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Gluten-Free Food and Celiac Disease

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (10 July 2023) | Viewed by 22885

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Special Issue Editors

Dr. Arrate Lasa

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GLUTEN3S Research Group, Department of Pharmacy and Food Science, University of the Basque Country, 01006 Vitoria, Spain
Interests: celiac disease; gluten free diet; nutritional assessment of celiac people; nutrition education; gluten free foods nutritional composition; innovative gluten free foods; dietary adherence in celiac disease; symptoms and their drivers in celiac disease
Special Issues, Collections and Topics in MDPI journals

Dr. Itziar Churruca

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Dr. Virginia Navarro

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Dr. Jonatan Miranda

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Special Issue Information

Dear Colleagues,

The only treatment for celiac disease (CD) is to follow a strict gluten-free diet throughout life, possibly leading to dietary imbalances and associated diseases. This could be due to the differences observed in the nutritional composition of gluten-free products when comparing to their homologues containing gluten. Although individualized dietary advice should be mandatory for people with celiac disease, they usually do not have this information. In addition, in the classic form of CD, gastrointestinal symptoms caused by the ingestion of gluten predominate. It could be assumed that the elimination of this protein from the diet leads to the total remission of symptoms; however, some patients continue to suffer from symptoms even when following a strict gluten-free diet.

On the other hand, celiac people sometimes feels misunderstood by society, which makes it necessitates the provision of information to both the celiac collective and their wider community, for a complete social inclusion of celiac people.

This Special Issue will include research works aims to improve the quality of life of celiac people from dietary interventions, the nutritional composition of gluten-free foods, and nutritional education among celiac people and their environment. It also aims to monitor dietary adherence and search for possible causes of their symptomatology.

Dr. Arrate Lasa
Dr. Itziar Churruca
Dr. Virginia Navarro
Dr. Jonatan Miranda
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

celiac disease
gluten-free diet
nutritional asssesment in celiac disease
symptoms and their drivers in celiac disease
dietary adherence in celiac disease
nutritional education
social aspects in celiac disease
gluten-free foods for nutritional composition
innovative gluten-free foods

Published Papers (9 papers)

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Research

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11 pages, 803 KiB

Open AccessArticle

Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours

by Ashley Pruett, Fadi M. Aramouni, Scott R. Bean and Mark D. Haub

Foods 2023, 12(23), 4188; https://doi.org/10.3390/foods12234188 - 21 Nov 2023

Viewed by 1547

Abstract

The unique properties of sorghum are increasingly being studied for potential health benefits, with one area of emphasis being the impact of sorghum consumption on mitigating type 2 diabetes. The glycemic index (GI) of muffins made from whole grain sorghum flour ground to three different particle sizes (fine, intermediate, coarse) was tested on eight healthy volunteers (ages 18–40) and compared to the glycemic index of whole grain corn, wheat, and rice flours produced using a similar product formula. Sorghum flour ground through a 0.5 mm screen (“fine”) had an overall similar particle size to that of the brown rice flour ground using a 0.5 mm screen. The range of GI values was 32 to 56, with only the GI of intermediate milled sorghum flour being lower than that of corn, rice, or wheat (p < 0.05). The lowest glycemic index (32 +/− 17) was found when using sorghum flour with an intermediate particle size (167 +/− 4 μm). Muffins made using brown rice had the next lowest glycemic index at 37 +/− 17. All GI values calculated had large standard deviations, which is common for these types of studies. These results can assist in the product development process to advance the quality of healthy, gluten-free sorghum-based foods for consumers. Further research should investigate if these results can be duplicated and the possible reason for the lower GI of intermediate particle size sorghum flour. Full article

(This article belongs to the Special Issue Gluten-Free Food and Celiac Disease)

