Autor segons l'article: Catassi C; Bai JC; Bonaz B; Bouma G; Calabrò A; Carroccio A; Castillejo G; Ciacci C; Cristofori F; Dolinsek J; Francavilla R; Elli L; Green P; Holtmeier W; Koehler P; Koletzko S; Meinhold C; Sanders D; Schumann M; Schuppan D; Ullrich R; Vécsei A; Volta U; Zevallos V; Sapone A; Fasano A
Departament: Medicina i Cirurgia
Autor/s de la URV: Castillejo De Villasante, Gemma
Paraules clau: Wheat allergy Gluten-related disorders Gluten-free diet Gluten sensitivity Celiac disease
Resum: Non Celiac Gluten sensitivity (NCGS) was originally described in the 1980s and recently a re-discovered disorder characterized by intestinal and extra-intestinal symptoms related to the ingestion of gluten-containing food, in subjects that are not affected with either celiac disease (CD) or wheat allergy (WA). Although NCGS frequency is still unclear, epidemiological data have been generated that can help establishing the magnitude of the problem. Clinical studies further defined the identity of NCGS and its implications in human disease. An overlap between the irritable bowel syndrome (IBS) and NCGS has been detected, requiring even more stringent diagnostic criteria. Several studies suggested a relationship between NCGS and neuropsychiatric disorders, particularly autism and schizophrenia. The first case reports of NCGS in children have been described. Lack of biomarkers is still a major limitation of clinical studies, making it difficult to differentiate NCGS from other gluten related disorders. Recent studies raised the possibility that, beside gluten, wheat amylase-trypsin inhibitors and low-fermentable, poorly-absorbed, short-chain carbohydrates can contribute to symptoms (at least those related to IBS) experienced by NCGS patients. In this paper we report the major advances and current trends on NCGS. © 2013 by the authors; licensee MDPI, Basel, Switzerland.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Planejamento urbano e regional / demografia Nutrition and dietetics Nutrition & dietetics Nutrição Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Food science Farmacia Engenharias iv Engenharias ii Enfermagem Educação física Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 20726643
Adreça de correu electrònic de l'autor: gemma.castillejo@urv.cat
Data d'alta del registre: 2023-02-22
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.mdpi.com/2072-6643/5/10/3839
Referència a l'article segons font original: Nutrients. 5 (10): 3839-3853
Referència de l'ítem segons les normes APA: Catassi C; Bai JC; Bonaz B; Bouma G; Calabrò A; Carroccio A; Castillejo G; Ciacci C; Cristofori F; Dolinsek J; Francavilla R; Elli L; Green P; Holtmei (2013). Non-celiac gluten sensitivity: The new frontier of gluten related disorders. Nutrients, 5(10), 3839-3853. DOI: 10.3390/nu5103839
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI de l'article: 10.3390/nu5103839
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2013
Tipus de publicació: Journal Publications