Gluten-free Food Products Research Articles

Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics

Dried powder from Moringa oleifera L. leaves (MOLP) could be considered a promising naturally gluten-free (GF) ingredient to be added in the formulation of GF food products aiming to improve the overall nutritional characteristics. In this work, GF biscuits were formulated by replacing a commercial GF flour mix with 0, 5, 10, and 15 g/100 g of MOLP. Chemical composition, physical and textural characteristics, starch pasting properties, and the in vitro starch digestibility were considered. Adding MOLP increased the amount of protein and total dietary fibre. Even at the lowest MOLP-substitution level, the biscuits had a total dietary fibre content > 6 g/100 g dry matter. Differences in the chemical composition might account for differences in starch properties in terms of pasting behaviour and in vitro digestibility. Using MOLP decreased the in vitro starch hydrolysis index of biscuits, the lowest value (69.3) obtained at the greatest MOLP inclusion level. In addition, an increase in the resistant starch content was reported, passing from 1.1 to 2.7 g/100 g dry matter for GF biscuits containing 0 to 15 g/100 g of MOLP. Colour, spread ratio, and hardness were affected by MOLP inclusion. Biscuits containing 15 g/100 g of MOLP were characterized by the highest hardness value (41.9 N). Substitution level of 10 g/100 g should be considered the threshold level for obtaining a product with similar spread ratio than the control.

Gluten-free minor cereals of Himalayan origin: Characterization, nutraceutical potential and utilization as possible anti-diabetic food for growing diabetic population of the world

With the increased gluten sensitivity cases in today's world, demand for the gluten free food products has increased. The current study examines the whole grain gluten-free flour of some under investigated minor cereals viz. sorghum (SOF), buck wheat (BUF), proso millet (PRF), pearl millet (PEF) and foxtail millet (FXF) for their chemical composition, functional, structural, thermal and nutraceutical properties. Moisture, protein, fat, ash and carbohydrate content among the sample flours varied significantly. Water absorption capacity (WAC) and oil absorption capacity (OAC) showed significantly (P < 0.05) highest value for FXF (140.9%) and PRF (76.66%), respectively. Foaming capacity and stability varied significantly among flour varieties in the range of 12.02–49% and 7.32–19.5% at different pH values (3, 6 & 9). SOF displayed the highest emulsion forming capacity (29.4%) and stability (25.9%). The thermal analysis of samples overall showed high gelatinization temperatures and low enthalpies. The pasting characteristics of gluten free flours varied significantly (P < 0.05). The light microscopic images revealed the presence of smooth and granular starch with agglomerated protein bodies. The DPPH scavenging assay and metal chelating ability was found highest in BWF at varying concentrations while as SOF revealed highest DNA damage inhibition activity. In vitro alpha- amylase and alpha-glucosidase inhibition assays revealed the highest anti-diabetic potential of SOF at three different concentrations.

Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?

We developed a comprehensive composition database of 629 cereal-based gluten free (GF) products available in Spain. Information on ingredients and nutritional composition was retrieved from food package labels. GF products were primarily composed of rice and/or corn flour, and 90% of them included added rice starch. The most common added fat was sunflower oil (present in one third of the products), followed by palm fat, olive oil, and cocoa. Only 24.5% of the products had the nutrition claim “no added sugar”. Fifty-six percent of the GF products had sucrose in their formulation. Xanthan gum was the most frequently employed fiber, appearing in 34.2% of the GF products, followed by other commonly used such as hydroxypropyl methylcellulose (23.1%), guar gum (19.7%), and vegetable gums (19.6%). Macronutrient analysis revealed that 25.4% of the products could be labeled as a source of fiber. Many of the considered GF food products showed very high contents of energy (33.5%), fats (28.5%), saturated fatty acids (30.0%), sugars (21.6%), and salt (28.3%). There is a timid reformulation in fat composition and salt reduction, but a lesser usage of alternative flours and pseudocereals.

A Gluten-Free Meal Produces a Lower Postprandial Thermogenic Response Compared to an Iso-Energetic/Macronutrient Whole Food or Processed Food Meal in Young Women: A Single-Blind Randomized Cross-Over Trial.

