text:
in processed cereal food products.},
   keywords = {Adoptive Transfer
Animals
Anti-Bacterial Agents/therapeutic use
Celiac Disease/*immunology
Diet, Gluten-Free
Duodenitis/drug therapy/immunology
Germination
Glutens/immunology
Intestines/microbiology
Male
Mice
Prolamins
Secale/*chemistry/growth & development/immunology
T-Lymphocytes/immunology
B cell
enteropathy
gluten
small intestine},
   ISSN = {0193-1857},
   Accession Number = {24458020},
   DOI = {10.1152/ajpgi.00136.2013},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Fric, P. and Zavoral, M. and Dvorakova, T.},
   title = {[Gluten induced diseases]},
   journal = {Vnitr Lek},
   volume = {59},
   number = {5},
   pages = {376-82},
   note = {Fric, P
Zavoral, M
Dvorakova, T
English Abstract
Journal Article
Review
Czech Republic
Vnitr Lek. 2013 May;59(5):376-82.},
   abstract = {The introduction of cereals in human nutrition 10 000 years ago caused the occurrence of gluten induced diseases. This protein complex is involved in pathogenesis of wheat allergy, celiac disease, and gluten sensitivity. Wheat allergy and celiac disease are mediated by the system of adaptive immunity. Gluten sensitivity is a recently defined entity induced by innate immune mechanisms. These subjects present various intestinal and particularly extraintestinal symptoms. The differences between celiac disease and gluten intolerance include permeability of the intestinal mucosal barrier, histology of duodenal biopsy, and mucosal gene expression. The symptoms of gluten sensitivity may also have another genetic background of food intolerance independent of the HLADQ2, - DQ8 system and tissue transglutaminase (eg. in some psychiatric disorders). At present, there is no specific bio-marker of gluten sensitivity. The diagnosis is possible only by exclusion of other causes of symptoms and improvement on a glutenfree diet applied in a doubleblind placebo controlled manner with optional sequence of both stages to exclude the placebo effect due to nutritional intervention.},
   keywords = {Celiac Disease/*diagnosis/immunology/therapy
Food Hypersensitivity/*diagnosis/immunology/therapy
Glutens/*adverse effects
Humans},
   ISSN = {0042-773X (Print)
0042-773x},
   Accession Number = {23767452},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Fuessl, H. S.},
   title = {[Celiac disease is largely genetic]},
   journal = {MMW Fortschr Med},
   volume = {156 Spec no 2},
   pages = {33},
   note = {Fuessl, H S
Comment
Journal Article
Germany
MMW Fortschr Med. 2014 Nov 13;156 Spec no 2:33.},
   keywords = {Celiac Disease/*prevention & control
*Diet
Dietary Proteins/*administration & dosage
Female
*Glutens
HLA Antigens/*genetics
Humans
Male},
   ISSN = {1438-3276 (Print)
1438-3276},
   Accession Number = {25552012},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Galatola, M. and Izzo, V. and Cielo, D. and Morelli, M. and Gambino, G. and Zanzi, D. and Strisciuglio, C. and Sperandeo, M. P. and Greco, L. and Auricchio, R.},
   title = {Gene expression profile of peripheral blood monocytes: a step towards the molecular diagnosis of celiac disease?},
   journal = {PLoS One},
   volume = {8},
   number = {9},
   pages = {e74747},
   note = {1932-6203
Galatola, Martina
Izzo, Valentina
Cielo, Donatella
Morelli, Marinita
Gambino, Giuseppina
Zanzi, Delia
Strisciuglio, Caterina
Sperandeo, Maria Pia
Greco, Luigi
Auricchio, Renata
Journal Article
Research Support, Non-U.S. Gov't
United States
PLoS One. 2013 Sep 17;8(9):e74747. doi: 10.1371/journal.pone.0074747. eCollection 2013.},
