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={C. Hischenhuber and R. Crevel and B. Jarry and M. M{\"a}ki and D. Moneret-vautrin and A. Romano and R. Troncone and R. 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. 
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224 Citations
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224 Citations

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Citation Type

Systematic review: tolerable amount of gluten for people with coeliac disease
TLDR
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. Expand
Celiac disease and risk management of gluten
TLDR
A large number of patients with Celiac disease have experienced atypical immune responses to gluten, which is a sign of a disease that may affect multiple organs and has autoimmune components. Expand
Helping Adults With Celiac Disease to Eat Well
TLDR
This review focuses on helping adults with celiac disease to manage their eating and to achieve a high quality of life. Expand
Gluten in Celiac Disease—More or Less?
TLDR
The literature was reviewed to evaluate the upper limit for gluten content in food, which would be safe for patients with celiac disease and most health authorities define gluten-free products as containing less than 20 parts per million gluten. Expand
Clinical trial: gluten microchallenge with wheat‐based starch hydrolysates in coeliac disease patients – a randomized, double‐blind, placebo‐controlled study to evaluate safety
TLDR
These products contain low amounts of residual gluten and it has been questioned whether they are safe for coeliac disease patients. Expand
Allergens to wheat and related cereals
  • A. Tatham, P. Shewry
  • Biology, Medicine
  • Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology
  • 2008
Wheat is one of the major crops grown, processed and consumed by humankind and is associated with both intolerances (notably coeliac disease) and allergies.
Complete recovery of intestinal mucosa occurs very rarely in adult coeliac patients despite adherence to gluten‐free diet
TLDR
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. Expand
A Case of Gluten Allergy in a 4-Year-Old Boy With Recurrent Urticaria
TLDR
A case of a 4-year-old boy with gluten allergy who presented with urticaria after ingestion kneaded wheat flour is reported with a brief review of the literature. Expand
Innate and adaptive immunity in childhood celiac disease
TLDR
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. Expand
Future treatment strategies for celiac disease
TLDR
Any novel medication for celiac disease should be as effective and safe as the gluten-free diet, and this constitutes a challenge for drug development. Expand
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