A comprehensive review of gluten-free foods: Addressing quality defects and exploring novel enrichment strategies

초록

Gluten is a protein found in wheat, primarily composed of glutenin and gliadin. For some individuals, consuming gluten triggers severe autoimmune intestinal disorders, the most prevalent of which is celiac disease (CD). Currently, the only treatment for CD patients is to adhere to a gluten-free (GF) diet, consuming gluten-free food (GFF). GFF is produced according to strict standards using naturally GF raw materials. However, the absence of gluten protein in these products leads to certain quality and nutritional shortcomings. Researchers are actively seeking effective methods to improve the quality of GFF. This paper explores the connection between gluten, CD, and GFF, focusing on recent advancements in the development of GFF products. It also highlights the current shortcomings in GFF and examines strategies and solutions to address these deficiencies. A comprehensive understanding of ongoing research in this field can raise public awareness of the benefits of a GF diet and offer new research avenues and scientific insights for enhancing the quality of GFF.

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