When examining the world population, approximately 11% of people experience migraines. A chronic migraine is classified as a headache that occurs on a frequent basis in which the pain is quick to occur unilaterally, and is a throb that is considered a moderate to intense level of pain. It is believed that a migraine brain is intensely sensitive to deviations from homeostasis. This case series research investigated the effect of a glutenree diet on individuals with chronic migraines. Participants completed a five-month study consisting of dietary and physical measurements, recording migraines, and a glutenree diet with a re-introduction period. In conclusion, the results were difficult to determine due to various limitations. This study appeared to have the most effect on one participant by reducing his migraines from 10 to 3 per month. More research is necessary to determine the efficacy of a glutenree diet to help alleviate migraines.

Vitamin A deficiency is recognized as a major health concern worldwide, especially in developing countries. Sweet potatoes are a cash crop that is abundantly grown and available, providing an excellent source of the carotenoid, beta-carotene. Carotenoids are precursors to vitamin A (retinol). Three sweet potato cookie products were developed: glutenree, wheat-containing, and glutenree with extra sweet potato. Products were evaluated by adults and pre-school aged children based on appearance, aroma, texture, flavor, and overall acceptability. Results showed that overall the children liked both the glutenree and wheat-containing cookies (p<0.05). Adults preferred (p<0.05) the glutenree with extra sweet potato and the wheat-containing products. The glutenree cookie contained 10.1 parts per million of beta-carotene as determined by high-performance liquid chromatography.

Celiac disease is characterized by an allergic reaction to gluten that causes inflammation of the small intestine and can lead to malabsorption and malnutrition. Glutenree products are being developed that meet dietary needs of individuals with celiac disease. However, these products often lack whole grains and fiber. Fortification of glutenree products with flax can increase nutritional value and alleviate inflammation. Sensory analysis (N=152) was conducted to evaluate the acceptability of glutenree muffins with moderate (3.8%) and high (7.4%) amounts of added flax. Results indicated that consumers preferred (p<0.05) the muffin without flax or the highlax muffin more than the muffin with the moderatelax treatment. The highlax and control treatments were rated 6.7, between like slightly and moderately like; the muffins from the moderatelax treatment were rated 6.4 on a nine-point hedonic scale. Producers of glutenree products could potentially formulate muffins that include flax and are acceptable to consumers.