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Nutritional and analytical approaches of gluten-free diet in celiac disease

Author: Edurne Simón
Publisher: Cham, Switzerland : Springer, 2017.
Series: SpringerBriefs in food, health, and nutrition.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
This study by the University of Basque Country Gluten Analysis Laboratory analyzes the gluten free diet from different perspectives. The authors provide background information on gluten, celiac disease, and other pathologies related to gluten intake. Later chapters cover topics such as techniques for gluten detection in foodstuffs and additives, as well as techniques used in complex matrices. Given that the only  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Nutritional and analytical approaches of gluten-free diet in celiac disease.
Cham, Switzerland : Springer, 2017
(OCoLC)968167028
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Edurne Simón
ISBN: 9783319533421 3319533428
OCLC Number: 987347322
Description: 1 online resource : illustrations (some color)
Contents: Chapter 1: Celiac Disease and Gluten-ƯRelated Disorders; 1.1 Celiac Disease; 1.1.1 Epidemiology; 1.1.2 Pathogenesis and Clinical Presentation of CD; 1.1.3 Diagnosis and Treatment; 1.1.3.1 In Clinical Practice, CD Is Diagnosed Through Various Pathways Divided into Four Groups: Clinical Suspicion; 1.1.3.2 Serological Tests; 1.1.3.3 Genetic Test; 1.1.3.4 Histological Analysis of Duodenal Biopsies; 1.1.4 Treatment; 1.2 Gluten-related Disorders Other Than Celiac Disease; 1.2.1 Wheat Allergy (WA); 1.2.1.1 Non-celiac Gluten Sensitivity (NCGS); References. 3.3 Non-immunological Methods3.3.1 Proteomic-Based Methods; 3.3.1.1 SDS Polyacrylamide Gel Electrophoresis and Western Blotting; 3.3.1.2 RP or GP-HPLC; 3.3.1.3 Mass Spectrometry, MALDITOF and LC/MS; 3.3.2 Genomics-Based Methods; 3.3.3 Novel Methods; 3.3.3.1 Electrochemical Genosensors; 3.3.3.2 SELEX; 3.3.3.3 Next-Generation Sequencing; 3.4 Factors Affecting Gluten Analysis; 3.4.1 Heating; 3.4.2 Interference of Ingredients; 3.4.3 Hydrolysis; 3.4.4 Deamidation and Transmidation; References; Chapter 4: Gluten Content Change Over the Two Last Decades; References. Chapter 5: Nutritional and Sensorial Aspects of Gluten-ƯFree Products5.1 Introduction; 5.2 Non-gluten-Containing Grains and Pseudo-cereals; 5.3 Other Ingredients Used in the Preparation of GF Foods; 5.4 Gluten-Free Rendered Foods vs. Gluten-Containing Rendered Foods; 5.4.1 Differences in Nutritional Composition; 5.4.2 Differences in Other Characteristics; 5.5 New Approaches to Improving the Characteristics of GF Foods; 5.6 Conclusions; References; Chapter 6: Gluten-Free Diet: Nutritional Status and Dietary Habits of Celiac Patients; 6.1 Introduction. 6.2 GFD in Adult Celiac Patients: Nutritional Status and Dietary Habits6.3 GFDs in Celiac Children and Adolescents: Nutritional Status and Dietary Habits; 6.4 Strategies and New Proposals for Improving the Nutritional Status of Celiac Patients and Making GFDs More Balanced; References.
Series Title: SpringerBriefs in food, health, and nutrition.
Responsibility: Edurne Simón [and others].

Abstract:

This study by the University of Basque Country Gluten Analysis Laboratory analyzes the gluten free diet from different perspectives. The authors provide background information on gluten, celiac disease, and other pathologies related to gluten intake. Later chapters cover topics such as techniques for gluten detection in foodstuffs and additives, as well as techniques used in complex matrices. Given that the only effective treatment for celiac disease is a strict, lifelong, gluten-free diet, and that the ingestion of small amounts of gluten can cause major symptoms in gluten intolerants, in recent years there has been an increasing interest in gluten free foodstuffs. In fact, the gluten-free product market has become one of the most prosperous in the field of food and beverages. The book provides a detailed analysis of the nutritional composition of gluten-free foodstuffs and a comparison with their gluten containing analogues. While targeted towards clinicians and science professionals, such as those working to develop gluten-free foods, it also discusses the energy and nutrient content of a gluten-free diet and offers different nutritional education strategies to improve the eating habits and nutritional status of those living with celiac disease.

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