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  • 标题:Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review
  • 本地全文:下载
  • 作者:Carolina Sabença ; Miguel Ribeiro ; Telma de Sousa
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2021
  • 卷号:10
  • 期号:8
  • DOI:10.3390/foods10081765
  • 语种:English
  • 出版社:MDPI Publishing
  • 摘要:In the last 10,000 years, wheat has become one of the most important cereals in the human diet and today, it is widely consumed in many processed food products. Mostly considered a source of energy, wheat also contains other essential nutrients, including fiber, proteins, and minor components, such as phytochemicals, vitamins, lipids, and minerals, that together promote a healthy diet. Apart from its nutritional properties, wheat has a set of proteins, the gluten, which confer key technical properties, but also trigger severe immune-mediated diseases, such as celiac disease. We are currently witnessing a rise in the number of people adhering to gluten-free diets unwarranted by any medical need. 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.
  • 关键词:enwheat;nutrients;celiac disease;wheat allergy;non-celiac wheat/gluten sensitivity
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