Results 91 to 100 of about 9,997 (181)
Frontiers in Nutrition, 2020 Wheat-based foods have been staple foods since about 10,000 years and constitute a major source of energy, dietary fiber, and micronutrients for the world population.
Herbert Wieser +2 more
doaj +1 more source
Consumed by Abdominal Distention
Arthritis Care &Research, Volume 78, Issue 8, Page 959-966, August 2026.
Abimbola Fadairo‐Azinge +3 more
wiley +1 more source
Food Safety and Nutritional Aspects of Plant‐Based Dairy and Meat Alternatives: A Review
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Plant‐based dairy and meat alternatives (PBDA and PBMA) offer sustainability benefits but also introduce chemical and microbiological hazards to the diet. Key concerns include emerging mycotoxins, heavy metals, process contaminants, and heat‐resistant spore‐forming bacteria.
Elina Sohlberg +3 more
wiley +1 more source
GLUTEN-SENSITIVE ENTEROPATHY IN CHILDREN: STATE OF THE PROBLEM ON MODERN STAGE
Ukrainian Scientific Medical Youth Journal, 2015 The article is dedicated to problems of gluten-sensitive enteropathy (celiac disease) appearing nowadays on modern stage of pediatric science development.
А.А. Horobets
doaj
Microbial Peptidases: Key Players in Reducing Gluten Immunogenicity Through Peptide Degradation
Applied SciencesGluten-related disorders, including celiac disease (CeD) and non-celiac gluten sensitivity (NCGS), are triggered by the immune response to gluten peptides that resist complete digestion by human gastrointestinal enzymes. Microbial peptidases have emerged
Africa Sanchiz +6 more
doaj +1 more source
Immunity, Inflammation and Disease, Volume 14, Issue 7, July 2026.ABSTRACT Background Upper gastrointestinal Crohn's disease (UGI‐CD) is rare, with an adult prevalence of 0.5%–4.0%. Its nonspecific symptomatology and the absence of clear diagnostic guidelines pose significant diagnostic challenges. Case Presentation We present two patients with UGI‐CD treated at Hainan General Hospital.
Chaochao Chen +4 more
wiley +1 more source
Non-celiac gluten sensitivity (NCGS) – an old diagnosis recently rediscovered
Family Medicine & Primary Care Review, 2016 Non-celiac gluten sensitivity (NCGS) is a newly recognised clinical entity by academic medical professionals, but it is better to consider it an old diagnosis recently rediscovered.
Kamil K. Hozyasz
doaj +1 more source
NON-CELIAC GLUTEN SENSITIVITY: A TRADITIONAL REVIEW
Sabuncuoglu Serefeddin Health SciencesNon-celiac gluten sensitivity (NCGS) is a disorder characterized by gastrointestinal and extra-intestinal symptoms caused by the consumption of gluten-containing foods in individuals who do not have celiac disease or wheat allergy.
Cansu Memiç İnan +2 more
semanticscholar +1 more source
Non-celiac gluten sensitivity. Is it in the gluten or the grain?
Journal of gastrointestinal and liver diseases : JGLD, 2013 Celiac disease is an immune-mediated inflammatory disorder of the small intestine caused by sensitivity to dietary gluten and related proteins in genetically predisposed individuals. Over the past several years, the concept of non-celiac gluten sensitivity (NCGS) has gained significant interest from the scientific community and mass media and the ...
Nijeboer, P. +3 more
openaire +3 more sources
BMC GastroenterologyObjective Nationwide prevalence studies on people avoiding gluten without celiac disease (PWAG) are lacking, and in particular, long-term follow-up studies are unavailable.
Miska Tiainen +6 more
doaj +1 more source