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- Title
Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review.
- Authors
Sabença, Carolina; Ribeiro, Miguel; Sousa, Telma de; Poeta, Patrícia; Bagulho, Ana Sofia; Igrejas, Gilberto
- Abstract
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.
- Subjects
GLUTEN-free diet; COMMON misconceptions; GLUTEN-free foods; CELIAC disease; ESSENTIAL nutrients; WHEAT; PROCESSED foods
- Publication
Foods, 2021, Vol 10, Issue 8, p1765
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods10081765