Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
, 10 (10)

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

Affiliations
Review

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

Dalia El Khoury et al. Nutrients.

Abstract

Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing techniques used in gluten-free product manufacturing. Health experts have been interested in the nutritional adequacy of the diet, as well as its effectiveness in managing gluten-related disorders and other conditions. In this review, we aim to provide a clear picture of the current motivations behind the use of gluten-free diets, as well as the technological and nutritional challenges of the diet as a whole. Alternative starches and flours, hydrocolloids, and fiber sources were found to play a complex role in mimicking the functional and sensory effects of gluten in gluten-free products. However, the quality of gluten-free alternatives is often still inferior to the gluten-containing products. Furthermore, the gluten-free diet has demonstrated benefits in managing some gluten-related disorders, though nutritional imbalances have been reported. As there is limited evidence supporting the use of the gluten-free diet beyond its role in managing gluten-related disorders, consumers are urged to be mindful of the sensorial limitations and nutritional inadequacies of the diet despite ongoing strategies to improve them.

Keywords: auto-immune disease; celiac disease; gluten; gluten-free; gluten-related disorders; non-celiac gluten sensitivity; nutritional adequacy; product development; weight management; wheat.

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Summary of the effects of the gluten-free diet on the outcomes of gluten-related disorders.

Similar articles

See all similar articles

Cited by 11 articles

See all "Cited by" articles

References

    1. Wrigley C., Bekes F., Bushuk W. Gliadin and Glutenin: The Unique Balance of Wheat Quality. AACC International, Inc.; St. Paul, MN, USA: 2006.
    1. El-Chammas K., Danner E. Gluten-free diet in nonceliac disease. Nutr. Clin. Pract. 2011;26:294–299. doi: 10.1177/0884533611405538. - DOI - PubMed
    1. Wieser H. Chemistry of gluten proteins. Food Microbiol. 2007;24:115–119. doi: 10.1016/j.fm.2006.07.004. - DOI - PubMed
    1. Capriles V.D., Arêas J.A.G. Novel approaches in gluten-free breadmaking: Interface between food science, nutrition, and health. Compr. Rev. Food Sci. Food Saf. 2014;13:871–890. doi: 10.1111/1541-4337.12091. - DOI
    1. Market and Markets Gluten-Free Products Market by Type (Bakery Products, Pizzas & Pastas, Cereals & Snacks, Savories, and Others), Source (Oilseeds & Pulses, Rice & Corn, Dairy & Meat Products, and Other Crops), & by Region—Global Trends & Forecast to 2020. [(accessed on 31 July 2018)]; Available online: https://www.marketsandmarkets.com/Market-Reports/gluten-free-products-market-738.html.
Feedback