Advances in understanding wheat-related disorders: A comprehensive review on gluten-free products with emphasis on wheat allergy, celiac and non-celiac gluten sensitivity

Abstract

Globally, population consume energy dense wheat-based foods and highly processed products due to their superior propensities like viscoelastic approach, minimal cost and nutritional characteristics. This leads to the suffering of people with various gluten related disorders, like, wheat allergy, celiac disease and non-celiac gluten sensitivity. However, in this contemporary world, majority of inhabitants relies on gluten free (GF) products by exploring and understanding the health benefits from variety of GF grains in recent decades. Despite of being advantageous, GF diet also faces multifarious outbreaks in functional, rheological and nutritional aspects. Therefore, to overcome it, various novel technologies like proteolysis of gluten peptides, modified wheat by CRISPER/Cas9 technology, microbial transglutaminase of gluten proteins have been developed. The present review layouts comprehensive impression on gluten related disorders that lead to promote the approaches for GF diet with their curative measures along with the hazard associated to GF diet and novel technologies to overcome those risk factors. Recent advances in technologies with the purpose of seeking the reduction of characterizing clinical entities, looking forward at future for advancement, and more so, researchers should shed their chronicled mindsets and must make broader vision towards this novel approach.