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Celiac disease, non-celiac wheat sensitivity, wheat allergy - clinical and diagnostic aspects.
Semin Immunol
January 2025
Celiac Disease Research Centre, Faculty of Medicine and Health Technology, Tampere University, Tampere, Finland; Tampere Centre for Child, Adolescent and Maternal Health Research, Tampere University and Tampere University Hospital, Tampere, Finland; The Wellbeing Services County of Pirkanmaa, Finland; The University Consortium of Seinäjoki, Seinäjoki, Finland. Electronic address:
In recent years, wheat- and gluten-free diets have increased in demand due to reported increases in various conditions reported to be driven by ingredients of these food products. Celiac disease, wheat allergy and non-celiac wheat sensitivity constitute the three main categories of wheat-related disorders. Celiac disease is a well-characterized immune-mediated disease caused by immune reaction against specific gliadin epitopes, the main protein in wheat.
View Article and Find Full Text PDFFood protein-induced enterocolitis syndrome after involuntary gluten transgression in celiac children: A new increasingly common complication?
Nutrition
November 2024
UGC Pediatrics, Hospital de la Axarquía, Vélez-Málaga, Málaga, Spain.
Among the possible adverse reactions to gluten, celiac disease, non-celiac gluten sensitivity, and IgE-mediated wheat allergy have been classically described. A non-IgE-mediated reaction similar to food protein-induced enterocolitis syndrome (FPIES) after inadvertent gluten ingestion in a celiac patient was recently reported. We present three children affected by celiac disease with exquisite control, including appropriate adherence to an exclusion diet, who suffered a severe adverse food reaction after unappreciated outdoor ingestion of gluten, meeting the criteria for a definitive diagnosis of FPIES.
View Article and Find Full Text PDFOptimization of Functional Gluten-Free Cake Formulation Using Rice Flour, Coconut Flour, and Xanthan Gum via D-Optimal Mixture Design.
Food Sci Nutr
December 2024
Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran.
Article Synopsis
- Prolamins found in wheat, barley, and rye are linked to health issues like celiac disease and wheat allergies, pushing the need for gluten-free alternatives like rice flour, though its products are not as high-tech.
- Adding low-fat desiccated coconut flour and xanthan gum to rice flour significantly improves the quality and properties of gluten-free cakes, impacting viscosity, moisture, and texture.
- The study successfully optimized a gluten-free cake recipe, achieving improved sensory qualities (taste, texture, etc.) through careful ratios of rice flour, coconut flour, and xanthan gum, validated by strong statistical models.
FODMAP Diet in Celiac Disease and Gluten-Related Disorders.
Nutrients
December 2024
Digestive Endoscopy, ARNAS G. Brotzu, 09121 Cagliari, Italy.
Article Synopsis
- Individuals with celiac disease (CD) may continue to experience gastrointestinal symptoms even while following a gluten-free diet (GFD), potentially due to the intake of fermentable carbohydrates known as FODMAPs.
- Research suggests that a low-FODMAP diet (LFD) could alleviate these symptoms and improve overall well-being for those with CD and non-celiac gluten sensitivity (NCGS).
- While the GFD remains the primary treatment for CD, evidence indicates that restricting FODMAPs can be beneficial for patients struggling with persistent symptoms.
Gluten-free Diet, a Friend or a Foe, an American Perspective.
Plant Foods Hum Nutr
December 2024
Department of Plant and Environmental Sciences, Clemson University Pee Dee Research and Education Center, Florence, SC, 29506, USA.
Gluten proteins in cereal grains are often considered unsafe for health. Indeed, the dissemination of misinformation through various sources has led to a widespread misconception that the consumption of gluten by healthy individuals results in adverse health consequences and contributes to obesity. In recent years, many health-conscious consumers have started reducing or avoiding gluten consumption without a medical recommendation.
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