gluten-free Archives - Life Science Review

20 April 202020 April 2020

Although a strict gluten free diet in the absence of coeliac disease should not be started, a reduction of gluten content might be a valid option in individuals with irritable bowel syndrome

In December 2018 researchers from Italy published the results of their study to compare the effect of sourdough fermented products with traditional bread and pasta in individuals with irritable bowel … Read more

18 April 202018 April 2020

Durum wheat-based products may reduce symptoms experienced by individuals with non-coeliac gluten sensitivity

In March 2019 researchers from Italy published the results of their study to assess the effect of an organic durum wheat variety with those of standard commercial wheat in patients … Read more

17 April 202017 April 2020

Replacing 5% of rice flour with orange pomace powder produced gluten-free cakes that received the highest acceptance scores in respect of colour, texture, appearance, flavour and overall acceptability

In February 2019 researchers from Turkey published the results of their study to assess the effect of different fibre sources (apple pomace powder, carrot pomace powder and orange pomace powder) … Read more

13 April 202013 April 2020

A gluten-free cake, where 50% of rice flour and potato starch was substituted with quinoa flour, had the highest scores for both taste and overall acceptability

In February 2019 researchers from Turkey published their study to assess the effect of substituting rice flour and potato starch with different amounts of quinoa flour when making gluten free … Read more

15 March 202015 March 2020

Specific dietary factors and dietary patterns alter the gut microbiota profile, which is an essential factor in the development and progression of obesity

In December 2019 researchers from South Korea published their review on the effect of diet on the gut microbiota and how it is associated with obesity. Obesity is described as … Read more