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Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease

  • Book
  • © 2017

Overview

Authors:
  1. Edurne Simón

    1. Facultad de Farmacia, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain

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  2. Idoia Larretxi

    1. Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain

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  3. Itziar Churruca

    1. Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain

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  4. Arrate Lasa

    1. University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain

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  5. María Ángeles Bustamante

    1. Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain

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  6. Virginia Navarro

    1. Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain

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  7. María del Pilar Fernández-Gil

    1. Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain

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  8. Jonatan Miranda

    1. Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain

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  • 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)

  1. Front Matter

    Pages i-v
    Download chapter PDF

  2. Celiac Disease and Gluten-Related Disorders

    • Idoia Larretxi, Virginia Navarro, Itziar Churruca
    Pages 1-14

  3. Gluten: General Aspects and International Regulations for Products for Celiac People

    • Virginia Navarro, María del Pilar Fernández-Gil, Edurne Simón, María Ángeles Bustamante
    Pages 15-27

  4. Techniques for Analyzing Gluten

    • María Ángeles Bustamante, Edurne Simón, Itziar Churruca, María del Pilar Fernández-Gil
    Pages 29-46

  5. Gluten Content Change Over the Two Last Decades

    • Jonatan Miranda, Edurne Simón
    Pages 47-57

  6. Nutritional and Sensorial Aspects of Gluten-Free Products

    • Arrate Lasa, María del Pilar Fernández-Gil, María Ángeles Bustamante, Jonatan Miranda
    Pages 59-78

  7. Gluten-Free Diet: Nutritional Status and Dietary Habits of Celiac Patients

    • Itziar Churruca, Idoia Larretxi, Arrate Lasa
    Pages 79-94
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Keywords

About this book

This study by the University of Basque Country Gluten Analysis Laboratory analyzes the gluten free diet from different perspectives. The authors provide background information on gluten, celiac disease, and other pathologies related to gluten intake. Later chapters cover topics such as techniques for gluten detection in foodstuffs and additives, as well as techniques used in complex matrices.



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

  • Facultad de Farmacia, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain

    Edurne Simón

  • Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain

    Idoia Larretxi, Itziar Churruca, María Ángeles Bustamante, Virginia Navarro, María del Pilar Fernández-Gil, Jonatan Miranda

  • University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain

    Arrate Lasa

About the authors

The University of Basque Country Gluten Analysis Laboratory has worked on the analysis of gluten since 1998. Researchers have participated in collaborative trials designed to validate kits for gluten determination based on ELISA techniques (Ingenasa, Biopharm and  Leiden University Medical Center) and those of other laboratories. The lab received ISO 17025 accreditation for gluten analysis in foods, additives and parapharmacy products in 2009. In 2014 the lab extended its detection range, and as of now is the only laboratory in Spain with ISO 17025 accreditation for gluten determination in complex food matrices (hydrolyzed or fermented foods).

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

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