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Nutrients
Special Issues
Celiac Disease and Gluten-Related Disorders: Nutritional Solutions
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Celiac Disease and Gluten-Related Disorders: Nutritional Solutions

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutritional Immunology".

Deadline for manuscript submissions: 25 July 2024 | Viewed by 2600

Special Issue Editors

Prof. Dr. Magdalena Araya

E-Mail Website
Guest Editor
Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Santiago, Chile
Interests: immune-mediated small intestine disorders; celiac disease; non-celiac wheat sensitivity; gluten-related disorders; gluten-free diet; gluten-free products; gluten-free market
Special Issues, Collections and Topics in MDPI journals
Dr. Juan Rodriguez

E-Mail Website
Guest Editor
Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Santiago, Chile
Interests: gluten-related disorders; celiac disease; non-celiac wheat sensitivity; gluten-free diet; gluten-free products; gluten-free market; food allergies; gluten analysis; cutoff points
Dr. Karla A. Bascuñán

E-Mail Website
Guest Editor
Departamento de Nutrición, Facultad de Medicina, Universidad de Chile, Santiago, Chile
Interests: food intolerances; gluten-free diet; gluten-related disorders; restrictive diet; restrictive diets for the management of food intolerances; food allergy

Special Issue Information

Dear Colleagues,

The frequency of celiac disease, non-celiac wheat sensitivity, wheat allergy and some badly defined gluten intolerances has considerably increased in recent decades. Because of this, they are becoming a significant burden on healthcare systems, the affected individuals and their families and caregivers. These conditions are of different origin and may have diverse clinical presentations and complications, yet they share a crucial aspect of their treatment since all these patients must maintain a restrictive diet that eliminates gluten. To date, the gluten-free diet is the only efficacious treatment, but it is costly. Cooking without gluten is difficult and unsupervised diets are often nutritionally poor. As with many other restrictive diets, this diet should be supervised and monitored to avoid nutritional deficiencies and excesses during treatment.

The rapid increase in both frequency and clinical presentations today has resulted in different situations and mistakes in the ways these patients are treated. This Special Issue aims to update the situation; we welcome different ways to approach these problems, emphasizing differences among the requirements of gluten-free diets, the nutritional effects of a gluten-free diet, pros and cons of a gluten-free diet, the gluten-free market, food safety related to gluten-free diets, etc. 

We invite researchers and professionals in charge of managing these gluten-related problems to submit their work to this Special Issue of Nutrients.

Prof. Dr. Magdalena Araya
Dr. Juan Rodriguez
Dr. Karla A. Bascuñán
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • celiac disease
  • non-celiac wheat sensitivity
  • wheat allergy
  • gluten-related disorders
  • gluten-free diet
  • nutritional effects of gluten-free diet
  • gluten-free products
  • gluten-free market
  • food safety

Published Papers (3 papers)