Consumption of ultra-processed food (PF) is associated with obesity risk compared with whole food (WF) intake. Less is known regarding the intake of gluten-free (GF) food products. The purpose of this study was to directly compare the thermic effect (TEM), substrate utilization, hunger/taste ratings, and glucose response of three different meals containing PF, WF, and GF food products in young healthy women. Eleven volunteers completed all three iso-caloric/macronutrient test meals in a single-blind, randomized crossover design: (1) whole food meal (WF); (2) processed food meal (PF); or (3) gluten-free meal (GF). TEM was significantly lower following GF compared with WF (−20.94 kcal/meal, [95% CI, −35.92 to −5.96], p = 0.008) and PF (mean difference: −14.94 kcal/meal, [95% CI, −29.92 to 0.04], p = 0.04), respectively. WF consumption resulted in significantly higher feelings of fullness compared to GF (mean difference: +14.36%, [95% CI, 3.41 to 25.32%], p = 0.011) and PF (mean difference: +16.81%, [95% CI, 5.62 to 28.01%], p = 0.004), respectively, and enhanced palatability (taste of meal) compared to PF meal (mean Δ: +27.41%, [95% CI, 5.53 to 49.30%], p = 0.048). No differences existed for substrate utilization and blood glucose response among trials. Consumption of a GF meal lowers postprandial thermogenesis compared to WF and PF meals and fullness ratings compared to a WF meal which may impact weight control and obesity risk over the long-term.

Thermal and emulsifying properties of globulins from chan ( Hyptis suaveolens L. Poit) seeds

This research aims to study the thermal and emulsifying properties of the chan globulins (CG), which are the most abundant Osborne fraction of the seed of Hyptis suaveolens. In this sense, the calorimetric analysis indicated a cooperative behavior in thermal denaturation process with a denaturation temperature of 100.9°C and an enthalpy change of 124.6 kJ/mol for CG. Besides, strong gels (Gʹ ~7.5 × 105 Pa) were produced, with a gelation temperature of 80°C. Also, CG presented high surface activity with critical micelle concentration (CMC) of 0.3 mg/ml. The best emulsifying properties and colloidal stability were found at basic pH values and they were negatively influenced by the content of NaCl along a pH gradient. In conclusion, CG may be used as thermostable emulsifier at basic pH values (preferably without NaCl), and as a potential ingredient for protein-rich gel formulations. Practical applications This work describes a simple and practical procedure to obtain CG at high yield (96%) and acceptable purity, which could be easily implemented without further costs and tedious chromatographic techniques. In addition, the high gelation capacity and strong gel formation for CG, make them suitable for formulation of protein-based gels with potential application in the drug and food industry. CG also showed high emulsifying activity and emulsifying stability indexes, implying their promising use as a thermostable emulsifier at basic pH values. Finally, the incorporation of CG as food ingredient, is an alternative to other pseudocereals to expand the offer of gluten-free food products for celiac consumers.

Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten-free cookies.

Health‐conscious consumers are increasingly interested in gluten‐free (GF) foods. Raw okra seed (ROS) flour and steam‐exploded okra seed (SEOS) flour were explored for developing GF cookies with high nutritional values and in vitro enzymatic digestion. Results indicated that the steam explosion exhibited significant effects on enhancing the release of dietary fibers and lipids in okra seed flour at moderate explosion pressure. Although steam explosion caused the loss of flavonoid compounds, moderate high explosion pressure enhanced the release of total phenolics ranged from 294.57 to 619.07 mg GAE/100 g DM with significantly improved DPPH• radical scavenging activity (from 18.78% to 67.34%) and ferric reducing antioxidant power (from 13.37% to 149.04%). The rapidly digestible starch (RDS) content in GF cookies decreased with increasing steam explosion severity, whereas slowly digestible starch (SDS) and resistant starch (RS) contents significantly increased from 36.91% to 40.92% and from 2.50% to 9.06%, respectively. Steam explosion is an effective technique for enhancing the release of nutrients like dietary fiber and total phenolics, and okra seed flour, especially SEOS flour, can be alternative choices to provide food functional materials for developing various GF food products.