   abstract = {AIM: Celiac disease (CD) is a multifactorial autoimmune disease induced by ingestion of gluten in genetically predisposed individuals. Despite technological progress, the diagnosis of CD is still based on duodenal biopsy as it was 50 years ago. In this study we analysed the expression of CD-associated genes in small bowel biopsies of patients and controls in order to explore the multivariate pathway of the expression profile of CD patients. Then, using multivariant discriminant analysis, we evaluated whether the expression profiles of these genes in peripheral blood monocytes (PBMs) differed between patients and controls. PARTICIPANTS: Thirty-seven patients with active and 11 with treated CD, 40 healthy controls and 9 disease controls (Crohn's disease patients) were enrolled. RESULTS: Several genes were differentially expressed in CD patients versus controls, but the analysis of each single gene did not provided a comprehensive picture. A multivariate discriminant analysis showed that the expression of 5 genes in intestinal mucosa accounted for 93% of the difference between CD patients and controls. We then applied the same approach to PBMs, on a training set of 20 samples. The discriminant equation obtained was validated on a testing cohort of 10 additional cases and controls, and we obtained a correct classification of all CD cases and of 91% of the control samples. We applied this equation to treated CD patients and to disease controls and obtained a discrimination of 100%. CONCLUSIONS: The combined expression of 4 genes allows one to discriminate between CD patients and controls, and between CD patients on a gluten-free diet and disease controls. Our results contribute to the understanding of the complex interactions among CD-associated genes, and they may represent a starting point for the development of a molecular diagnosis of celiac disease.},
   keywords = {Adolescent
Case-Control Studies
Celiac Disease/*diagnosis/*genetics
Child
Child, Preschool
Duodenum/metabolism/pathology
Female
Gene Expression Profiling
*Gene Expression Regulation
Humans
Intestinal Mucosa/metabolism/pathology
Leukocytes, Mononuclear/*metabolism
Male
RNA, Messenger/genetics/metabolism
*Transcriptome},
   ISSN = {1932-6203},
   Accession Number = {24069342},
   DOI = {10.1371/journal.pone.0074747},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Galipeau, H. J. and Verdu, E. F.},
   title = {Gut microbes and adverse food reactions: Focus on gluten related disorders},
   journal = {Gut Microbes},
   volume = {5},
   number = {5},
   pages = {594-605},
   note = {1949-0984
Galipeau, Heather J
Verdu, Elena F
MOP-123282/Canadian Institutes of Health Research/Canada
Journal Article
Research Support, Non-U.S. Gov't
Review
United States
Gut Microbes. 2014;5(5):594-605. doi: 10.4161/19490976.2014.969635.},
   abstract = {Immediately following birth, the gastrointestinal tract is colonized with a complex community of bacteria, which helps shape the immune system. Under conditions of health, the immune system is able to differentiate between innocuous antigens, including food protein and commensals, and harmful antigens such as pathogens. However, patients with celiac disease (CD) develop an intolerance to gluten proteins which results in a pro-inflammatory T-cell mediated immune response with production of anti-gluten and anti-tissue transglutaminase antibodies. This adaptive immune response, in conjunction with activation of innate inflammatory cells, lead to destruction of the small intestinal mucosa. Overall 30% of the global population has genetic risk to develop CD. However, only a small proportion develop CD, suggesting that additional environmental factors must play a role in disease pathogenesis. Alterations in small intestinal microbial composition have recently been associated with active CD, indicating a possible role for the microbiota in CD. However, studies demonstrating causality are lacking. This review will highlight the recent data on the potential role of the microbiota in CD pathogenesis, the potential mechanisms, and discuss future research directions.},
   keywords = {Celiac Disease/*microbiology/*pathology
Gastrointestinal Tract/*immunology/*microbiology
Glutens/*immunology/*metabolism
Humans
*Microbiota
CD, celiac disease
CTL, cytotoxic T lymphocytes
DC, dendritic cell
EC, epithelial cell.
