Sorghum is a cereal grain with potential to be developed into an important crop for human food products. The flour produced from white sorghum hybrids is light in color and has a bland, neutral taste that does not impart unusual colors or flavors to food products. These attributes make it desirable for use in wheat-free food products. While sorghum is considered as a safe food for celiac patients, primarily due to its relationship to maize, no direct testing has been conducted on its safety for gluten intolerance. Therefore studies are needed to assess its safety and tolerability in celiac patients. Thus the aim of the present study was to assess safety and tolerability of sorghum flour products in adult celiac disease patients, utilizing an in vitro and in vivo challenge. Sorghum protein digests did not elicit any morphometric or immunomediated alteration of duodenal explants from celiac patients. Patients fed daily for 5 days with sorghum-derived food product did not experience gastrointestinal or non-gastrointestinal symptoms.

Celiac disease: In vitro and in vivo safety and palatability of wheat-free sorghum food products / Ciacci, Carolina; Maiuri, L; Caporaso, Nicola; Bucci, C; DEL GIUDICE, L; RITA MASSARDO, D; Pontieri, P; DI FONZO, N; Bean, Sr; Ioerger, B; Londei, M.. - In: CLINICAL NUTRITION. - ISSN 0261-5614. - STAMPA. - 26:6(2008), pp. 799-805.

Celiac disease: In vitro and in vivo safety and palatability of wheat-free sorghum food products

CIACCI, CAROLINA;CAPORASO, NICOLA;
2008

Abstract

Sorghum is a cereal grain with potential to be developed into an important crop for human food products. The flour produced from white sorghum hybrids is light in color and has a bland, neutral taste that does not impart unusual colors or flavors to food products. These attributes make it desirable for use in wheat-free food products. While sorghum is considered as a safe food for celiac patients, primarily due to its relationship to maize, no direct testing has been conducted on its safety for gluten intolerance. Therefore studies are needed to assess its safety and tolerability in celiac patients. Thus the aim of the present study was to assess safety and tolerability of sorghum flour products in adult celiac disease patients, utilizing an in vitro and in vivo challenge. Sorghum protein digests did not elicit any morphometric or immunomediated alteration of duodenal explants from celiac patients. Patients fed daily for 5 days with sorghum-derived food product did not experience gastrointestinal or non-gastrointestinal symptoms.
2008
Celiac disease: In vitro and in vivo safety and palatability of wheat-free sorghum food products / Ciacci, Carolina; Maiuri, L; Caporaso, Nicola; Bucci, C; DEL GIUDICE, L; RITA MASSARDO, D; Pontieri, P; DI FONZO, N; Bean, Sr; Ioerger, B; Londei, M.. - In: CLINICAL NUTRITION. - ISSN 0261-5614. - STAMPA. - 26:6(2008), pp. 799-805.
File in questo prodotto:
File Dimensione Formato  
celiac disease.pdf

non disponibili

Tipologia: Documento in Post-print
Licenza: Accesso privato/ristretto
Dimensione 1.36 MB
Formato Adobe PDF
1.36 MB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/100861
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact