Letter to the editor: Pasta made with sorghum flour is a valid alternative in the gluten-free diet, reducing metabolic disorders and nutritional deficiencies

The gluten-free diet (GFD) is the key treatment of celiac disease (CD) and is useful in non-celiac gluten sensitivity (NCGS) [1]. GFD is a complex diet, only apparently easy to handle, especially in Mediterranean countries. In fact, it is often necessary to change eating habits, for instance for greater convenience several patients often prefer to consuming industrial gluten-free products (GFPs), which are often lack of nutritional elements such as vitamins, micronutrients and fiber and are rich in lipids.

Source: Digestive and Liver Disease - June 27, 2021 Category: Gastroenterology Authors: Giovanni Battista Gasbarrini, Stefano Bibb ò, Giovanni Cammarota, Antonio Gasbarrini Tags: Correspondence Source Type: research