FISH, fluorescence in situ hybridization
GALT, gut associated lymphoid tissue
GFD, gluten-free diet
GRD, gluten related disorders
IBD, inflammatory bowel disease
IEL, intraepithelial lymphocyte
MLN, mesenteric lymph node
PBMC, peripheral blood mononuclear cell
SCFA, short chain fatty acids
SFB, segmented filamentous bacteria
TG2, tissue transglutaminase
Tregs, regulatory T cells
WT, wild-type
celiac disease
gluten related disorders
immune homeostasis
microbiota
oral tolerance},
   ISSN = {1949-0976},
   Accession Number = {25483329},
   DOI = {10.4161/19490976.2014.969635},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Galland, L.},
   title = {The gut microbiome and the brain},
   journal = {J Med Food},
   volume = {17},
   number = {12},
   pages = {1261-72},
   note = {1557-7600
Galland, Leo
Journal Article
Review
United States
J Med Food. 2014 Dec;17(12):1261-72. doi: 10.1089/jmf.2014.7000.},
   abstract = {The human gut microbiome impacts human brain health in numerous ways: (1) Structural bacterial components such as lipopolysaccharides provide low-grade tonic stimulation of the innate immune system. Excessive stimulation due to bacterial dysbiosis, small intestinal bacterial overgrowth, or increased intestinal permeability may produce systemic and/or central nervous system inflammation. (2) Bacterial proteins may cross-react with human antigens to stimulate dysfunctional responses of the adaptive immune system. (3) Bacterial enzymes may produce neurotoxic metabolites such as D-lactic acid and ammonia. Even beneficial metabolites such as short-chain fatty acids may exert neurotoxicity. (4) Gut microbes can produce hormones and neurotransmitters that are identical to those produced by humans. Bacterial receptors for these hormones influence microbial growth and virulence. (5) Gut bacteria directly stimulate afferent neurons of the enteric nervous system to send signals to the brain via the vagus nerve. Through these varied mechanisms, gut microbes shape the architecture of sleep and stress reactivity of the hypothalamic-pituitary-adrenal axis. They influence memory, mood, and cognition and are clinically and therapeutically relevant to a range of disorders, including alcoholism, chronic fatigue syndrome, fibromyalgia, and restless legs syndrome. Their role in multiple sclerosis and the neurologic manifestations of celiac disease is being studied. Nutritional tools for altering the gut microbiome therapeutically include changes in diet, probiotics, and prebiotics.},
   keywords = {Adaptive Immunity/physiology
Brain/*physiology
Diet
Gastrointestinal Tract/*microbiology/*physiology
Humans
Hypothalamo-Hypophyseal System
Immunity, Innate/physiology
Microbiota/*physiology
Neurosecretory Systems/physiology
Pituitary-Adrenal System
D-lactic acid
endotoxin
microbial endocrinology
microbiome
prebiotics
probiotics
short-chain fatty acids
trimethylamine oxide (TMAO)},
   ISSN = {1096-620x},
   Accession Number = {25402818},
   DOI = {10.1089/jmf.2014.7000},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Garg, K. and Gupta, R. K.},
   title = {What a practitioner needs to know about celiac disease?},
   journal = {Indian J Pediatr},
   volume = {82},
   number = {2},
   pages = {145-51},
   note = {0973-7693
Garg, Kapil
Gupta, R K
Journal Article
Review
India
Indian J Pediatr. 2015 Feb;82(2):145-51. doi: 10.1007/s12098-014-1544-y. Epub 2014 Aug 31.},
   abstract = {Celiac disease (CD) is an immune-mediated systemic disorder elicited by gluten and related prolamines in genetically susceptible individuals and is characterized by the presence of a variable combination of gluten-dependent clinical manifestations, CD-specific antibodies, HLA-DQ2 or HLA-DQ8 haplotypes and enteropathy. CD is triggered by wheat gluten and related prolamines in barley and rye. Worldwide, the disease affects approximately 1 % of the general population. Clinical features of CD vary considerably. Intestinal symptoms are more common in young children. In older children extra intestinal manifestations affecting almost all organs are seen. IgA tTG antibody, upper GI endoscopy with histological analysis of multiple biopsies of the duodenum and in selected cases HLA DQ2 and DQ8 positivity and endomysial antibodies (EMA) are needed for diagnosis. Currently, the only treatment for CD is a life-long gluten-free diet (GFD). Strict avoidance of wheat, rye, barley and their derivatives will result in intestinal healing and relief of symptoms for the majority of individuals with CD. The GFD is simple in principle, however, completely eliminating all foods and ingredients containing wheat, rye, barley, and most commercial oats can be very challenging. Newly diagnosed CD children should undergo testing and treatment for micronutrient deficiencies specially iron, folic acid, vitamin D, and vitamin B12. Long-term monitoring and follow up of patients with CD is necessary.},
