Perspective: Gluten-Free Products for Patients with Celiac Disease Should Not Contain Trace Levels

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68378050%3A_____%2F17%3A00486613" target="_blank" >RIV/68378050:_____/17:00486613 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.3945/an.116.014472" target="_blank" >http://dx.doi.org/10.3945/an.116.014472</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3945/an.116.014472" target="_blank" >10.3945/an.116.014472</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Perspective: Gluten-Free Products for Patients with Celiac Disease Should Not Contain Trace Levels

Popis výsledku v původním jazyce

Celiac disease is a genetic autoimmune disease. The gluten-free diet isncurrently the only treatment for people with celiac disease. Strictngluten-free diet is the only method currently available to treat andnprevent CD complications. The main objective of this article is tonrecommend a new classification for food labelling and to suggest thatngluten-free products should contain no gluten. Food products recommendednfor patients with CD should really have “zero mg/kg”, that is, contain nongluten. “Very low gluten” foods may have a minimal gluten concentration,nperhaps <100, but are not recommended for patients with CD. Oats should benin included in a GFD only if the product has been tested and shown to benfree of gluten. If the oat products are not tested, this informationnshould be included on the label.nn

Název v anglickém jazyce

Perspective: Gluten-Free Products for Patients with Celiac Disease Should Not Contain Trace Levels

Popis výsledku anglicky

Celiac disease is a genetic autoimmune disease. The gluten-free diet isncurrently the only treatment for people with celiac disease. Strictngluten-free diet is the only method currently available to treat andnprevent CD complications. The main objective of this article is tonrecommend a new classification for food labelling and to suggest thatngluten-free products should contain no gluten. Food products recommendednfor patients with CD should really have “zero mg/kg”, that is, contain nongluten. “Very low gluten” foods may have a minimal gluten concentration,nperhaps <100, but are not recommended for patients with CD. Oats should benin included in a GFD only if the product has been tested and shown to benfree of gluten. If the oat products are not tested, this informationnshould be included on the label.nn

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Advances in Nutrition

ISSN

2161-8313

e-ISSN

—

Svazek periodika

8

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

3

Strana od-do

409-411

Kód UT WoS článku

000402588200002

EID výsledku v databázi Scopus

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