Improvement of gluten-free taftoon bread properties during storage by the incorporation of potato powder (Satrina V.), guar gum, sodium caseinate and transglutaminase into the matrix

Nowadays, celiac disease is recognized as a worldwide autoimmune disease in the world due to intolerance to prolamin peptides from cereals, and consuming gluten-free cereal-based foods is the only way to cure celiac patients throughout their life span. Therefore, researchers have been constantly developed new methods to improve the quality and extend the shelf life of gluten-free food products for these patients. It should be noted that hydrocolloids play an important role to extend the shelf life of this kind of food products. Therefore, this study aimed to improve the physicochemical, textural and rheological properties of gluten-free Taftoon bread based on potato during 7 days in ambient temperature. So, guar gum, sodium caseinate, and transglutaminase enzyme were used as the improvement variables, with equal proportions, in four levels. Incorporation the variables into the formulation caused to significantly increase elasticity and textural properties. In the other hands, the specific volume, firmness, adhesion and a*, L* and b* of bread crust were reduced. Finally, it can be concluded that consumption of potato powder (Satrina V.) in Taftoon bread next to the mentioned variables enhanced the qualitative and tasteful properties. The optimized formulation for Taftoon bread contained 1% guar gum, 1% transglutaminase and 1% sodium caseinate.

High-protein rice flour in the development of gluten-free muffins.

Gluten-free (GF) products are on the rise due to their perceived healthiness. Hypoallergenic rice flour is typically used in GF products. New rice varieties with greater protein were recently developed. Physicochemical and sensory properties of white and brown high-protein rice flours (HPRFs) and muffins were compared to commercial rice flours. Sensory color of white high-protein rice muffin was favored. Other attributes were not statistically different between samples. HPRF muffins had greater frequencies of "just about right" levels for muffin crumbliness, moistness, and softness than the commercial control. Purchase intent was greater for both HPRF muffins than commercial brown rice muffins. Purchase intent increased further by 9% to 12%, after information that the products were gluten free and made with naturally higher protein rice flour was displayed. This information could be used to market GF food products if increased protein ingredient claims are included. PRACTICAL APPLICATION: This study shows that greater protein content rice flour can be used to make gluten-free (GF) muffins that are acceptable to consumers. Analysis and application of higher protein rice flours could contribute to a large-scale use in GF baked goods that may aim to naturally increase nutritional value. This research also shows that purchase intent increases when the greater protein content and gluten free is stated. This information can be used for GF product development and marketing of these products.

Безглютеновые гречишные квасы с добавлением пряно-ароматического сырья

Introduction. The production of gluten-free food products, including alcohol-free beverages, is an urgent task for Russian food industry. Buckwheat malt has a great raw material potential, because it consists rutin, which can give the final product some useful functional properties. Aromatic raw materials improve the sensory characteristics of beverages and increase their nutritional value.&#x0D; Study objects and methods. Kvass is a traditional Russian bread juice. To prepare gluten-free kvass, we used light and scalding buckwheat malt and water infusions of barberry, juniper, leaves of garden currant, and lemon balm grass. The wort was prepared by infusion and fermented with bottom beer yeast Saflager W-34/70. Then it was blended with infusions of plant materials. Sensory and physical and chemical properties of kvass were determined by standard methods. Antioxidant activity of the beverages was assessed by using DPPH radical scavenging method.&#x0D; Results and discussion. All samples met the state standard requirements for kvass by sensory, physical, and chemical characteristics. The drinks obtained from the scalding malt were well-fermented and achieved better tasting ratings compared to those from the light malt. The control sample, which contained no aromatic raw materials, received the lowest scores for taste and aroma. The kvass blended with infusions of barberry and garden currant had the best results. The infusions increased the shelf life of the kvass from 7 days (control) to 12 (barberry), 14 (juniper), and 16 (currant). All samples of kvass demonstrated antioxidant activity, the beverage with infusion of garden currant leaves showing the best results (≤ 80%). Antiradical activity was established for the samples blended with barberry and currant infusions. &#x0D; Conclusion. light and scalding buckwheat malt can be used to prepare gluten-free kvass. Blending buckwheat kvass with infusions of aromatic raw materials increased the shelf life of the beverages, improved their taste, aroma, and antioxidant activity (except the sample with infusions of juniper), and gave them antiradical properties.

