无麸质饮食在食品和营养安全,食品安全和可持续性的背景下。

IF 5.9 2区 医学 Q1 NUTRITION & DIETETICS
Renata Puppin Zandonadi, Bernardo Romão
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引用次数: 0

摘要

无麸质饮食(GFD)是麸质相关疾病(GRDs)患者唯一安全的治疗方法。然而,在与粮食安全、安全和可持续性相关的不同相互关联的方面,遵守GFD是具有挑战性的。在本综述中,对这些障碍进行了批判性的背景分析。一般来说,GFD可能会增加粮食和营养不安全的风险,特别是在教育水平和购买力较低的人群中。此外,避免与含有麸质的食物交叉接触是一项挑战,减少了可供消费的选择,并增加了个人的恐惧和高度警惕。文献还报道了无麸质食品和被砷、汞和真菌毒素等重金属污染的输入物,它们可能会缩短保质期。食品工业、社会、研究人员、政府和消费者权益团体需要在可持续性范围内进行更多的研究,采取更多的行动,以改善食品安全、保障和可持续性方面的食品供应。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Gluten-Free Diet in the Context of Food and Nutrition Security, Food Safety, and Sustainability.

A gluten-free diet (GFD) is the only safe treatment for people with gluten-related disorders (GRDs). However, adherence to a GFD is challenging in different interconnected aspects related to food security, safety, and sustainability. These obstacles are critically contextualized in this review. In general, a GFD may increase the risk of food and nutritional insecurity, especially in populations with lower educational levels and purchasing power. Furthermore, avoiding cross-contact with foods containing gluten is challenging, reducing the options available for consumption and increasing fear and hypervigilance among individuals. The literature also reports gluten-free foods and inputs contaminated with heavy metals such as arsenic, mercury, and mycotoxins, and they may have shortened shelf life. More studies within the scope of sustainability and more actions by the food industry, society, researchers, government, and consumer advocacy groups are needed to improve the food safety, security, and sustainability aspects of the GFD.

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来源期刊
Nutrition reviews
Nutrition reviews 医学-营养学
CiteScore
12.20
自引率
1.60%
发文量
121
审稿时长
6-12 weeks
期刊介绍: Nutrition Reviews is a highly cited, monthly, international, peer-reviewed journal that specializes in the publication of authoritative and critical literature reviews on current and emerging topics in nutrition science, food science, clinical nutrition, and nutrition policy. Readers of Nutrition Reviews include nutrition scientists, biomedical researchers, clinical and dietetic practitioners, and advanced students of nutrition.
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