   keywords = {*Celiac Disease/diagnosis/immunology/physiopathology/therapy
Child
Diet, Gluten-Free/*methods
Disease Management
Duodenum/*pathology
Glutens/adverse effects
Humans},
   ISSN = {0019-5456},
   Accession Number = {25172576},
   DOI = {10.1007/s12098-014-1544-y},
   year = {2015},
   type = {Ref–rence Type}
}

@article{
   author = {Gasbarrini, G. and Mangiola, F.},
   title = {Wheat-related disorders: A broad spectrum of 'evolving' diseases},
   journal = {United European Gastroenterol J},
   volume = {2},
   number = {4},
   pages = {254-62},
   note = {Gasbarrini, Gb
Mangiola, F
Journal Article
Review
England
United European Gastroenterol J. 2014 Aug;2(4):254-62. doi: 10.1177/2050640614535929.},
   abstract = {Throughout the world, cereals have always been recognized as a fundamental food. Human evolution, through the development of cooking, led to the production of food rich in gluten, in order to take full advantage of the nutritional properties of this food. The result has been that gluten intolerance has arisen only in those populations that developed the art of cooking wheat. It is also recognized that wheat, one of the central elements of the Mediterranean diet, cannot be tolerated in some individuals. Among the wheat-related pathologies, coeliac disease is the best known: it is a chronic inflammatory condition affecting the gastrointestinal tract, which develops in genetically predisposed individuals. The most common manifestation is the malabsorption of nutrients. Recently, another wheat-related disease has appeared: non-coeliac gluten sensitivity, defined as the onset of a variety of manifestations related to wheat, rye and barley ingestion, in patients in whom coeliac disease and wheat allergy have been excluded. In this paper we will explore the damaging power of wheat, analysing the harmful process by which it realizes the onset of clinical manifestations associated with wheat-related disorders.},
   keywords = {Broad spectrum
Mediterranean diet
coeliac disease
evolving diseases
gluten},
   ISSN = {2050-6406 (Print)
2050-6406},
   Accession Number = {25083282},
   DOI = {10.1177/2050640614535929},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Gatti, S. and Caporelli, N. and Galeazzi, T. and Francavilla, R. and Barbato, M. and Roggero, P. and Malamisura, B. and Iacono, G. and Budelli, A. and Gesuita, R. and Catassi, C. and Lionetti, E.},
   title = {Oats in the diet of children with celiac disease: preliminary results of a double-blind, randomized, placebo-controlled multicenter Italian study},
   journal = {Nutrients},
   volume = {5},
   number = {11},
   pages = {4653-64},
   note = {2072-6643
Gatti, Simona
Caporelli, Nicole
Galeazzi, Tiziana
Francavilla, Ruggiero
Barbato, Maria
Roggero, Paola
Malamisura, Basilio
Iacono, Giuseppe
Budelli, Andrea
Gesuita, Rosaria
Catassi, Carlo
Lionetti, Elena
Journal Article
Multicenter Study
Randomized Controlled Trial
Research Support, Non-U.S. Gov't
Switzerland
Nutrients. 2013 Nov 20;5(11):4653-64. doi: 10.3390/nu5114653.},
   abstract = {A gluten-free diet (GFD) is currently the only available treatment for patients with celiac disease (CD). Several clinical trials have demonstrated that most celiac patients can tolerate a medium-high quantity of oats without any negative clinical effects; however, the inclusion of oats in GFD is still a matter of debate. In this study, Italian children with CD were enrolled in a 15-month, randomized, double-blind, placebo-controlled multicenter trial. Participants were randomized in two groups following either A-B treatment (6 months of diet "A", 3 months of standard GFD, 6 months of diet "B"), or B-A treatment (6 months of diet "B", 3 months of standard GFD, 6 months of diet "A"). A and B diets included gluten-free (GF) products (flour, pasta, biscuits, cakes and crisp toasts) with either purified oats or placebo. Clinical data (Gastrointestinal Symptoms Rate Scale [GSRS] score) and intestinal permeability tests (IPT), were measured through the study period. Although the study is still blinded, no significant differences were found in GSRS score or the urinary lactulose/mannitol (L/M) ratio between the two groups after 6 months of treatment. These preliminary results suggest that the addition of non-contaminated oats from selected varieties in the treatment of children with CD does not determine changes in intestinal permeability and gastrointestinal symptoms.},
   keywords = {Adolescent
*Avena
*Celiac Disease/complications/diet therapy/urine
Child
Child, Preschool
