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Gluten free

Jonas F Ludvigsson, Carolina Ciacci, Peter Hr Green, Katri Kaukinen, Ilma R Korponay-Szabo, Kalle Kurppa, Joseph A Murray, Knut Erik Aslaksen Lundin, Markku J Maki, Alina Popp, Norelle R Reilly, Alfonso Rodriguez-Herrera, David S Sanders, Detlef Schuppan, Sarah Sleet, Juha Taavela, Kristin Voorhees, Marjorie M Walker, Daniel A Leffler
OBJECTIVE: A gluten-free diet is the only treatment option of coeliac disease, but recently an increasing number of trials have begun to explore alternative treatment strategies. We aimed to review the literature on coeliac disease therapeutic trials and issue recommendations for outcome measures. DESIGN: Based on a literature review of 10 062 references, we (17 researchers and 2 patient representatives from 10 countries) reviewed the use and suitability of both clinical and non-clinical outcome measures...
February 13, 2018: Gut
Natalia Drabińska, Elżbieta Jarocka-Cyrta, Lidia Hanna Markiewicz, Urszula Krupa-Kozak
Celiac disease (CD) is associated with intestinal microbiota alterations. The administration of prebiotics could be a promising method of restoring gut homeostasis in CD. The aim of this study was to evaluate the effect of prolonged oligofructose-enriched inulin (Synergy 1) administration on the characteristics and metabolism of intestinal microbiota in CD children following a gluten-free diet (GFD). Thirty-four paediatric CD patients (mean age 10 years; 62% females) on a GFD were randomized into two experimental groups receiving Synergy 1 (10 g/day) or placebo (maltodextrin; 7 g/day) for 3 months...
February 12, 2018: Nutrients
Oguz Kaan Ozturk, Behic Mert
This study presents the potential of microfluidization as a value adding process to corn gluten meal (CGM), which is often used as animal feed and is underutilized in food industry. In this study, we aimed to improve water holding ability of corn gluten and to investigate possibility of using this zein-rich byproduct as the main ingredient in gluten-free bread formulations. For this reason, microfluidization as a milling process for CGM, and its effects on rheological and textural properties of gluten-free bread formulations were investigated...
March 2018: Food Research International
Kathrin Schalk, Peter Koehler, Katharina Anne Scherf
Celiac disease (CD) is an inflammatory disorder of the upper small intestine caused by the ingestion of storage proteins (prolamins and glutelins) from wheat, barley, rye, and, in rare cases, oats. CD patients need to follow a gluten-free diet by consuming gluten-free products with gluten contents of less than 20 mg/kg. Currently, the recommended method for the quantitative determination of gluten is an enzyme-linked immunosorbent assay (ELISA) based on the R5 monoclonal antibody. Because the R5 ELISA mostly detects the prolamin fraction of gluten, a new independent method is required to detect prolamins as well as glutelins...
2018: PloS One
Luis Vaquero, Laura Rodríguez-Martín, Francisco León, Francisco Jorquera, Santiago Vivas
The only accepted treatment for coeliac disease is strict adherence to a gluten-free diet. This type of diet may give rise to reduced patient quality of life with economic and social repercussions. For this reason, dietary transgressions are common and may elicit intestinal damage. Several treatments aimed at different pathogenic targets of coeliac disease have been developed in recent years: modification of gluten to produce non-immunogenic gluten, endoluminal therapies to degrade gluten in the intestinal lumen, increased gluten tolerance, modulation of intestinal permeability and regulation of the adaptive immune response...
February 5, 2018: Gastroenterología y Hepatología
Ryan W Y Lee, Michael J Corley, Alina Pang, Gaye Arakaki, Lisa Abbott, Michael Nishimoto, Rob Miyamoto, Erica Lee, Susan Yamamoto, Alika K Maunakea, Annette Lum-Jones, Miki Wong
No abstract text is available yet for this article.
February 5, 2018: Physiology & Behavior
Ehsan Feizollahi, Leila Mirmoghtadaie, Mohammad Amin Mohammadifar, Sahar Jazaeri, Haleh Hadaegh, Bahman Nazari, Sajjad Lalegani
This research investigated the effects of two varieties of broken rice (Khouzestan and Lenjan) from warm and dry regions, and two (Hashemi and Tarom) from mild and humid regions on different parameters including dough rheology, digestibility and quality (color, specific volume, textural properties and sensorial properties) of a commercial gluten-free bread. Furthermore, the rice varieties' hydration properties, gelatinization temperatures and starch-granule morphology were assessed. Significant differences were observed in the varieties' proximate composition and hydration properties from both climate zones...
