| Autor: |
Karla A. Bascuñán, Luca Elli, Maurizio Vecchi, Alice Scricciolo, Federica Mascaretti, Maria Parisi, Luisa Doneda, Vincenza Lombardo, Magdalena Araya, Leda Roncoroni |
| Jazyk: |
angličtina |
| Rok vydání: |
2020 |
| Předmět: |
|
| Zdroj: |
Frontiers in Nutrition, Vol 7 (2020) |
| Druh dokumentu: |
article |
| ISSN: |
2296-861X |
| DOI: |
10.3389/fnut.2020.583981 |
| Popis: |
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 substitutes of cereal-based foods. Although effective as treatment of gluten-related disorders, today there is concern about how to improve GFD's nutritional quality, to make it not only gluten-free, but also healthy. The “Mediterranean diet” (MedD) refers to the dietary pattern and eating habits typical of populations living in the Mediterranean basin, which have been associated with low prevalence of several diet-related pathologies. Here we present a narrative review of the current knowledge about GFD and MedD, their characteristics and central food components. Based on the Mediterranean diet pyramid developed by the Italian pediatric society, we propose a combination between the MedD and the GFD, an attractive alternative to reach a gluten-free state that at the same time is healthy, with a clear benefit to those who practice it. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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