Sammanfattning
Gluten is the major storage protein in cereals such as wheat, rye and barley, or their crossbreds. In the wheat flour the gluten proteins contribute 80–85 % of the total protein content. These proteins contain peptides with high glutamine/proline content which are resistant to digestion by human proteases and may trigger damage to the small intestines. Gluten intolerance is a lifelong intolerance to gluten proteins [1]. A couple of decades ago, gluten intolerance was considered an uncommon disorder in the world, with prevalence rates of 1 in 1,000 or lower [2]. However, the development of novel sensitive and specific screening methods for gluten intolerance improved considerably diagnosis rates and resulted in an epidemiologic shift. Recent population studies have reported a much higher prevalence of gluten intolerance and it is now estimated to be 1:100–1:200 [1, 3].
Publicerad i
Nutrition and Health
2013, nummer: Nutrition and Health, sidor: 307-320
Titel: Handbook of Food Fortification and Health
Utgivare: Springer
SLU författare
Jägerstad, Margaretha
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
UKÄ forskningsämne
Näringslära och dietkunskap
Publikationens identifierare
- DOI: https://doi.org/10.1007/978-1-4614-7076-2_24
- ISBN: 978-1-4614-7075-5
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/44440