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https://www.readbyqxmd.com/read/28102654/tuberculosis-and-tuberculin-skin-test-reactivity-in-pediatric-patients-with-celiac-disease
#1
Nafiye Urganci, Derya Kalyoncu
BACKGROUND: The aim of the study was to determine tuberculin skin test reactivity and associated factors in pediatric patients with celiac disease (CD). METHODS: Tuberculin skin test (TST) was performed on 28 patients with CD aged from 1 year to 15 years (mean, 6.64±4.8) and 28 healthy age and sex-matched children. The association between TST reactivity and parameters such as age, gender, malnutrition, clinical presentation, compliance to gluten free diet and response to hepatitis A and B vaccinations were determined...
February 2017: Minerva Pediatrica
https://www.readbyqxmd.com/read/28092152/issues-in-nutrition-dietary-considerations-in-select-chronic-conditions
#2
Margaret E Thompson, Mary Barth Noel
Chronic diseases that affect the gastrointestinal tract also tend to affect nutrition. The incidence of chronic liver disease is increasing. As the prevalence of obesity rises, so do the incidences of nonalcoholic fatty liver disease and nonalcoholic steatohepatitis. Patients with chronic liver disease usually have some degree of malnutrition. In the absence of encephalopathy, patients with chronic liver disease should consume more protein than that in the average diet. There is some controversy about whether diet plays a role in the development of inflammatory bowel disease...
January 2017: FP Essentials
https://www.readbyqxmd.com/read/28091281/satiety-and-memory-enhancing-effects-of-a-high-protein-meal-depend-on-the-source-of-protein
#3
Kristy Du, Edward Markus, Mariel Fecych, Justin S Rhodes, J Lee Beverly
OBJECTIVE: High- protein diets have become increasingly popular with various touted benefits. However, the extent to which protein quantity and source affects cognitive functioning through altering postprandial amino acid profiles has not been investigated. Further, whether all protein sources are similarly anorexigenic is uncertain. The objective of this study was to determine the influence of protein level and source on Barnes maze performance, satiety and plasma amino acid levels in male Sprague-Dawley rats...
January 16, 2017: Nutritional Neuroscience
https://www.readbyqxmd.com/read/28090467/early-infant-feeding-practices-may-influence-the-onset-of-symptomatic-celiac-disease
#4
Shailja Vajpayee, Shiv Dayal Sharma, Rajkumar Gupta, Alok Goyal, Aakash Sharma
PURPOSE: To study whether breastfeeding and breastfeeding status during gluten introduction influences the age at diagnosis of celiac disease (CD). In addition to study, whether the timing of gluten introduction influences the age at diagnosis of CD. METHODS: It was a hospital based observational study. Total 198 patients diagnosed with CD as per modified European Society of Pediatric Gastroenterology, Hepatology and Nutrition (2012) criteria, aged between 6 months to 6 years were included...
December 2016: Pediatric Gastroenterology, Hepatology & Nutrition
https://www.readbyqxmd.com/read/28088490/microwave-based-treatments-of-wheat-kernels-do-not-abolish-gluten-epitopes-implicated-in-celiac-disease
#5
Carmen Gianfrani, Gianfranco Mamone, Barbara la Gatta, Alessandra Camarca, Luigia Di Stasio, Francesco Maurano, Stefania Picascia, Vito Capozzi, Giuseppe Perna, Gianluca Picariello, Aldo Di Luccia
Microwave based treatment (MWT) of wet wheat kernels induced a striking reduction of gluten, up to <20 ppm as determined by R5-antibodybased ELISA, so that wheat could be labeled as gluten-free. In contrast, analysis of gluten peptides by G12 antibody-based ELISA, mass spectrometry-based proteomics and in vitro assay with T cells of celiac subjects, indicated no difference of antigenicity before and after MWT. SDS-PAGE analysis and Raman spectroscopy demonstrated that MWT simply induced conformational modifications, reducing alcohol solubility of gliadins and altering the access of R5-antibody to the gluten epitopes...
January 11, 2017: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28087531/salivary-gluten-degradation-and-oral-microbial-profiles-in-health-and-celiac-disease
#6
Na Tian, Lina Faller, Daniel A Leffler, Ciaran P Kelly, Joshua Hansen, Jos A Bosch, Guoxian Wei, Bruce J Paster, Detlef Schuppan, Eva J Helmerhorst
: Celiac disease (CD) is a chronic immune-mediated enteropathy induced by dietary gluten in genetically predisposed individuals. Saliva harbors the second highest bacterial load of the GI tract after the colon. Moreover, saliva contains gluten-degrading enzymes produced by oral bacteria that may modify gluten processing in the intestine and susceptibility to celiac disease (CD). AIM: To investigate salivary enzymatic activities and oral microbial profiles in healthy subjects vs patients with classical and refractory CD...
