Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review
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...
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| Format: | Article |
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MDPI AG
2021-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/8/1765 |
| _version_ | 1797523914288529408 |
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| author | Carolina Sabença Miguel Ribeiro Telma de Sousa Patrícia Poeta Ana Sofia Bagulho Gilberto Igrejas |
| author_facet | Carolina Sabença Miguel Ribeiro Telma de Sousa Patrícia Poeta Ana Sofia Bagulho Gilberto Igrejas |
| author_sort | Carolina Sabença |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T08:48:52Z |
| format | Article |
| id | doaj.art-8ec70c8182b34d0793afaafc4a0570e3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T08:48:52Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8ec70c8182b34d0793afaafc4a0570e32023-11-22T07:38:28ZengMDPI AGFoods2304-81582021-07-01108176510.3390/foods10081765Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A ReviewCarolina Sabença0Miguel Ribeiro1Telma de Sousa2Patrícia Poeta3Ana Sofia Bagulho4Gilberto Igrejas5Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, PortugalDepartment of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, PortugalDepartment of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, PortugalLAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2829-546 Lisbon, PortugalNational Institute for Agrarian and Veterinarian Research (INIAV), Estrada Gil Vaz, Ap. 6, 7350-901 Elvas, PortugalDepartment of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, PortugalIn 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.https://www.mdpi.com/2304-8158/10/8/1765wheatnutrientsceliac diseasewheat allergynon-celiac wheat/gluten sensitivity |
| spellingShingle | Carolina Sabença Miguel Ribeiro Telma de Sousa Patrícia Poeta Ana Sofia Bagulho Gilberto Igrejas Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review Foods wheat nutrients celiac disease wheat allergy non-celiac wheat/gluten sensitivity |
| title | Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review |
| title_full | Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review |
| title_fullStr | Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review |
| title_full_unstemmed | Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review |
| title_short | Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review |
| title_sort | wheat gluten related disorders and gluten free diet misconceptions a review |
| topic | wheat nutrients celiac disease wheat allergy non-celiac wheat/gluten sensitivity |
| url | https://www.mdpi.com/2304-8158/10/8/1765 |
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