*Diet, Gluten-Free
Double-Blind Method
Female
Gastrointestinal Diseases/etiology
Humans
Intestinal Mucosa/*pathology
Italy
Lactulose/urine
Male
Mannitol/urine
Permeability
Seeds},
   ISSN = {2072-6643},
   Accession Number = {24264227},
   DOI = {10.3390/nu5114653},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Gebremariam, M. M. and Zarnkow, M. and Becker, T.},
   title = {Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review},
   journal = {J Food Sci Technol},
   volume = {51},
   number = {11},
   pages = {2881-95},
   note = {Gebremariam, Mekonnen Melaku
Zarnkow, Martin
Becker, Thomas
Journal Article
Review
India
J Food Sci Technol. 2014 Nov;51(11):2881-95. doi: 10.1007/s13197-012-0745-5. Epub 2012 Jun 2.},
   abstract = {The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it a suitable substitute for wheat and other cereals in their food applications as well as foods for people with celiac disease. The main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for health food market. Teff is a tropical low risk cereal that grows in a wider ecology and can tolerate harsh environmental conditions where most other cereals are less viable. It has an excellent balance of amino acid composition (including all 8 essential amino acids for humans) making it an excellent material for malting and brewing. Because of its small size, teff is made into whole-grain flour (bran and germ included), resulting in a very high fiber content and high nutrient content in general. Teff is useful to improve the haemoglobin level in human body and helps to prevent malaria, incidence of anaemia and diabetes. The nutrient composition of teff grain indicates that it has a good potential to be used in foods and beverages worldwide. The high levels of simple sugars and alpha-amino acids as a result of breakdown of starch and protein, respectively, are essential for fermentation and beer making.},
   keywords = {Brewing
Gluten-free
Malting
Teff},
   ISSN = {0022-1155 (Print)
0022-1155},
   Accession Number = {26396284},
   DOI = {10.1007/s13197-012-0745-5},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Gibert, A. and Kruizinga, A. G. and Neuhold, S. and Houben, G. F. and Canela, M. A. and Fasano, A. and Catassi, C.},
   title = {Might gluten traces in wheat substitutes pose a risk in patients with celiac disease? A population-based probabilistic approach to risk estimation},
   journal = {Am J Clin Nutr},
   volume = {97},
   number = {1},
   pages = {109-16},
   note = {1938-3207
Gibert, Anna
Kruizinga, Astrid G
Neuhold, Susanna
Houben, Geert F
Canela, Miguel A
Fasano, Alessio
Catassi, Carlo
Journal Article
Multicenter Study
Research Support, Non-U.S. Gov't
United States
Am J Clin Nutr. 2013 Jan;97(1):109-16. doi: 10.3945/ajcn.112.047985. Epub 2012 Nov 28.},
   abstract = {BACKGROUND: In patients with treated celiac disease (CD), the ingestion of gluten traces contained in gluten-free (GF) wheat substitutes (eg, GF bread, flour, and pasta) could cause persisting intestinal mucosal damage. OBJECTIVE: The objective was to evaluate the proportion of CD patients at risk of mucosal damage due to the consumption of GF products in 4 European countries (Italy, Spain, Germany, and Norway). DESIGN: A probabilistic modeling approach was used to assess the risk of gluten intake at the population level. The input variables were 1) consumption of GF products, 2) concentration of gluten traces in GF products determined by the sandwich R5 ELISA method, and 3) the gluten threshold for mucosal damage of 10 to 50 mg/d. Different population and product availability scenarios were examined for risk assessment. RESULTS: The gluten content of 205 commercially available GF products ranged between <5 and 27.8 mg/kg. Overall, 99.5% of the analyzed samples had a gluten concentration <20 mg/kg. Most (94%) had a gluten concentration below the limit of quantification (5 mg/kg). The mean percentage of the CD European population at risk of mucosal damage resulting from consumption of GF products ranged between 0.01 (Germany) and 0.15 (Italy) and remained very low, even in the worst-case scenario (<1%). CONCLUSIONS: The adoption of a single gluten threshold (20 mg/kg) for gluten contamination is suggested. GF products in Europe constitute a very safe option for patients with CD. The dietary follow-up of CD patients should focus on other potential sources of gluten contamination.},
   keywords = {Bread/analysis
Celiac Disease/*physiopathology
Diet
Diet, Gluten-Free/*standards
Flour/analysis
Food/*standards
Germany
Glutens/*adverse effects/analysis
Humans
Intestinal Mucosa/physiopathology
Italy
*Models, Statistical
Norway
Randomized Controlled Trials as Topic
Risk Assessment
Spain
Triticum/chemistry},
