Gluten

Gluten (van die Latynse woord gluten, "gom") is ’n groep proteïene wat in die endosperm van verskeie graansoorte soos koring en rog aangetref word.[1] Ander graansoorte waarin dit voorkom, is gars, hawer en verwante spesies,[2] asook produkte wat daarvan gemaak word, soos mout. Gluten maak deeg elasties, help dit rys en gee aan die eindproduk sy taaierige tekstuur.

Voorbeelde van glutenbronne: (kloksgewys van bo) koringmeel, spelt, gars en rog.

In ’n klein deel van die algemene publiek veroorsaak gluten seliaksiekte en ander soorte glutenonverdraagsaamheid.[3] Die mate waarin hawer dit veroorsaak, hang van die kultivar af.[4][5][6] Baie soorte hawerprodukte word ook kruisbesmet met ander glutenbevattende grane.[5]

Die proteïene van ander graansoorte soos mielies en rys word ook soms glutens genoem, maar dit verskil van ware gluten.[1]

Verwysings

Food and Drug Administration (Januarie 2007). "Food Labeling ; Gluten-Free Labeling of Foods" (PDF). Geargiveer vanaf die oorspronklike (PDF) op 9 Februarie 2017. Besoek op 19 September 2017.
Biesiekierski JR (2017). "What is gluten?". J Gastroenterol Hepatol. 32 Suppl 1: 78–81. doi:10.1111/jgh.13703. PMID 28244676.
Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, Hadjivassiliou M, Kaukinen K, Kelly CP, Leonard JN, Lundin KE, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C (Januarie 2013). "The Oslo definitions for coeliac disease and related terms". Gut (Review). 62 (1): 43–52. doi:10.1136/gutjnl-2011-301346. PMC 3440559. PMID 22345659.
Penagini F, Dilillo D, Meneghin F, Mameli C, Fabiano V, Zuccotti GV (18 November 2013). "Gluten-free diet in children: an approach to a nutritionally adequate and balanced diet". Nutrients (Review). 5 (11): 4553–65. doi:10.3390/nu5114553. PMC 3847748. PMID 24253052.
de Souza MC, Deschênes ME, Laurencelle S, Godet P, Roy CC, Djilali-Saiah I (2016). "Pure Oats as Part of the Canadian Gluten-Free Diet in Celiac Disease: The Need to Revisit the Issue". Can J Gastroenterol Hepatol (Review). 2016: 1576360. doi:10.1155/2016/1576360. PMC 4904650. PMID 27446824.
Comino I, Moreno Mde L, Sousa C (7 November 2015). "Role of oats in celiac disease". World J Gastroenterol. 21 (41): 11825–31. doi:10.3748/wjg.v21.i41.11825. PMC 4631980. PMID 26557006.

Eksterne skakels

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[FDAlabeling2007-1] Food and Drug Administration (Januarie 2007). "Food Labeling ; Gluten-Free Labeling of Foods" (PDF). Geargiveer vanaf die oorspronklike (PDF) op 9 Februarie 2017. Besoek op 19 September 2017.

[Biesiekierski2017-2] Biesiekierski JR (2017). "What is gluten?". J Gastroenterol Hepatol. 32 Suppl 1: 78–81. doi:10.1111/jgh.13703. PMID 28244676.

[LudvigssonLeffler2013-3] Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, Hadjivassiliou M, Kaukinen K, Kelly CP, Leonard JN, Lundin KE, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C (Januarie 2013). "The Oslo definitions for coeliac disease and related terms". Gut (Review). 62 (1): 43–52. doi:10.1136/gutjnl-2011-301346. PMC 3440559. PMID 22345659.

[PenaginiDilillo-4] Penagini F, Dilillo D, Meneghin F, Mameli C, Fabiano V, Zuccotti GV (18 November 2013). "Gluten-free diet in children: an approach to a nutritionally adequate and balanced diet". Nutrients (Review). 5 (11): 4553–65. doi:10.3390/nu5114553. PMC 3847748. PMID 24253052.

[DeSouzaDeschenes2016-5] Souza MC, Deschênes ME, Laurencelle S, Godet P, Roy CC, Djilali-Saiah I (2016). "Pure Oats as Part of the Canadian Gluten-Free Diet in Celiac Disease: The Need to Revisit the Issue". Can J Gastroenterol Hepatol (Review). 2016: 1576360. doi:10.1155/2016/1576360. PMC 4904650. PMID 27446824.

[CominoMoreno2015-6] Comino I, Moreno Mde L, Sousa C (7 November 2015). "Role of oats in celiac disease". World J Gastroenterol. 21 (41): 11825–31. doi:10.3748/wjg.v21.i41.11825. PMC 4631980. PMID 26557006.