Testing foodstuffs suitable in the diets of coeliac disease patients

Gluten se prirodno nalazi u određenim žitaricama i u prerađenim prehrambenim proizvodima, a u 1-2% populacije uzrokuje nastanak glutenske enteropatije. Glutenskaenteropatija ili celijakija je bolest koja se manifestira abnormalnom imunološkom reakcijom na gluten te shodno poremećajem u probavi hrane. Glutenska enteropatija je nasljedni,imunosno posredovani poremećaj koji obilježava trajnu nepodnošljivost glutena, bjelančevine koja se nalazi u pšenici, ječmu, raži i zobi. Uklanjanje glutena iz hrane dovodi do nestanka kliničkih znakova bolesti, a njegovo ponovno uvođenje uzrokuje mnoge crijevne probleme,dok klinički simptomi mogu i izostati. Zato treba naglasiti kako je jedini lijek za oboljele od celijakije doživotno pridržavanje bezglutenske prehrane, zbog toga je kontrola prehrambenih proizvoda od velikog značaja za oboljele od celijakije. Cilj ovog rada bio je utvrditi prisutnost glutena u kukuruznom te količinu u raženom i pšeničnom brašnu. Također, bučino ulje i sladoledi ne sadrže gluten pa se preporučaju oboljelima od celijakije stoga je potrebno kontrolirati kod bučinog ulja kiselinski broj, a u sladoledima prirodne i umjetne boje, što je učinjeno.Gluten is naturally found in certain grains and the specific processed food products, and 1-2% of any population suffers from gluten enteropathy. Gluten enteropathy, or Coeliac Disease, manifests in abnormal immunological reactions to gluten which results in digestive disorder. This is a hereditary, immune mediated disorder charachterised by a permanent intolerance to gluten, a protein found in wheat, barley, rye and oats. The removal of gluten from food products will result in a cessation of all clinical symptoms of Coeliac Disease and its reintroduction will accordingly cause many intestinal disorders, even when clinical symptoms are not present at all. Therefore, it must be emphasised that the only successful therapy for the treatment of Coeliac Disease is the adoption of a life-long gluten-free diet, which is why the testing of food products is of great importance to those suffering from Coeliac Disease. The objective of this work is to determine if gluten is present in corn flour and the volume of gluten in barley flour and wheat flour. Additionally, pumpkin seed oil and ice-creams do not contain gluten and are therefore encouraged in the diet of Coeliac Disease patients. However, in pumpkin seed oil and ice-creams, acidity/pH and natural/artificial colouring needed to be assessed. These assessments were conducted in addition to those stated above