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Gluten-related disorder

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https://www.readbyqxmd.com/read/28396103/beneficial-effects-of-gluten-free-diet-in-potential-coeliac-disease-in-adult-population
#1
Nicola Imperatore, Raffaella Tortora, Giovanni Domenico De Palma, Pietro Capone, Nicolò Gerbino, Sara Donetto, Anna Testa, Nicola Caporaso, Antonio Rispo
BACKGROUND: To date, potential coeliac disease (PCD) occurring in adults remains an almost unexplored condition. AIMS: To explore the prognostic role of Marsh grade in adult PCD patients, and to evaluate the effects of gluten-containing diet (GCD) in asymptomatic PCD patients. METHODS: We retrospectively evaluated all consecutive adult PCD patients followed-up for at least 6 years. Patients were divided into: Group A (patients with Marsh 0 histology) and Group B (Marsh 1 patients)...
March 22, 2017: Digestive and Liver Disease
https://www.readbyqxmd.com/read/28387454/coeliac-disease-and-gastrointestinal-symptom-screening-in-adult-first-degree-relatives
#2
Luis Vaquero, Laura Rodríguez-Martín, Begoña Alvarez-Cuenllas, Mercedes Hernando, Cristina Iglesias-Blazquez, Cristina Menéndez-Arias, Santiago Vivas
BACKGROUND AND AIM: The first-degree relatives (FDRs) of patients with coeliac disease are the main risk group for disease development. To evaluate the screening strategy in FDRs with negative coeliac serology based on human leukocyte antigen (HLA) genotyping, followed by duodenal biopsy, and to analyze the prevalence of gastrointestinal symptoms and the influence of gluten intake. METHODS: Adult FDRs with negative coeliac serology were invited to participate (n = 205), and a total of 139 completed the study protocol...
April 7, 2017: Journal of Gastroenterology and Hepatology
https://www.readbyqxmd.com/read/28383504/starch-characteristics-linked-to-gluten-free-products
#3
REVIEW
Stefan W Horstmann, Kieran M Lynch, Elke K Arendt
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch is the main component left. Starch is used as gelling, thickening, adhesion, moisture-retention, stabilizing, film forming, texturizing and anti-staling ingredient...
April 6, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28289425/characterization-of-changes-in-gluten-proteins-in-low-gliadin-transgenic-wheat-lines-in-response-to-application-of-different-nitrogen-regimes
#4
María Dolores García-Molina, Francisco Barro
Gluten proteins are major determinants of the bread making quality of wheat but also of important gluten-related disorders. The gluten protein accumulation during grain filling is strongly influenced by nitrogen fertilization. We have characterized the gluten proteins in low-gliadin wheat lines as influenced by nitrogen treatments in two experiments. These transgenic lines, D783, D793, C655, D577, and E82 were obtained by using two different RNAi silencing fragments and two endosperm-specific promoters to drive the silencing fragments (d-hordein and γ-gliadin)...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28244676/what-is-gluten
#5
REVIEW
Jessica R Biesiekierski
Gluten is the main storage protein of wheat grains. Gluten is a complex mixture of hundreds of related but distinct proteins, mainly gliadin and glutenin. Similar storage proteins exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as "gluten." The objective was to discuss the biochemical and functional properties of the gluten proteins, including structure, sources, and dietary intakes. Literature was reviewed from food science and nutrition journals. The gluten protein networks vary because of different components and sizes, and variability caused by genotype, growing conditions, and technological processes...
March 2017: Journal of Gastroenterology and Hepatology
https://www.readbyqxmd.com/read/28244662/gluten-induced-cognitive-impairment-brain-fog-in-coeliac-disease
#6
REVIEW
Gregory W Yelland
Much is known about the serious neurological effects of gluten ingestion in coeliac disease patients, such as sporadic ataxia and peripheral neuropathy, although the causal links to gluten are still under debate. However, such disorders are observed in only a small percentage of coeliac patients. Much less is known about the transient cognitive impairments to memory, attention, executive function, and the speed of cognitive processing reported by the majority of patients with coeliac disease. These mild degradations of cognitive functions, referred to as "brain fog," are yet to be formally recognized as a medical or psychological condition...