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19 pages, 1305 KiB

Open AccessEditor’s ChoiceArticle

Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties

by Raúl Ricardo Mauro, Antonio José Vela and Felicidad Ronda

Foods 2023, 12(12), 2281; https://doi.org/10.3390/foods12122281 - 06 Jun 2023

Cited by 5 | Viewed by 2488

Abstract

The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products. However, the ways in which these properties are modified by starch concentration and their dependence on amylose content and thermal and hydration properties have not been adequately established so far. An exhaustive study of the pasting and rheological properties of starch gels (maize and rice (normal and waxy in both cases), wheat, potato, and tapioca) at concentrations of 6.4, 7.8, 9.2, 10.6, and 11.9 g/100 g was performed. The results were evaluated in terms of a potential equation fit between each parameter and each gel concentration. The parameters determined for the gels at the studied concentrations were correlated with the hydration properties and thermal properties by applying principal component analysis (PCA). Wheat starch, followed by normal maize and normal rice starches, presented a greater capacity to modulate their gels’ pasting and viscoelastic properties via their concentration in water. On the contrary, the characteristics of waxy rice and maize, potato, and tapioca starches were barely modified by concentration in pasting assays, but the gels of potato and tapioca showed noticeable changes in their viscoelastic properties as functions of concentration. In the PCA plot, the non-waxy cereal samples (wheat, normal maize, and normal rice) were located close to each other. Wheat starch gels were the most dispersed on the graph, which is consistent with the high dependence on the concentration of the gel shown in most of the studied parameters. The waxy starches had close positions not too distant from those of the tapioca and potato samples and with little influence from amylose concentration. The potato and tapioca samples were close to the vectors of the crossover point in rheology and peak viscosity in their pasting properties. The knowledge gained from this work allows a better understanding of the effects of starch concentration on food formulations. Full article

(This article belongs to the Special Issue Gluten-Free Food and Celiac Disease)

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15 pages, 1184 KiB

Open AccessArticle

A Cross-Sectional Survey of the Nutritional Quality of Quinoa Food Products Available in the Italian Market

by Francesca Melini, Valentina Melini and Myriam Galfo

Foods 2023, 12(8), 1562; https://doi.org/10.3390/foods12081562 - 07 Apr 2023

Cited by 3 | Viewed by 1405

Abstract

Quinoa’s (Chenopodium quinoa Willd.) status has been recently raised from staple food crop confined to its region of origin to a globally recognized commercial food crop, widely traded in the international market. Claims on food labels may attract consumers who can therefore purchase products with nutrition, allergy/intolerance, or social and ethical claims in an effort to make healthier and more sustainable food choices. The aim of this work was (i) to investigate the nutritional quality of quinoa food products available to the Italian consumer over the e-commerce market, as emerged from nutrition labelling, and (ii) to inquire about the occurrence of nutrition, allergy and intolerance, and social and ethical claims on the packaging. To this aim, a cross-sectional survey of quinoa food products available in the Italian market was conducted. It emerged that several quinoa product categories are available and grains and pasta are the major ones. Nutrition claims are generally displayed in combination with gluten-free and social/ethical claims. Based on the nutrition facts, a higher proportion of products are eligible for nutrition claims. The comparison between the gluten-free labelled and gluten-containing quinoa products showed limited differences in the nutritional quality. Full article

(This article belongs to the Special Issue Gluten-Free Food and Celiac Disease)

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15 pages, 1536 KiB

Open AccessArticle

Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread

by Łukasz Łopusiewicz, Przemysław Łukasz Kowalczewski, Hanna Maria Baranowska, Łukasz Masewicz, Ryszard Amarowicz and Urszula Krupa-Kozak

Foods 2023, 12(3), 595; https://doi.org/10.3390/foods12030595 - 31 Jan 2023

Cited by 7 | Viewed by 2536

Abstract

Extending the shelf life of gluten-free bread (GFB) is a challenge. Mainly due to the ingredients used and their characteristics, GFB has numerous drawbacks such as unsatisfactory texture and rapid staling beyond a low nutritional value. In the present study, flaxseed oil cake extract (FOCE) was used to replace water (25–100%) in GFB formulations in order to test FOCE’s potential to reduce GFB staling and extend microbial stability. Texture (TPA test), water activity (LF NMR), acidity (pH measurements) and microbiological quality of GFBs were tested. Moreover, the content of a lignan with broad health-promoting potential, secoisolariciresinol diglucoside (SDG), in GFB with FOCE was analyzed. The results showed that the use of FOCE enriched experimental GFB in valuable SDG (217–525 µg/100 g DM) while not causing adverse microbiological changes. A moderate level (25–50%) of FOCE did not change the main texture parameters of GFB stored for 72 h, the quality of which was comparable to control bread without FOCE. Meanwhile, higher proportions of FOCE (75–100% of water replacement) shortened GFB shelf life as determined by water activity and texture profile, suggesting that GFB with FOCE should be consumed fresh. To summarize, FOCE at moderate levels can add value to GFBs without causing a drop in quality, while still fitting in with the idea of zero waste and the circular economy. Full article