Study of basic characteristics of quinoa seeds

Quinoa crop is considered as a source of healthy nutrition due to its energy and nutritional value. The nutritional parameters of quinoa seeds exceed the characteristics of traditional cereals. The high protein content distinguishes quinoa seeds from other plant food. Quinoa contains all the important amino acids, it is rich in minerals and vitamins. The special chemical composition of grain can ensure the production of gluten-free food products. Quinoa due to its unique chemical composition and lack of gluten, can be used as a valuable raw material for the creation of specialized (gluten-free) products for people suffering from celiac disease and for products of high nutritional value. This crop may be an alternative one in areas with water deficiency, droughts and salinization, where other crops are unprofitable. Problematic aspects of the crop production are level of seed germination in the field condition, low and unstable yields.&#x0D; The main condition for the quinoa spread, like other plant species, is the success of the initial phases of plant development. The ability to form in new growing conditions a crop with certain parameters of standing density provides the possibility of further steps in the beeding process and technological optimization of crop indicators.&#x0D; The evolutionary way of the trait formation such as the absence of the seed dormancy period are analyzed, the mechanisms and dynamics of the decrease in the viability of seeds in the modern crop of quinoa are revealed. Significant differences in the seed characteristics of 2019 and 2018 harvest years (storage period of 14 and 28 months, respectively) indicate the difficulty of maintaining the economic indicators of seeds for the 2-nd and subsequent storage years.&#x0D; Based on the experiment result to determine the dynamics of water absorption of seeds, their reactions to soaking and heating, the basic characteristics of quinoa breeding samples (perspective for introduction in the zone of the north-eastern forest-steppe of Ukraine) were determined.&#x0D; It was found that the level of passive water absorption was in the range of 79.7–81.5 % of the mass of dry seeds. The maximum intensity of water absorption was fixed within 1-st hour. Seeds with a longer storage period are characterized by more intense initial water absorption. At temperature of 18 °C, the total duration of the seed swelling period is 7‒8 hours.&#x0D; The highest efficiency of seed soaking was noted for seed samples of the 2019 harvest year, compared with which the growth of indicators of germination energy and laboratory germination was + 9.5 and + 5.8 %. The same seed sample had the best parameters according to the results of heating: + 6.9 and + 2.4 % respectively.

Optimization of sorghum, rice, and amaranth flour levels in the development of gluten‐free bakery products using response surface methodology

Gluten replacement is one of the most challenging issues for the bakery industry. The aim of this work was to optimize rice, sorghum, and amaranth flour levels in the development of gluten-free and additive-free sweet bread of muffin type. Using response surface methodology, optimal values of 50%, 39%, and 11% for rice, sorghum, and amaranth flour, respectively, were obtained. The optimal gluten-free bread was softer, darker, and moister than the whole-wheat control; however, their chemical composition in terms of fat, protein, and carbohydrate content was very similar. In sensory analysis, no significant (p > .05) differences were reported between the optimized and the control sweet bread for color and flavor, and both products had positive overall evaluation. Our results suggest a plausible substitution of whole-wheat flour by gluten-free composite flour based on sorghum, rice, and amaranth in preparation of quality gluten-free bakery products with characteristics similar to those of their gluten-containing counterparts. Practical applications Nowadays, the demand for gluten-free food products has been increasing. Most commonly, gluten free breads are made with rice, maize, or tapioca flours, either alone or in combination with other gluten-free flours. However, the desirable physical characteristics of these products are normally achieved by the use of hydrocolloids or other additives which may cause low acceptance in consumers. Sorghum, rice, and amaranth grains contain no gluten but can be a rich source of protein, easily digested carbohydrates, lipids, minerals, vitamins, and fiber. The present study provides evidence for a plausible replacement of whole-wheat flour (sorghum, rice, and amaranth) by gluten-free composite flour in preparation of quality, gluten-free and additive-free bakery products with characteristics similar to those of their gluten-containing counterparts.

Coconut meal: Nutraceutical importance and food industry application

In tropical regions coconut is the tree of great significance: it provides millions of people with food, employment, and business opportunities. The fruit is referred to as ‘miracle fruit’ due to its inherent rich profile of macro- and micro-nutrients for human nutrition and health. Different products, such as coconut water, milk, raw kernels, oil and desiccated coconut are commercially processed. Coconut flour is a byproduct of coconut milk and oil industry which is made from coconut meal leftover after processing. Being a rich source of dietary fibre and protein, it has found numerous applications in different functional foods. Coconut flour can be successfully incorporated into various food products, such as bakery, extruded products, snacks, and sweets. It has antidiabetic and anticancer effects, prevents cardiovascular diseases, and improves immune function. Coconut flour is also gluten-free and its nutritional composition is quite comparable to that of wheat flour. Gluten-free food products enriched with coconut flour are a healthy and viable option for the people with celiac disease. In this paper, we summarised the present use of coconut flour. There is an apparent need to convert the food processing byproducts into functional ingredients in order to implement their environment-friendly and efficient utilisation.