March 2017: Journal of Gastroenterology and Hepatology
https://www.readbyqxmd.com/read/28238771/lower-prevalence-of-celiac-disease-and-gluten-related-disorders-in-persons-living-in-southern-vs-northern-latitudes-of-the-united-states
#7
Aynur Unalp-Arida, Constance E Ruhl, Rok Seon Choung, Tricia L Brantner, Joseph A Murray
BACKGROUND & AIMS: The association between prevalence of celiac disease and geographic region is incompletely understood, but the occurrence of several autoimmune disorders has been found to vary along a North-South gradient. We examined geographic, demographic, and clinical factors associated with prevalence of celiac disease and gluten-free diet (GFD) in the United States (US). METHODS: In a population-based study, we analyzed data on gluten-related conditions from the US National Health and Nutrition Examination Survey, from 2009 through 2014, on 22,277 participants 6 years and older...
February 23, 2017: Gastroenterology
https://www.readbyqxmd.com/read/28231153/microbial-proteases-in-baked-goods-modification-of-gluten-and-effects-on-immunogenicity-and-product-quality
#8
REVIEW
Nina G Heredia-Sandoval, Maribel Y Valencia-Tapia, Ana M Calderón de la Barca, Alma R Islas-Rubio
Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases...
August 30, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28223722/to-screen-or-not-to-screen-celiac-antibodies-in-liver-diseases
#9
REVIEW
Janaína Luz Narciso-Schiavon, Leonardo Lucca Schiavon
Celiac disease (CD) is a systemic immune-mediated disorder triggered by dietary gluten in genetically predisposed individuals. The typical symptoms are anemia, diarrhea, fatigue, weight loss, and abdominal pain. CD has been reported in patients with primary sclerosing cholangitis, primary biliary cholangitis, autoimmune hepatitis, aminotransferase elevations, nonalcoholic fatty liver disease, hepatitis B, hepatitis C, portal hypertension and liver cirrhosis. We evaluate recommendations for active screening for CD in patients with liver diseases, and the effect of a gluten-free diet in these different settings...
February 7, 2017: World Journal of Gastroenterology: WJG
https://www.readbyqxmd.com/read/28209104/impact-of-gluten-free-diet-on-quality-of-life-in-celiac-patients
#10
R Borghini, M Di Tola, E Salvi, C Isonne, M Puzzono, M Marino, G Donato, A Picarelli
BACKGROUND AND AIM: Celiac disease (CD) is a common gluten-related disorder, whose only treatment is a gluten-free diet (GFD). Since a unique view on psychological consequences of a GFD still lacks, our aim was to assess the quality of life (QoL) and the depression state in symptomatic CD patients after GFD. Socio-demographic features were considered. PATIENTS AND METHODS: 210 adult CD patients were recruited and divided into 3 groups : 70 newly diagnosed patients (​Group A​),70 patients who have been on GFD for 6-12 months (​Group B​), and 70 patients who have been on GFD for more than 12 months (​Group C​)...
September 2016: Acta Gastro-enterologica Belgica
https://www.readbyqxmd.com/read/28208686/identification-of-autophagy-related-genes-and-their-regulatory-mirnas-associated-with-celiac-disease-in-children
#11
Sergio Comincini, Federico Manai, Cristina Meazza, Sara Pagani, Carolina Martinelli, Noemi Pasqua, Gloria Pelizzo, Marco Biggiogera, Mauro Bozzola
Celiac disease (CD) is a severe genetic autoimmune disorder, affecting about one in 100 people, where the ingestion of gluten leads to damage in the small intestine. Diagnosing CD is quite complex and requires blood tests and intestinal biopsy examinations. Controversy exists regarding making the diagnosis without biopsy, due to the large spectrum of manifesting symptoms; furthermore, small-intestinal gastroscopy examinations have a relatively complex management in the pediatric population. To identify novel molecular markers useful to increase the sensitivity and specificity in the diagnosis of pediatric CD patients, the expression levels of two key autophagy executor genes (ATG7 and BECN1) and their regulatory validated miRNAs (miR-17 and miR-30a, respectively) were analyzed by relative quantitative real-time-PCR on a cohort of confirmed CD patients compared to age-related controls...
