post gastroenteritis gluten intolerance

Post gastroenteritis gluten intolerance

The spectrum of gluten related disorder might be much broader than currently believed. It is unknown why non-coeliac gluten sensitivity affects individuals at different ages. It is quite possible that triggering factors like infection might play an essential role in manifestation of this disorder. Similar to secondary lactose intolerance, gluten intolerance might be a common occurrence behind p...

Gluten intolerance, gluten enteropathy, and coeliac disease.

Transient gluten intolerance.

severe degree. He was started on a gluten-free diet with a dramatic clinical response and this diet was continued for one year. He was then reinvestigated and small intestinal biopsy was then normal. He was then given a normal diet and a third biopsy performed 16 months later showed that the mucosa was still normal. It is suggested that a transient intolerance to gluten occurred in this patient...

Nonceliac 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 ...

Criteria for diagnosis of temporary gluten intolerance.

Strict criteria for the diagnosis of temporary gluten intolerance are formulated in the light of the case of an 8-week-old infant with severe diarrhoea and failure to thrive, who recovered on an elimination diet that was gluten-free. 8 weeks later an oral challenge with 2.5 g twice daily of powdered gluten for one day produced diarrhoea, weight loss, and impaired xylose absorption. Gluten was s...

Properties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification Capabilities

Theterm gluten intolerance may refer to three types of human disorders: autoimmune celiac disease (CD), allergy to wheat and non-celiac gluten sensitivity (NCGS). Gluten is a mixture of prolamin proteins present mostly in wheat, but also in barley, rye and oat. Gluten can be subdivided into three major groups: S-rich, S-poor and high molecular weight proteins. Prolamins within the groups posses...