   ISSN = {0002-9165},
   Accession Number = {23193005},
   DOI = {10.3945/ajcn.112.047985},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Gil-Humanes, J. and Piston, F. and Altamirano-Fortoul, R. and Real, A. and Comino, I. and Sousa, C. and Rosell, C. M. and Barro, F.},
   title = {Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies},
   journal = {PLoS One},
   volume = {9},
   number = {3},
   pages = {e90898},
   note = {1932-6203
Gil-Humanes, Javier
Piston, Fernando
Altamirano-Fortoul, Rossana
Real, Ana
Comino, Isabel
Sousa, Carolina
Rosell, Cristina M
Barro, Francisco
Journal Article
Research Support, Non-U.S. Gov't
United States
PLoS One. 2014 Mar 12;9(3):e90898. doi: 10.1371/journal.pone.0090898. eCollection 2014.},
   abstract = {Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patients and other gluten-intolerant individuals. We have made bread using wheat flour with very low content of the specific gluten proteins (near gliadin-free) that are the causal agents for pathologies such as celiac disease. Loaves were compared with normal wheat breads and rice bread. Organoleptic, nutritional, and immunotoxic properties were studied. The reduced-gliadin breads showed baking and sensory properties, and overall acceptance, similar to those of normal flour, but with up to 97% lower gliadin content. Moreover, the low-gliadin flour has improved nutritional properties since its lysine content is significantly higher than that of normal flour. Conservative estimates indicate that celiac patients could safely consume 67 grams of bread per day that is made with low-gliadin flour. However, additional studies, such as feeding trials with gluten-intolerant patients, are still needed in order to determine whether or not the product can be consumed by the general celiac population, as well as the actual tolerated amount that can be safely ingested. The results presented here offer a major opportunity to improve the quality of life for millions of sufferers of gluten intolerance throughout the world.},
   keywords = {Bread/*analysis
*Celiac Disease
*Diet, Gluten-Free
Flour/analysis
Food Handling
Gliadin/*analysis
Humans
Lysine/analysis
Physical Phenomena},
   ISSN = {1932-6203},
   Accession Number = {24621595},
   DOI = {10.1371/journal.pone.0090898},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Gil-Humanes, J. and Piston, F. and Barro, F. and Rosell, C. M.},
   title = {The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing},
   journal = {PLoS One},
   volume = {9},
   number = {3},
   pages = {e91931},
   note = {1932-6203
Gil-Humanes, Javier
Piston, Fernando
Barro, Francisco
Rosell, Cristina M
Journal Article
Research Support, Non-U.S. Gov't
United States
PLoS One. 2014 Mar 14;9(3):e91931. doi: 10.1371/journal.pone.0091931. eCollection 2014.},
   abstract = {Celiac disease is a food-sensitive enteropathy triggered by the ingestion of wheat gluten proteins and related proteins from barley, rye, and some varieties of oat. There are no interventional therapies and the only solution is a lifelong gluten-free diet. The down-regulation of gliadins by RNAi provides wheat lines with all the gliadin fractions strongly down-regulated (low-gliadin). The technological properties of doughs prepared from the low-gliadin lines indicated a general weakening effect, although some of the lines displayed similar properties to that of the wild-type lines. In contrast, the stability was increased significantly in some of the transgenic lines, indicating better tolerance to over-mixing. Results reported here are the first analyses of the mixing and bread-making quality of the wheat lines with all gliadin fractions strongly down-regulated. Flour from these lines may be an important breakthrough in the development of new products for the celiac community. These lines might be used directly or blended with other non-toxic cereals, as raw material for developing food products that can be safely tolerated by CD patients and others with gluten intolerance or gluten sensitivity, incrementing the range of available food products and enhancing their diet.},
   keywords = {Animals
*Bread
Celiac Disease/*etiology
Epitopes/*genetics
*Flour
Food Handling
Food, Genetically Modified
Gliadin/chemistry/genetics/*immunology
Molecular Weight
Principal Component Analysis
*RNA Interference
Triticum/*genetics},
   ISSN = {1932-6203},
   Accession Number = {24633046},
   DOI = {10.1371/journal.pone.0091931},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Gimenez, M. A. and Gambaro, A. and Miraballes, M. and Roascio, A. and Amarillo, M. and Samman, N. and Lobo, M.},
   title = {Sensory evaluation and acceptability of gluten-free Andean corn spaghetti},
   journal = {J Sci Food Agric},
