Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease
@article{Hischenhuber2006ReviewAS, title={Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease}, author={Claudia Hischenhuber and Reinout van Crevel and B. S. Jarry and Minna M{\"a}ki and D Moneret-vautrin and A. Romano and Riccardo Troncone and Rachel Ward}, journal={Alimentary Pharmacology \& Therapeutics}, year={2006}, volume={23} }
For both wheat allergy and coeliac disease the dietary avoidance of wheat and other gluten‐containing cereals is the only effective treatment. Estimation of the maximum tolerated amount of gluten for susceptible individuals would support effective management of their disease.
235 Citations
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The threshold amount of gluten in ‘gluten‐free’ products that can be tolerated by people with coeliac disease is unclear and this work aims to clarify this status.
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- MedicineAlimentary pharmacology & therapeutics
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Allergens to wheat and related cereals
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Wheat is one of the major crops grown, processed and consumed by humankind and is associated with both intolerances (notably coeliac disease) and allergies.
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- MedicineAlimentary pharmacology & therapeutics
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It is shown that following a gluten‐free diet with a probiotic supplement increases the likelihood of healing of small intestinal mucosa in coeliac patients and reduces the risk of disease in adults.
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A person diagnosed with celiac disease is likely to have aversions to wheat gluten and related proteins in rye and barley, as well as to have an immune response to these proteins.
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