Gluten Free Food in the diet of athletes

摘要

The market for gluten-free food products (BPP) is expanding rapidly. The reasons for this reflect a growing public interest in the gluten-free diet. This is partly due to an increase in the number of people diagnosed with Celiac disease, as well as the trend of healthy eating habits. However, gluten-free analogues differ from traditional products in a number of sensory (organoleptic) characteristics, they are more expensive and have lower nutritional value. The purpose of this study is to provide an updated overview of the factors underlying the choice of gluten-free foods by athletes to achieve specific athletic performance. This includes socio-demographic factors, gluten intolerance factor, psychological factors, quality of life and others. Significance of factors affects athletes' commitment to a gluten-free diet. A review of the literature showed that most studies in this area are related to the need for a gluten-free diet due to health conditions and do not take into account the choice of gluten-free food products by athletes who do not have health problems. Here we discuss future areas of research, and what questions remain unanswered in the development of BPP technology.