polycomb repressive complex Introduction A rapid change in t

Introduction A rapid change in the dietary lifestyle has been observed since few years along with urbanization, globalization and economic development leading to increase in the number of people suffering from poor health, which is reflected by increased incidence of diseases such as obesity, diabetes, cardiovascular disease, stroke, hypertension, and some types of cancer [1]. Recently a rapid increase in consumer awareness and interest about the health-enhancing roles of specific foods or physiologically active food components has been observed [2]. Beside satisfying of hunger and providing the nutrients for humans, food should also prevent nutrition-related diseases and improve physical and mental well-being of the polycomb repressive complex [3,4]. This has led to the development of new concepts in the area of food and nutrition such as the development of health foods. There is no specific definition for health foods but generally used for all the foods that provide health benefit beyond nutrition. Health food is thus, used as an umbrella term encompassing functional foods, nutraceuticals, designer foods, along with all natural foods, organic foods, whole foods and sometimes even dietary supplements [5]. Health food plays an important role in health improvement in celiac disease in which the only treatment includes nutritional therapy [6]. As in this disease, people are allergic to gluten (a protein found in grains like wheat, rye, barley and oats) and thus require avoiding all such type of foods [7]. Therefore, specific considerations are important when designing such health food products. Various factors should be kept in mind such as health problems, current demand, cost and acceptability. The design of health foods should focus on the special age groups such as elders, youths and infants. Therefore, an attempt has been made to review all the considerations which play an important role in the development of health foods for celiac patients. Celiac disease occurs in 1% of the population in Europe and the United States, induced by an environmental precipitant, gluten in genetically susceptible person [8]. It develops in genetically predisposed subjects as a consequence of abnormal response of body’s immune system to wheat gluten and related prolamines of rye and barley [9], resulting in inflammation and damage to the lining of the small intestine and reduced absorption of nutrients such as iron, calcium, vitamins A, D, E, K and folate [10]. Gluten, certain genes and immune system are the main factors causing this disease [11] and resulting in gastrointestinal and extra intestinal symptoms in the patients (Fig. 1).
Importance of developing gluten-free products Till date the only treatment of people suffering from celiac disease is to follow a gluten-free diet [6]. Complete avoidance of gluten enables the intestine to heal, and the nutritional deficiencies and other symptoms to resolve [12]. A strict adherence to gluten-free diet also reduces the risk of developing many of the serious long-term complications related to untreated celiac disease [10]. However, following a gluten-free diet might sound simple but it is not easy, as it not only involves eliminating gluten-containing grains and all products that contain them, which requires constant vigilance, but there is also a sense of social isolation and pressure that accompanies the process [13]. Since most of the breads, biscuits, pasta, cakes, cookies, breakfast cereals, bagels, soups are made of wheat, avoidance of all these indicates a complete change in life style which might not be feasible for all. Due to all these reasons, the demand for gluten-free products is now on rise.
Specific considerations in the development of gluten-free products for celiac patients Preparation of gluten-free products is a big challenge to the manufacturers with the main challenge of finding suitable alternatives for gluten [14]. The main protein fractions of gluten; glutenin, and gliadin, play a key role in baking quality characteristics, being responsible for water absorption capacity, cohesivity, viscosity, and elasticity of dough [15]. Hence, gluten removal results in major problems especially for bakers in terms of quality [14]. Apart from this, other challenges faced by the developers are safety of the product, its acceptability and affordability and being in line with the guidelines approved by FDA (Food and Drug Administration).