As a consequence of the production of high-yielding cereal varieties per
hectare and the considerable increase in gluten consumption, today,
consequently, we face a rising epidemic of disorders related to gluten
consumption: celiac disease, gluten allergy gluten sensitivity. Nutritional
therapy is the only treatment for celiac disease unanimously accepted by the
medical community. The aim of the study is to analyze the food and
nutritional security of people with disorders related to gluten consumption
from the perspective of assessing the nutritional deficiencies of people
diagnosed with celiac disease or gluten intolerance, but also assessing the
nutritional deficiencies of gluten-free products. The study on the
assessment of nutritional deficiencies of people with disorders related to
gluten consumption, but also the nutritional deficiencies of gluten-free
products/diets were conducted on the PubMed search engine. 154 free full text
papers published in the period 2010-2020 were analyzed, according to the
keywords (gluten free, diet, deficiencies). Specialists in the field are
unanimous in the opinion that increasing nutritional security and ensuring
sustainability can be achieved by: diversifying gluten-free products; extension
of legislation to strengthen gluten-free products; developing educational
strategies focused on the relationship between nutrients, food and human
health; informing the population and optimizing services in order to increase
the quality of life and health. However, the design of GF products, both
technologically and nutritionally, especially bakery/pastry, pasta is still a
challenge, and research in this area, is current
and required.
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