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Autori: Novotni, Dubravka; Ćurić, Duška
Naslov: Are consumers concerns on gluten toxicity justified?
Izvornik: Book of Abstracts 8th International Congress Flour-Bread '15 and 10th Croatian Congress of Cereal Technologists / Daliborka Koceva Komlenić (ur.). - Osijek : Grafika , 2015. 9-9.
ISSN: 1848-2554
Skup: 8th International Congress Flour-Bread '15 and 10th Croatian Congress of Cereal Technologists
Mjesto i datum: Opatija, Hrvatska, 29.-30.10.2015.
Ključne riječi: gluten-free diet; celiac disease; allergy; gluten avoidance; consumers
Sažetak:
In last years, wheat and gluten have been accused for obesity epidemics and nu¬merous health problems without clear scientific proofs. For that reason, consumption of cereal products, particularly bread, pasta, cookies and breakfast cereals has dropped significantly. In the same time, world gluten-free market shows an annual growth of 25-30%. However, wheat- and gluten- related disorders are rather rare: allergy affects about 0.3% of population, intolerance as celiac disease occurs in 1-2% of population, and sensitivity prevails in 5-7% of population. Some of misconceptions are that gluten causes metabolic disorders, addiction and overeating, and that elimination of gluten from diet cures diabetes, obesity, and rheumatic illnesses. Nonetheless, only individuals with genetic predisposition to celiac disease or medically confirmed allergy or sensitivity to gluten and other cereal proteins benefit from exclusion of gluten containing cereals from diet. For this population, development of nutrient dense and attractive gluten-free food is needed. Otherwise, gluten-free diet could result in nutritional deficiencies and low dietary fibre intake. Cereals are basics of human nutrition and regular consumption of wholegrain cereals have been proven to reduce risks for type 2 diabetes, heart disease, colon cancer, and favour weight management. Health Grain Forum Europe has launched Global research and communication project addressing wheat/gluten avoidance and consumers wellbeing for unravelling gluten and wheat toxicity.
Vrsta sudjelovanja: Plenarno
Vrsta prezentacije u zborniku: Sažetak
Vrsta recenzije: Međunarodna recenzija
Izvorni jezik: ENG
Kategorija: Znanstveni
Znanstvena područja:
Prehrambena tehnologija
Upisao u CROSBI: Dubravka Novotni (dnovotni2@pbf.hr), 1. Ožu. 2016. u 10:06 sati



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