Knowledge about coeliac disease: Results of survey conducted among persons screened using a self-administered transglutaminase-based test

Coeliac disease (CD) is an autoimmune, gluten-related disorder occurring in genetically predisposed individuals. The keystone to CD management is a gluten-free diet (GFD). Recently, media have been promoting the application of a GFD, however, this is necessary only in gluten-related disorders. The aim of the present study was to evaluate the knowledge on CD among individuals, who conducted a self-administered coeliac disease test. Three hundred adult volunteers took part both in the anti-tissue transglutaminase screening and the survey concerning knowledge on CD. Five positive CD tests were obtained, representing 1.67% of the analysed population. In general, the questionnaire respondents were familiar with the issue of CD. The majority of them correctly defined CD as gluten intolerance, and realized that it may occur at any age. Gastrointestinal problems were easily associated with CD, however, extraintestinal symptoms were less frequently recognized as a manifestation of this disease. A GFD was properly identified as a method of treating CD by 95% of the respondents. Self-administered, transglutaminasebased screened persons presented a good level of knowledge on CD, regardless of their gender, place of residence, or education. However, dissemination of knowledge is needed, as CD is still an underestimated problem

The 42nd Symposium Chromatographic Methods of Investigating Organic Compounds : Book of abstracts

The 42nd Symposium Chromatographic Methods of Investigating Organic Compounds : Book of abstracts. June 4-7, 2019, Szczyrk, Polan

Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread

Scientists around the world are interested in edible insects as a source of valuable nutrients. Among the most often described are crickets, which represent a source of significant amounts of protein, lipids, vitamins, and minerals. This article reports results of a study into the effect of starch-to-cricket powder (CP) addition on the free amino acid profile as well as potential odorants in gluten-free (GF) bread. A significant 2.6-fold increase was observed in the content of essential amino acids in the CP-enriched GF bread. Moreover, the CP addition resulted in the formation of many volatile compounds, such as pyrazines, furans, and sulfur-containing compounds, which exhibit strong aroma-enhancing properties. The attractiveness of the CP-enriched bread was confirmed by the results of the sensory analysis, showing a significant improvement in its flavor when compared to the traditional GF bread without CP. GF bread enriched with CP was characterized by caramel, roasty, and cooked potatoes notes. On the basis of the obtained results, it was concluded that the use of CP not only improves the nutritional value but also aroma of GF bread