Scholarship 24/00594-2 - Aceitabilidade, Alimentos sem glúten - BV FAPESP
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Science applied to improve the quality of gluten-free products: Potential to improve the diet, nutrition and quality of life of people with gluten-related diseases

Grant number: 24/00594-2
Support Opportunities:Scholarships in Brazil - Scientific Journalism
Start date until: May 01, 2024
End date until: December 31, 2024
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Vanessa Dias Capriles
Grantee:Nathalya Leão de Souza
Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil
Associated research grant:21/06643-7 - Innovative approaches to improve the nutritional quality of gluten-free bakery products, and assessment of their potential health benefits from in vitro, in vivo, and clinical studies, AP.JP2

Abstract

The term gluten is used to designate a group of proteins present in the cereal grains wheat, rye and barley. Wheat gluten plays a very important role in the production of bakery and pasta products. However, around 1% of the world's population suffers from gluten-related diseases, such as celiac disease, dermatitis herpetiformis, gluten ataxia, wheat protein allergy and gluten sensitivity. Currently, the only scientifically proven treatment for these diseases is adherence to a gluten-free diet for life to avoid a series of symptoms and complications that compromise the health and quality of life of these people. Despite scientific advances and the significant growth of the gluten-free products market in the last decade, some important gaps still remain, highlighting the need to improve these products in terms of sensory quality, nutritional composition, shelf life, convenience, and availability. All these factors are essential to allow people with gluten-related diseases to have a more satisfactory diet, in addition to improving their quality of life and health through nutrition. These are the factors that motivate a line of research coordinated by Prof. Vanessa Capriles from Universidade Federal de São Paulo. The researcher is responsible for a FAPESP Young Researcher Phase 2 research grant. The project has the collaboration of researchers from Unifesp, UNESP, USP and UNICAMP, as well as international partners. The research team has several postgraduate and undergraduate Nutrition students. The research team is applying innovative approaches to improving the nutritional quality of gluten-free baked goods and evaluating their potential health benefits from in vitro, in vivo and clinical trials. The JP2 project has a multi-faceted approach with objectives focused on the interface between food science, nutrition and health to develop new approaches and overcome the enormous scientific, technological and market challenge regarding gluten-free bakery products. This journalistic research proposal aims to disclose the importance of this work, as well as the procedures and results of the activities, highlighting the scientific, technological and social contribution of this research.

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