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Publisher: Self Publ
Published: Aug 31 2023
Pages: 230
Weight: 0.69
Height: 0.48 Width: 6.00 Depth: 9.00
Language: English
The influence of the changing lifestyles perdures to the dietary habits of humankind. The altering consumption pattern can be attributed to three driving factors- globalization, food marketing and changing lifestyle. The revolutionary changes in the food consumption patterns of humans have brought remarkable biological alterations in humans leading to various metabolic syndromes, diseases, allergies, and disorders worldwide. A multitude of epidemiologic studies has witnessed the rise of gluten-related disorders (GRDs). Gluten is cereal prolamins (ethanol-soluble storage proteins) in wheat (gliadin), rye (secalin), and barley (hordein). GRD is an umbrella name including celiac disease (CD), non-celiac gluten sensitivity (NCGS), gluten ataxia, and wheat allergy, all of which affect 1-7% of the world's population [1-3]. Gluten or wheat flour is a common triggering factor for many physiologically distinct illnesses with diverse immunological, allergy, and possibly non-immune etiologies. Currently, the only way to ameliorate symptoms in persons with GRDs is to eliminate gluten from their diet [4, 5].
Increase in GRD knowledge and prognosis, on the other hand, have not kept pace with the rise of the gluten-free market [6]. This can be pinned to the extensive nature and use of gluten, the viscoelastic protein mass, by the food industry. Additionally, the present gluten-free market provides products which are expensive, have low nutritional quality and poor sensory attributes [7, 8]. Thus, maintaining an extreme vigilant gluten-free diet is a grueling task and pose mental, economic and social strain for the patients.
With the changing lifestyle both at personal and professional level, the consumers spend less time planning and preparing meals and look for undemanding options. Additionally, people on gluten-free diet face eating restrictions principally during travelling and social events [9]. Cumulatively these issues have led to surge in the demand of gluten-free convenience foods in the market. Thus, it becomes important to focus on the challenges faced by the food technologists, researchers, manufacturers and consumers.
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