[A review of diseases related to the intake of gluten].

Auteur(s) :
Vaquero Ayala L., Alvarez-Cuenllas B., Rodriguez-Martin L., Aparicio M., Jorquera F., Olcoz JL., Vivas S.
Date :
Juin, 2015
Source(s) :
Nutricion hospitalaria. #31:6 p2359-2371
Adresse :
Servicio de Aparato Digestivo del Complejo Asistencial Universitario de León.. luisvaqueroayala@gmail.com.

Sommaire de l'article

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.

Source : Pubmed