https://issuu.com/kerripope/docs/diabetes.docxA special form of food allergy is the disease known as enteropathy, celiac disease or sprue. If a person suffering from this ingests foods with gluten, the body will form defensive antibodies against a portion of the harmless gliadin proteins in rye wheat, barley, a cross between wheat and rye called triticale and possibly oats. [ CITATION May15 \l 6153 ] These defences attack the nutrient absorbing cells in the intestine and cause serious malnourishment. This disease can develop in early childhood or later and is a lifelong condition [ CITATION Coe15 \l 6153 ]. The standard therapy is strict avoidance of foods containing gluten. As removing gluten from the diet can be difficult and is currently not considered palatable research is being done for to achieve alternative therapies. These therapies include gluten-degrading enzymes, modified grains that lack immunogenic compounds, zonulin inhibitors that decrease intestinal permeability, and antiinflammatory and immunotherapy. Trials are ongoing to assess the efficiency of these treatments[ CITATION Jam14 \l 6153 ] There have been a number of studies conducted in order to determine the effect that gluten has on people who are not diagnosed with coeliac disease. In one of these studies, 34 people with IBS were randomized to either a gluten containing or a gluten free diet. [ CITATION Bie \l 6153 ]The group of people who were consuming gluten reported more pain, bloating, stool inconsistency and fatigue when compared with the gluten free subjects. Other studies have shown that gluten can cause inflammation of the intestine and the degeneration of the intestinal lining. The test used six direct relatives of coeliac patients and four patients with altered immunity. They were studied before and after supplementing their diet with 40g of gluten a day. The results showed that the increased intake of gluten produced significant changes of the jejunal mucosa of both groups.[ CITATION Doh81 \l 6153 ]
When gluten is broken down in a test tube it forms peptides that activate opioid receptors. [ CITATION VSc81 \l 6153 ] An opioid is a chemical that resembles morphine, these are found in the central and peripheral nervous system and also more importantly in the gastrointestinal tract. The receptors here mediate the beneficial effects of reducing pain as well as the psychoactive and the side effects of opioids. There is a widespread belief that gluten is addictive, as many people report experiencing “cravings� for foodstuffs such as bread or donuts and this has in turn, led some people who are not coeliac to avoid gluten products. This is unconfirmed as only a few studies have been done. Several grains do not contain gliadin proteins and therefore do not aggravate celiac disease; they are corn, rice, amaranth, buckwheat, millet, quinoa, sorghum and teff. [ CITATION Who15 \l 6153 ] A flour that is used as a substitute for wheat flour in the production of gluten free products is rice flour. Rice flour contains around 90% starch.[ CITATION Har04 \l 6153 ] These starch granules are the smallest starch granules of all major cereals coming in at around a quarter the size of wheat starch granules.[ CITATION Phi00 \l 6153 ] This rice flour has a low protein content meaning that the dry flour will absorb less water than Figure 1 - Gluten free flour supplemented with Xanthan Gum wheat flours or other gluten based products. One of the primary functions of gluten is to maintain the elasticity of foods as they undergo fermentation. As this flour is gluten free its ability to be used as an ingredient in gluten free bread is limited and it is often supplemented with xanthan gum (see figure 1) in order to
1|Page
overcome this hurdle. Xanthan gum is a long chained carbohydrate that holds the dough together and will retain the gas bubbles that are created by the fermentation of the yeast. [ CITATION Har04 \l 6153 ] Bay State milling Massachusetts has been experimenting to use flax and chia seeds as a substitute for xanthan gum in gluten free muffins. When water is added to these seeds they create a gum network much in the same way as xanthan gum. The benefit of Chia and Flax over xanthan gum is that they also contain a large amount of fibre, protein and omega-3 Fatty acids.[ CITATION Jef14 \l 6153 ] Another substitute that has been found to replace the properties of gluten is psyllium fibre. In a study which was completed in Kuwait researchers aimed to find a way to increase the fibre content of bread and the results were unexpected. The use of 5% psyllium fibre in bread made the bread rise higher and retained the moisture of the bread giving it more volume. [ CITATION Chr13 \l 6153 ] Removal of gluten from flour is a real technical problem for bakers with the result that many gluten free products currently available on the market are considered to be of inferior quality. Preliminary research has focused on the use of appropriate ingredients such as starches, gums, protein powder and inulin and mathematical modelling techniques in order to improve the quality of gluten free breads.