Zobrazeno 1 - 10 of 36 pro vyhledávání: '"Idoia Larretxi"'
1
Akademický článek
Assessment of a training course for cookery students regarding celiac disease and gluten-free diet
Autor: Maialen Vázquez-Polo, Virginia Navarro, Gesala Perez-Junkera, Arrate Lasa, Idoia Larretxi, Jonatan Miranda, Jon Esparta, Itziar Churruca
Publikováno v: Heliyon, Vol 10, Iss 20, Pp e39060- (2024)
Celiac disease (CD) has a significant impact on the quality of life for those affected, particularly in social settings. One major challenge for these individuals is dining out, as they must constantly avoid cross-contact with gluten, contend with a
Externí odkaz: https://doaj.org/article/5f2cea25351a44ef932935321ef7138a
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2
Akademický článek
Global Approach to Follow-Up of Celiac Disease
Autor: Gesala Perez-Junkera, Lorea Ruiz de Azua, Maialen Vázquez-Polo, Arrate Lasa, María Pilar Fernandez Gil, Itziar Txurruka, Virginia Navarro, Idoia Larretxi
Publikováno v: Foods, Vol 13, Iss 10, p 1449 (2024)
Celiac disease, an autoimmune disorder induced by the ingestion of gluten, affects approximately 1.4% of the population. Gluten damages the villi of the small intestine, producing symptoms such as abdominal pain, bloating and a subsequent loss of nut
Externí odkaz: https://doaj.org/article/a30bf1259a904a8bb9ee73d7b1a0dee7
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3
Akademický článek
Gluten-Free Products: Do We Need to Update Our Knowledge?
Autor: Claudia Mármol-Soler, Silvia Matias, Jonatan Miranda, Idoia Larretxi, María del Pilar Fernández-Gil, María Ángeles Bustamante, Itziar Churruca, Olaia Martínez, Edurne Simón
Publikováno v: Foods, Vol 11, Iss 23, p 3839 (2022)
The gluten-free (GF) food market has been growing exponentially in recent years. However, GF products could contribute to imbalanced diets. The main objective of the present work was to perform a temporal nutritional comparison of GF foods over the l
Externí odkaz: https://doaj.org/article/18df7864501d4069b083953b3e4d7156
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4
Akademický článek
Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value
Autor: Leire Cantero, Jesús Salmerón, Jonatan Miranda, Idoia Larretxi, María del Pilar Fernández-Gil, María Ángeles Bustamante, Silvia Matias, Virginia Navarro, Edurne Simón, Olaia Martínez
Publikováno v: Applied Sciences, Vol 12, Iss 12, p 5934 (2022)
Apple pomace has been proposed as a quality enhancer for gluten-free bread, but its composition and physicochemical features differ significantly depending on the apple cultivar. The objective of this article was to characterize apple pomace powder (
Externí odkaz: https://doaj.org/article/96d0c59f49ac4d288b159edb91b8eb33
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5
Akademický článek
Application of a Platform for Gluten-Free Diet Evaluation and Dietary Advice: From Theory to Practice
Autor: Gesala Perez-Junkera, Maialen Vázquez-Polo, Francisco Javier Eizagirre, Laura Benjumea, Carlos Tutau, Blanca Esteban, Jonatan Miranda, Idoia Larretxi, Virginia Navarro, Itziar Churruca, Arrate Lasa
Publikováno v: Sensors, Vol 22, Iss 3, p 732 (2022)
The present work aimed to analyze, through the GlutenFreeDiet digital platform, the evolution over one year of the nutritional status, dietary profile and symptoms present among celiac people on a gluten-free diet (GFD) while receiving individualized
Externí odkaz: https://doaj.org/article/c6179031319b42dda432652024aa4b52
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6
Akademický článek
Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescent
Autor: Idoia Larretxi, Itziar Txurruka, Virginia Navarro, Arrate Lasa, María Ángeles Bustamante, María del Pilar Fernández-Gil, Edurne Simón, Jonatan Miranda
Publikováno v: Foods, Vol 8, Iss 8, p 321 (2019)
Data about the nutritional composition of gluten-free products (GFP) are still limited. Most studies are based on ingredient and nutrition information described on the food label. However, analytical determination is considered the gold standard for
Externí odkaz: https://doaj.org/article/eecf9acaefe645c5be5265350a01adc8
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7
ALDIZKAKO BARAUAREN EFEKTUAK OBESITATEAN ETA 2. MOTAKO DIABETESEAN
Autor: Maialen Diez, Maialen Vázquez-Polo, Silvia Matias, Gesala Perez-Junkera, Leire Cantero, Arrate Lasa, Virginia Navarro, Idoia Larretxi, Itziar Txurruka
Publikováno v: EKAIA Euskal Herriko Unibertsitateko Zientzia eta Teknologia Aldizkaria.
Aldizkako baraualdia eguneko elikagai ahorakina ingesta-aldi eta barau-aldietan banatzen duen elikadura mota da. Estrategia dietetiko hau asko erabiltzen da zenbait efektu onuragarri eragin ditzakelakoan. Horrela, obesitateari eta diabetesari aurre e
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2fc8e012c7fd341fc8765029903ac24b
https://doi.org/10.1387/ekaia.23620
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9
FODMAP urriko dieta eta haien erabilgarritasuna hesteko gaixotasunen maneiuan
Autor: Edurne Simón, Olaia Martínez, Gesala Perez-Junkera, Arrate Lasa, Itziar Txurruka, Marian Bustamante, Jonatan Miranda, Virginia Navarro, Idoia Larretxi, Maialen Vázquez-Polo
Publikováno v: Addi. Archivo Digital para la Docencia y la Investigación
instname
Addi: Archivo Digital para la Docencia y la Investigación
Universidad del País Vasco
FODMAPs, subtances that can be found naturally in a wide variety of foods such as dairy products and certain plant origin foods, have been associated with symptoms of certain intestinal diseases. These short-chain fermentable carbohydrates show fiber
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00151df986cb598ef95bdf12e2f97065
https://doi.org/10.1387/ekaia.21650
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10
Nutritional Imbalances in Adult Celiac Patients Following a Gluten-Free Diet
Autor: Arrate Lasa, Maialen Vázquez-Polo, Idoia Larretxi, Itziar Churruca, Virginia Navarro, Gesala Perez-Junkera, Aner Cardo
Publikováno v: Nutrients, Vol 13, Iss 2877, p 2877 (2021)
Addi. Archivo Digital para la Docencia y la Investigación
instname
Nutrients
Celiac disease (CD) is a chronic autoimmune disorder of the small intestine, whose only effective treatment is a gluten-free diet (GFD). It is characterized by the atrophy of the intestinal villi that leads to altered nutrient absorption. This study
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da9daea833541a120ccd583e63382f41
https://www.mdpi.com/2072-6643/13/8/2877
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