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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.
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 ...
wheat may be gluten-free if the wheat-containing ingredient (e.g. wheat starch) has been processed to remove gluten and results in a gluten content of less than 20 ppm. In such situations the labeling must indicate that “The wheat has been processed to allow this food to meet FDA requirements for gluten-free foods.”
Gluten in the Food Supply. Wheat is the primary source of gluten in the US food supply. Breads, pasta, tortillas, crackers, cookies, cakes, etc. Other foods that contain gluten include: Beer, ale, lager. Couscous, bulgur, farina.
CD is an immune-mediated systemic disorder triggered by gluten and related prolamins present in wheat, barley, and rye that occur in genetically susceptible individuals who have the human leukocyte antigen (HLA)-DQ2 and/or HLA-DQ8 haplotypes.
The gluten free diet is used in the treatment of celiac sprue and dermatitis herpetiformis. Although a gluten free diet does not cure celiac sprue and dermatitis herpetiformis, following the diet will relieve the symptoms associated with gluten sensitivity.
11 sty 2012 · Celiac disease (CD) occurs in genetically predisposed individuals who demonstrate a permanent intolerance to gluten, found in wheat, barley, and rye.