January 13, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/28081333/bone-mineral-density-and-growth-in-children-with-coeliac-disease-on-a-gluten-free-diet
#7
Ceyda Tuna Kırsaçlıoğlu, Zarife Kuloğlu, Aydan Tanca, Nuriye Özlem Küçük, Zehra Aycan, Gönül Öcal, Arzu Ensari, Ayhan Gazi Kalaycı, Nurten Girgin
BACKGROUND/AIM: To evaluate changes in growth and bone metabolism during consumption of a gluten-free diet (GFD) in children with coeliac disease (CD). MATERIALS AND METHODS: Thirty-seven children with CD (mean age of 8.8 ± 4.6 years, 21 girls) were enrolled. Anthropometric measurements, bone mineral density (BMD) in lumbar 2-4 vertebrae, and serum alkaline phosphatase, calcium, and phosphorus levels at diagnosis and at follow-up were recorded. RESULTS: The mean follow-up period was 3...
December 20, 2016: Turkish Journal of Medical Sciences
https://www.readbyqxmd.com/read/28079608/mortality-and-differential-diagnoses-of-villous-atrophy-without-coeliac-antibodies
#8
Annalisa Schiepatti, Federico Biagi, Giacomo Fraternale, Claudia Vattiato, Davide Balduzzi, Simona Agazzi, Claudia Alpini, Catherine Klersy, Gino R Corazza
OBJECTIVE: Villous atrophy (VA) of the small bowel is mainly related to coeliac disease (CD), whose diagnosis is made on the basis of positive endomysial/tissue transglutaminase antibodies while on a gluten-containing diet in the vast majority of patients. However, VA can also occur in other conditions whose epidemiology is little known. Our aim was to study the epidemiology and clinical features of these rare enteropathies. PATIENTS AND METHODS: Clinical and laboratory data of all the patients with VA directly diagnosed in our centre in the last 15 years were collected and statistically analysed...
January 11, 2017: European Journal of Gastroenterology & Hepatology
https://www.readbyqxmd.com/read/28078381/celiac-disease-a-clinical-review
#9
Badr Al-Bawardy, D Chamil Codipilly, Alberto Rubio-Tapia, David H Bruining, Stephanie L Hansel, Joseph A Murray
Celiac disease (CD) is an immune-mediated inflammatory enteropathy triggered by gluten exposure in genetically susceptible individuals. It has a high prevalence approaching 1% of the US population. A high index of suspicion is warranted to diagnose CD as frequently patients present with extraintestinal or atypical manifestations. CD is diagnosed by a combination of serum serologies and duodenal biopsies. The majority of patients will respond to a lifelong gluten-free diet which is the cornerstone of therapy...
January 12, 2017: Abdominal Radiology
https://www.readbyqxmd.com/read/28078259/effects-of-blends-of-low-protein-winter-wheat-flour-and-barley-byproducts-on-quality-changes-in-noodles
#10
Na-Young Lee
The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, 250 μm) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and β-glucan contents from the BBP were 14.10% and 3.11%, respectively, which were higher than those in wheat flour. The water-holding capacity (WHC) of various blends was increased as a function of BBP but not gluten contents. Goso flour had the highest starch content (78...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28077350/commentary-we-re-under-financial-strain-without-prescriptions-for-gluten-free-food
#11
Gemma Gleed
No abstract text is available yet for this article.
January 11, 2017: BMJ: British Medical Journal
https://www.readbyqxmd.com/read/28075358/diet-quality-during-infancy-and-early-childhood-in-children-with-and-without-risk-of-type-1-diabetes-a-dedipac-study
#12
Stefanie Schoen, Sibille Jergens, Janett Barbaresko, Ute Nöthlings, Mathilde Kersting, Thomas Remer, Marta Stelmach-Mardas, Anette-G Ziegler, Sandra Hummel
Previous studies have indicated that mothers of children at increased risk of type 1 diabetes (T1D) may modify their child's diet following risk notification. Our aim was to investigate the diet quality after notified of T1D risk in at-risk children compared to not-at-risk children. The quality of nutrient intake (PANDiet score) and food intake (analyzed by a newly developed score and the HuSKY score) were assessed using three-day dietary records collected for at-risk children (BABYDIET study, n = 109) and a matched sample of not-at-risk children (DONALD study, n = 205) at nine and 24 months of age...
January 9, 2017: Nutrients
https://www.readbyqxmd.com/read/28074147/cerebellar-ataxia-and-sensory-ganglionopathy-associated-with-light-chain-myeloma
#13
Panagiotis Zis, Dasappaiah Ganesh Rao, Bart E Wagner, Lucinda Nicholson-Goult, Nigel Hoggard, Marios Hadjivassiliou
BACKGROUND: Cerebellar ataxia with sensory ganglionopathy is a rare neurological combination that can occur in some hereditary ataxias including mitochondrial diseases and in gluten sensitivity. Individually each condition can be a classic paraneoplastic neurological syndrome. We report a patient with this combination who was diagnosed with light-chain myeloma ten years after initial presentation. CASE PRESENTATION: A 65-year-old Caucasian lady was referred to our Ataxia Clinic because of a 6-year history of progressive unsteadiness and a 2-year history of slurred speech...
