Autor según el artículo: 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
Departamento: Medicina i Cirurgia
Autor/es de la URV: Castillejo De Villasante, Gemma
Palabras clave: Wheat allergy Gluten-related disorders Gluten-free diet Gluten sensitivity Celiac disease
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 20726643
Direcció de correo del autor: gemma.castillejo@urv.cat
Fecha de alta del registro: 2023-02-22
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.mdpi.com/2072-6643/5/10/3839
Referencia al articulo segun fuente origial: Nutrients. 5 (10): 3839-3853
Referencia 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 Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI del artículo: 10.3390/nu5103839
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2013
Tipo de publicación: Journal Publications