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Gluten and gluten-related proteins are present in wheat, rye, and barley, and are used widely in food processing to give dough the desired baking properties, add flavors, and improve texture.
gluten-free diet is the only known treatment for those with gluten-related disorders. Distilled alcoholic beverages, distilled vinegars, and wine may be safely included in the gluten-free diet. Most beers, ales, lagers, malted beverages, and other fermented beverages are made from gluten-containing grains and are NOT gluten-free.
This paper summarizes a review of scientific studies using the gluten-free diet, nutritional risk factors, controversial elements of the diet, and its implementation in treating celiac disease. Treatment for celiac disease requires elimination of the storage proteins found in wheat, rye, and barley. The inclusion of oats and wheat starch is ...
Non-celiac gluten sensitivity (NCGS) is a condition characterized by intestinal and extra-intestinal symptoms related to the ingestion of gluten-containing foods in the absence of celiac disease and wheat allergy.
In this dynamic context, this review aims to critically discuss the nutritional components of wheat, highlighting both the health benefits and wheat/gluten-related disorders, in order to address common misconceptions associated with wheat consumption. Keywords: wheat, nutrients, celiac disease, wheat allergy, non-celiac wheat/gluten sensitivity. 1.
Celiac Disease, Gluten Intolerance and Wheat Allergy. Very few people (1:141 or <1%) have celiac disease. A small number (.5-6%) have non-celiac gluten sensitivity. A very small number of Americans (<.5%) have wheat allergies.
A gluten-free diet (GFD) is recommended for all patients with coeliac disease (CD). The spectrum of gluten-related disor-ders in the early 1980s was simple: CD and dermatitis her-petiformis. In the last few years, wheat allergy, gluten ataxia and noncoeliac gluten sensitivity have become new gluten-related topics.