(This article belongs to the Special Issue Gluten-Free Food and Celiac Disease)

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17 pages, 5430 KiB

Open AccessArticle

Construction of a Fab Library Merging Chains from Semisynthetic and Immune Origin, Suitable for Developing New Tools for Gluten Immunodetection in Food

by Eduardo Garcia-Calvo, Aina García-García, Santiago Rodríguez, Sergio Farrais, Rosario Martín and Teresa García

Foods 2023, 12(1), 149; https://doi.org/10.3390/foods12010149 - 28 Dec 2022

Cited by 3 | Viewed by 1705

Abstract

The observed increase in the prevalence of gluten-related disorders has prompted the development of novel immunological systems for gluten detection in foodstuff. The innovation on these methods relies on the generation of new antibodies, which might alternatively be obtained by molecular evolution methods such as phage display. This work presents a novel approach for the generation of a Fab library by merging semi-synthetic heavy chains built-up from a pre-existent recombinant antibody fragment (dAb8E) with an immune light chain set derived from celiac donors. From the initial phage population (10⁷ candidates) and after three rounds of selection and amplification, four different clones were isolated for further characterization. The phage Fab8E-4 presented the best features to be applied in an indirect ELISA for the detection of gluten in foods, resulting in improved specificity and sensitivity. Full article

(This article belongs to the Special Issue Gluten-Free Food and Celiac Disease)

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11 pages, 7114 KiB

Open AccessArticle

Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand

by Rungthip Sangpueak, Chanon Saengchan, Kansinee Laemchiab, Dusadee Kiddeejing, Supatcharee Siriwong, Kanjana Thumanu, Nguyen Huy Hoang, Piyaporn Phansak and Kumrai Buensanteai

Foods 2022, 11(24), 4053; https://doi.org/10.3390/foods11244053 - 15 Dec 2022

Viewed by 1941

Abstract

In Thailand new edible cassava varieties have been developed to be used in the food industry. The aim of this research was to analyze the difference between flour from three cassava varieties and to evaluate the suitability and quality of flour for gluten-free muffins. The physico-chemical properties of flour from three varieties were studied. The results showed the moisture content of flour was between 10.65 ± 0.01 and 10.85 ± 0.45%. Total protein content was highly significant with a difference of 1.97 ± 0.00%, 2.15 ± 0.01%, and 2.18 ± 0.01%, respectively. Moreover, ash and fat in each flour were highly significant. Amylose content was 19.93 ± 0.47%, and the viscosity was 6286.00 ± 1.52 mPa.s. The color of flour values of L* a* b* value was not statistically different in each variety of flour. Fourier transform infrared spectroscopy (FTIR) analysis was used for the biochemical change in flour. The PCA and cluster analysis results revealed that cassava flour from Pirun 6 was different from Pirun 2 and Pirun 4. After that, the test using selected cassava flour from Pirun 6 to test the physical properties and sensory attributes of gluten-free muffins compared with wheat flour found that gluten-free muffins were overall better than basic muffins. Full article

(This article belongs to the Special Issue Gluten-Free Food and Celiac Disease)

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13 pages, 579 KiB

Open AccessArticle

Gluten-Free Products: Do We Need to Update Our Knowledge?

by Claudia Mármol-Soler, Silvia Matias, Jonatan Miranda, Idoia Larretxi, María del Pilar Fernández-Gil, María Ángeles Bustamante, Itziar Churruca, Olaia Martínez and Edurne Simón

