BazEkon - The Main Library of the Cracow University of Economics

BazEkon home page

Main menu

Author
Pławińska-Czarnak Joanna (Warsaw University of Life Sciences - SGGW, Poland), Bogdan Janusz (Warsaw University of Life Sciences - SGGW, Poland), Podlasiewski Tomasz (Warsaw University of Life Sciences - SGGW, Poland), Anusz Krzysztof (Warsaw University of Life Sciences - SGGW, Poland), Zarzyńska Joanna (Warsaw University of Life Sciences - SGGW, Poland)
Title
Evaluation of Human Capital in Selected EU Countries Using Cluster Analysis
Source
Zeszyty Naukowe SGGW w Warszawie. Problemy Rolnictwa Światowego, 2016, t. 16(31), z. 4, s. 260-271, tab., bibliogr. 19 poz.
Scientific Journal Warsaw University of Life Sciences SGGW - Problems of Word Agriculture
Keyword
Żywienie dietetyczne, Bezpieczeństwo zdrowotne żywności, Konsumpcja żywności, Informacja konsumencka
Dietary feeding, Food health safety, Food consumption, Consumer information
Note
streszcz., summ.
Abstract
Recent years have witnessed a growing number of people who are gluten-intolerant and whose diet cannot contain gluten (celiac disease, allergy to gluten and gluten-intolerance). Consequently, the consumers' interest in non-gluten diet is progressively increasing. Gluten is a mixture of prolamins and glutelins, present in the cereal grains: wheat (gliadin), rye (secalin) and barley (hordein). Wide use of gluten in the food industry results from its positive influence on products' consistency, taste and moisture preserving. Since the only effective method of gluten-related diseases treatment is a strict gluten-free diet, this study examines the market of the gluten-free carbohydrate products. A growing desire to avoid gluten is changing the whole food industry. The task was to analyze the labelling correctness of selected nutriments suitable for gluten-intolerant people. The analysis was based on the current EU and national regulations. Besides of common EU regulations and directives dedicated to food production sector and food safety, we can find specified law regulating the composition and labelling of foodstuffs suitable for people intolerant to gluten. In total, 100 food products were subjected to the analysis, divided into 5 groups of gluten-free carbohydrate products (flours, groats and rice, pastas, snacks and sweets, breads). Summarizing our research the correct labelling of analysed products was present in all examined groups. 97% of the items were labelled by a text stating they were gluten-free products. Also, the composition of the assortment did not give rise to objections to their gluten-free characteristics. 86% of the analysed gluten-free food was produced from natural free-gluten ingredients, whereas 14% was made of low-gluten wheat ingredients. 78% of the examined items were gluten-free products, bearing both text and graphic labelling as gluten-free products. 63% out of this group were products with the AOECS (Association of European Celiac Societies) certificate for safe gluten-free foodstuff. (original abstract)
Full text
Show
Bibliography
Show
  1. Cheng, J., Brar, P., Lee, A., Green, P. (2010). Body mass index in celiac disease. Beneficial effect of a gluten-free diet. Journal of Clinical Gastroenterology. 44(4), 267-271.
  2. Czerwińska, D. (2009). Charakterystyka żywności bezglutenowej, Przegląd Zbożowo-Młynarski, 4(12), 8-10.
  3. Codex Alimentarius Commission (2015). Ad hoc Working Group on the Revision of the Standard for Gluten-free Foods. Agenda Item 4, CRD 1, November 2008.
  4. COMMISSION REGULATION (EC) No 41/2009 of 20 January 2009 concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten.
  5. COMMISSION IMPLEMENTING REGULATION (EU) No 828/2014 of 30 July 2014 on the requirements for the provision of information to consumers on the absence or reduced presence of gluten in food.
  6. Currie, S., Hadjivassiliou, M., Clark, M.J., Sanders, D.S., Wilkinson, I.D., Griffiths, P.D., Hoggard, N. (2012). Should we be 'nervous' about coeliac disease? Brain abnormalities in patients with coeliac disease referred for neurological opinion. J Neurol Neurosurg Psychiatry; 83, 1216-1221.
  7. Dziuba, J., Fornal, Ł. (2009). Biologicznie aktywne peptydy i białka żywności, Warszawa, Wydawnictwo Naukowo-Techniczne, 271-350.
  8. Hill, I.D., Dirks, M.H., Liptak, G.S. (2005). Guideline for the diagnosis and treatment of celiac disease in children: recommendations of the North American Society for Pediatric Gastroenterology, Hepatology and Nutrition. J. Pediatr. Gastroenterol. Nutr., 40, 1-19.
  9. http://www.celiakia.pl/kategoria/badania/.
  10. Hu, W.T., Murray, J.A., Greenaway, M.C., Parisi, J.E., Josephs, K.A. (2006). Cognitive impairment and celiac disease. Arch Neurol; 63: 1440-1446.
  11. Kupper, C. (2005). Dietary guidelines and implementation for celiac disease. Gastroenterology, 128(4.1) 121-127.
  12. Malekzadeh, R., Sachdev, A., Ali, A.F. (2005). Coeliac disease in developing countries: Middle East, India and North Africa. Best Prac Res Clin Gastroenterol, 19, 351-358.
  13. Matsuo, H., Morita, E., Tatham, A.S., Morimoto, K., Horikawa, T., Osuna, H., Ikezawa, Z., Kaneko, S., Kohno, K., Dekio, S. (2004). Identification of the IgE-binding epitope in omega-5 gliadin, a major allergen in wheatdependent exercise-induced anaphylaxis. J Biol Chem, 279, 12135-12140.
  14. Niederhofer, H. (2011). Association of Attention-Deficit/Hyperactivity Disorder and Celiac Disease: A Brief Report. The Primary Care Companion to CNS Disorders. 13(3): PCC.10br01104. doi:10.4088/PCC.10br01104.
  15. REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004.
  16. Sategna-Guidetti, C., Bruno, M., Mazza, E. (1998). Autoimmune thyroid diseases and coeliac disease. European Journal of Gastroenterology and Hepatology. 10(11), 927-931.
  17. Sapone, A., Bai, J.C., Ciacci, C. (2012). Spectrum of gluten-related disorders: consensus on new nomenclature and classification. BMC Med. 10, 13.
  18. Wojtasik, A., Daniewski, W., Ratkovska, B., Kunachowicz, H. (2010). Ocena wybranych produktów spożywczych w aspekcie możliwości ich stosowania w diecie bezglutenowej. Cz. II. Informacje podawane na etykietach produktów a możliwość właściwego wyboru. Bromat. Chem. Toksykol., 43, 4, 461-468.
  19. Zali, M.R., Rostami Nejad, M., Rostami, K., Alavian, S.M. (2011). Liver complications in celiac disease. Hepatitis Monthly, 11(5), 333-341.
Cited by
Show
ISSN
2081-6960
Language
eng
Share on Facebook Share on Twitter Share on Google+ Share on Pinterest Share on LinkedIn Wyślij znajomemu