Results 31 to 40 of about 12,396 (184)
Frontiers in Public Health, 2022 Food security is an important lever for the implementation of rights-based legislation, policies, and programs, while being a public health and socio-economic priority.
Rodica Siminiuc, Dinu Ṭurcanu
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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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The Spectrum of Gluten-Related Disorders [PDF]
Current Pediatrics Reports, 2013 Gluten is a rubbery mass consisting of water insoluble proteins from wheat, rye and barley. It is well known that dietary gluten may trigger an abnormal immune response in genetically susceptible individuals, causing a number of disorders whose clinical spectrum ranges from celiac disease to dermatitis herpetiformis and wheat allergy.
Di Sabatino, Antonio +3 more
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Commercial oats in gluten-free diet: A persistent risk for celiac patients
Frontiers in Nutrition, 2022 BackgroundGluten-free diet is the treatment of celiac disease and other gluten-related disorders and excludes wheat, rye, and barley, while oats inclusion/exclusion has long been a matter of debate.
Juan Manuel Rodríguez +6 more
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Gluten related disorders: a review of the literature
Pediatrics. Consilium Medicum, 2023 Gluten-related disorders have become an epidemiologically significant phenomenon, with an estimated prevalence of about 5% worldwide. The current classification of gluten-related disorders is based mainly on their pathophysiology, and the following categories can be distinguished: Immune-mediated disorders, which include celiac disease, allergic ...
Altinoy N. Kamilova +2 more
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Celiac Disease and Non-celiac Wheat Sensitivity: State of Art of Non-dietary Therapies
Frontiers in Nutrition, 2020 Gluten related disorders (GRD), which include celiac disease, non-celiac wheat sensitivity and wheat allergy are heterogeneous conditions triggered by ingestion of gluten-containing grains. Together, their prevalence is estimated to be ~5% in the general
Gloria Serena +4 more
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BMC GastroenterologyBackground Celiac disease (CeD) is an autoimmune disorder, causing significant gastrointestinal (GI) and non-GI symptoms. The only effective treatment is a gluten-free diet (GFD), but adherence can be challenging.
Saba Rahimi +6 more
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Advanced Materials, EarlyView.The water permeability of amorphous carbon dots (CDs) is demonstrated by investigating their plasticization. Novel polyamide‐based and amorphous nanoparticles are synthesized by controlling their inner packing density. Water plasticization is evidenced by the decrease of the CDs glass transition temperature with increasing the hydration degree.
Elisa Sturabotti +8 more
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Scientific ReportsArtificial Intelligence’s (AI) role in providing information on Celiac Disease (CD) remains understudied. This study aimed to evaluate the accuracy and reliability of ChatGPT-3.5 in generating responses to 20 basic CD-related queries. This study assessed
Mohadeseh Mahmoudi Ghehsareh +5 more
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Gluten Sensitivity – A Potentially Reversible Cause of Progressive Cerebellar Ataxia and Myoclonus - A Case Report [PDF]
Journal of Clinical and Diagnostic Research, 2015 Gluten sensitivity is an umbrella term used for diverse clinical manifestations occurring as a result of abnormal immunological reactivity to dietary gluten in genetically susceptible individuals.
Geeta Anjum Khwaja +4 more
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