Nowadays, instead of traditional wheat grains, alternative cereals, also known as pseudocereals, are increasingly coming to the fore. The reason for this is, among other things, that more and people struggle with food allergies intolerances. Gluten-related disease - such gluten sensitivity is a chronic small intestine malabsorption, which triggered by gluten, vegetable protein found in certain ...

Gluten sensitivity can manifest with ataxia. The metabolic status of the cerebellum was investigated in 15 patients with gluten ataxia and 10 controls using proton MR spectroscopy. Significant differences were present in mean N-acetyl aspartate levels at short echo time and N-acetyl aspartate/choline ratios at long echo time between the patient and control groups. These data support the hypothe...

We report a case of a patient complaining of severe high pitched tinnitus, dizziness, joint/muscle pain and gastrointestinal symptoms. A mild high-frequency sensorineural hearing loss of cochlear origin was diagnosed in the ear where tinnitus was present. The patient reported a considerable decrease in tinnitus and other symptoms with a gluten-free diet. Gluten sensitivity may have contributed ...

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 food...

OBJECTIVE Gluten sensitivity typically presents as celiac disease, a chronic, autoimmune-mediated, small-intestinal disorder. Neurological disorders occur with a frequency of up to 10% in these patients. However, neurological dysfunction can also be the sole presenting feature of gluten sensitivity. Development of autoimmunity directed toward different members of the transglutaminase gene famil...

The incidence of allergy and autoimmune disease in the US and other industrialized nations is increasing, and gluten-related disorders are no exception. The US has documented a profound rise in celiac disease that cannot be fully explained by improved serological techniques or better recognition by physicians. Non-celiac gluten sensitivity, a condition only recently recognized by the medical co...

Gluten can be described as a complex mixture of proteins found in wheat, rye, barley and oats that pose a health risk to people affected by conditions such as celiac disease and non-celiac gluten sensitivity. A standardized method of analysis is needed to quantitatively determine the gluten content of food and provide the basis for enforcing regulations regarding use of the term gluten-free in ...

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...

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 ...

BACKGROUND AND AIMS Celiac disease is a permanent intolerance to gluten prolamins from wheat, barley, rye and, in some patients, oats. Partially digested gluten peptides produced in the digestive tract cause inflammation of the small intestine. High throughput, immune-based assays using monoclonal antibodies specific for these immunotoxic peptides would facilitate their detection in food and en...