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Research

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14 pages, 1256 KiB  
Article
Reducing Immunoreactivity of Gluten Peptides by Probiotic Lactic Acid Bacteria for Dietary Management of Gluten-Related Diseases
by Joanna Leszczyńska, Agnieszka K. Szczepankowska, Iwona Majak, Dorota Mańkowska, Beata Smolińska, Sylwia Ścieszka, Anna Diowksz, Bożena Cukrowska and Tamara Aleksandrzak-Piekarczyk
Nutrients 2024, 16(7), 976; https://doi.org/10.3390/nu16070976 - 27 Mar 2024
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Abstract
Immunoreactive gluten peptides that are not digested by peptidases produced by humans can trigger celiac disease, allergy and non-celiac gluten hypersensitivity. The aim of this study was to evaluate the ability of selected probiotic strains to hydrolyze immunoreactive gliadin peptides and to identify [...] Read more.
Immunoreactive gluten peptides that are not digested by peptidases produced by humans can trigger celiac disease, allergy and non-celiac gluten hypersensitivity. The aim of this study was to evaluate the ability of selected probiotic strains to hydrolyze immunoreactive gliadin peptides and to identify peptidase-encoding genes in the genomes of the most efficient strains. Residual gliadin immunoreactivity was measured after one- or two-step hydrolysis using commercial enzymes and bacterial peptidase preparations by G12 and R5 immunoenzymatic assays. Peptidase preparations from Lacticaseibacillus casei LC130, Lacticaseibacillus paracasei LPC100 and Streptococcus thermophilus ST250 strains significantly reduced the immunoreactivity of gliadin peptides, including 33-mer, and this effect was markedly higher when a mixture of these strains was used. In silico genome analyses of L. casei LC130 and L. paracasei LPC100 revealed the presence of genes encoding peptidases with the potential to hydrolyze bonds in proline-rich peptides. This suggests that L. casei LC130, L. paracasei LPC100 and S. thermophilus ST250, especially when used as a mixture, have the ability to hydrolyze immunoreactive gliadin peptides and could be administered to patients on a restricted gluten-free diet to help treat gluten-related diseases. Full article
(This article belongs to the Special Issue Celiac Disease and Gluten-Related Disorders: Nutritional Solutions)
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10 pages, 1061 KiB  
Article
Persistent Barriers of the Gluten-Free Basic Food Basket: Availability, Cost, and Nutritional Composition Assessment
by Virginia Estévez, Juan Manuel Rodríguez, Pía Schlack, Pedro Navarrete, Karla A. Bascuñán, Victoria Núñez, Camila Oyarce, Catalina Flores, Jimena Ayala and Magdalena Araya
Nutrients 2024, 16(6), 885; https://doi.org/10.3390/nu16060885 - 19 Mar 2024
Viewed by 757
Abstract
Gluten-related disorders are treated with a gluten-free diet. The “basic food basket” (BFB) consists of a list of basic foods consumed by low-income groups in society, including those lowest-cost versions within each food category. To evaluate the cost, availability, and nutritional quality of [...] Read more.
Gluten-related disorders are treated with a gluten-free diet. The “basic food basket” (BFB) consists of a list of basic foods consumed by low-income groups in society, including those lowest-cost versions within each food category. To evaluate the cost, availability, and nutritional quality of the BFB and gluten-free BFB (GF-BFB), foods were photographed, registering their cost, availability, and nutritional characteristics, in high quality and mid-range supermarkets, wholesalers, health shops, and corner shops, matching each regular BFB product with a gluten-free equivalent. Of the 1177 potential products, the selection of lowest-cost foods yielded 55 and 47 products (BFB and GF-BFB, respectively). Breads/cereals and drinks showed the highest differences (279% and 146%, respectively) while meats and sausages showed the lowest ones (18.6%). The GF-BFB cost represents 30.1% of the minimum wage, which covers the cost of 5.2 and 3.3 of the BFB and GF-BFB per month, respectively. Availability ranged between 22.7 and 42.4%. Lower availability was associated with poorer nutritional quality in the GF-BFB, which provides 5% less energy, 26% more fat, and 25% less protein than the BFB. Only 47% of gluten-free products declared their “gluten-free” condition. The results strongly suggest that the GF-BFB must be redesigned to be both gluten-free and nutritionally adequate. Full article
(This article belongs to the Special Issue Celiac Disease and Gluten-Related Disorders: Nutritional Solutions)
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Review

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11 pages, 636 KiB  
Review
Risk of Gluten Cross-Contamination Due to Food Handling Practices: A Mini-Review
by Renatta Pereira B. Damasceno, Renata Puppin Zandonadi, Marcela Mendes, Luis Carlos Cunha Junior, António Raposo, Edite Teixeira-Lemos, Cláudia Chaves and Priscila Farage
Nutrients 2024, 16(8), 1198; https://doi.org/10.3390/nu16081198 - 18 Apr 2024
Viewed by 637
Abstract
Celiac disease (CD) is an autoimmune disease triggered by the ingestion of gluten in genetically predisposed individuals, affecting 1.4% of the world population. CD induces an inflammatory reaction that compromises small intestine villi, leading to nutrient malabsorption, and gastro and extraintestinal manifestations. Although [...] Read more.
Celiac disease (CD) is an autoimmune disease triggered by the ingestion of gluten in genetically predisposed individuals, affecting 1.4% of the world population. CD induces an inflammatory reaction that compromises small intestine villi, leading to nutrient malabsorption, and gastro and extraintestinal manifestations. Although other treatment approaches are being studied, adherence to a gluten-free diet (GFD) is the only effective intervention to date. Despite this, about 50% of patients experience persistent inflammation, often associated with unintentional gluten ingestion through contaminated food. There are regulations for labeling gluten-free foods which specify a limit of 20 mg/kg (20 ppm). The risks of gluten cross-contamination above that level are present throughout the whole food production chain, emphasizing the need for caution. This review explores studies that tested different procedures regarding the shared production of gluten-containing and gluten-free food, including the use of shared equipment and utensils. A literature review covering PubMed, Scielo, Web of Science, VHL and Scopus identified five relevant studies. The results indicate that shared environments and equipment may not significantly increase gluten cross-contamination if appropriate protocols are followed. Simultaneous cooking of gluten-containing and gluten-free pizzas in shared ovens has demonstrated a low risk of contamination. In general, shared kitchen utensils and equipment (spoon, ladle, colander, knife, fryer, toaster) in controlled experiments did not lead to significant contamination of samples. On the other hand, cooking gluten-free and gluten-containing pasta in shared water resulted in gluten levels above the established limit of 20 ppm. However, rinsing the pasta under running water for a few seconds was enough to reduce the gluten content of the samples to less than 20 ppm. Full article
(This article belongs to the Special Issue Celiac Disease and Gluten-Related Disorders: Nutritional Solutions)
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