Market and nutrition issues of gluten-free foodstuff
- Autores: Cristina M. Rosell, María Estela Matos Segura
- Localización: Advances in the Understanding of Gluten related Pathology and the Evolution of Gluten-Free Foods / Eduardo Arranz Sanz (ed. lit.), Fernando Fernández Bañares (aut.), Cristina M. Rosell (aut.), Luis Rodrigo Sáez (aut.), Amado Salvador Peña (aut.), 2015, ISBN 978-84-943418-2-3, págs. 675-713
- Idioma: inglés
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Resumen
Nutritional therapy is currently the unique treatment for glutenintolerance. However, food technologists have been developing glutenfree foods without having in mind both the nutritional status andnutrients’ needs. It is important to consider that gluten intolerantpatients do not have the same requirements when diagnosed than whenthey are fulfilling a long-life gluten free diet. Their needs are differentat each stage, because of that diet might respond to their nutritionaldemands and be adapted. This chapter gives an overview of thenutritional pattern of gluten free intolerants at diagnosis, theirrequirements and how the currently marketed gluten free productsmeets those needs. In addition, this chapter reviews the tools that foodtechnologist have for enriching the gluten free products, particularlybakery products, in macro- and micronutrients giving response to theconsumers. It is also highlighted the role that nutritionist must play inthis picture giving proper advice to consumers.
