Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease - Edurne Simón, Idoia Larretxi, Itziar Churruca, Arrate Lasa, María Ángeles Bustamante, Virginia Navarro, María del Pilar Fernández-Gil, Jonatan Miranda

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Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease (eBook)

Edurne Simón, Idoia Larretxi, Itziar Churruca, Arrate Lasa, María Ángeles Bustamante, Virginia Navarro, María del Pilar Fernández-Gil, Jonatan Miranda (Autoren)

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2017 | 1st ed. 2017
V, 94 Seiten
Springer International Publishing (Verlag)
978-3-319-53342-1 (ISBN)

Lese- und Medienproben

Ebook-Leseprobe (PDF)

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.

The University of Basque Country Gluten Analysis Laboratory has worked on the analysis of gluten since 1998. Researchers have participated in collaborative trials designed to validate kits for gluten determination based on ELISA techniques (Ingenasa, Biopharm and Leiden University Medical Center) and those of other laboratories. The lab received ISO 17025 accreditation for gluten analysis in foods, additives and parapharmacy products in 2009. In 2014 the lab extended its detection range, and as of now is the only laboratory in Spain with ISO 17025 accreditation for gluten determination in complex food matrices (hydrolyzed or fermented foods).

1. Introduction. Celiac disease and gluten-related disorders2. Gluten: General aspects and international regulations about products for celiac people3. Techniques for gluten analysis4. Evolution of gluten content in foods5. Nutritional and sensorial aspects of gluten-free products6. Gluten free diet. Nutritional status and dietary habits of celiac people

Erscheint lt. Verlag	10.5.2017
Reihe/Serie	SpringerBriefs in Food, Health, and Nutrition
Zusatzinfo	V, 94 p. 8 illus., 7 illus. in color.
Verlagsort	Cham
Sprache	englisch
Themenwelt	Medizin / Pharmazie
	Naturwissenschaften ► Biologie
	Technik
Schlagworte	celiac disease • detection of gluten • dietary habits • gluten allergy • gluten-free diet • nutritional value
ISBN-10	3-319-53342-8 / 3319533428
ISBN-13	978-3-319-53342-1 / 9783319533421

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