   volume = {95},
   number = {1},
   pages = {186-92},
   note = {1097-0010
Gimenez, Maria A
Gambaro, Adriana
Miraballes, Marcelo
Roascio, Antonella
Amarillo, Miguel
Samman, Norma
Lobo, Manuel
Comparative Study
Journal Article
Research Support, Non-U.S. Gov't
England
J Sci Food Agric. 2015 Jan;95(1):186-92. doi: 10.1002/jsfa.6704. Epub 2014 May 30.},
   abstract = {BACKGROUND: Although pasta is one of the most widely demanded products among gluten-intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn (Zea mays var. amylacea), capia and cully varieties from northern Argentina, and the flash profile technique was applied by semi-trained assessors to compare the sensory profile of this type of spaghetti with those made with rice and wheat flours. Acceptability of capia corn spaghetti was studied in celiac and non-celiac consumer groups using a 9-point hedonic scale and check-all-that-apply (CATA) questions. RESULTS: Two Andean corn spaghetti samples were described by assessors as rough, odd-smelling and odd-tasting. These terms were also used by non-celiac consumers to describe the capia corn spaghetti sample, which explained its low acceptability scores. However, celiac consumers assigned high acceptability scores to the same sample and described it as tasty, smooth, tender, novel, having a pleasant flavor and good quality, and as a product that can be consumed every day and by the whole family. CONCLUSIONS: The results of this study suggest that Andean corn flours are a suitable and acceptable product for celiac consumers and can be used in the production of spaghetti for celiac consumers but should be reformulated for non-celiac consumers.},
   keywords = {Adult
Aged
Argentina
Celiac Disease/diet therapy
*Consumer Behavior
*Diet, Gluten-Free
Female
*Flour
Food Handling/methods
Glutens/analysis
Humans
Male
Middle Aged
Oryza
*Sensation
Taste
Triticum
*Zea mays
Andean corn
gluten free
sensory analysis
spaghetti},
   ISSN = {0022-5142},
   Accession Number = {24752476},
   DOI = {10.1002/jsfa.6704},
   year = {2015},
   type = {Ref–rence Type}
}

@article{
   author = {Giordani, L. and Del Pinto, T. and Vincentini, O. and Felli, C. and Silano, M. and Viora, M.},
   title = {Two wheat decapeptides prevent gliadin-dependent maturation of human dendritic cells},
   journal = {Exp Cell Res},
   volume = {321},
   number = {2},
   pages = {248-54},
   note = {1090-2422
Giordani, Luciana
Del Pinto, Tamara
Vincentini, Olimpia
Felli, Cristina
Silano, Marco
Viora, Marina
Journal Article
Research Support, Non-U.S. Gov't
United States
Exp Cell Res. 2014 Feb 15;321(2):248-54. doi: 10.1016/j.yexcr.2013.11.008. Epub 2013 Nov 19.},
   abstract = {Celiac disease (CD) is a small intestinal enteropathy, triggered in susceptible individuals by the ingestion of dietary gluten. Dendritic cells (DC) are instrumental in the generation and regulation of immune responses and oversee intestinal immune homeostasis promoting and maintaining oral tolerance to food antigens. The aim of this study was to monitor the effect of peptic-tryptic digest of gliadin (PT-gliadin) on the maturation of human monocyte-derived DC and the impact of pDAV and pRPQ decapeptides in the modulation of PT-gliadin-induced phenotypic and functional DC maturation. Immature DC (iDC) were challenged in vitro with PT-gliadin. In some experiments iDC were pre-treated with pDAV or pRPQ and after 2h PT-gliadin was added to the cultures. We found that PT-gliadin up-regulates the expression of the maturation markers HLA-DR, CD83, CD80 and CD86. The functional consequence of PT-gliadin treatment of iDC is a significant increase in IL-12, TNF-alpha production as well as in their T cell stimulatory capacity. On the contrary, the digest of zein had no effect on DC maturation. Interestingly, we found that pre-treatment of iDC with pDAV or pRPQ decapeptides significantly prevents the functional maturation of DC induced by PT-gliadin. On the other hand, pDAV and pRPQ did not revert the PT-gliadin-induced phenotypic maturation of DC. Here we report, for the first time, that naturally occurring peptides are able to prevent the gliadin-dependent DC maturation. This finding could have implication for CD, raising the perspective of a potential therapeutic strategy alternative to a gluten free diet.},
   keywords = {Celiac Disease/*therapy
Cell Differentiation/*drug effects/immunology
Cells, Cultured
Cytokines/metabolism
Dendritic Cells/*drug effects/physiology
Gliadin/*adverse effects
Humans
Oligopeptides/*pharmacology
Receptors, CCR7/metabolism
Triticum/*chemistry
Vegetable Proteins/*pharmacology
Celiac disease
Dendritic cells
Gliadin peptides},
   ISSN = {0014-4827},
   Accession Number = {24262078},
