Going Bananas for New Gluten-Free Pasta

One of the biggest challenges for people who struggle with celiac disease is finding foods that don’t contain gluten, which is found in wheat, barley, rye and possibly oats. Now, researchers from the University of Brazil have developed a gluten-free pasta made from green banana flour, according to a press release from the Academy of Nutrition and Dietetics.

Left untreated, celiac disease can cause autoimmune disorders, bone disease, certain types of intestinal cancer, anemia, low blood sugar, infertility and liver disease, according to the National Institutes of Health.

In a study published in the Journal of the Academy of Nutrition and Dietetics, researchers found that people with and without celiac disease preferred pasta dishes made from green banana flour over whole wheat pasta. Additionally, the green banana pasta had a much lower fat content.

“Considering that untreated celiac disease promotes cancer in intestinal cells and a highly inflammatory mucosal status, developing gluten-free products with bioactive compounds such as the ones present in green banana flour is important for celiac disease patients,” said lead investigator Renata Puppin Zandonadi, in the news release. “Patients will benefit from ingesting a product with a better nutritional profile made from an ingredient that is produced and consumed throughout the world.”

Source: Academy of Nutrition and Dietetics news release

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