February 12, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28157173/contact%C3%A2-dermatitis%C3%A2-due%C3%A2-to%C3%A2-nickel%C3%A2-allergy%C3%A2-in%C3%A2-patients-suffering%C3%A2-from%C3%A2-non-celiac%C3%A2-wheat%C3%A2-sensitivity
#12
Alberto D'Alcamo, Pasquale Mansueto, Maurizio Soresi, Rosario Iacobucci, Francesco La Blasca, Girolamo Geraci, Francesca Cavataio, Francesca Fayer, Andrea Arini, Laura Di Stefano, Giuseppe Iacono, Liana Bosco, Antonio Carroccio
BACKGROUND:  Non-celiac wheat sensitivity (NCWS) is a new clinical entity in the world of  gluten-related diseases. Nickel, the most frequent cause of contact allergy, can be found in wheat  and results in systemic nickel allergy syndrome and mimics irritable bowel syndrome (IBS).  Objective: To evaluate the frequency of contact dermatitis due to nickel allergy in NCWS patients  diagnosed by a double-blind placebo-controlled(DBPC)challenge,and to identify  the  characteristics  of  NCWS  patients  with  nickel  allergy...
February 2, 2017: Nutrients
https://www.readbyqxmd.com/read/28108441/child-with-multiple-fractures-a-rare-presentation-of-a-common-disease
#13
Filipa Dias Costa, Carla Maia, Susana Almeida, Ricardo Ferreira
Bone fractures are not uncommon in paediatric age. However, when recurrent, an underlying clinical condition must not be excluded. We describe the case of a boy aged 7 years, referred for investigation of recurrent bone fractures. Personal and family histories were unremarkable. Physical examination was normal. Almost all primary bone disorders were excluded. Additional laboratory investigations ruled out the majority of secondary causes of bone fragility. Coeliac disease (CD) serologies, however, were positive, and duodenal biopsies confirmed this diagnosis (Marsh III B)...
January 20, 2017: BMJ Case Reports
https://www.readbyqxmd.com/read/28054973/what-do-we-know-now-about-ige-mediated-wheat-allergy-in-children
#14
REVIEW
Grażyna Czaja-Bulsa, Michał Bulsa
IgE-mediated wheat allergy is a gluten-related disorder. Wheat is one of the five most common food allergens in children. However, the natural history of IgE-mediated wheat allergy has seldom been described in the research literature. This study presents the current state of knowledge about the IgE-mediated wheat allergy in children.
January 4, 2017: Nutrients
https://www.readbyqxmd.com/read/28054478/world-epidemiology-of-non-celiac-gluten-sensitivity
#15
Brintha Vasagar, Jessica Cox, John T Herion, Erin Ivanoff
While the term "gluten" has become commonplace, the disorders associated with gluten still remain poorly understood. Non-celiac gluten sensitivity (NCGS), the most recently recognized of the gluten-related disorders, is arguably the most unknown. While celiac disease and wheat allergy have diagnostic algorithm, NCGS remains a diagnosis of exclusion. With no evidence-based objective diagnostic criteria or serological tests, it is difficult to diagnose and even more difficult to study epidemiologically. Studies often use varied definitions of NCGS and are difficult to compare or validate...
March 2017: Minerva Gastroenterologica e Dietologica
https://www.readbyqxmd.com/read/28035551/agy-a-novel-egg-yolk-derived-anti-gliadin-antibody-is-safe-for-patients-with-celiac-disease
#16
Dory A Sample, Hoon H Sunwoo, Hien Q Huynh, Heather L Rylance, Cheri L Robert, Bi-Wen Xu, Sung H Kang, Naiyana Gujral, Levinus A Dieleman
BACKGROUND: Celiac disease (CD) is a gluten-triggered autoimmune disorder of the small intestine. A lifelong gluten-free diet (GFD) is the only approved treatment; however, strict adherence is difficult and many suffer from inadvertent gluten exposure. Oral egg yolk anti-gliadin antibody (AGY) is a novel treatment to neutralize gluten and may improve the efficacy of the GFD. AIMS: To determine the safety, tolerability, and potential efficacy of AGY in patients with CD...
