Cereal-based foods for people with special needs: focus on celiac Disease and metabolic síndrome

Abstract

The consumption of unhealthy food represents the most important risk factor for mortality and morbidity. Given this evidence, interdisciplinary and international work has established a universal reference diet, which is intended to be healthy while—at the same time—obtained in a sustainable manner. The healthy reference diet consists mainly of vegetables, fruits, whole grains, legumes, nuts, and unsaturated oils, and it includes low consumption of fish and poultry and low or no consumption of red and processed meats, added sugar, refined grains, and starchy vegetables. Grains are the main source of energy in the diets of virtually the entire population. Cereals such as wheat can cause adverse reactions in certain consumers. Celiac disease is a common reaction of the immune system to the consumption of gluten, a protein found in wheat, barley, and rye. Furthermore, the consumption of whole grains has been associated with decreased risks of coronary heart disease, type 2 diabetes, and overall mortality. However, refined grains, which have suffered the loss of much of their nutrients and fibers, are the most widely consumed. A prospective study, conducted primarily in low- and middle-income countries, showed that carbohydrates contribute more than 60% of energy, and their consumption was found to be linked to total mortality. Refined flours are the most important source of carbohydrates with a high glycemic index that is associated with the risk of metabolic abnormalities, weight gain, and cardiovascular disease. Therefore this chapter aims to summarize the diseases most closely linked to grain-based diets and addresses the encountered challenges in developing different farinaceous products that can meet specific needs, such as gluten-free, low glycemic index, and others.