratamiento, se ve reducida y que ello conlleva una baja adherencia a la dieta sin gluten. Además, estas dietas sin gluten, en el caso de que se sigan sin la supervisión de un especialista en nutrición, conllevan un aumento del riesgo de sufrir enfermedades cardiovasculares y metabólicas, sobrepeso y obesidad. CONCLUSIÓN: la dieta sin gluten que siguen los pacientes celiacos suele conllevar ciertas deficiencias nutricionales como, por ejemplo, déficits de vitaminas del grupo B, vitamina D, calcio, hierro, ácido fólico y fibra, lo que se debe principalmente a la deficiente calidad nutricional de los productos sin gluten con respecto a sus equivalentes con gluten y a un bajo seguimiento por parte de los profesionales sanitarios


INTRODUCTION: celiac patients suffer deficiencies before and during their maintenance of a gluten-free diet. This is due to malabsorption, associated with the disease, and to non-enriched, mostly processed foods high in saturated fats and deficient in the minerals typically present in wheat. OBJECTIVES: the main objective of this review was to determine the molecular basis of celiac disease and the nutritional deficiencies that gluten-free diet entails, as well as an assessment of gluten-free diet and its nutritional deficiencies once the intestinal microvilli have been restored. MATERIAL AND METHODS: a bibliographic search was carried out through electronic databases. The content of the review focuses on the pathogenesis of celiac disease and the assessment of gluten-free diet when established for treatment. RESULTS: the main deficiencies that occur in untreated celiac patients are (calcium, iron, fiber, folic acid, omega-3, vitamin B12, and vitamin D). It has been observed that the quality of life of celiac patients, after starting treatment, is reduced, and this leads to low adherence to gluten-free diet. In addition, these gluten-free diets without proper follow-up by a nutritionist entail other deficits such as: an increase in the risk of cardiovascular, metabolic, overweight and obesity diseases. CONCLUSION: gluten-free diet, as followed by celiac patients, usually entails certain deficiencies such as group-B vitamins, vitamin D, calcium, iron, folic acid, and fiber, which is mainly due to the poor nutritional quality of gluten-free products as compared to their equivalents with gluten, and a scarce monitoring by health professionals


Assuntos
Humanos , Valor Nutritivo , Doença Celíaca/dietoterapia , Doença Celíaca/etiologia , Dieta Livre de Glúten/métodos , Doença Celíaca/patologia , Micronutrientes/administração & dosagem , Micronutrientes/metabolismo , Avaliação Nutricional
16.
PLoS One ; 15(9): e0229841, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-32946470

RESUMO

Starch based gluten-free bread (formulations containing mixture of corn and potato starch with hydrocolloids) are deficient in nutrients and do not contain health promoting compounds. Therefore they could be supplemented with raw materials rich in such components, especially antioxidants. Among them pseudo-cereals, seeds, fruits and vegetables are often applied to this purpose. Potato pulp produced by processing red fleshed (Magenta Love) and purple fleshed (Violetta) varieties could become a new innovative substrate for gluten-free bread enrichment, because of high levels of endogenous polyphenols, namely flavonoids, flavonols, phenolic acids and especially anthocyanins with high antioxidant potential, as well as dietary fiber. Study material consisted of gluten-free bread enriched in the pulp. Dietary fiber, acrylamide content and antioxidant and antiradical potential of the bread were determined. Sensory evaluation included crumb elasticity, porosity and other characteristics, taste and smell. Among all analyzed gluten-free breads, the sample containing 7.5% share of freeze-dried red potato pulp Magenta Love was characterized by high content of phenolic compounds and dietary fiber, pronounced antioxidant activity, low levels of potentially dangerous acrylamide and good physical and sensory characteristics. Therefore such an addition (7.5% Magenta Love) could be recommended for industrial production of gluten-free bread.


Assuntos
Pão , Farinha/análise , Ingredientes de Alimentos/análise , Solanum tuberosum/química , Verduras/química , Acrilamida/análise , Antioxidantes/análise , Doença Celíaca/dietoterapia , Doença Celíaca/imunologia , Fibras na Dieta/análise , Liofilização/métodos , Glutens/imunologia , Humanos , Valor Nutritivo , Polifenóis/análise , Porosidade , Olfato , Amido/isolamento & purificação , Paladar
17.
Health Qual Life Outcomes ; 18(1): 250, 2020 Jul 25.
Artigo em Inglês | MEDLINE | ID: mdl-32711513

RESUMO

BACKGROUND: We aimed to compare the perception of health-related quality of life (HRQOL) and related factors in Spanish coeliac children and their parents, using two questionnaires, the generic KIDSCREEN-52 and the specific the Celiac Disease DUX (CDDUX), and to assess the correlation between them. METHODS: Coeliac children, aged 8-18, who are members of the Madrid Coeliac Association (MCA) and their parents, answered the Spanish version of the CDDUX and KIDSCREEN-52 questionnaires via e-mail. CDDUX was answered by 266 children and 428 parents and KIDSCREEN-52 by 255 children and 387 parents. Linear regression models were fitted to evaluate the association of demographic and clinical factors with HRQOL scores. CDDUX scores were compared with the subjective perception of health status assessed by the first question of KIDSCREEN-52. The correlation between the questionnaires was analysed. RESULTS: We found that the main factors that negatively affected HRQOL were having social or economic difficulties associated with following the diet and having transgression-related symptoms. The maximum correlation between the questionnaires was 0.309 and - 0.254 in parents and children respectively. CONCLUSIONS: Although there is a poor correlation between the two questionnaires, both agreed that the main concerns of the respondents were related to the social and economic difficulties of following the diet. It would be interesting to use both types of questionnaires in order to perform a more complete assessment of HRQOL in coeliac children. TRIAL REGISTRATION: Not applicable.


Assuntos
Doença Celíaca/psicologia , Qualidade de Vida , Inquéritos e Questionários/normas , Adolescente , Doença Celíaca/dietoterapia , Criança , Dieta Livre de Glúten/psicologia , Feminino , Humanos , Masculino , Pais/psicologia , Espanha
19.
PLoS One ; 15(6): e0234940, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-32574219

RESUMO

In the human food industry, the wheat-free market sales have increased over the years due to awareness of wheat gluten allergy and celiac disease. Sorghum is a gluten-free grain with great potential to address shortcomings in this market. The aim of this study was to evaluate the milling process and flour quality of one white and one red sorghum varieties and evaluate extrusion as a potential process to produce sorghum crisps. The white and red sorghum grains were milled into flour in three production cycles. Flour quality was evaluated by determination of nutritional composition, pasting, and thermal profile. Extrusion processing of white and red sorghum flour was performed, and macrostructure of final product was evaluated. The white and red sorghum used in this study yielded similar flour content (P > 0.05). Chemical analyses revealed a higher protein and lower starch content for white sorghum than red sorghum flour (P < 0.05); however, their pasting properties did not differ. Initial and peak gelatinization temperatures were higher (P < 0.05) for red sorghum compared to white sorghum flour. Regarding particle size, white sorghum flour presented lower d10 and d50 compared to the red sorghum flour (P < 0.05). However, these differences did not impact the extrusion conditions, and white and red sorghum crisps had similar macrostructure characteristics. In conclusion, although differences in nutritional, thermal, and particle size properties were observed between the sorghum flours used in this study, changes in extrusion parameters were not needed in order to produce sorghum crisps with similar characteristics.


Assuntos
Doença Celíaca/dietoterapia , Dieta Livre de Glúten , Farinha , Alimentos Especializados , Sorghum , Tecnologia de Alimentos , Glutens/imunologia , Humanos , Lanches
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