文章基本信息

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 等
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