February 8, 2018: Journal of Texture Studies
Anat Yerushalmy-Feler, Riva Tauman, Ari Derowe, Eran Averbuch, Amir Ben-Tov, Yael Weintraub, Dror Weiner, Achiya Amir, Hadar Moran-Lev, Shlomi Cohen
BACKGROUND: Enlarged tonsils and adenoids are the major etiology of obstructive sleep apnea (OSA) in children. Lymphatic hyperplasia is common to both OSA and celiac disease. We aimed to investigate the effect of a gluten-free diet on OSA symptoms in children with celiac disease. METHODS: Children with celiac disease aged 2-18 years were prospectively recruited before the initiation of a gluten-free diet. Children with negative celiac serology who underwent gastrointestinal endoscopies for other indications served as controls...
February 7, 2018: BMC Pediatrics
Ainara Castellanos-Rubio, Jose Ramon Bilbao
Celiac disease (CD) is a chronic, autoimmune disease of the small intestine with a strong but complex genetic component. The disease is triggered by the consumption of dietary gluten through the presentation of immunogenic gliadin peptides to T helper lymphocytes by HLA-DQ2 and DQ8 heterodimers, which are the major contributors to the genetic risk. Recent large-scale genotyping efforts have identified a large number of additional association signals, but the functional role of the underlying genes in the pathogenesis of the disease is still unclear...
2018: International Review of Cell and Molecular Biology
Rishi D Naik, Douglas L Seidner, Dawn Wiese Adams
Celiac disease is an autoimmune disorder due to the inflammatory response to gluten in genetically predisposed individuals. It causes an enteropathy associated with several nutritional complications. Strict compliance to a gluten-free diet (GFD) is the current primary therapy. Nonceliac gluten sensitivity (NCGS) is a condition in which gluten ingestion leads to systemic symptoms but is not associated with small bowel atrophy or abnormal celiac serologies. A GFD heals celiac disease enteropathy and improves symptoms in NCGS...
March 2018: Gastroenterology Clinics of North America
James Haridy, Diana Lewis, Evan D Newnham
Despite decades of research and a detailed knowledge of the immunopathological basis of coeliac disease (CD), adherence to a lifelong gluten-free diet (GFD) remains the single proven and available treatment. The increasing prevalence of CD combined with variable adherence to the GFD in a significant proportion of patients demands new therapeutic strategies. Areas covered: Trial registries,, pharmaceutical company website searches as well as published data from PubMed and conference proceedings were used to extract the most recent outcomes for CD therapeutics...
February 7, 2018: Expert Opinion on Investigational Drugs
Scott P White, C Daniel Frisbie, Kevin D Dorfman
We report a chemically tunable electronic sensor for quantitation of gluten based on a floating-gate transistor (FGT) architecture. The FGTs are fabricated in parallel and each one is functionalized with a different chemical moiety designed to preferentially bind a specific grain source of gluten. The resulting set of FGT sensors can detect both wheat and barley gluten below the gluten-free limit of 20 ppm (w/w) while providing a source-dependent signature for improved accuracy. This label-free transduction method does not require any secondary binding events, resulting in a ca...
February 7, 2018: ACS Sensors
Laurie N Fishman, Jennifer Kearney, Maya DeGroote, Enju Liu, Janis Arnold, Dascha C Weir
OBJECTIVES: Transition planning for children with chronic disease includes the development of independence in many self-management tasks. Conditions that depend on diet have distinct skill sets not well assessed by the traditional transition-readiness tools. There has been literature that describes age-appropriate skill acquisition for diabetes and food allergy patients. However, there are no age-appropriate benchmarks established for celiac disease (CD). METHODS: CD experts (including physician, nurse, dietician, social worker, patient and parent) created a list of celiac-related tasks, which formed the basis of the survey...
February 3, 2018: Journal of Pediatric Gastroenterology and Nutrition
Martin Haupt-Jorgensen, Jesper Larsen, Knud Josefsen, Tina Z Jørgensen, Julie Christine Antvorskov, Axel K Hansen, Karsten Buschard
BACKGROUND: Gluten-free (GF) diet during pregnancy ameliorates autoimmune diabetes in non-obese diabetic (NOD) mouse offspring. Due to comorbidity of celiac disease in type 1 diabetes, we hypothesized that GF diet in utero alleviates the humoral and histopathological signs of celiac disease in NOD mice. We aimed to establish the mechanisms behind the diabetes-protective effect of GF diet in utero. METHODS: Breeding pairs of NOD mice were fed a GF or gluten-containing standard (STD) diet until parturition...