Insufficient awareness of celiac disease in China: population-based screening is needed.

Insufficient awareness of celiac disease in China: population-based screening is needed.

Assessment of Gluten-Free Food Sourced Heavy Metal Accumulation for Celiac People

This paper shows an evaluation to the study of some heavy metals in certain gluten-free foods for celiac people marketed in Kayseri, Turkey. The concentration values of Cu, Mn, Co, Pb, Cr, Zn, Ni, Cd and Fe in eleven different gluten-free food samples are reported. The determinations were carried out by flame atomic absorption spectrometry after wet digestion method. The average metal concentrations of all the analyzed samples were determined in the range of 0.45-5.12, 1.84-12.2, 1.29-22.5, 0.60-3.01, 0.08-0.18, and 4.61-79.6 mg kg-1 for Cu, Mn, Zn, Ni, Cd and Fe, respectively. The accuracy of the method was confirmed by the analysis of a standard reference material (SRM 1570a Spinach Leaves). Metal pollution index was also calculated to examine the overall heavy metal levels in all analyzed samples. The concentrations of the analyzed metals are equivalent to 7.55-35.3% compared to the daily intake offered by international decision authorities. For this reason, the nutritional quality index for gluten-free food products with respect to all the metals seems to be relatively low.

Gluten-Free Diet: Gaps and Needs for a Healthier Diet.

The gluten-free diet (GFD) is currently the only effective treatment in remitting the symptoms of coeliac disease (CD), a chronic systemic autoimmune disorder caused by a permanent intolerance to gluten proteins in genetically susceptible individuals. The diet entails the substitution of gluten-containing products with gluten-free-rendered products. However, over recent decades the nutritional profile of gluten-free (GF) food products has been increasingly questioned within the scientific community. The aim of this paper is to review the nutritional profile of gluten-free-rendered products currently available on the market, and discuss the possible relationship thereof with the nutritional status of coeliac patients on a GFD. Key inadequacies of currently available GF products are low protein content and a high fat and salt content. More adequate levels of dietary fiber and sugar than in the past have been reported. Population studies confirmed the above mentioned inadequacies. Further efforts are required to conceive adoptable interventions for product development and reformulation in order to achieve compliance with nutritional recommendations.

Nutritional, Phytochemical and Functional Property Evaluation of Composite Flour-useful in Gluten Free Food Products

Celiac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to investigate proximate, phytochemical and antioxidant analysis of gluten-free composite flour. The proximate analysis of composite flour showed moisture: 11.1g/100g, ash: 2.7g/100g, fat: 0.9g/100g, fiber: 4.9g/100g, protein: 19.8g/100g, carbohydrate: 60.6g/100g, vitamin C: 4.5mg/100g, calcium: 120mg/100g iron: 12mg/100g, phosphorus: 283.4mg/100g and zinc: 7.8 mg/100g. Gluten content has been found 0.2g/100g and will be useful for celiac patients. It also contains some phytochemicals such as flavonoids, saponin, tannin, glycosides and steroids. Some functional properties are assessed namely water absorption capacity (WAC), oil absorption capacity (OAC), emulsion capacity (EC), foaming capacity (FC) and gelation capacity (GC). Therefore, it can be beneficial for celiac disease, anemia, diabetes, cancer and osteoporosis condition along with being nutritionally adequate. Development of food products incorporated with composite flour as a functional food can improve health and prevent various diseases and disorders.

Trace Elements in Gluten-free Pastas and Flours from Markets Located in the Las Vegas, Nevada Area

The popularity of gluten-free foods has been increasing across the United States and abroad. A significant reason for this trend involves marketing efforts targeted towards individuals seeking to avoid the consequences of celiac disease or a perceived gluten intolerance. Many gluten-free food products originate in regions of the world where irrigation with metal-contaminated waters is common. Calcium, Fe, Mg, Ti and Zn were detected at various levels across all foods products. Cadmium was detected in 96.8% of U.S. and 54.5% of Asian gluten-free foods with gluten containing foods above reported averages (216 μg kg−1 Cd); as was Co (140μg kg−1) in 48.4 % of U.S., 72.7% of Asian gluten-free foods, and 40% of the gluten containing foods; Cr was in 54.8% of the U.S., 72.5% of Asian gluten-free foods, and 100% of gluten containing food products; while Ca, Fe, Mg, Ti and Zn were greater than 10,000 μg kg−1 with Ba, Cd, Co, Mo, and Ni above reported averages. Finally, trace metals were more commonly detected in the gluten containing foods overall. It was found that trace elements were more commonly found in the gluten containing products; however, none of the higher than expected levels pose a significant health risk to consumers.

