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Book Chapter
Series: Nestlé Nutrition Institute Workshop Series
Volume: 60
Published: 02 August 2007
10.1159/000106366
EISBN: 978-3-318-01503-4
... Abstract In most developed countries, gluten is currently most commonly introducedbetween 4 and 6 months of age, in spite of little evidence to support this practice. Asfor infants at risk of developing food allergies, there is clear evidence that introducingsolid foods before the end...
Book
Book Cover Image
Series: Frontiers of Gastrointestinal Research
Volume: 19
Published: 09 December 1991
10.1159/isbn.978-3-318-03642-8
EISBN: 978-3-318-03642-8
Book Chapter
Book Chapter
Book Chapter
Book Chapter
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 124
Published: 15 June 2022
10.1159/000517333
EISBN: 978-3-318-06296-0
... Tissue transglutaminase antibodies Enteropathy Malabsorption Malnutrition Gluten-free diet Key Messages Celiac disease (CeD) is a lifelong immune-mediated systemic disorder elicited by gluten and related prolamins from wheat, rye, and barley in genetically susceptible...
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 108
Published: 12 September 2013
10.1159/000351491
EISBN: 978-3-318-02457-9
... Abstract Celiac disease (CD) is an immune-mediated disease of considerable incidence, which negatively influences the quality of life of affected individuals and their families. The only currently available treatment is a lifelong gluten-free diet. Possible prevention strategies for CD focus...
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 124
Published: 15 June 2022
EISBN: 978-3-318-06296-0
...References References 1. White LE, Bannerman E, Gillett PM. Coeliac disease and the gluten-free diet: a review of the burdens; factors associated with adherence and impact on health-related quality of life, with specific focus on adolescence. J Hum Nutr Diet. 2016;29(5):593–606. 2. Husby...
Book Chapter
Series: Nestlé Nutrition Institute Workshop Series
Volume: 68
Published: 06 October 2011
10.1159/000325882
EISBN: 978-3-8055-9746-3
... Abstract Celiac disease is an immune-mediated enteropathy triggered by the ingestion of gluten in genetically susceptible individuals. Gluten is a protein component in wheat and other cereals, including rye and barley that are generally introduced in the infant’s diet at weaning. At present...
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 113
Published: 17 April 2015
10.1159/000367874
EISBN: 978-3-318-02691-7
... Celiac disease Gluten-free diet Oats Prevention Gluten-related disorders Key Messages • Celiac disease (CD) is an immune-mediated systemic disorder elicited by gluten and related prolamines in genetically susceptible individuals • CD offers a wide range of clinical...
Book Chapter
Series: Pediatric and Adolescent Medicine
Volume: 12
Published: 20 May 2008
10.1159/000128662
EISBN: 978-3-8055-8527-9
... Abstract Celiac disease (CD) is caused by an inflammatory T-cellresponse to gluten and gluten-like proteins present inwheat and related cereals. Gluten is a heterogeneous mix ofproteins, most of which harbor multiple peptides that, aftermodification by the enzyme tissue transglutaminase...
Book Chapter
Series: Pediatric and Adolescent Medicine
Volume: 12
Published: 20 May 2008
10.1159/000129030
EISBN: 978-3-8055-8527-9
... Abstract Celiac disease is the result of an immune response togluten. Gluten exclusion removes the antigen that stimulatesCD4 T-cell-mediated tissue damage in the gut, butdoes not remove the immune response. In fact, glutenexclusion may heighten the immune response stimulatedby gluten since...
Book Chapter
Series: Pediatric and Adolescent Medicine
Volume: 12
Published: 20 May 2008
10.1159/000128996
EISBN: 978-3-8055-8527-9
... Abstract Early studies determined that proteolytic gluten peptides,not intact gluten protein, were the toxic constituents ofwheat, rye and barley for celiac sprue patients. However,only recently have studies correlated gluten sequence toobserved toxicity. The discovery of HLA-DQ2...
Book Chapter
Series: Pediatric and Adolescent Medicine
Volume: 12
Published: 20 May 2008
10.1159/000129063
EISBN: 978-3-8055-8527-9
... gluten and related proteins from barley andrye. Coeliac disease is caused by abnormal pro-inflammatoryresponses to ingested gluten in which gliadin-reactive T cellsare one of the main actors in orchestrating the complexadverse immune reactions following gluten ingestion. Ourrecent studies have revealed...
Book Chapter
Series: Nestlé Nutrition Institute Workshop Series
Volume: 64
Published: 25 August 2009
10.1159/000235785
EISBN: 978-3-8055-9168-3
... to gluten and suggests impairment of immunoregulatory mechanisms that control intestinal tolerance and autoimmunity. Yet the exact role of gluten in the pathogenesis of extra-intestinal autoimmunity has not been elucidated. Interestingly, recent work indicates that dietary factors, including vitamin...
Book
Book Cover Image
Series: Pediatric and Adolescent Medicine
Volume: 12
Published: 20 May 2008
10.1159/isbn.978-3-8055-8527-9
EISBN: 978-3-8055-8527-9
Book Chapter
Series: Chemical Immunology and Allergy
Volume: 101
Published: 21 May 2015
10.1159/000375468
EISBN: 978-3-318-02341-1
... Abstract Among grains and legumes, wheat and soybean are the most frequent and well-characterized allergenic foods. Wheat proteins are divided into water/salt-soluble and water/salt-insoluble (gluten) fractions. The most dominant allergen in the former is α-amylase/trypsin inhibitor, which acts...
Book Chapter
Series: Pediatric and Adolescent Medicine
Volume: 12
Published: 20 May 2008
10.1159/000128605
EISBN: 978-3-8055-8527-9
... Abstract In celiac disease a gluten-induced small-bowel mucosallesion develops gradually in genetically susceptible persons.Evidence shows that clinically pertinent celiac disease existsdespite a normal small-bowel villous architecture. The characteristicvillous atrophy with crypt hyperplasia...
Book Chapter
Series: Pediatric and Adolescent Medicine
Volume: 12
Published: 20 May 2008
10.1159/000129065
EISBN: 978-3-8055-8527-9
... Abstract Approximately 1% of the population is intolerant to theimmunogenic food antigen gluten, which results in thechronic illness celiac disease (CD). In genetically predisposedindividuals, gluten evokes a T-cell response resultingin disease development. The only treatment of CD is agluten...