Results 81 to 90 of about 143,898 (297)

Comparisons of Celiac Disease and Non-Celiac Gluten Sensitivity [PDF]

, 2020
Celiac disease (CD) and non-celiac gluten sensitivity (NCGS) are often confused or grouped together due to their commonalities. However, this is careless behavior because there are clinically significant differences between the two diseases. Similarities
Thomas, Victoria
core   +1 more source

Short wheat challenge is a reproducible in-vivo assay to detect immune response to gluten. [PDF]

, 2012
It has been reported that interferon (IFN)-γ-secreting T cells reactive to gluten can be detected in the peripheral blood of individuals with treated coeliac disease (CD) after a short consumption of wheat-containing food.
AURICCHIO, SALVATORE, CAMARCA, ALESSANDRA, DI MASE, raffaella, GIANFRANI, CARMELA, GRECO, LUIGI, Maurano F, Radano G, Terrone G, TRONCONE, RICCARDO   +8 more
core   +1 more source

Enrichment of Ethiopian Roasted Corn Bread (Dabo Kolo) With Ginger Powder: Effect on Composite Flour Functionality, Physicochemical Properties, and Antioxidant Quality

Future Postharvest and Food, EarlyView.
ABSTRACT Ethiopian roasted corn bread (Dabo kolo) is a popular bakery product commonly consumed as a snack. However, enhancing its physico‐chemical and antioxidant properties with ginger remains an area of ongoing research. In this study, Dabo kolo was prepared using wheat–ginger composite flour formulations, incorporating 5%, 10%, 15%, and 20% ginger ...
Temesgen Laelago Ersedo, Tilahun A. Teka, Sirawdink Fikreyesus Forsido, Engida Dessalegn   +3 more
wiley   +1 more source

Measuring Excretion of Gluten Immunogenic Peptides (GIPs): An Assay for Monitoring Gluten Exposure

GastroHep
Individuals with coeliac disease are required to exclude all gluten from their diet to prevent small bowel inflammation and associated complications. Life-long adherence to a gluten-free diet is challenging because of the potential presence of gluten in ...
Sunari Kulasekera, Jaymini Pankhania, Carol Leppard, Jacquita Affandi, Sue Critchley, Glen Lichtenberger, Dewruwan Gammanpila, Christopher Reid, Geoffrey Forbes, Narelle Hadlow, Mina John   +10 more
doaj   +1 more source

Bread consumption habits in the gluten free diet

Apstract: Applied Studies in Agribusiness and Commerce, 2017
Gluten is a protein found in many grain products. Celiac disease is a genetic autoimmune disorder characterized by sensitivity to gluten. When a person with celiac disease consumes gluten, his/her immune system perceives the gluten to be a harmful ...
Tünde Csapóné Riskó, Ádám Péntek, Troy Wiwczaroski   +2 more
doaj   +1 more source

Effects of 12 Weeks of Strength Training and Gluten-Free Diet on Quality of Life, Body Composition and Strength in Women with Celiac Disease: A Randomized Controlled Trial

Applied Sciences, 2021
Celiac disease (CD) is an autoimmune disease characterized by gluten-induced intestinal inflammation. Dietary restrictions and symptoms may have a significant impact on the patient’s quality of life, body composition (BC), and strength.
Alejandro Martínez-Rodríguez, Daniela Alejandra Loaiza-Martínez, Javier Sánchez-Sánchez, Jacobo A. Rubio-Arias, Fernando Alacid, Soledad Prats-Moya, María Martínez-Olcina, Rodrigo Yáñez-Sepúlveda, Nuria Asencio-Mas, Pablo J. Marcos-Pardo   +9 more
doaj   +1 more source

Gluten-free oats and diet quality in children and youth with celiac disease. [PDF]

J Pediatr Gastroenterol Nutr
Abstract Objectives Celiac disease (CD) requires lifelong adherence to a strict gluten‐free diet (GFD). The GFD is associated with higher intakes of fat, added sugars, and glycemic index (GI) and lower diet quality (DQ) in youth with CD. Gluten‐free oats (GF‐oats) are safe for CD youth, but few studies have studied the nutritional contribution of GF ...
Mager DR, Jiang Z, Rashke S, Turner JM.
europepmc   +2 more sources

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

Nutrients, 2018
Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing ...
D. El Khoury, Skye Balfour-Ducharme, I. Joye   +2 more
semanticscholar   +1 more source

Phytochemical Contents and Bioactive Compounds in Widely Consumed Cereals, Legumes, and Vegetables in Abruzzo Region, Italy: A Critical Review

Food Safety and Health, EarlyView.
This review aims to collect and identify cereals, legumes, and vegetables mostly consumed in the Abruzzo region from 2020 till now, pointing attention to their biological effects. ABSTRACT The Abruzzo region boasts a wide range of typical food products including cereals, legumes, and vegetables. In this context, they take part in the Mediterranean diet,
Giulia Gentile, Lorenza Marinaccio, Adriano Mollica, Azzurra Stefanucci   +3 more
wiley   +1 more source

Applying Simulation Method in Formulation of Gluten-Free Cookies

ITM Web of Conferences, 2017
At present time priority direction in the development of new food products its developing of technology products for special purposes. These types of products are gluten-free confectionery products, intended for people with celiac disease.
Nikitina Marina, Nikitin Igor, Kulakov Vladimir   +2 more
doaj   +1 more source