The importance of knowing the gluten content in cereals
Celiac disease has gained increased attention in recent years, leading to an increase in the popularity of gluten-free recipes, including dessert options. However, it is crucial to demystify the presence of gluten in fundamental cereals in our diet, such as rice, to understand their possible gluten content.
Gluten and its presence in cereals
According to the Federation of Celiac Associations of Spain, gluten is a protein present in various cereals and grains, such as wheat, barley and rye. This protein provides dough elasticity and texture to baked goods, such as bread, pasta, and cereals [[3]]. Consuming gluten can trigger celiac disease, an autoimmune disorder that damages the lining of the small intestine in certain people, requiring a strict gluten-free diet to avoid health complications.
Rice and its gluten content
Contrary to popular belief, rice is gluten-free, making it a safe option for those who need to avoid this protein for health reasons. Both white and brown rice are naturally gluten-free, in addition to being an excellent source of energy due to their starch content and other essential nutrients, such as protein, minimal fats, vitamins and minerals [[1]]. In addition, its high fiber content contributes to digestive health.
Considerations about rice flour
Although rice in its natural form is gluten-free, it is important to consider the possibility of cross-contamination with gluten in rice flour during its manufacturing. This is due to the coexistence in factories of rice, wheat and barley products, which poses a remote risk of contamination [[1]].
Cereals containing gluten
On the other hand, there are several cereals that do contain gluten, such as wheat, barley, rye, spelled and triticale. These grains are the basis of numerous products, including bread and pasta, so it is crucial to identify them for an appropriate diet, especially for those with gluten allergies [[3]].
Conclusion
It is essential to understand the presence of gluten in cereals, especially rice, a versatile and essential food in many diets. By knowing which grains are gluten-free, such as rice, and those that contain gluten, such as wheat and barley, you can make informed dietary decisions, especially for those with gluten sensitivity or celiac disease. It is always advisable to consult with a health professional for specific guidance.
