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... research investigating the immune reactivity of tef, millet, amaranth, and quinoa has confirmed their safety in the diet of celiac disease patients ... the research, published in molecular nutrition & food research, analyzed the immune activity of the alcohol-soluble protein fractions from two cereals – tef and millet – and two pseudocereals – amaranth and quinoa – in comparison to wheat gliadin to test their safety in the diet of people with celiac disease ... “recently, the use of pseudocereals, in particular amaranth and quinoa …have been considered for the preparation of gluten-free food products,” wrote the authors, led by dr mauro rossi from the institute of food sciences at the national research council, italy ... “on the basis of our results, all tested grains may be considered suitable for use in the diet of patients with celiac disease,” they added ... gluten-free diet coeliac disease is not an allergy or food intolerance, but an autoimmune disease, where the body's immune system attacks its own tissues ... rossi and colleagues noted that several cereals and pseudocereals are thought to be gluten-free and therefore celiac for use in the diet of people with celiac
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... retailers have helped to fuel the “gluten-free food boom” for bakery and other products, in moving the category from a medical niche into the mainstream health and wellness food empire claims euromonitor international ... in 2009, gluten-free food registered global value sales of us$2 ... move into mainstream the increased diagnosis of coeliac disease, a genetic disorder requiring sufferers to follow a life-long gluten-free diet, has had a part to play in gluten-free’s gowth, according to the analyst ... the analyst said that today a significant proportion of gluten-free shoppers are not diagnosed coeliacs but individuals who have diagnosed themselves as being sensitive to gluten, and are cutting it out of their diets with the aim of improving their wellbeing
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... retailers have helped to fuel the “gluten-free food boom” for bakery and other products, in moving the category from a medical niche into the mainstream health and wellness food empire claims euromonitor international ... in 2009, gluten-free food registered global value sales of us$2 ... move into mainstream the increased diagnosis of coeliac disease, a genetic disorder requiring sufferers to follow a life-long gluten-free diet, has had a part to play in gluten-free’s gowth, according to the analyst ... the analyst said that today a significant proportion of gluten-free shoppers are not diagnosed coeliacs but individuals who have diagnosed themselves as being sensitive to gluten, and are cutting it out of their diets with the aim of improving their wellbeing ... hudson said that retailers the world over have not only responded to this trend but have actively aided its growth by stocking an increasing number of gluten-free brands and introducing gluten-free private label lines ... continued growth in line with the euromonitor analysis, the latest report by packaged facts entitled “gluten-free foods and beverages in the us, 3rd edition”, claims that few consumers buy gluten free foods to address celiac disease or dietary intolerances ... according to the findings, only 8 to 12 percent of gluten free consumers said they bought gluten free products because they or a member of their household has celiac disease or an intolerance to gluten, wheat or other ingredients ... the market research organization predicts that the gluten free market will continue to grow over the next five years, albeit at a slower rate, and now projects the us market for gluten free foods and beverages to approach $5 ... com will be addressing formulation and labelling of allergens - and nutrients to which some individual are intolerant - at its forthcoming allergen-free foods conference, taking place in london on 31st march 2011
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... baked goods and food manufacturers should focus on boosting the nutritional content of gluten-free products as well as enhancing texture and taste at the formulation stage, argues a leading nutritionist ... shelley case, dietitian and author of gluten-free diet: a comprehensive resource guide was speaking during a panel discussion at this week’s international baking industry exposition in las vegas ... there have been concerns that some gluten-free products on the market made with rice, corn and potato flour and xanthan or guar gum to improve texture have sub-optimal levels of essential nutrients ... and the dietitian claims there is little research into nutritional status of people who follow a gluten-free diet ... the gluten-free food market is buoyant, and was worth almost $1 ... sufferers of coeliac disease have to avoid all gluten in their diet, but diagnosis is not the only factor ... other sectors of the population, such as those who have self-diagnosed wheat or gluten intolerance or who believe gluten-free to be a healthier way of eating, are also strong drivers
