Amaranth in Diet Therapy of Children with Gluten Intolerance

• Main Authors: Urubkov S., Khovanskaya S., Smirnov S.
• Format: Article
• Language: Russian
• Published: Kemerovo State University 2019-07-01
• Series: Техника и технология пищевых производств
• Subjects: amaranth; baby food; balanced diet; celiac disease; gluten-free products; grain-based products
• Online Access: http://fptt.ru/stories/archive/53/10.pdf
• ISSN: 2074-9414; 2313-1748

For patients with gluten intolerance, diet therapy remains the main method of treatment. Global epidemiological studies have dispelled the myth of celiac disease as a disease primarily of young children. Gluten intolerance can develop at any age. However, European scientists state that the amount of diseased children under 12 has increased dramatically. Gluten-free diets are found lacking in many important components. Children that fail to consume necessary nutrients or have problems with their absorption tend to be physically retarded. An increase in the amount of sugar and hydrogenated fats was observed in the diet of patients with celiac disease, which increases the risk of obesity and hyperinsulinemia. This problem can be solved by expanding the range of specialized gluten-free grain mixtures with amaranth. According to world studies, amaranth is a gluten-free grain as its proteins have demonstrated a complete absence of toxicity in patients with celiac disease.The present paper features the content of the main nutrients, minerals, and biologically active substances in amaranth grain, including squalene as the most important regulator of lipid and steroid metabolism. Its content in amaranth oil is about 7–8%. Amaranth is characterized by a high content of high- grade protein (an average of 17.5%), polyunsaturated fatty acids, and biologically active and mineral substances. The digestibility of amaranth grain protein exceeds 73%. The fatty acid composition showed 38–48% of linoleic acid, 25–35% of oleic acid, 19–21% of palmitic acid, and 4–5% of stearic acids, which is about 95% of all fatty acids. Thus, amaranth can compensate for the lack of these substances in diet. Regular consumption of amaranth can reduce the frequency and severity of various deficiencies. In addition, the paper contains information on the structure and some technological properties of amaranth grain. The authors determine the possible prospects of further research in the development of gluten-free amaranth and vegetable mixtures for children. A wider range of gluten-free amaranth products will improve diets for children with celiac disease, increase the treatment compliance, and improve the quality of life of the child and family.