2017: Cerebellum & Ataxias
https://www.readbyqxmd.com/read/28073799/should-gluten-free-foods-be-available-on-prescription
#14
Matthew Kurien, Sarah Sleet, David S Sanders, James Cave
No abstract text is available yet for this article.
January 10, 2017: BMJ: British Medical Journal
https://www.readbyqxmd.com/read/28069118/microstructural-textural-and-sensory-properties-of-whole-wheat-noodle-modified-by-enzymes-and-emulsifiers
#15
Meng Niu, Gary G Hou, Julie Kindelspire, Padmanaban Krishnan, Siming Zhao
With the utilization of enzymes including endoxylanase, glucose oxidase (GOX) and transglutaminase (TG), and emulsifiers comprising sodium stearoyl lactate (SSL) and soy lecithin, the microstructural, textural, and sensory properties of whole-wheat noodle (WWN) were modified. The development time and stability of whole-wheat dough (WWD) were enhanced by TG due to the formation of a more compact gluten network, and by SSL resulting from the enhanced gluten strength. Microstructure graphs by scanning electron microscopy (SEM) verified that TG and SSL promoted the connectivity of gluten network and the coverage of starch granules in WWN...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069076/effects-of-whole-grain-rye-porridge-with-added-inulin-and-wheat-gluten-on-appetite-gut-fermentation-and-postprandial-glucose-metabolism-a-randomised-cross-over-breakfast-study
#16
Isabella Lee, Lin Shi, Dominic-Luc Webb, Per M Hellström, Ulf Risérus, Rikard Landberg
Whole-grain rye foods reduce appetite, insulin and sometimes glucose responses. Increased gut fermentation and plant protein may mediate the effect. The aims of the present study were to investigate whether the appetite-suppressing effects of whole-grain rye porridge could be enhanced by replacing part of the rye with fermented dietary fibre and plant protein, and to explore the role of gut fermentation on appetite and metabolic responses over 8 h. We conducted a randomised, cross-over study using two rye porridges (40 and 55 g), three 40-g rye porridges with addition of inulin:gluten (9:3; 6:6; 3:9 g) and a refined wheat bread control (55 g), served as part of complete breakfasts...
December 2016: British Journal of Nutrition
https://www.readbyqxmd.com/read/28068489/legumes-as-functional-ingredients-in-gluten-free-bakery-and-pasta-products
#17
Martina Foschia, Stefan W Horstmann, Elke K Arendt, Emanuele Zannini
The increasing demand of gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat-dough system. In recent times, the attention has been focused on novel application of legume flour or ingredients. The interest in this crop category is mainly attributed to their functional properties, such as solubility and water-binding capacity, which play an important role in gluten-free food formulation and processing...
January 4, 2017: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/28067892/impact-of-type-1-diabetes-mellitus-and-celiac-disease-on-nutrition-and-quality-of-life
#18
J G Nunes-Silva, V S Nunes, R P Schwartz, S Mlss Trecco, D Evazian, M L Correa-Giannella, M Nery, M S Queiroz
OBJECTIVE: Type 1 diabetes mellitus (T1DM) and celiac disease (CD) are autoimmune diseases and have similar genetic patterns. T1DM treatment is based on diet, physical activity and insulin therapy, whereas CD depends on dietary changes with restriction of wheat, rye and barley. The aim of the study was to evaluate the quality of life (QoL) of individuals with the association of T1DM and CD, to characterize their nutritional status and to compare it with those with only one disease and healthier controls...
January 9, 2017: Nutrition & Diabetes
https://www.readbyqxmd.com/read/28067823/biomarkers-to-monitor-gluten-free-diet-compliance-in-celiac-patients
#19
REVIEW
María de Lourdes Moreno, Alfonso Rodríguez-Herrera, Carolina Sousa, Isabel Comino
Gluten-free diet (GFD) is the only treatment for celiac disease (CD). There is a general consensus that strict GFD adherence in CD patients leads to full clinical and histological remission accompanied by improvement in quality of life and reduced long-term complications. Despite the importance of monitoring the GFD, there are no clear guidelines for assessing the outcome or for exploring its adherence. Available methods are insufficiently accurate to identify occasional gluten exposure that may cause intestinal mucosal damage...
January 6, 2017: Nutrients
https://www.readbyqxmd.com/read/28067805/content-validation-and-semantic-evaluation-of-a-check-list-elaborated-for-the-prevention-of-gluten-cross-contamination-in-food-services
#20
Priscila Farage, Renata Puppin Zandonadi, Verônica Cortez Ginani, Lenora Gandolfi, Riccardo Pratesi, Yanna Karla de Medeiros Nóbrega
Conditions associated to the consumption of gluten have emerged as a major health care concern and the treatment consists on a lifelong gluten-free diet. Providing safe food for these individuals includes adapting to safety procedures within the food chain and preventing gluten cross-contamination in gluten-free food. However, a gluten cross-contamination prevention protocol or check-list has not yet been validated. Therefore, the aim of this study was to perform the content validation and semantic evaluation of a check-list elaborated for the prevention of gluten cross-contamination in food services...
January 6, 2017: Nutrients
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