February 2, 2018: Diabetes/metabolism Research and Reviews
M N Al-Ajeeli, R K Miller, H Leyva, M M Hashim, R A Abdaljaleel, Y Jameel, C A Bailey
Consumers have begun to awaken to the food on their plates with respect to human health and the environment, as well as animal welfare. They have become more demanding about what they buy or prefer in their food, such as soy-free, gluten-free, or organic products. The objective of this study was to evaluate consumer acceptance of eggs from hens fed soybean meal or soybean-free diets utilizing cottonseed meal and distillers' dried grains, using cage or free-range rearing systems. All eggs were stored at the sensory lab at Texas A&M University (TAMU) for a d prior to each test at 4°C...
January 29, 2018: Poultry Science
Gangcheng Wu, John Ashton, Azra Simic, Zhongxiang Fang, Stuart K Johnson
Mineral availability from sorghum grain in some varieties may be low because of the presence of phytates and tannins. However, heat processing of sorghum may lower tannin and phytate levels and thus improve mineral availability. Sorghum has potential in the manufacture of gluten free breakfast cereals, therefore flaked breakfast cereals were manufactured from whole grains of three contrasting sorghum varieties and compared to that manufactured from whole grain wheat. The content of tannin, phytate, minerals (Ca, Fe and Zn), in vitro mineral availability and phytate: mineral molar ratios were determined in the raw whole grain flours and the cooked flaked breakfast cereal...
January 2018: Food Research International
Randi L Wolf, Benjamin Lebwohl, Anne R Lee, Patricia Zybert, Norelle R Reilly, Jennifer Cadenhead, Chelsea Amengual, Peter H R Green
BACKGROUND AND AIMS: Avoidance of gluten is critical for individuals with celiac disease (CD), but there is also concern that "extreme vigilance" to a strict gluten-free diet may increase symptoms such as anxiety and fatigue, and therefore, lower quality of life (QOL). We examined the associations of QOL with energy levels and adherence to, and knowledge about, a gluten-free diet. METHODS: This is a cross-sectional prospective study of 80 teenagers and adults, all with biopsy-confirmed CD, living in a major metropolitan area...
January 31, 2018: Digestive Diseases and Sciences
Courtney Wayne Simons, Clifford Hall
Beany and grassy flavors in raw edible bean flours reduce consumer acceptability of bean-based baked products. In order to improve consumer acceptability, beans may be further processed by cooking and germination. However, these operations drive up the cost of end-products. Therefore, it is necessary to develop formulations, using raw edible bean flours that have acceptable sensory attributes. In this study, cooked, germinated, and germinated/steam-blanched (GSB) pinto bean flours were used to make gluten-free cookies, and their sensory characteristics evaluated to determine how their consumer acceptability scores compared...
January 2018: Food Science & Nutrition
Sonia Hammami, Houda Lazreg Aref, Messouda Khalfa, Ines Kochtalli, Mohamed Hammami
BACKGROUND: Refeeding syndrome is a rare and life-threatening pathology with polyvisceral manifestations occurring in severely malnourished patients. It is rarely described in adults with celiac disease. CASE PRESENTATION: We report the case of a 28-year-old Tunisian woman followed up for celiac disease, who did not adhere to the gluten-free diet. She presented to our hospital with celiac crisis manifested by severe diarrhea, and metabolic and electrolyte disturbances...
January 31, 2018: Journal of Medical Case Reports
R Francavilla, F Cristofori, L Verzillo, A Gentile, S Castellaneta, C Polloni, V Giorgio, E Verduci, E D'Angelo, S Dellatte, F Indrio
OBJECTIVES: Non-celiac gluten sensitivity (NCGS) is characterized by intestinal and extra-intestinal symptoms that are related to the ingestion of gluten in subjects who are not affected by either celiac disease (CD) or wheat allergy (WA). In this multicenter study, we aim for the first time to evaluate the prevalence of NCGS in pediatric subjects with chronic functional gastrointestinal symptoms associated with gluten ingestion using a double-blind placebo-controlled (DBPC) gluten challenge with crossover...
January 30, 2018: American Journal of Gastroenterology
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