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New Perspectives on Gluten-Free Diet [PDF]
Nutrients, 2020 Celiac disease (CD) is a permanent, chronic, gluten-sensitive disorder characterized by small intestinal inflammation and malabsorption in genetically predisposed individuals [...]
Paolo Usai-Satta, Mariantonia Lai
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Adherence to Gluten Free Diet in Pakistan-Role of Dietitian [PDF]
, 2017 Celiac disease (CD) is a common multi-system autoimmune disease, affecting approximately 1% of people worldwide 1. Predisposed individuals develop an immune response to gluten, a protein found in the cereal grains: wheat, barley and rye.
Hussain, Z. (Zainab) +1 more
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A Gluten-Free Diet, Not an Appropriate Choice without a Medical Diagnosis
Journal of Nutrition and Metabolism, 2019 In the past, only people diagnosed with celiac disease, approximately 1% of the population, avoided gluten consumption through all their meals. However, popular media often now mistakenly present gluten-free foods as being a healthier choice, and more ...
Ana Diez-Sampedro +3 more
doaj +1 more source
Toxic trace element contents in gluten-free cereal bars marketed in Argentina [PDF]
, 2015 Celiac disease is a food intolerance triggered by the ingestion of gluten-containing cereals; the only therapy is a strict gluten-free diet for life.
Hidalgo, Melisa Jazmin +4 more
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The Clinical and Serological Effect of a Gluten-Free Diet in Border Terriers with Epileptoid Cramping Syndrome [PDF]
, 2015 Background: Canine epileptoid cramping syndrome (CECS) is a paroxysmal movement disorder of Border Terriers (BTs). These dogs might respond to a gluten-free diet.
Garden, O.A. +6 more
core +3 more sources
Mìžnarodnij Endokrinologìčnij Žurnal, 2020 Background. Celiac disease (CD) is a chronic immune-mediated disorder characterized by growth retardation and malabsorbtion related to mucosal damage and inflammation of small intestine in genetically predisposed people as a result of gluten exposure. In
Hasret Ayyildiz Civan
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Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen [PDF]
, 2018 Gluten is a complex mixture of storage proteins in cereals like wheat, barley, and rye. Prolamins are the main components of gluten. Their high content in proline and glutamine makes them water-insoluble and difficult to digest in the gastrointestinal ...
Cebolla Ramírez, Ángel +3 more
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Persistence of Nonceliac Wheat Sensitivity, Based on Long-term Follow-up [PDF]
, 2017 We investigated how many patients with a diagnosis of nonceliac wheat sensitivity (NCWS) still experienced wheat sensitivity after a median follow-up time of 99 months.
Arini, A. +11 more
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, 2019 In the last few years, an increasing number of individuals have adopted a gluten free diet (GFD). A significant proportion of that includes patients affected by celiac disease (CD), who have to follow a strict GFD for medical purposes. However, a high number of individuals are currently following a GFD without medical counseling and without a specific ...
openaire +3 more sources
Gluten-Free Bread and Bakery Products Technology
Foods, 2022 Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods ...
Zuzana Šmídová, Jana Rysová
doaj +1 more source