Gluten‐free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

ABSTRACT Objectives: This study was aimed at showing the safety, for young patients with celiac disease (CD), of sweet baked goods made of wheat flour, which was rendered gluten‐free during sourdough fermentation. Methods and Results: As shown by R5 antibody‐based sandwich and competitive enzyme‐lin...

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Veröffentlicht in:	Journal of pediatric gastroenterology and nutrition 2010-12, Vol.51 (6), p.777-783
Hauptverfasser:	Di Cagno, Raffaella, Barbato, Maria, Di Camillo, Chiara, Rizzello, Carlo Giuseppe, De Angelis, Maria, Giuliani, Giammaria, De Vincenzi, Massimo, Gobbetti, Marco, Cucchiara, Salvatore
Format:	Artikel
Sprache:	eng
Schlagworte:	Adolescent Antibodies - blood Biological and medical sciences Bread - microbiology celiac disease Celiac Disease - blood Celiac Disease - diet therapy Child Feeding. Feeding behavior Female Fermentation Flour - microbiology Food Microbiology Fundamental and applied biological sciences. Psychology Gastroenterology. Liver. Pancreas. Abdomen Glutens - adverse effects Glutens - immunology Hematologic Tests Humans Intestinal Absorption Intestines - drug effects lactic acid bacteria Male Medical sciences Other diseases. Semiology Patient Compliance Pilot Projects Reference Values sourdough‐baked goods Stomach. Duodenum. Small intestine. Colon. Rectum. Anus Triticum - chemistry Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Zusammenfassung:	ABSTRACT Objectives: This study was aimed at showing the safety, for young patients with celiac disease (CD), of sweet baked goods made of wheat flour, which was rendered gluten‐free during sourdough fermentation. Methods and Results: As shown by R5 antibody‐based sandwich and competitive enzyme‐linked immunosorbent assay (ELISA), selected lactobacilli and fungal proteases, routinely used in bakeries, degraded gluten to
ISSN:	0277-2116 1536-4801
DOI:	10.1097/MPG.0b013e3181f22ba4