Hosseini Seyede Marzieh, Soltanizadeh Nafiseh, Mirmoghtadaee Parisa, Banavand Parisa, Mirmoghtadaie Leila, Shojaee-Aliabadi Saeedeh
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran.
J Res Med Sci. 2018 Dec 28;23:109. doi: 10.4103/jrms.JRMS_666_18. eCollection 2018.
In celiac patient exposure to even only a small amount of gluten can lead to malabsorption of some important nutrients including calcium, iron, folic acid, and fat-soluble vitamins because of small-intestine inflammation. A strictly followed gluten-free (GF) diet throughout the patient's lifetime is the only effective treatment for celiac disease; however, elimination of gluten from cereal-based product leads to many technological and nutritional problems. This report discusses different substitutes to replace gluten functionality and examines the economic and social impacts of adherence to a GF diet. Better knowledge about the molecular basis of this disorder has encouraged the search for new methods of patient treatment. The new and common GF sources and different challenges encountered in production and consumption of these products and different solutions for improving their properties are discussed in this review.
在乳糜泻患者中，即使仅接触少量麸质，由于小肠炎症，也会导致包括钙、铁、叶酸和脂溶性维生素在内的一些重要营养素吸收不良。对乳糜泻患者而言，终身严格遵循无麸质（GF）饮食是唯一有效的治疗方法；然而，从谷物类产品中去除麸质会引发许多技术和营养问题。本报告讨论了替代麸质功能的不同替代品，并探讨了坚持GF饮食的经济和社会影响。对这种疾病分子基础的深入了解促使人们寻找新的患者治疗方法。本综述讨论了新的常见GF来源、这些产品生产和消费中遇到的不同挑战，以及改善其特性的不同解决方案。