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... the worldwide market for gluten-free products is set to grow by us$1 ... research suggests that the australian gluten-free market will be grow to a total of us$98 ... “there is a wider audience for a gluten-free diet, greatly outnumbering those suffering from coeliac disease ... combined with this, the numerous symptoms associated with coeliac disease have increased concern among non-coeliac sufferers, therefore further increasing the available market for gluten-free products,” says mark whalley, consumer analyst at datamonitor ... the gluten-free movement has benefited from the growing number of australians who are avoiding food and beverages because of allergies or intolerances ... this raised awareness of intolerances may help to explain the growing market for gluten-free products, despite only 1% of the population suffering from coeliac disease ... however, there is a risk that the gluten-free market will suffer in the same way that low/no-carb products did over the second half of the last decade ... with some consumers wrongly self-diagnosing themselves as coeliacs, as well the possibility of gluten-free being a ‘vogue diet’ susceptible to a rapid decline in popularity among non-coeliacs, it is possible that long-term growth will be negatively impacted ... “in fact there are already signs that the gluten-free market may plateau in the future, as the growth we predict over the next five years is somewhat less than what we’ve seen for the last five years,” added whalley ... “one hurdle brands face is making sure the taste of gluten-free products is appealing ... manufacturers need to adopt a more holistic approach ensuring they communicate the wider benefits of gluten-free foods rather than relying on what is excluded from the products ... ” “therefore, brands should focus on appealing to a broader audience to strengthen the long term prospects of gluten-free food
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... an interesting health trend, evident in recent launches across the category, is the rise in gluten-free products, signifying demand from australian consumers who either suffer from coeliac disease or have adopted a gluten-free diet
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... researchers at teagasc food research ashtown are producing tasty, nutritious gluten-free breads for coeliac disease sufferers ... the only accepted treatment for coeliac disease is a strict, life-long elimination of gluten from the diet,” explains dr eimear gallagher, teagasc food research ashtown, who is leading the research project ... although gluten-free alternatives are readily available in the market, these products are often characterised by a crumbly, brittle texture, and are perceived as being of inferior quality compared to the wheat products they are intended to replace ... in addition to quality defects, gluten-free foods are also characterised by an inferior nutritional quality ... this is mainly due to the fact that gluten-free products are generally formulated with starches and refined flours, and are not usually fortified ... research at teagasc food research ashtown has addressed some of the nutritional needs of coeliacs by formulating palatable, gluten-free breads with enhanced nutritional properties ... these cereals are gluten-free, and are also rich in nutrients; therefore, their incorporation in the gluten-free diet could not only add variety but also improve nutritional quality ... “other characteristics of these seeds, such as their high protein, fibre and mineral content, as well as the presence of many bioactive components (compounds with beneficial effects on the body), make them attractive alternatives to traditional gluten-free ingredients (such as rice, potato and corn flours/starches) in the production of high quality, healthy gluten-free product,” explains dr gallagher ... tasty nutritious gluten-free bread “all pseudocereal-containing gluten-free breads had a significantly softer crumb in comparison with the gluten-free control ... nutritional studies revealed that gluten-free breads containing pseudocereals had significantly higher levels of protein and dietary fibre in comparison with the gluten-free control
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... consuming a gluten-free or a casein-free diet may not offer any benefits for people suffering from autism or its related disorders, says a new review of the science to date ... gluten-free foods have rapidly increased in popularity over the past few years – partly as a result of better diagnosis of celiac disease, an autoimmune disorder triggered by exposure to gluten, the protein in wheat, barley, rye and spelt ... however, there has also been a mass movement toward gluten-free products by those who have self-diagnosed wheat or gluten intolerance or who believe gluten-free to be a healthier way of eating ... there have also been reports that gluten-free diets for conditions such as autism and multiple sclerosis
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... a diet rich in walnuts helps type 2 diabetes patients improve endothelium-dependent vasodilatation and may reduce their overall cardiac risk, according to a study published in the february issue of diabetes care ... researchers at yale university school of medicine studied 24 people with type 2 diabetes who were randomized to a diet including 56g/d of walnuts or a diet without walnuts for eight weeks ... researchers found after the walnut-enriched diet phase, endothelial function was significantly better compared with function after the walnut-free diet ... fasting serum glucose increased, while serum total cholesterol and low-density lipoprotein (ldl) cholesterol were lower after eight weeks of the walnut diet versus baseline
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Nutrika
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Mumika
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Chika
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