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Transient Gluten Intolerance [PDF]
Archives of Disease in Childhood, 1970 An infant presented with hypoproteinaemic oedema two months after an episode of salmonella enteritis. His oedema subsided spontaneously, but he failed to thrive and small bowel biopsy revealed partial villous atrophy of a severe degree. He was started on a gluten-free diet with a dramatic clinical response and this diet was continued for one year.
J A Walker‐Smith
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Gluten-Free Products: Do We Need to Update Our Knowledge?
Foods, 2022 The gluten-free (GF) food market has been growing exponentially in recent years. However, GF products could contribute to imbalanced diets. The main objective of the present work was to perform a temporal nutritional comparison of GF foods over the last ...
Claudia Mármol-Soler +8 more
doaj +1 more source
Gluten and gluten-dependent diseases
Journal of Education, Health and Sport, 2021 Gluten to mieszanina wielu pojedynczych, powiązanych białek, które tworzą materiał magazynowy w pszenicy. Są to głównie gliadyny monomeryczne i gluteniny polimeryczne tworzące ze sobą kompleksy, stabilizowane mostkami dwusiarczkowymi, dlatego też tworząca je cysteina odgrywa bardzo ważną rolę w budowie i funkcjonalności glutenu.
Aleksandra Strońska +3 more
openaire +4 more sources
Gluten y sensibilidad al gluten no celiaca
Revista Española de Nutrición Humana y Dietética, 2018 II Congreso de Alimentación, Nutrición y Dietética.
Ramón Tormo
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Foods, 2021 Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid analytical methodologies that allow gluten content control of the beers for celiac consumers.
María del Pilar Fernández-Gil +7 more
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Gluten cross contact in oats: retrospective database analysis 2011 to 2023
Frontiers in Nutrition, 2023 It is long-established that oats are at substantial risk for cross contact with gluten-containing grain. Specially processed gluten-free oats, whether purity protocol or mechanically/optically sorted, made it possible for this grain to be included in a ...
Tricia Thompson, Amy Keller
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Lentils and Gluten Cross Contact
Frontiers in Nutrition, 2022 Lentils are naturally gluten-free and are recommended for people with celiac disease and other gluten-related disorders. However, like oats, they appear to be at a heightened risk of cross contact with gluten-containing grains.
Tricia Thompson +2 more
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Impact of the protein composition on the structure and viscoelasticity of polymer-like gluten gels [PDF]
J. Phys.: Condens. Matter 33 (2021) 144001, 2021 We investigate the structure of gluten polymer-like gels in a binary mixture of water/ethanol, $50/50$ v/v, a good solvent for gluten proteins. Gluten comprises two main families of proteins, monomeric gliadins and polymer glutenins. In the semi-dilute regime, scattering experiments highlight two classes of behavior, akin to standard polymer solution ...
arxiv +1 more source
Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet
Molecules, 2022 Naturally gluten-free foods and processed foods that do not contain information about the potential presence of gluten in them pose a hypothetical threat to people with food allergies and celiac disease.
Anna Przybylska +4 more
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