Les avantages d’une alimentation sans gluten
L’alimentation sans gluten permet aux personnes souffrant de la maladie cœliaque de prévenir les manifestations cliniques et les compliquations. Ces patients doivent néanmoins adopter un régime strict sans gluten et même sans traces de gluten. Une bonne observance induit la disparition en quelques semaines ou mois des symptômes que sont les diarrhées, les ballonnements et la fatigue.
Après l’établissement du diagnostic, et l’introduction d’une alimentation sans gluten, les premiers effets positifs de ce changement d’alimentation se font sentir en l’espace de quelques semaines. Les symptômes disparaissent; l’état général s’améliore et s’accompagne d’un sentiment de mieux-être. La perte de poids est enrayée. S’ajoute à cela la normalisation des analyses sérologiques. Les muqueuses de l’intestin grêle se régénèrent et les carences s’estompent. L’alimentation sans gluten s’accompagne d’une rémission des troubles. Elle diminue les risques de voir apparaître des effets secondaires et de développer à long terme des complications de la maladie cœliaque.
Les avantages d’une alimentation sans gluten
- Normalisation des anticorps
- Régénération des muqueuses de l’intestin grêle
- Diminution des risques de complication
- Ré-absorption des nutriments et fonctionnement du métabolisme
- Perte de poids stoppée
- Amélioration de l’état de santé physique
- Amélioration du contrôle de l’alimentation
- Amélioration de la qualité de vie et et du comportement
- Pour les enfants : croissance normale et bon développement
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Catalogue des produits
Le catalogue contient tous les produits Schär actuellement disponibles avec les valeurs nutritionnelles détaillées et la liste des ingrédients.
Catalogue des produits
Le catalogue contient tous les produits Schär actuellement disponibles...
Glycaemic index of some commercial gluten-free foods
ABSTRACT
Purpose
Gluten-free products present major challenges for the food industry in terms of organoleptic, technological and nutritional characteristics. The absence of gluten has been shown to affect starch digestibility, thus increasing the postprandial glycaemic response. However, in recent years, gluten-free technologies have been improved, thus possibly modifying this quality parameter. We investigated the glycaemic index (GI) of 10 commercial foods aiming to update the GI values of the most common gluten-free products consumed in Italy.
Methods
The in vivo GI was evaluated for six bakery products and four types of pasta. The postprandial glucose response was obtained in two groups with 10 healthy volunteers each.
Results
The overall GI values ranged from 37.5 for breakfast biscuits to 66.7 for puffed multigrain cake. Breads and pasta had GI values consistently lower than those previously reported in the literature.
Conclusion
The present study showed that several commercial GF products exhibited low and medium GI values, not confirming the previous observations on the high GI of GF. However, considering the multiple formulations and processes for preparation of these products, further studies are recommended.
Resource: Eur J Nutr. 2014 Oct 17.
Francesca Scazzina • Margherita Dall’Asta • Nicoletta Pellegrini • Furio Brighenti
Purpose
Gluten-free products present major challenges for the food industry in terms of organoleptic, technological and nutritional characteristics. The absence of gluten has been shown to affect starch digestibility, thus increasing the postprandial glycaemic response. However, in recent years, gluten-free technologies have been improved, thus possibly modifying this quality parameter. We investigated the glycaemic index (GI) of 10 commercial foods aiming to update the GI values of the most common gluten-free products consumed in Italy.
Methods
The in vivo GI was evaluated for six bakery products and four types of pasta. The postprandial glucose response was obtained in two groups with 10 healthy volunteers each.
Results
The overall GI values ranged from 37.5 for breakfast biscuits to 66.7 for puffed multigrain cake. Breads and pasta had GI values consistently lower than those previously reported in the literature.
Conclusion
The present study showed that several commercial GF products exhibited low and medium GI values, not confirming the previous observations on the high GI of GF. However, considering the multiple formulations and processes for preparation of these products, further studies are recommended.
Resource: Eur J Nutr. 2014 Oct 17.
Francesca Scazzina • Margherita Dall’Asta • Nicoletta Pellegrini • Furio Brighenti
Glycaemic index of some commercial gluten-free foods
ABSTRACT
Purpose
Gluten-free products present major challenges for...
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