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Nonceliac Gluten Sensitivity or Wheat Intolerance Syndrome?

Published:February 03, 2015DOI:https://doi.org/10.1016/j.jpeds.2014.12.039
      The increase in world-wide consumption of a Mediterranean diet, which includes a wide range of wheat-based foods, has possibly contributed to an alarming rise in the incidence of wheat (gluten?)-related disorders.
      • Catassi C.
      • Kryszak D.
      • Bhatti B.
      • Sturgeon C.
      • Helzlsouer K.
      • Clipp S.L.
      • et al.
      Natural history of celiac disease autoimmunity in a USA cohort followed since 1974.
      • Troncone R.
      • Jabri B.
      Coeliac disease and gluten sensitivity.
      Gluten, the main protein complex in wheat, barley, and rye, is a mixture of alcohol-insoluble (“glutenins”) and alcohol-soluble (“gliadins”) proteins.
      • Wieser H.
      Chemistry of gluten proteins.
      Gliadins are a group of proline and glutamine-rich proteins resistant to digestion in the gastrointestinal tract.
      ATI (Amylase/trypsin inhibitor), CD (Celiac disease), FODMAP (Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), IBS (Irritable bowel syndrome), NCGS (Nonceliac gluten sensitivity)
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