Certain Aspects of Nutritional Security of People with Gluten-Related Disorders

• 作者: Dinu Țurcanu Rodica Siminiuc
• 来源期刊: 食品与营养科学(英文)
• 学科: 文学
• 关键词: Gluten Free Diet Nutritional Deficiencies Nutritional Security CEREALS Food Education
• 年，卷（期）: spyyykxyw_2020,（11）
• 页码范围: 1012-1031
• 页数: 20页
• 分类号: H31

摘要

As a consequence of the production of high-yielding cereal varieties per hectare and the considerable increase in gluten consumption, today, consequently, we face a rising epidemic of disorders related to gluten consumption: celiac disease, gluten allergy gluten sensitivity. Nutritional therapy is the only treatment for celiac disease unanimously accepted by the medical community. </span><b><span style="font-family:Verdana;">The aim</span></b><span style="font-family:Verdana;"> of the study is to analyze the food and nutritional security of people with disorders related to gluten consumption from the perspective of assessing the nutritional deficiencies of people diagnosed with celiac disease or gluten intolerance, but also assessing the nutritional deficiencies of gluten-free products. </span><b><span style="font-family:Verdana;">The study </span></b><span style="font-family:Verdana;">on the assessment of nutritional deficiencies of people with disorders related to gluten consumption, but also the nutritional deficiencies of gluten-free products/diets were conducted on the PubMed search engine. 154 free full text papers published in the period 2010-2020 were analyzed, according to the keywords (gluten free, diet, deficiencies). Specialists in the field are unanimous in the opinion that increasing nutritional security and ensuring sustainability can be achieved by: diversifying gluten-free products;extension of legislation to strengthen gluten-free products;developing educational strategies focused on the relationship between nutrients, food and human health;informing the population and optimizing services in order to increase the quality of life and health. However, the design of GF products, both technologically and nutritionally, especially bakery/pastry, pasta is still a challenge, and research in this area</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">,</span></span></span><span style="font-family:Verdana;"><span style="font-famil