Nutrients | |
Estimated Levels of Gluten Incidentally Present in a Canadian Gluten-Free Diet | |
Sstien La Vieille1  Sheila Dubois3  Stephen Hayward2  | |
[1] Director General’s Office, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, ON K1A 0K9, Canada;Bureau of Food Surveillance and Science Integration, Food Directorate, Health Canada, Ottawa, ON K1A 0K9, Canada; E-Mail:;Bureau of Policy, Intergovernmental and International Affairs, Food Directorate, Health Canada, Ottawa, ON K1A 0K9, Canada; E-Mail: | |
关键词: celiac disease; gluten-free diet; food consumption; grain-containing foods; naturally gluten-free ingredients; | |
DOI : 10.3390/nu6020881 | |
来源: mdpi | |
【 摘 要 】
Avoiding exposure to gluten is currently the only effective treatment for celiac disease. However, the evidence suggests that for most affected individuals, exposure to less than 10 mg/day is unlikely to cause histological changes to the intestinal mucosa. The daily diet of people with celiac disease does not rely solely on gluten-free pre-packaged foods, but also on naturally gluten-free grains (e.g., rice, buckwheat, ...) and foods with grain-derived ingredients (
【 授权许可】
CC BY
© 2014 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
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RO202003190028745ZK.pdf | 217KB | download |