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Indeed, not only does the exclusion of many cereals from the diet reduce the nutritional intake of trace elements, proteins, and fibers, but gluten-free bakery products, often consumed as substitutes, are usually enriched with additives, fats, and sugars to improve palatability and texture [150]

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Using the common terminology criteria for adverse events (CTCAE - Version 5.0) to evaluate the severity of adverse events of anticancer therapies