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Book chapter2013Peer reviewed

Novel Fortification Strategies for Staple Gluten-Free Products

Jastrebova, Jelena; Jägerstad, Margaretha


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].

Published in

Nutrition and Health
2013, number: Nutrition and Health, pages: 307-320 Title: Handbook of Food Fortification and Health
ISBN: 978-1-4614-7075-5
Publisher: Springer

      UKÄ Subject classification

      Nutrition and Dietetics

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