[ CITATION Har04 \l 6153 ] Gluten-free foods are also understood to have an inferior nutritional quality. They contain lower levels of Bvitamins, iron and fibre, than their wheat counterparts due partly to the fact that gluten free products are not normally fortified. [ CITATION Coe151 \l 6153 ] Research is being done at Ashtown and there they are formulating palatable gluten free breads with enhanced nutritional qualities. [ CITATION Tea10 \l 6153 ]. The research is focused on using psuedocereals such as amaranth, quinoa and buckwheat to replace wheat in the recipes for the breads. The difference between these and real cereals is that they are dicotyledonous 2|Page
plants and real cereals are monocotyledonous. Their seeds resemble the function and composition of true cereals. They are rich in nutrients and their incorporation into the gluten free diet could not only add variety but also improve the nutritional quality of these foods. These psuedocereal- containing breads are reported to have a softer crumb and increased values of dietary fibre. They also displayed significantly higher antioxidant activity and polyphenol content when compared with other gluten free options.[CITATION tea10 \l 6153 ] An exciting line of research currently being conducted between Ashtown and Moorpark involves an attempt to discover the conditions required in order to produce an ingredient based on casein (the protein in milk) which would have properties similar to gluten in a gluten free dough system [ CITATION Tea04 \l 6153 ] They have already found that under optimum conditions of pH and calcium concentration the casein will aggregate and form a protein network capable of retaining gas in a gluten free dough similar to the action of a long chained carbohydrate. This is an entirely new approach. A study was also done to statistically calculate the optimal level of orange pomace addition, water addition and ideal proofing time to produce an optimal gluten free bread formulation. Orange Pomace which is a by-product of smoothie production has good nutritional attributes. It is 40% dry matter which is the reason it was chosen here as a substitute for gluten products. [ CITATION Tea13 \l 6153 ] The study investigated the effects of these three factors in different combinations on bread parameters such as loaf volume, crumb structure, crumb colour, texture, microstructure, nutritional and sensory properties and the optimised samples were assessed using sensory panellists.� The bread was scored favourably by the
3|Page
panellists and the orange pomace proved to be a viable, low cost food by-product that improved the physical and nutritional characteristics of gluten free breads.
In recent years there has been an increase in awareness of the properties and functions of many elements of food.[ CITATION Cat1510 \l 6153 ] As well as the most common foodstuffs that contain gluten, there is also some hidden gluten in food that the coeliac patient may be unaware of. These include chocolate in which gluten may be used as an emulsifier as well as some meat products such as meatballs and hotdogs in which gluten can be labelled as “modified food starch”.[ CITATION Mel141 \l 6153 ] The coeliac consumer should be alert to these potential occurrences of mislabelled gluten. Through this awareness is a very noticeable change in the produce that we see on the shelves today in comparison to 10 even 5 years ago. As recently as 2014, global market Aldi launched a new line of “Has no” products. These products are free of gluten and are very clearly marked and targeted toward people who are intolerant to gluten and perhaps even people who want to try a gluten free diet for the advertised benefits. This “Has no” range includes everything from cakes to sausages. [ CITATION Don14 \l 6153 ] Other large stores who are also getting in on this new market include Supervalu, Tesco and Dunnes Stores. There are a number of companies worldwide that deal only with the production of gluten free products which is desirable for those with a severe gluten allergy as there is no risk of contamination. These include Glutino, Udi's Gluten Free Foods, Bob's Red Mill, Rudi's Gluten Free Bakery, General Mills, Blue Diamond Growers, Pamela's and Ancient Harvest.[ CITATION Ker14 \l 6153 ] Aside from reducing the symptoms of certain illnesses gluten free diets are also said to improve levels of cholesterol, enhance digestive health as well as boost energy levels. It 4|Page
