In order to better assist practitioners and better serve persons with autism spectrum disorders (ASD) and their families, it is vital for professionals to systematically evaluate the existing body of literature and synthesize its scientific evidence, so that the efficacy of research can be translated to evidence-based practices (EBPs) (Wheeler, 2007; Zhang & Wheeler, 2011). This research synthesis evaluated adherence to EBP standards and analyzed the effectiveness of gluten-free and casein-free (GFCF) diets for individuals with ASD. Four hundred and seventy articles were screened among peer-reviewed journals in English language published through 2010 using the Academic Search Complete search database. Twenty-three studies were selected, and the researchers used a systematic analysis model developed by Mayton, Wheeler, Menendez, and Zhang (2010) to investigate the degree of adherence to specific evidence-based practice standards. In addition, the study utilized quality indicators proposed by (a) Horner et al. (2005) for single-subject design studies and (b) Gersten et al. (2005) for group experimental design, to evaluate the efficacy of GFCF diet interventions. Results of this synthesis indicated that the efficacy of GFCF diet interventions for individuals with ASD is inconclusive, and the field needs better controlled studies to provide the scientific evidence base for the intervention.

The effect of gluten-free diet on β-cell residual capacity, immune function and gut microbiome in children with newly diagnosed type 1. diabetes Abstract The pathophysiology of the onset and progression of type 1 diabetes (T1D) is not fully understood. Gluten has a proinflammatory effect on the immune system and is therefore considered as one of the factors affecting the onset and progression of T1D. The aim of the thesis is to allow a complex insight into the role of the GFD on the residual β-cell capacity, T1D control, gut microbiome, gut permeability, subtypes of immune cells and the effect of gut microbiome transfer into germ-free non-obese diabetic (NOD) mice on the incidence of diabetes. On the group of 45 children with T1D (26 intervention group, 19 control group) we proved the association of the GFD with slower decrease of β-cell residual capacity (the difference in the trend of C-peptide decrease 409 pmol/l/year; p = 0,04) and lower HbA1c (by 7,8 mmol/mol; p=0,02). We also described the changes in the gut bacteria that were differentially abundant after the administration of the GFD and the changes in abundance of the regulatory and effector immune cells. We showed there was no change in the gut permeability with respect to the study group. We also proved that the transfer of human gut microbiota...

Type 1 diabetes (T1D) is an autoimmune disease, whose incidence is rising every year, and its prevention or a cure does not exist. T1D is influenced by multiple genetic factors but environmental factors represent the major contributor to the recent almost epidemic increase of T1D incidence worldwide, primarily in developed countries. Amongst these factors belong for example enteroviral infections, microbiota dysbiosis or gluten-free diet (GFD). GFD has been proven to have a protective effect in NOD mice, which is a spontaneous model of T1D, and a beneficial effect on glycemic control in humans, when administered after T1D onset. This diploma thesis examined changes of regulatory and potentially regulatory T-cells and their cytokines in peripheral blood mononuclear cells (PBMC) of T1D children, who underwent 12-month intervention trial of GFD. Secondly, the thesis assessed if the influence of GFD on immune regulatory functions can be transferred by colonization of germ-free NOD mice with gut microbiota of these children. We have found that intervention with GFD increases percentage of Tr1 cells and IL-10 producing CD4+ T-cells in PBMC of T1D children. Furthermore, the beneficial effect on immune regulation can be at least partially transferred to NOD mice by the colonization with human microbiota...

In the Czech Republic, 50 000 people are diagnosed with Celiac disease and the only known treatment for it is a gluten-free diet. For such patients, gluten consumption can provoke inflammation of a small bowel that can result in heavy consequences. Gluten is a protein contained in wheat, rye, barley, and oats and plays an important role in food production, because of its properties. Bakery and other gluten-free products are produced from other types of cereals. They also require a special technological process, separate spaces, and have a much smaller target group of consumers, which can increase their price at the end. People following a gluten- free diet have to be very careful while eating in restaurants and canteens because even a small amount of gluten can harm their health. Health insurance companies in the Czech Republic contribute various amounts to the GFD, however, mostly only for children. The goal of the research was to find out whether and for how much gluten-free food is more expensive than the ordinary one; and how the availability of gluten-free products and meals is assessed by people who have to eliminate gluten due to health reasons. To achieve the goal, quantitative research with a questionnaire survey was used. The questionnaire with 17 questions was filled in by a hundred...

The topic of this thesis is the production of gluten-free bread from naturally gluten-free flour, which will be enriched with suitable additives that will increase antioxidant activity and naturally effect on the structure of the pastry, so it will meet the sensory requirements of final consumers. The literary part define, which proteins can be found in cereals, what does the gluten means, its function in the pastry and which diseases can cause. In connection with these diseases, a gluten-free diet for improving the patient's health and suitable foodstuff are briefly described. The literary part is concluded with the theory of sensory evaluation. The practical part deals with the production of naturally gluten-free breads enriched with ingredients from kitchen onions (Allium cepa L.) and subsequent sensory evaluation of this bread. Selected statistical procedures were used to obtain, processed and evaluated data. Antioxidant activity was also monitored and evaluated. By using texture-meter was find out, what effect has additives on aging of gluten-free bread.