ReviewFoods (Basel, Switzerland)2021
Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
17 citing papers in PubMed.
- Magnesium Status in Celiac Disease: Potential Links with Neuroinflammatory Pathways and Gut-Brain Axis Dysfunction.International journal of molecular sciences · 2026Review
- Changes of Composition and Nutrition Value of Some Gluten Free (Pseudo)cereals by Addition of Carotenogenic Yeast Cell Homogenate.Molecules (Basel, Switzerland) · 2026Article
- Valorization of Tomato (Plants (Basel, Switzerland) · 2026Article
- Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health.Frontiers in nutrition · 2026Review
- Enhancing Gluten-Free Bread With Whole Flours From Forage Palm, Buckwheat, and Teff: Physicochemical Composition, Technological Properties, and Sensory Evaluation.Journal of food science · 2026Article
- Comparative Study of Fractionation Technologies and Their Impact on the Nutritional and Functional Properties of Maize and Rice Fractions.Food and bioprocess technology · 2026Review
- Protein Fortification of Millet-Based Gluten-Free Snacks Designed for 3D Printing.Foods (Basel, Switzerland) · 2025Article
- Consumer Characterization of Commercial Gluten-Free Crackers Through Rapid Methods and Its Comparison to Descriptive Panel Data.Foods (Basel, Switzerland) · 2025Article
- Ancient Grains as Functional Foods: Integrating Traditional Knowledge with Contemporary Nutritional Science.Foods (Basel, Switzerland) · 2025Review
- Pseudocereal-Based Functional Beverages: Main Properties and Nutritional Evaluation with an Emphasis on Amino Acid Content: A Review.Foods (Basel, Switzerland) · 2025Review
- Higher Yield of Common Buckwheat (International journal of molecular sciences · 2025Article
- Exploring Underused Starchy Food Crops to Extend Their Consumption: Mexico as Case of Study.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Review
- Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée.Molecules (Basel, Switzerland) · 2024Article
- Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread.Foods (Basel, Switzerland) · 2024Article
- The Effect of Stimulants on Nectar Composition, Flowering, and Seed Yield of Common Buckwheat (International journal of molecular sciences · 2023Article
- Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products.Plant foods for human nutrition (Dordrecht, Netherlands) · 2023Review
- Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most well-known, celiac disease. Nowadays, the consumption of gluten-free products is not only restricted to targeted groups, but it has become a food trend for normal consumers, especially in countries such as the UK, the US, and some European countries, who believe that consuming a gluten-free product is a healthier choice compared to normal gluten-containing products. However, some research studies have disapproved of this claim because the currently available gluten-free products in the market are generally known to be lower in proteins, vitamins, and minerals and to contain higher lipids, sugar, and salt compared to their gluten-containing counterparts. The use of other gluten-free cereals such as sorghum, millet, and teff as well as pseudo cereals such as buckwheat and quinoa has gained significant interest in research in terms of their various potential health benefits. Hence, this review highlights the potential health benefits of some gluten-free cereals and pseudo cereals apart from corn and rice in the last decade. The potential health benefits of gluten-free products such as bread, pasta, crackers, and cookies and the health benefits of some other non-alcoholic beverages made from gluten-free cereals and pseudo cereals are reported.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.