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Dairy
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
Bernard characterized the typical peasant bread as 40 percent rye, 40 percent barley, and the rest wheat.62 These percentages made the daily 703.5 grams of bread 281.4 grams of rye and barley each and 140.7 grams of wheat. Because Chapter 12 examines grains’ nutrition and health effects, details here are unnecessary. Our purposes are advanced by noting that whole rye flour has the minerals phosphorus, zinc, magnesium, iron, and potassium, B vitamins, vitamins E and K, protein, carbohydrates, fiber, and some fat.63 Whole barley flour supplies carbohydrates, fiber, protein, the minerals copper, molybdenum, manganese, magnesium, selenium, phosphorus, and chromium and vitamins B1 (thiamine or thiamin) and B2.64 Whole wheat flour furnishes iron, selenium, manganese, phosphorus, and copper, vitamins B3, B6 (pyridoxine), and B9 (folate, folic acid, or pteroylmonoglutamic acid), carbohydrates, fiber, and protein.65
Gastrointestinal system
Published in Jagdish M. Gupta, John Beveridge, MCQs in Paediatrics, 2020
Jagdish M. Gupta, John Beveridge
6.11. Which of the following statements is/are correct of coeliac disease?The clinical disease may be initiated by a diet high in rye cereal.Antigliandin IgA levels can be reliably used in establishing the diagnosis.The condition has a self-limiting course and usually abates in late childhood.The condition is diagnosed by assessing the clinical response to a gluten-free diet.Typically during childhood the condition is associated with marked irritability.
Celiac disease
Published in Phillip D. Smith, Richard S. Blumberg, Thomas T. MacDonald, Principles of Mucosal Immunology, 2020
Gluten proteins of rye and barley also contain epitopes that are recognized by CD4+ T cells of patients with celiac disease. This is the reason why barley and rye are also not tolerated by celiac patients.
Biosensors for the detection of mycotoxins
Published in Toxin Reviews, 2022
Akansha Shrivastava, Rakesh Kumar Sharma
Ochratoxin may present in three secondary metabolite forms (A, B, C); all of them are produced by Penicillium sp., Aspergillus ochraceus, and Aspergillus carbonarius. The presence of chlorine makes it unique in its structure and is one of the most commonly encountered mycotoxins. It is considered nephrotoxic, teratogenic, and immunotoxic and has been classified as a class 2B carcinogen by IARC (Murphy et al. 2006, De Ruyck et al. 2015). Ochratoxin causes DNA damage leading to mutagenesis and carcinogenesis. Among all, ochratoxin A is the main toxin in this group and profound in wheat, corn, cheese, meat products, and oats having a fungal infection and contaminated grains. Stove et al. investigated affected pigs and observed the enlarged and pale kidneys with damaged proximal tubules, renal fibrosis, sclerosis of glomeruli, and slightly undulating surface (Reddy and Bhoola 2010, Gupta 2011, Gupta et al. 2018). Cereals including barley, corn, rice, rye, sorghum, and wheat have been found to be contaminated with OTA being the maximum reported in sorghum (2106 µg/kg). However, the OTA limits were lower in cereal flour worldwide being maximum in rye, i.e. 68 µg/kg, but the incidences of contamination were higher as compared to cereal grains (Duarte et al. 2010).
An updated overview on celiac disease: from immuno-pathogenesis and immuno-genetics to therapeutic implications
Published in Expert Review of Clinical Immunology, 2021
Paolo D’Avino, Gloria Serena, Victoria Kenyon, Alessio Fasano
One feature that makes CD a unique autoimmune disease is the known causative agent, gluten. Gluten is the major protein of wheat grains and it is composed by hundreds of distinct proteins such as gliadin and glutenin. It is found in common grains like wheat, rye and barley and it is formed by numerous proteins containing antigenic epitopes for patients with CD [17]. The wheat kernel contains 8%-15% of protein, out of 90% is gluten and the 10% remaining is albumin. Other grains such as rye and barley contain similar proteins (secalin and hordein). Furthermore, there are other hybrid species of cereals which contain gluten such as triticale (which comes from the cross between wheat and rye), or other derivatives of wheat, such as kamut (Triticum turgidum) and spelt (Triticum spelta), which contain gluten as well [18].
A Modified MCT-Based Ketogenic Diet Increases Plasma β-Hydroxybutyrate but Has Less Effect on Fatigue and Quality of Life in People with Multiple Sclerosis Compared to a Modified Paleolithic Diet: A Waitlist-Controlled, Randomized Pilot Study
Published in Journal of the American College of Nutrition, 2021
Jennifer E. Lee, Tyler J. Titcomb, Babita Bisht, Linda M. Rubenstein, Rebecca Louison, Terry L. Wahls
Prior to study diet randomization, participants completed a baseline 2-week food log to assess their ability to complete detailed food logs and verify they were still consuming pre-study, excluded food groups (gluten, dairy or eggs). Participants were instructed to record all foods and beverages and classify intake into these food categories: 1) fruit; 2) vegetable; 3) grain (wheat, rye, barley, other); 4) dairy (cow, soy, other); 5) protein (meat, fish, poultry, nuts, eggs, legumes); and 6) alcohol (beer, other). After randomization to the study diet groups, participants documented daily servings of each food category. The food logs were designed for each study diet, with reminders of the daily goal for the six food categories. Participants also recorded daily pain and fatigue (on a 1 to 10 scale) in the log and received a personalized daily supplement list.