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Journals / Gıda ve Yem Bilimi Teknolojisi Dergisi / 2026 / Sayı: 35

Alternative plant foods in gluten-free nutrition

Glutensiz beslenmede alternatif bitkisel gıdalar

Ayşenur Arslan(BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ, MÜHENDİSLİK-MİMARLIK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA MÜHENDİSLİĞİ PR.)0000-0003-1658-746X
Erkan Yalçın(BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ, MÜHENDİSLİK-MİMARLIK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA MÜHENDİSLİĞİ ANABİLİM DALI)0000-0002-7417-9088
Pages
51–62
Publication Date
2026-01-29
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review, the nutritional properties of pseudocereals and minor cereals as alternative plant foods in a gluten-free diet were evaluated.

📌 3 Key Takeaways

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Objective & Hypothesis:Objective: Life style, decreasing of genetic biodiversity, increasing of carbon dioxide emission resulted to climate change and malnutrition cause increase in food allergenicity and intolerances.
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Key Findings & Data:One of them is celiac disease which is an autoimmune enteropathy occurring in small intestine.
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Conclusion & Impact:In this review, the nutritional properties of pseudocereals and minor cereals as alternative plant foods in a gluten-free diet were evaluated.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Glutensiz beslenme · çölyak hastalığı · pseudo-tahıllar

Abstract

Objective: Life style, decreasing of genetic biodiversity, increasing of carbon dioxide emission resulted to climate change and malnutrition cause increase in food allergenicity and intolerances. One of them is celiac disease which is an autoimmune enteropathy occurring in small intestine. In celiac disease, gluten causes damage on the mucosal layer of small intestine and destroys its function. Life-long gluten-free nutrition is the only solution for celiac disease. Celiac patients usually consume gluten-free foods prepared from corn and rice cereals. However it is observed that they are confronted with mineral, vitamin, dietary fibre and protein deficiencies in their nutrition. The purpose of this study was to review the nutritional properties of pseudocereals (buckwheat, quinoa, amaranth) and minor cereals (millet, sorghum, chia and teff) as additional recommended plant sources in gluten-free nutrition and to mention about scientific basis of celiac disease. Conclusion: Pseudocereals and minor cereals are recently gaining more attention due to be alternative protein sources. Pseudocereals and minor cereals can be recommended to people suffering from celiac disease and gluten sensitivity for consuming due to their gluten-free characters. Pseudocereals are important sources of protein, mineral, vitamin and dietary fibre. Biological value of pseudocereal proteins is higher than cereals. In this review, the nutritional properties of pseudocereals and minor cereals as alternative plant foods in a gluten-free diet were evaluated.

Özet

Amaç: Yaşam tarzı, genetik çeşitlilikteki azalma, karbondioksit salınımındaki artış ile meydana gelen iklim değişikliği ve beslenme yetersizliğinin, gıda alerjileri ve intoleranslarında artışa sebep olduğu bildirilmiştir. Bunlardan biri olan çölyak hastalığı, ince bağırsak kaynaklı otoimmün enteropatidir. Çölyak hastalığında, gluten proteini, ince bağırsak mukozasında hasar meydana getirerek işlevselliğine zarar vermektedir. Çölyak hastalığının tek tedavi yöntemi hayat boyu glutensiz beslenmedir. Genellikle mısır ve pirinç tahıllarından hazırlanan glutensiz ürünleri tüketen çölyak hastalarının beslenmesinde; mineral, vitamin, besinsel lif ve protein eksikliği gözlenir. Bu derleme çalışmasının amacı; glutensiz beslenmede önerilen diğer bitkisel kaynaklar olan pseudo-tahıllar (karabuğday, kinoa, amarant) ve minör tahılların (millet (darı), sorgum, çiya ve tef) bazı besinsel özelliklerine ve çölyak hastalığının bilimsel temellerine değinmektir. Sonuç: Pseudo-tahıllar ve minör tahıllara olan ilgi, alternatif protein kaynakları olmaları sebebiyle son yıllarda artmıştır. Pseudo-tahıllar ve minör tahıllar glutensiz olmaları sebebiyle çölyak hastaları ve gluten hassasiyeti olan bireylerin tüketimi için önerilebilir. Pseudo-tahıllar önemli protein, mineral, vitamin ve besinsel lif kaynaklarıdır. Pseudo-tahıl proteinlerinin biyolojik değeri tahıllardan daha yüksektir. Bu derleme çalışmasında, glutensiz beslenmede alternatif bitkisel gıdalar olan pseudo-tahıllar ve minör tahılların besinsel özellikleri incelenmiştir.

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Cite This Article

Arslan, A., Yalçın, E. (2026). Alternative plant foods in gluten-free nutrition. Gıda ve Yem Bilimi Teknolojisi Dergisi, Sayı: 35, 51–62. https://doi.org/10.56833/gidaveyem.1874316

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