Zobrazeno 1 - 10
of 311
pro vyhledávání: '"MAGDALENA ARAYA"'
Autor:
Ximena A. Figueroa-Gómez, María Jesús Oliveras-López, Marcelo F. Poyanco-Bugueño, Francisco M. Ocaña-Peinado, Herminia López-García de la Serrana, Magdalena Araya Quezada
Publikováno v:
Heliyon, Vol 10, Iss 13, Pp e33431- (2024)
Background: Currently, there may be 240–250 million people worldwide affected by food allergies. Dining out can be challenging for individuals with food allergies who rely on restaurant and food service staff to properly prepare allergen-free meals
Externí odkaz:
https://doaj.org/article/fd1c2b94c5e446f8bfbb55b6dfaa6018
Autor:
Ximena Figueroa-Gómez, María Jesus Oliveras-López, Juan Manuel Rodríguez Silva, Marcelo Poyanco, Herminia López, Magdalena Araya
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionEating out is a common practice in modern society. Celiac disease (CeD) and food allergy (FA) are among the most common conditions responsible for adverse reactions to food. Despite their different origins, both require treatment with res
Externí odkaz:
https://doaj.org/article/326a2628885c4bcb8518ea99106c1e7b
Autor:
Virginia Estévez, Juan Manuel Rodríguez, Pía Schlack, Pedro Navarrete, Karla A. Bascuñán, Victoria Núñez, Camila Oyarce, Catalina Flores, Jimena Ayala, Magdalena Araya
Publikováno v:
Nutrients, Vol 16, Iss 6, p 885 (2024)
Gluten-related disorders are treated with a gluten-free diet. The “basic food basket” (BFB) consists of a list of basic foods consumed by low-income groups in society, including those lowest-cost versions within each food category. To evaluate th
Externí odkaz:
https://doaj.org/article/fbf428ccdf164bb8bedbfcd12d93e68c
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Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
BackgroundGluten-free diet is the treatment of celiac disease and other gluten-related disorders and excludes wheat, rye, and barley, while oats inclusion/exclusion has long been a matter of debate. A logo or catchphrase indicating the gluten-free co
Externí odkaz:
https://doaj.org/article/fa12e12d25a74910ac2523d828f6d796
Autor:
Karla A. Bascuñán, Claudia Orosteguí, Juan Manuel Rodríguez, Leda Roncoroni, Luisa Doneda, Luca Elli, Magdalena Araya
Publikováno v:
Nutrients, Vol 15, Iss 13, p 2975 (2023)
A gluten-free diet (GFD) is the treatment of choice for gluten-related disorders. It has been associated with macro- and micronutrient deficiencies. Recently, consumption of arsenic-contaminated rice has raised concern because of the potential greate
Externí odkaz:
https://doaj.org/article/aa8f22d2ce5a4445beb21f54ee56c275
Autor:
Karla A. Bascuñán, Luca Elli, Maurizio Vecchi, Alice Scricciolo, Federica Mascaretti, Maria Parisi, Luisa Doneda, Vincenza Lombardo, Magdalena Araya, Leda Roncoroni
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
Gluten-free diet (GFD) is the current treatment of gluten-related disorders. It eliminates wheat, barley, and rye, while the exclusion of oats is still under debate. GFD is based on a combination of naturally gluten-free foods and gluten-free substit
Externí odkaz:
https://doaj.org/article/900a40ca3c364a77aab449ea9aa556e2
Autor:
Alice Scricciolo, Karla A. Bascuñán, Magdalena Araya, David S. Sanders, Nick Trott, Luca Elli, Maria Teresa Bardella, Luisa Doneda, Vincenza Lombardo, Nicoletta Nandi, Maurizio Vecchi, Leda Roncoroni
Publikováno v:
Applied Sciences, Vol 12, Iss 3, p 1578 (2022)
The gluten-free diet (GFD) is a restrictive diet. In many cases, it must be permanent and strict, and it may be associated with both nutritional deficiencies and excesses, which can be prevented by following a healthy, natural Mediterranean GFD (Med-
Externí odkaz:
https://doaj.org/article/90602040330b4485ba1ca47910c1fc68
Autor:
Karla A. Bascuñán, Juan Manuel Rodríguez, Carla Osben, Alan Fernández, Carlos Sepúlveda, Magdalena Araya
Publikováno v:
Nutrients, Vol 13, Iss 6, p 1822 (2021)
The COVID-19 pandemic has been present for many months, influencing diets such as the gluten-free diet (GFD), which implies daily challenges even in non-pandemic conditions. Persons following the GFD were invited to answer online ad hoc and validated
Externí odkaz:
https://doaj.org/article/c06b44f694614781a2ef9aa3465daa49
Autor:
Magdalena Araya, Karla A. Bascuñán, Dana Alarcón-Sajarópulos, Francisco Cabrera-Chávez, Amaya Oyarzún, Alan Fernández, Noé Ontiveros
Publikováno v:
Nutrients, Vol 12, Iss 6, p 1892 (2020)
People suffering from a food intolerance (FI) tend to initiate restrictive diets such as a gluten-free diet (GFD), to alleviate their symptoms. To learn about how people live with these problems in daily life (independent of their medical diagnoses),
Externí odkaz:
https://doaj.org/article/4435fce81c594a87946c3c349e0927ca