Foods 2022, 11(23), 3839; https://doi.org/10.3390/foods11233839 - 28 Nov 2022

Cited by 7 | Viewed by 5523

Abstract

The gluten-free (GF) food market has been growing exponentially in recent years. However, GF products could contribute to imbalanced diets. The main objective of the present work was to perform a temporal nutritional comparison of GF foods over the last nine years. At the same time, the nutritional compositions of 104 GF products currently marketed in Spain were assessed and compared with their gluten-containing counterparts. Diets including GF products and the equivalent diets with homologous products with gluten were compared as well, the subjects being 25 adult celiac patients. A comparison of GF products (GFPs) in 2013 and 2022 showed nutritional differences in the groups of cookies, breakfast cereals, doughs/puff pastries/pizzas, and breads. The pasta group stands out from the rest due to an important decrease in energy, protein, simple carbohydrates, saturated lipids, dietary fiber, and salt. Comparing GF and gluten-containing homologous products in 2022, the major differences were found in protein and salt. Accordingly, GFPs lead to a diet lower in protein and higher in carbohydrates. Despite improvements in the formulation of GF products in recent years, their macronutrient profile maintains marked variation, and they cannot be considered nutritionally equivalent to their gluten-containing counterparts. Full article

(This article belongs to the Special Issue Gluten-Free Food and Celiac Disease)

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15 pages, 601 KiB

Open AccessArticle

Gluten-Free Product Contribution to Energy and Macronutrient Intakes in Spanish Children and Adolescents with Celiac Disease

by María Purificación González, Catalina Ballestero-Fernández, Violeta Fajardo, María Achón, Ángela García-González, Elena Alonso-Aperte and Natalia Úbeda

Foods 2022, 11(23), 3790; https://doi.org/10.3390/foods11233790 - 24 Nov 2022

Cited by 4 | Viewed by 2013

Abstract

Gluten-free products (GFP) are a good choice for the replacement of cereals when following a gluten-free diet due to celiac disease (CD). However, commercial GFP are made with highly refined flours and may contain more fat, sugar, and salt, and less fiber and micronutrients than gluten-containing analogues, thus challenging the nutritional adequacy of the diet. The aim of this study is to assess the contribution of GFP to the diets of children and adolescents with CD. Food intakes were assessed in a cross-sectional study on 70 children and adolescents with CD (aged four to 18, 50% females), using three 24-h dietary records. GFP consumption reached 165 g a day and comprised mostly bread and fine bakery ware, followed by pasta. GFP contributed with a high percentage (>25%) to total energy, carbohydrates, fiber, and salt daily intakes and, to a lesser extent (<20%), to fat (including saturated fat), sugars and protein. Contribution of homemade products was testimonial. GFP contribution to total energy intake is significant and, consequently, relevant to the nutritional adequacy of the diet. Children and adolescents with CD could benefit from fat, saturated fat, and salt reduction, and fiber enrichment of processed GFP. Full article

(This article belongs to the Special Issue Gluten-Free Food and Celiac Disease)

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13 pages, 638 KiB

Open AccessReview

Biomarkers to Monitor Adherence to Gluten-Free Diet by Celiac Disease Patients: Gluten Immunogenic Peptides and Urinary miRNAs

by Alessandro Paolini, Meysam Sarshar, Cristina Felli, Stefania Paola Bruno, Mohammad Rostami-Nejad, Francesca Ferretti, Andrea Masotti and Antonella Baldassarre

Foods 2022, 11(10), 1380; https://doi.org/10.3390/foods11101380 - 10 May 2022

Cited by 7 | Viewed by 2441

Abstract

Celiac disease (CD) is a multifactorial autoimmune enteropathy with a prevalence greater than 1% in the pediatric population. The only therapy for CD patients is a strict gluten-free diet (GFD). Gluten-free food contamination by other cereals during packaging and cooking or accidental ingestion of gluten may cause several intestinal and extraintestinal symptoms in CD patients. Therefore, the monitoring of gluten contamination in food and assessing the level of ingested gluten by analytical biomarkers has been of great interest in recent years. To this aim, small gluten immunogenic peptides (GIPs) obtained by the hydrolysis of gluten and present in urine and feces have been studied as biomarkers of gluten intake and to monitor adherence to GFD by CD patients. More recently, the use of circulating, fecal and urinary miRNAs has emerged as a novel diagnostic tool that can be potentially applied to assess adherence to GFD. Moreover, the presence of GIPs and miRNAs in both feces and urine suggests a similar excretion modality and the possibility of using urinary miRNAs, similarly to GIPs, as potential biomarkers of GFD in CD patients. Full article

(This article belongs to the Special Issue Gluten-Free Food and Celiac Disease)

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