Differences in the macronutrient and dietary fibre profile of gluten-free products as compared to their gluten-containing counterparts
Author:
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://www.nature.com/articles/s41430-018-0385-6.pdf
Reference26 articles.
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2. Miranda J, Lasa A, Bustamante MA. Nutritional differences between a gluten-free diet and a diet containing equivalent products with gluten. Plant Foods Hum Nutr. 2014;69:182–7.
3. Catassi C, Fasano A. Coeliac disease. Curr Opin Gastroenterol. 2008;24:687–91.
4. McGough N, Cummings JH. Coeliac disease: a diverse clinical syndrome caused by intolerance of wheat, barley and rye. Proc Nutr Soc. 2005;64:434–50.
5. Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C. Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients. Nutrients. 2014;6:575–90.
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