| Autor: |
Dionisi T; Unit of Internal Medicine, Department of Medical and Surgical Sciences, Columbus-Gemelli Hospital, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy., Rinninella E; Unit of Clinical Nutrition, Department of Medical and Surgical Sciences, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy., Raoul P; Unit of Advanced Nutrition in Oncology, Department of Medical and Surgical Sciences, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy., Cintoni M; Unit of Clinical Nutrition, Department of Medical and Surgical Sciences, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy., Mele MC; Unit of Advanced Nutrition in Oncology, Department of Medical and Surgical Sciences, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy.; Department of Translational Medicine and Surgery, Sacred Heart Catholic University, Rome, Italy., Gasbarrini G; Department of Agri-Food Sciences and Technologies, University of Bologna, Bologna, Italy., Pellicano R; Department of Gastroenterology and Clinical Nutrition, Molinette Hospital, Città della Salute e della Scienza, Turin, Italy - giovanni.addolorato@unicatt.it., Vassallo GA; Department of Internal Medicine, Barone Lombardo Hospital, Canicattì, Agrigento, Italy., Gasbarrini A; Unit of Clinical Nutrition, Department of Medical and Surgical Sciences, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy.; Department of Translational Medicine and Surgery, Sacred Heart Catholic University, Rome, Italy.; CEMAD Digestive Disease Center, IRCCS A. Gemelli University Polyclinic Foundation, Sacred Heart Catholic University, Rome, Italy., Addolorato G; Unit of Internal Medicine, Department of Medical and Surgical Sciences, Columbus-Gemelli Hospital, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy.; CEMAD Digestive Disease Center, IRCCS A. Gemelli University Polyclinic Foundation, Sacred Heart Catholic University, Rome, Italy., Gasbarrini GB; CEMAD Digestive Disease Center, IRCCS A. Gemelli University Polyclinic Foundation, Sacred Heart Catholic University, Rome, Italy. |
| Abstrakt: |
Celiac disease (CD) is an autoimmune disease related to gluten consumption. To date, the only effective therapy that can reverse symptoms and prevent complications is the gluten-free diet (GFD), which is challenging to maintain and has potential health risks. Identifying foods that can help diversify the GFD and that best match the nutritional needs of people with CD may improve the health and quality of life of celiac patients. This review, conducted through a non-systematic search of the available literature, aims to gather the most recent research on nutritional issues in CD and GFD. Moreover, it highlights how sorghum characteristics could provide health benefits to CD patients that counteract the nutritional problems due to CD and the nutritional consequences of GFD acceptance. Sorghum contains a wide variety of bioactive compounds, such as flavones and tannins, that have shown anti-inflammatory activity in preclinical studies. They can also regulate blood sugar levels and lower cholesterol to reduce the effects of common chronic diseases such as metabolic and cardiovascular diseases. Because it is gluten-free, its use in making foods for celiac patients is increasing, especially in the United States. In conclusion, sorghum is a fascinating grain with nutritional properties and health benefits for supplementing GFD. However, only one study confirms the short-term safety of sorghum inclusion in the GFD, and further long-term studies with a large sample are needed. |
