Bones of Contention: Bone Mineral Density Recovery in Celiac Disease—A Systematic Review

Grace-Farfaglia, Patricia

doi:10.3390/nu7053347

Cited by 66 publications

(48 citation statements)

References 86 publications

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“…. Their observations were also confirmed by experimental data obtained from observational or cohort studies and National Diet and Nutrition Surveys (Kupper 2005;Hallert and others 2009;Ohlund and others 2010;Saturni and others 2010;Caruso and others 2013;Martin and others 2013;Penagini and others 2013;Shepherd and Gibson 2013;Samasca and others 2014;Theethira and others 2014;Grace-Farfaglia 2015) that stressed how some deficiencies can be encountered at the diagnosis because of malabsorption following villi atrophy, but also originate from the poor quality of GF products and avoidance of several kinds of foods naturally rich in these micro-and/or macronutrients.…”

Section: Nutritional Quality Of Conventional Compared With Gf Breadmentioning

confidence: 63%

Current and Forward‐Looking Approaches to Technological and Nutritional Improvements of Gluten‐Free Bread with Legume Flours: A Critical Review

Melini

Luziatelli

et al. 2017

Comp Rev Food Sci Food Safe

109

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The gluten-free market currently offers a range of products which can be safely consumed by patients affected by celiac disease. Nevertheless, challenges for optimal formulation remain on the way in terms of appreciable texture, flavor, and adequate nutritional characteristics. Within that framework, legumes have recently attracted attention among scientists as structure-and texture-forming agents, as source of nutrients and bioactive compounds, and as a low-glycemic-index ingredient. This work aims at providing an updated and comprehensive overview of the advantages and disadvantages in the use of legumes in gluten-free breadmaking. It also shows how legumes can contribute to tackling the main technological, nutritional, and organoleptic challenges. From this critical analysis, it emerged that viscoelastic properties of gluten-free bread batter can be enhanced by the use of carob germ, chickpea, lupin, and soybean. Gluten-free bread organoleptic acceptability can be improved by incorporating leguminous flours, such as carob, chickpea, lupin, and soybean. Moreover, a better nutritional quality of gluten-free bread can be obtained by the addition of chickpea and soybean. Gaps and needs in the use of legumes in gluten-free breadmaking emerged and were gathered together to have a sound basis for future studies. The technological and nutritional potential of sourdough should be more extensively exploited. Moreover, in vitro and in vivo studies should be prompted to understand the health benefits of bread formulated with legumes. A holistic approach, interfacing food science, nutrition, and health might help to have, on the market, products with improved sensory properties and nutritional profile.

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Section: Nutritional Quality Of Conventional Compared With Gf Breadmentioning

confidence: 63%

Current and Forward‐Looking Approaches to Technological and Nutritional Improvements of Gluten‐Free Bread with Legume Flours: A Critical Review

Melini

Luziatelli

et al. 2017

Comp Rev Food Sci Food Safe

109

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show abstract

“…More impressively, a five‐year follow‐up study of 22 adult patients with newly diagnosed CD demonstrated that the compliance with a gluten‐free diet improved bone mineral density and normalized vitamin D status in all but two patients . In general, it appears that a long‐term, gluten‐free diet plus supplementation of calcium and high doses of vitamin D is helpful for patients with CD …”

Section: Vitamin D Supplementation For Patients With Cdmentioning

confidence: 99%

Vitamin D deficiency in patients with intestinal malabsorption syndromes – think in and outside the gut

Margulies

Kurian

Elliott

et al. 2015

J of Digest Diseases

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There is a very high prevalence of vitamin D deficiency, which is defined by a serum level of 25-hydroxyvitamin D [25(OH)D] of lower than 20 ng/mL, in all populations of the world. Unfortunately, the prevalence of vitamin D deficiency in patients with intestinal malabsorption syndromes, including cystic fibrosis (CF), celiac disease (CD), short bowel syndrome and inflammatory bowel disease (IBD), is higher than that in the general population, indicating the presence of disease-specific causative factors. In this review, we aimed to present clinical findings to highlight the roles of insufficient exposure to sunlight and inflammation in the development of vitamin D deficiency in patients with intestinal malabsorption syndromes. Furthermore, we aimed to present experimental evidence that supported a role of vitamin D deficiency in the pathogenesis of IBD. Finally, we reviewed clinical intervention strategies aiming to normalize vitamin D status in and even to improve the conditions of patients and to discuss certain issues that needed to be addressed in future research.

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“…It is a genetically predisposed persons as a consequence of autoimmune disorder affecting the gastrointestinal system resulting in inflammation and damage to the lining of the small intestine [2]. Celiac disease reduces absorption of nutrients iron, calcium, vitamins A, D, E, K and folate for these group consumers, who around 1% of the population in USA and Europe [3].…”

Section: Introductionmentioning

confidence: 99%

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

Sung¹,

Chai²

2017

JFNR

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The aim of this study was to evaluate the influence of incorporation of xanthan gum and flaxseed flour on physicochemical, antioxidant properties and qualities of gluten-free layer cake replaced rice flour up to 60%. The incorporation of flaxseed flour increased crude protein, crude fat, ash and α-linolenic acid (increase up to 14.67% of total fatty acid with the replacement of 60% rice flour). Replacement of rice flour with flaxseed flour can mitigate the rate of hardness increase in gluten-free layer cakes. Significantly higher total phenolics content (114% increase), 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) radical scavenging activity (124% increase) and reducing power (213% increase) was observed in the addition of flaxseed flour comparing to rice flour layer cake. 60% Flaxseed flour supplemented cake resulted in higher batter viscosity but lower crust and crumb white index, batter density, center height, volume index and symmetry index of gluten-free layer cake. Sensory evaluation showed rice flour gluten-free layer cake with 0.8% xanthan gum addition had higher aroma, texture, flavor and overall acceptability followed by 40% flaxseed flour replaced cake. Incorporation of 40% flaxseed flour results in better characteristics gluten-free layer cakes and it is feasible for gluten-free cake application.

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Bones of Contention: Bone Mineral Density Recovery in Celiac Disease—A Systematic Review

Cited by 66 publications

References 86 publications

Current and Forward‐Looking Approaches to Technological and Nutritional Improvements of Gluten‐Free Bread with Legume Flours: A Critical Review

Current and Forward‐Looking Approaches to Technological and Nutritional Improvements of Gluten‐Free Bread with Legume Flours: A Critical Review

Vitamin D deficiency in patients with intestinal malabsorption syndromes – think in and outside the gut

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

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