نتایج جستجو برای: celiac gluten senssitivity
تعداد نتایج: 14748 فیلتر نتایج به سال:
INTRODUCTION The gluten-free diet has traditionally been accepted as a healthy diet, but there are articles advocating that it may have some nutritional deficiencies. The current study assesses whether there was any change in the contributions of calories, essential elements, proportion of fatty acids, vitamins, minerals and fiber in children who were diagnosed with celiac diseases, comparing t...
BACKGROUND A window of opportunity has been suggested for reducing the risk of celiac disease by introducing gluten to infants at 4 to 6 months of age. METHODS We performed a multicenter, randomized, double-blind, placebo-controlled dietary-intervention study involving 944 children who were positive for HLA-DQ2 or HLA-DQ8 and had at least one first-degree relative with celiac disease. From 16...
We assessed the clonality of duodenal mucosal T cells in patients with celiac disease and controls. Fifteen adult patients were studied. Four patients had a complicated celiac disease, 3 did not respond to a gluten-free diet, and 2 had an ulcerative jejunitis (including 1 patient with nonresponsive celiac disease). Seven patients had an untreated celiac disease responsive to a gluten-free diet....
BACKGROUND/AIMS The existence of non-celiac gluten sensitivity has been debated. Indeed, the intestinal and extra-intestinal symptoms of many patients with irritable bowel syndrome (IBS) but without celiac disease or wheat allergy have been shown to improve on a gluten-free diet. Therefore, this study set out to evaluate the effects of gluten on IBS symptoms. METHODS We performed a double-bli...
Background: Atypical presentations of celiac disease appear to be at least as common as is the classic presentation of steatorrhea, diarrhea, and weight loss. Objective: We examined the effect of a gluten-free diet on gastrointestinal symptoms in a cohort of US patients with celiac disease. Design: A follow-up survey was conducted in 215 patients who were evaluated at the University of Iowa fro...
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 ...
celiac disease is a chronic, systemic and autoimmune disorder of gastrointestinal track that involves approximately 1% of individuals of all ages throughout the world. the collaboration of environmental factor such as gluten proteins and genetic factors, notably hla-dq2 and/or hla-dq8 trigger the disease. gluten-free diet is the simply and merely safe and proficient existing treatment. this art...
epithelium. A preexisting permeability defect may trigger the expression of celiac sprue by allowing ingested gluten to cross the epithelial barrier and incite a pathologic immune reaction in genetically susceptible individuals. Thus, one possible explanation for an association between IJFT and celiac sprue is an underlying systemic permeability defect that is responsible for both increased glu...
Non-responsive celiac disease is defined as the persistency of symptoms, signs or laboratory abnormalities typical of CD despite 6-12 months of dietary gluten avoidance. Small intestine bacterial overgrowth has been classically considered a potential cause for non-responsive celiac disease. Nevertheless, the evidence regarding its prevalence among non-responsive celiac patients is conflicting, ...
Celiac disease is one of the most common chronic systemic autoimmune disorders. It is triggered by the ingestion of gluten, which is a protein found in wheat, rye, and barley [1]. Only a part of the gluten complex plays a significant role in the pathogenesis of Celiac disease; this includes gliadin in wheat, secalin in rye, hordein in barley, and avenin in oats [2]. Celiac disease generally pre...
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