The gluten-free foods global market has significantly grown during the last decade. Gluten-free diet represents the treatment for celiac disease, non-celiac gluten sensitivity and wheat allergy. Another group of persons ...

Gluten-related disorders (GRDs) are gradually emerging as epidemiologically relevant diseases, with a global prevalence estimated to be approximately 5% in the population. Conditions related to gluten ingestion include ...

The global prevalence of celiac disease is of one person per 250 inhabitants. The disease is induced by gluten, a peptide contained in wheat, rye and barley that during small intestinal digestion generates smaller peptides. ...

© 2019, MDPI AG. All rights reserved.It is unclear whether patients with non-celiac gluten sensitivity (NCGS) can tolerate gluten. We have evaluated the changes of both gastrointestinal symptoms and quality of life for ...

© 2015 Sociedad Medica de Santiago. All Rights Reserved.Remission of gastrointestinal and general symptoms after gluten withdrawal has been described in some non-celiac individuals for nearly 30 years. Only recently, efforts ...

This work presents the theoretical basis and methodology chosen for the development of the book "It does not contain gluten, but it is delicious", with the purpose of taking recipes without gluten to the group of people ...

Gluten is the wheat protein that gives flour unique viscoelastic cohesiveness and gas holding capacity properties, fundamental aspects in the production of aerated and low weight baked products like breads, cakes and ...

The putative role of gluten in the pathophysiology of severe mental illnesses remains uncertain and there is doubt about the possible benefit of gluten-free diets for individuals affected by psychosis and mood disorders. ...

Known as a gluten-induced enteropathy, celiac disease is triggered in individuals genetically predisposed to gluten, whose treatment consists in the exclusion of this protein in food. The greatest difficulty in feeding ...