eschews certain kinds of foods that are considered to be unhealthy like cakes and crisps. In particular a gluten free diet prohibits the consumption of processed foods which are known for being rich in gluten, chemicals as well as artificial flavours. On the other hand it promotes the eating of more vegetables and fruits that contain almost no gluten or starch, foods which are excellent sources of vitamins, minerals and antioxidants. As a welcomed side-effect, people on a diet low in gluten become less vulnerable to cardiovascular diseases, diabetes and cancers. Additionally, the immune system is strengthened and becomes more capable of fighting bacteria and viruses. People may also follow a diet free of gluten in order to reduce their weight. Elimination of excess pounds using a gluten free diet is considered to be a very healthy approach and this involves eating gluten free starches like potatoes, quinoa and brown rice.[ CITATION Eri11 \l 6153 ]
Bibliography Biesiekierski JR, N. I. B. H. D. S. M. G., 2011. Gluten causes gastrointestinal symptoms in subjects without celiac disease: a double-blind randomized placebo-controlled trial., New Jersey: Pub Med. Coeliac Society of Ireland, 2015. Coeliac Disease. [Online] Available at: http://www.coeliac.ie/coeliac_disease [Accessed 17 03 2015]. Coeliac Society of Ireland, 2015. Key nutritional deficiencies. [Online] Available at: https://www.coeliac.ie/health_professionals/nutritional_issues/key_deficiencies [Accessed 25 02 2015]. Doherty M, B. R., 1981. Gluten-induced mucosal changes in subjects without overt small-bowel disease., s.l.: Pub Med. Donna, 2014. Aldi’s new ‘ Has No’ range in Ireland. [Online] Available at: http://www.glutenfreecailin.com/index.php/2014/07/aldis-new-has-no-range-inireland/ [Accessed 17 03 2015]. Gardner, K., 2014. List of Name-Brand Gluten-Free Foods. [Online] Available at: http://www.livestrong.com/article/29083-list-namebrand-gluten-foods/ [Accessed 17 03 2015]. Gelski, J., 2014. Innovation on the gluten-free frontier. [Online] Available at: http://www.foodbusinessnews.net/articles/news_home/SupplierInnovations/2014/10/Innovation_on_the_gluten-free.aspx?ID=%7BC52D12E8-602C-4AA5-B4E15|Page
BE320164E697%7D&cck=1 [Accessed 17 03 2015]. Hannigan, C., 2015. Food Chemistry. LYIT : LYIT. Lane, C., 2013. 5 ALTERNATIVES TO XANTHAN GUM AND GUAR GUM IN GLUTEN-FREE BAKING. [Online] Available at: http://gluten-free-bread.org/5-alternatives-to-xanthan-gum-and-guar-gum-in-glutenfree-baking [Accessed 02 25 2015]. Masterson, E., 2011. Gluten Free Diet - The Essential Gluten Free Diet Guide: Gluten Free Diet Plan And Gluten Free Diet Recipes To Lose Weight Quickly, Detox Your Body, Prevent ... Free Diet, Gluten Free Diet Cookbook). 1st ed. Philidelphia: Amazon Digital Editions. Mayo Clinic Staff, 2015. Gluten-free diet. [Online] Available at: http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/indepth/gluten-free-diet/art-20048530 [Accessed 17 03 2015]. McGee, H., 2004. On food and cooking the science and lore of the kitchen. 1st ed. Vegas: Scribner. Phillip Williams, Y. P. ,. P., 2000. Rice CRC. [Online] Available at: http://ses.library.usyd.edu.au/bitstream/2123/158/1/P4503FR0905.pdf [Accessed 26 02 2015]. Teagasc, 2004. Product reformulation in gluten-free research. [Online] Available at: http://www.teagasc.ie/food/research/chemistry_technology/grain_based/gluten_free.asp [Accessed 22 02 2015]. Teagasc, 2010. improved gluten free bread. [Online] Available at: http://www.teagasc.ie/news/2010/201005-25.asp [Accessed 22 02 2015]. Teagasc, 2010. Improved Gluten-Free Bread. [Online] Available at: http://www.teagasc.ie/news/2010/201005-25.asp [Accessed 25 02 2015]. Teagasc, 2013. Orange Flour for Gluten-free Bread. [Online] Available at: http://www.teagasc.ie/news/2013/201303-08a.asp [Accessed 22 02 2015]. V Schusdziarra, I. H. A. H. M. K. E. F. P., 1981. Evidence for an Effect of Exorphins on Plasma Insulin and Glucagon Levels in Dogs, s.l.: American Diabetes Association. Valliant, M., 2014. 18 sneaky foods that are surprisingly not gluten-free. [Online] Available at: http://www.hellawella.com/18-sneaky-foods-are-surprisingly-not-gluten-free?page=2 [Accessed 04 28 2015]. Wakim-Fleming, J., 2014. Celiac Disease and Malabsorpative disorders. [Online] Available at: http://www.clevelandclinicmeded.com/medicalpubs/diseasemanagement/gastroenterology/celiac6|Page
disease-malabsorptive-disorders/ [Accessed 17 03 2015]. Wholegrains Council, 2015. Gluten Free Wholegrains. [Online] Available at: http://wholegrainscouncil.org/whole-grains-101/gluten-free-whole-grains [Accessed 03 17 2015].
7|Page