Development of Gluten-Free Food Products Incorporated by Germinated and Popped Finger and Pearl Millets

Recently, celiac disease is a prominent syndrome in developing countries and there is a growing demand for gluten-free foods. Availability of millets is easy and provides many opportunities for developing gluten-free foods. In this study food processing such as germination and popping were carried out to improve nutrients in millets and gluten-free food products were developed incorporating them at 10, 20 and 30%. Germinated Finger Millet Flour (GFMF) had ash (2.7 g/100g), fat (2.0 g/ 100g), crude fiber (4.5 g/100g), protein (8.7 g/100g), carbohydrate (69.2 g/100g), calcium (359.6 mg/100g) and iron (4.5 mg/100g). Popped pearl millet flour (PPMF) contained ash (2.2 g/100g), fat (5.9 g/100g), crude fiber (2.8 g/100g), protein (14.4 g/100g), carbohydrate (64.7 g/100g), calcium (51.2 mg/100g) and iron (8.9 mg/100g). Popping also enhanced ash, protein, carbohydrate, iron and phosphorus content in millets. Two products named fortified sweet pancake and millet dense halwa were prepared by incorporating GFMF and GPMF. Choco phirni and fritter snacks were developed by incorporating PFMF and PPMF. Sensory scores of the products revealed that 10% incorporation of all developed food products were best accepted. Thus incorporation of processed finger and pearl millets in developed food products helped in improving the nutrient contents and thus is a good alternative for celiac patients.

Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme.

Celiac disease is an autoimmune disorder caused by a permanent intolerance of genetically susceptible persons to gluten proteins and intake of gluten-free diets throughout their life is the only treatment way. Therefore, studies dealing with the production and improvement of gluten-free food products, especially bakery products are of great importance. The aim of this study was to investigate the effect of adding pomegranate seed powder (0-50%) and transglutaminase enzyme (0-1.2%) on physicochemical, sensory and textural properties of gluten-free cake made from rice flour. The results showed that pomegranate seed powder and transglutaminase had positive effects on fiber and ash contents, and porosity; whilst, the incorporation reduced the weight loss, volume and specific volume. Optimization process was performed and optimum gluten-free formulation contained 25.75% pomegranate seed powder and 0.97% transglutaminase. The optimized gluten-free cake showed higher total antioxidant activity, ash, fiber, protein and moisture contents and lower peroxide value, volume index and porosity compared to the control one. The porosity decrement was confirmed in the optimized cake by scanning electron microscopy images.

Skepticism Regarding Vaccine and Gluten-Free Food Safety Among Patients with Celiac Disease and Non-celiac Gluten Sensitivity.

There has been a marked increase in the adoption of the gluten-free (GF) diet. To query individuals with celiac disease (CD) and non-celiac gluten sensitivity (NCGS) on their beliefs toward the health effects of gluten, and safety of vaccines and GF food products. We distributed a Web-based survey to individuals with CD and NCGS on a CD center e-mail list. We used univariate and multivariate analysis to compare responses of respondents with CD and NCGS. The overall response rate was 27% (NCGS n=217, CD n=1291). Subjects with NCGS were more likely than those with CD to disagree with the statement that "vaccines are safe for people with celiac disease" (NCGS 41.3% vs. CD 26.4% (p<0.0001), and were more likely to decline vaccination when offered (30.9 vs. 24.2%, p=0.007). After adjusting for age and gender, NCGS subjects were more likely than CD subjects to avoid genetically modified (GMO) foods (aOR 2.30; 95% CI 1.71-3.10), eat only organic products (aOR 2.87; 95% CI 2.04-4.03), believe that the FDA is an unreliable source of information (aOR 1.82, 95% CI 1.26-2.64), and believe a GF diet improves energy and concentration (aOR 2.52; 95% CI 1.86-3.43). Subjects with NCGS were more likely than those with CD to have doubts about vaccine safety and believe in the value of non-GMO and organic foods. Our findings suggest that the lack of reliable information on gluten and its content in food and medications may reinforce beliefs that result in a detriment to public health.