The Gluten-Free Diet: Safety and Nutritional Quality

摘要: The prevalence of Celiac Disease (CD), an autoimmune enteropathy, characterized by chronic inflammation the intestinal mucosa, atrophy villi and several clinical manifestations has increased in recent years. Subjects affected CD cannot tolerate gluten protein, a mixture storage proteins contained cereals (wheat, rye, barley derivatives). Gluten free-diet remains cornerstone treatment for celiac patients. Therefore absence natural processed foods represents key aspect food safety gluten-free diet. A promising area is use minor or pseudo-cereals such as amaranth, buckwheat, quinoa, sorghum teff. paper focused on new definition products label, nutritional properties their to prevent deficiencies subjects.