• Maryam Iftikhar
  • Majid Khan


People nowadays are far more concerned about their diet in daily life. Many people are allergic to some elements of food which may cause severe illnesses such as celiac diseases. Overconsumption of the protein gluten, mainly found in barley, rye, and wheat, causes celiac disease. It is a genetic autoimmune disorder which cuts back or permits nutrient absorption in the blood stream [1]. This illness can only be controlled by eliminating gluten from one’s daily diet. To deal with this problem, the market is now providing gluten-free products that are prepared by removing protein. However, these products have less nutritional value compared to the food items which contain gluten [2]. Food that is free from gluten contains smaller quantity of fiber, vitamin B, and iron [3]. There are several plants that are being used as alternatives to cereals containing gluten, e.g., amaranth, buckwheat, and quinoa. Furthermore, these gluten-free plant alternatives are quite similar in dietary nutrients to the cereals containing gluten and are referred to as pseudocereals [4].


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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  • Maryam Iftikhar
    • 1
  • Majid Khan
    • 1
  1. 1.School of Food and HealthBeijing Technology and Business UniversityBeijingChina

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