Results 51 to 60 of about 61,773 (211)
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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Gluten Content of Gluten Free Products Marketed in Serbia
ProceedingsCeliac disease is a systemic autoimmune disease that occurs in genetically predisposed individuals and means a lifelong intolerance to gluten, which is found in wheat, barley, rye and oats, and leads to inflammatory changes in the lining of the small ...
Gordana Milojević Miodragović +2 more
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The role of oxidative stress in the etiopathogenesis of gluten-sensitive enteropathy disease [PDF]
Journal of Medical Biochemistry, 2017 Background: The objective here is to examine the role of overall oxidative stress in the etiopathogenesis of glutensensitive enteropathy disease and its relationship with gluten free diet and autoantibodies.
Mustafa Kaplan +6 more
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Gastroenterology Research and Practice, 2016 Background. Celiac disease seems to be rare in Colombians, but there are currently no data about the prevalence rates of symptomatic adverse reactions to gluten or adherence to gluten-free diet (GFD) in this population. Aim. to evaluate the self-reported
Francisco Cabrera-Chávez +6 more
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Gluten Vehicle and Placebo for Non-Celiac Gluten Sensitivity Assessment
Medicina, 2019 Non-celiac gluten sensitivity (NCGS) is a syndrome characterized by gastrointestinal and extraintestinal manifestations triggered after gluten ingestion in the absence of celiac disease and wheat allergy.
Oscar Gerardo Figueroa-Salcido +2 more
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Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review
Polish Journal of Food and Nutrition Sciences, 2018 The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non ...
Paola Conte +3 more
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Annals of Nutrition and Metabolism, 2015 Celiac disease (CD) is a frequent chronic inflammatory enteropathy caused by gluten in genetically predisposed individuals that carry disease susceptibility genes (HLA-DQ2/8). These genes are present in about 30-40% of the general population, but only a small percentage of carriers develops CD.
openaire +2 more sources
Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants
Foods, 2018 Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and ...
Daniela Manila Bianchi +5 more
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Archivos Latinoamericanos de NutriciónIntroducción: La industria alimentaria ha buscado diferentes ingredientes para elaborar productos sin gluten que cumplan con las expectativas organolépticas del consumidor, repercutiendo en diferencias en la composición nutricional entre los alimentos ...
Germán Mora +7 more
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