Overview
- Provides background information on gluten, celiac disease, and other pathologies related to gluten intake, such as gluten allergy and gluten sensibility
- Describes the evolution of gluten content in foods, and techniques for gluten detection in foodstuffs and additives
- Analyzes the nutritional composition of gluten-free foods and the nutritional status and dietary habits of celiac people in comparison to the general population
- Includes supplementary material: sn.pub/extras
Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)
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Table of contents (6 chapters)
Keywords
About this book
Given that the only effective treatment for celiac disease is a strict, lifelong, gluten-free diet, and that the ingestion of small amounts of gluten can cause major symptoms in gluten intolerants, in recent years there has been an increasing interest in gluten free foodstuffs. In fact, the gluten-free product market has become one of the most prosperous in the field of food and beverages. The book provides a detailed analysis of the nutritional composition of gluten-free foodstuffs and a comparison with their gluten containing analogues.
While targeted towards clinicians and science professionals, such as those working to develop gluten-free foods, it also discusses the energy and nutrient content of a gluten-free diet and offers different nutritional education strategies to improve the eating habits and nutritional status of those living with celiac disease.
Authors and Affiliations
About the authors
Bibliographic Information
Book Title: Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease
Authors: Edurne Simón, Idoia Larretxi, Itziar Churruca, Arrate Lasa, María Ángeles Bustamante, Virginia Navarro, María del Pilar Fernández-Gil, … Jonatan Miranda
Series Title: SpringerBriefs in Food, Health, and Nutrition
DOI: https://doi.org/10.1007/978-3-319-53342-1
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s) 2017
Softcover ISBN: 978-3-319-53341-4Published: 18 May 2017
eBook ISBN: 978-3-319-53342-1Published: 10 May 2017
Series ISSN: 2197-571X
Series E-ISSN: 2197-5728
Edition Number: 1
Number of Pages: V, 94
Number of Illustrations: 1 b/w illustrations, 7 illustrations in colour
Topics: Food Science, Nutrition, Public Health