pasta 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

7 May 20195 January 2020

Substituting red meat with high-quality plant protein sources, but not fish or low-quality carbohydrates, leads to improved lipid levels

In April 2019 researchers from the USA published their review of the medical scientific literature to assess the effect of red meat consumption on cardiovascular risk factors. A total of … Read more