Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.

@article{Greco2011SafetyFP,
  title={Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.},
  author={Luigi Greco and Marco Gobbetti and Renata Auricchio and Francesca Landolfo and Francesco Paparo and Raffaella di Cagno and Maria Laura De Angelis and Carlo Giuseppe Rizzello and Angela Cassone and Gaetano Terrone and Laura Timpone and Martina D'Aniello and Maria Antonia Maglio and Riccardo Troncone and Salvatore Auricchio},
  journal={Clinical gastroenterology and hepatology : the official clinical practice journal of the American Gastroenterological Association},
  year={2011},
  volume={9 1},
  pages={
          24-9
        }
}
BACKGROUND & AIMS Celiac disease (CD) is characterized by an inflammatory response to wheat gluten, rye, and barley proteins. Fermentation of wheat flour with sourdough lactobacilli and fungal proteases decreases the concentration of gluten. We evaluated the safety of daily administration of baked goods made from this hydrolyzed form of wheat flour to patients with CD. METHODS Patients were randomly assigned to consumption of 200 g per day of natural flour baked goods (NFBG) (80,127 ppm… CONTINUE READING
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