May 2017: Digestive Diseases and Sciences
https://www.readbyqxmd.com/read/27941958/adherence-to-a-gluten-free-diet-in-mexican-subjects-with-gluten-related-disorders-a-high-prevalence-of-inadvertent-gluten-intake
#17
Karen Lizzette Ramírez-Cervantes, Angélica Viridiana Romero-López, Carlos Alberto Núñez-Álvarez, Luis F Uscanga-Domínguez
BACKGROUND: The rate of compliance with a gluten-free diet in patients with gluten-related disorders is unknown in most Latin American countries. OBJECTIVE: To study the adherence to a gluten-free diet of Mexican individuals with celiac disease and nonceliac gluten sensitivity at the time of their first medical and nutritional consultation at a tertiary referral center. METHODS: A cross-sectional study was performed. A specific questionnaire was used to gather information on demographics, clinical condition, and self-reported adherence to a gluten-free diet, and to determine strict compliance and intentional or inadvertent gluten consumption...
September 2016: Revista de Investigación Clínica; Organo del Hospital de Enfermedades de la Nutrición
https://www.readbyqxmd.com/read/27887897/nomenclature-and-diagnosis-of-gluten-related-disorders-a-position-statement-by-the-italian-association-of-hospital-gastroenterologists-and-endoscopists-aigo
#18
REVIEW
Luca Elli, Danilo Villalta, Leda Roncoroni, Donatella Barisani, Stefano Ferrero, Nicoletta Pellegrini, Maria Teresa Bardella, Flavio Valiante, Carolina Tomba, Antonio Carroccio, Massimo Bellini, Marco Soncini, Renato Cannizzaro, Gioacchino Leandro
BACKGROUND: "Gluten-related disorders" is a term that encompasses different diseases induced by the ingestion of gluten-containing food. Because of their incidence the scientific community has been intensively studying them. AIM: To support gastroenterologists with a correct nomenclature and diagnostic approach to gluten-related disorders in adulthood. METHODS: The Italian Association of Hospital Gastroenterologists and Endoscopists (AIGO) commissioned a panel of experts to prepare a position statement clarifying the nomenclature and diagnosis of gluten-related disorders, focusing on those of gastroenterological interest...
February 2017: Digestive and Liver Disease
https://www.readbyqxmd.com/read/27825568/osteoarticular-manifestations-of-celiac-disease-and-non-celiac-gluten-hypersensitivity
#19
Stéphanie Dos Santos, Frédéric Lioté
Celiac disease is a chronic inflammatory autoimmune enteropathy based disorder that is triggered by the ingestion of gluten in genetically susceptible individuals. The global prevalence of 1% to 2% represents only the tip of the iceberg. The diagnosis is confirmed by positive specific antibody, anti-transglutaminase or anti-endomysium, specific lesions of the small intestine and a response to strict gluten-free diet. The diagnosis is difficult and often delayed because the clinical variability is very large, ranging from digestive clinical presentation "classic" to "atypical" symptoms, often extra-intestinal, that are sometimes attributed to a concomitant disease or a complication...
November 4, 2016: Joint, Bone, Spine: Revue du Rhumatisme
https://www.readbyqxmd.com/read/27808487/pathophysiology-of-non-celiac-gluten-sensitivity-where-are-we-now
#20
Giacomo Caio, Gabriele Riegler, Marta Patturelli, Angela Facchiano, Laura DE Magistris, Anna Sapone
Non-celiac gluten sensitivity (NCGS) is the term used to describe individuals complaining of intestinal and extra-intestinal symptoms related to gluten ingestion and rapidly improving after its withdrawal, and in which both celiac disease (CD) and wheat allergy (WA) were properly ruled out. The prevalence of this condition remains unknown and a lot of questions about the possible pathogenetic mechanisms are still unclarified. It is believed that NCGS represents a heterogeneous condition with different subgroups potentially characterized by different pathogenesis, clinical history, and clinical course...
March 2017: Minerva Gastroenterologica e Dietologica
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