Gluten-Free Diets: Food Sources, Role in Celiac Disease and Health Benefits


Raymond Tobias Langdon (Editor)

Series: Nutrition and Diet Research Progress
BISAC: HEA006000

Gluten-free diet (GFD) is the cornerstone treatment for celiac disease (CD). This condition is a chronic, systemic, autoimmune disorder caused by a permanent intolerance to gluten proteins in genetically susceptible individuals. In these subjects, the consumption of gluten causes damage of the small intestinal mucosa characterized by a dense lymphocyte infiltration and villous atrophy, leading to malabsorption of both macro- and micronutrients. This book discusses food sources and the role of gluten-free diets in celiac disesase. It also discusses the health benefits of consuming a gluten-free diet.

(Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1 – Gluten-Free Diet in Children: Health Benefits and Nutritional Complications (pp. 1-24)
Francesca Penagini M.D., Erica Galli,M.D., Dario Dilillo M.D., Valentina Fabiano, M.D., Chiara Mameli M.D. and Gian Vincenzo Zuccotti (Department of Pediatrics, Ospedale dei Bambini V. Buzzi, University of Milan, Milan, Italy)

Chapter 2 – Mechanical Properties of Gluten-Free Gels Prepared with Chestnut and Chia Flours (pp. 25-38)
M. D. Torres (Department of Chemical Engineering and Biotechnology, New Museums Site, University of Cambridge, Cambridge, UK, and others)

Chapter 3 – Oat: Composition, Health Effects and Role in Celiac Disease (pp. 39-50)
Isabel Comino, María de Lourdes Moreno and Carolina Sousa ( Departamento de Microbiología y Parasitología. Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain)

Chapter 4 – Gluten-Free Diet and Psychic Depression in Celiac Disease (pp. 51-62)
Donald F. Smith (Institute for Clinical Medicine, Translational Neuropsychiatry Unit, Psychiatric Hospital of Aarhus University, Risskov, Denmark)

Chapter 5 – Gluten Quantification (pp. 63-66)
Ikram Nasr, Iman Nasr and Paul J. Ciclitira (Department of Gastroenterology, St Thomas’ Hospital, London, United Kingdom, and others)

Chapter 6 – Innovative Approaches to Improve Nutritional and Bioactive Compounds of Grain-Based Gluten-Free Products (pp. 67-116)
V. D. Capriles, F. G. Santos, E. M. Reis and C. F. Pereira (Department of Biosciences, Federal University of São Paulo, São Paulo, Brazil)

Chapter 7 – Gluten-Free Bakery Products (pp. 117-134)
Leidi D. Preichardt and Márcia Arocha Gularte (Instituto Federal Farroupilha, Rua Fábio João Andolhe, Bairro Floresta, Santo Augusto, RS, Brasil)

Chapter 8 – Complexity of the Gluten-Free Diet: A Review of Compliance to the Dietary Treatment of Celiac Disease (pp. 135-152)
Priscila Farage de Gouveia and Renata Puppin Zandonadi (Departamento de Nutrição – Faculdade de Ciências da Saúde – Universidade de Brasília – Campus Universitário Darcy Ribeiro, Brasília – DF – Brasil)

Chapter 9 – Health Benefits and Food Sources Studies on Gluten-Free Diets (pp. 153-168)
Elisa Carvalho de Morais and Natália Manzatti Machado Alencar (Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil)

Chapter 10 – Gluten-Free Cookies with Potato Starch and Modified Albumin: Development, Technology, Nutrition and Sensory Evaluation (pp. 169-184)
Danielle Aparecida Quintino Silva, Adriana Lucia Wahanik, Eveline Monteiro Cordeiro de Azeredo, Marcio Schmiele, Yoon Kil Chang and Maria Teresa Pedrosa Silva Clerici (College of Nutrition, Federal University of Alfenas, UNIFAL, Alfenas, Minas Gerais, Brazil, and others)

Chapter 11 – Development of Gluten-Free and Sugar-Free Cake Using Potato Starch, Cassava Starch and Modified Albumin (pp. 185-196)
Ana Lúcia Leite Moraes, Silvia Silveira Clareto, Marcela Hiroko Kanesiro, Marcela Batista Ferreira, Mária Herminia Ferrari Felisberto, Marcio Schmiele, Yoon Kil Chang and Maria Teresa Pedrosa Silva Clerici (College of Nutrition, Federal University of Alfenas, UNIFAL, Alfenas, Minas Gerais, Brazil)

Chapter 12 – Cheese Breads with Sour Cassava Starch: Quality and Staling Analyses of a Gluten-Free Alternative Product (pp. 197-222)
Gabriel Lorenzo, Julián López Tenorio, Margarita Morales Moreno, Virginia Larrosa, Eduardo Rodríguez Sandoval, Noemí Zaritzky and Alicia Califano ( Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET La Plata-UNLP), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), La Plata, Argentina, and others)

Chapter 13 – Non-Conventional Flours in the Development of Gluten-Free Food Products (pp. 223-238)
Luis A. Bello-Pérez, Pamela C. Flores-Silva and Gustavo A. Camelo-Mendez ( Instituto Politécnico Nacional, CEPROBI, Yautepec-Jojutla Col. San Isidro, Yautepec, Morelos, Mexico)


Publish with Nova Science Publishers

We publish over 800 titles annually by leading researchers from around the world. Submit a Book Proposal Now!