Servicio Of Aparato Digestivo Del Complejo Asistencial Universitario Of Leon

Arroyomolinos de León, Spain

Servicio Of Aparato Digestivo Del Complejo Asistencial Universitario Of Leon

Arroyomolinos de León, Spain
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Vaquero L.,Servicio Of Aparato Digestivo Del Complejo Asistencial Universitario Of Leon | Alvarez-Cuenllas B.,Servicio Of Aparato Digestivo Del Complejo Asistencial Universitario Of Leon | Rodriguez-Martin L.,Servicio Of Aparato Digestivo Del Complejo Asistencial Universitario Of Leon | Aparicio M.,Servicio Of Aparato Digestivo Del Complejo Asistencial Universitario Of Leon | And 5 more authors.
Nutricion Hospitalaria | Year: 2015

Cereals are considered a basic food. Through the development of cooking, the human being has produced high-gluten-content food, so that it could make the most of its nutritional properties. Wheat is becoming one of the key elements of the Mediterranean diet. Amongst gluten-intake-related pathologies-gluten is present mainly in wheat, barley and rye-celiac disease (CD) is the most well-known. CD is a chronic inflammatory condition which affects gastrointestinal tract which develops in genetically predisposed individuals. The most common manifestation of CD is nutrients malabsorption. This protein trigger other pathology, wheat allergy (WA), which is an adverse immunological effect to gluten due to E immunoglobulin. A recent increased in non celiac gluten sensitivity (NCGS) has also been noticed, defined as the emergence of a range of gluten-intake related symptoms in patients for which celiac disease and wheat allergy have been ruled out. This article discusses these three conditions with their phatogenic mecanisms and the different clinic manifestations. © 2015, Nutr Hosp. All Rights Reserved.


PubMed | Servicio Of Aparato Digestivo Del Complejo Asistencial Universitario Of Leon Research Center Biomedica En Red Of Enfermendades Hepaticas gestivas Ciberehd iomed and Servicio Of Aparato Digestivo Del Complejo Asistencial Universitario Of Leon
Type: Journal Article | Journal: Nutricion hospitalaria | Year: 2015

Cereals are considered a basic food. Through the development of cooking, the human being has produced high- gluten-content food, so that it could make the most of its nutritional properties. Wheat is becoming one of the key elements of the Mediterranean diet. Amongst gluten- intake-related pathologies- gluten is present mainly in wheat, barley and rye- celiac disease (CD) is the most well-known. CD is a chronic inflammatory condition which affects gastrointestinal tract which develops in genetically predisposed individuals. The most common manifestation of CD is nutrients malabsorption. This protein trigger other pathology, wheat allergy (WA), which is an adverse immunological effect to gluten due to E immunoglobulin. A recent increased in non celiac gluten sensitivity (NCGS) has also been noticed, defined as the emergence of a range of gluten-intake related symptoms in patients for which celiac disease and wheat allergy have been ruled out. This article discusses these three conditions with their phatogenic mecanisms and the different clinic manifestations.

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