A Clinical Update: Nonceliac Gluten Sensitivity—Is It Really the Gluten?
نویسندگان
چکیده
منابع مشابه
Nonceliac Gluten Sensitivity12
Nonceliac gluten sensitivity (NCGS) refers to a clinical phenotype in which patients experience intestinal and extraintestinal symptoms related to ingesting a gluten-containing diet after a diagnosis of celiac disease (CD) or wheat allergy has been excluded. CD, an autoimmune disease characterized by villous atrophy triggered by the ingestion of gluten, has increased in prevalence in recent dec...
متن کاملNonceliac gluten sensitivity or wheat intolerance syndrome?
T he increase in world-wide consumption of a Mediterranean diet, which includes a wide range of wheatbased foods, has possibly contributed to an alarming rise in the incidence of wheat (gluten?)-related disorders. Gluten, the main protein complex in wheat, barley, and rye, is a mixture of alcohol-insoluble (“glutenins”) and alcohol-soluble (“gliadins”) proteins. Gliadins are a group of proline ...
متن کاملCeliac Disease and Nonceliac Gluten Sensitivity: A Review.
Importance The prevalence of gluten-related disorders is rising, and increasing numbers of individuals are empirically trying a gluten-free diet for a variety of signs and symptoms. This review aims to present current evidence regarding screening, diagnosis, and treatment for celiac disease and nonceliac gluten sensitivity. Observations Celiac disease is a gluten-induced immune-mediated enter...
متن کاملAssessing of Celiac Disease and Nonceliac Gluten Sensitivity
The publication of papers on the topic of gluten related disorders has substantially increased over the last few years. This has motivated healthcare professionals to pay attention not only to celiac disease and wheat allergy but also to a condition termed nonceliac gluten sensitivity (NCGS). Until now this condition has been diagnosed clinically on the basis of exclusion criteria and clinical ...
متن کاملGluten - Not a Friendly Protein
Introduction: Gluten is a protein found in grains. Research has shown that the gluten that is in grains of wheat, barley, rye, and oats (to a lesser degree) is toxic to many individuals. While gluten is essential for the make-up of these 4 grains, our bodies do not need it. Is it healthful? The protein in today’s wheat is poorly digested and can be harmful. An estimated 95% of prepared fo...
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ژورنال
عنوان ژورنال: The Journal for Nurse Practitioners
سال: 2014
ISSN: 1555-4155
DOI: 10.1016/j.nurpra.2014.07.036