   DOI = {10.1016/j.yexcr.2013.11.008},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Gobbetti, M. and Rizzello, C. G. and Di Cagno, R. and De Angelis, M.},
   title = {How the sourdough may affect the functional features of leavened baked goods},
   journal = {Food Microbiol},
   volume = {37},
   pages = {30-40},
   note = {1095-9998
Gobbetti, Marco
Rizzello, Carlo G
Di Cagno, Raffaella
De Angelis, Maria
Journal Article
Review
England
Food Microbiol. 2014 Feb;37:30-40. doi: 10.1016/j.fm.2013.04.012. Epub 2013 May 16.},
   abstract = {Sourdough fermentation is one of the oldest food biotechnologies, which has been studied and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life properties of leavened baked goods. Acidification, proteolysis and activation of a number of enzymes as well as the synthesis of microbial metabolites cause several changes during sourdough fermentation, which affect the dough and baked good matrix, and influence the nutritional/functional quality. Currently, the literature is particularly rich of results, which show how the sourdough fermentation may affect the functional features of leavened baked goods. In the form of pre-treating raw materials, fermentation through sourdough may stabilize or to increase the functional value of bran fractions and wheat germ. Sourdough fermentation may decrease the glycaemic response of baked goods, improve the properties and bioavailability of dietary fibre complex and phytochemicals, and may increase the uptake of minerals. Microbial metabolism during sourdough fermentation may also produce new nutritionally active compounds, such as peptides and amino acid derivatives (e.g., gamma-amino butyric acid) with various functionalities, and potentially prebiotic exo-polysaccharides. The wheat flour digested via fungal proteases and selected sourdough lactobacilli has been demonstrated to be probably safe for celiac patients.},
   keywords = {Bread/*analysis/microbiology
Edible Grain/*chemistry/metabolism/microbiology
Fermentation
Flour/*analysis/microbiology
Food Microbiology
Humans
Nutritive Value
Celiac disease
Functional features
Lactic acid bacteria
Sourdough},
   ISSN = {0740-0020},
   Accession Number = {24230470},
   DOI = {10.1016/j.fm.2013.04.012},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Golley, S. and Corsini, N. and Topping, D. and Morell, M. and Mohr, P.},
   title = {Motivations for avoiding wheat consumption in Australia: results from a population survey},
   journal = {Public Health Nutr},
   volume = {18},
   number = {3},
   pages = {490-9},
   note = {1475-2727
Golley, Sinead
Corsini, Nadia
Topping, David
Morell, Matthew
Mohr, Philip
Journal Article
Research Support, Non-U.S. Gov't
England
Public Health Nutr. 2015 Feb;18(3):490-9. doi: 10.1017/S1368980014000652. Epub 2014 Apr 17.},
   abstract = {OBJECTIVE: To assess the prevalence of and explanations for wheat avoidance, including reported symptoms, diagnoses and information sources influencing the decision to avoid wheat, and to investigate potential psychological predictors of this behaviour. DESIGN: Cross-sectional population survey. SETTING: The study was conducted in Australia, using a nationwide postal omnibus survey. SUBJECTS: Adults aged 18 years and over (n 1184; 52.9% female) selected at random from the Australian Electoral Roll. RESULTS: With cases of stated and suspected coeliac disease (1.2%) excluded, 7.3% of the sample reported adverse physiological effects, predominantly gastrointestinal, that they associated with wheat consumption. Few among this group (5.7%) claimed a formally diagnosed intolerance or allergy requiring avoidance of wheat-based foods. Symptomatic wheat avoidance was highly correlated with dairy avoidance and predicted by gender (female), lesser receptiveness to conventional medicine and greater receptiveness to complementary medicine, but not by neuroticism, reasoning style or tendency to worry about illness. CONCLUSIONS: The data indicate that many adult Australians are consciously avoiding consumption of wheat foods, predominantly without any formal diagnosis. Reported symptoms suggest a physiological but not allergenic basis to this behaviour. Questions to be answered concern whether symptoms are attributed correctly to wheat, the agents (wheat components, dietary factors or additives) and physiological mechanism(s) involved, the nutritional adequacy of avoiders' diets, and the clinical and psychosocial processes that lead a substantial number of adults to avoid consuming wheat (or any other dietary factor) apparently independently of a medical diagnosis.},
   keywords = {Adolescent
Adult
Aged
Australia/epidemiology
Celiac Disease/diagnosis/*diet therapy/epidemiology
Complementary Therapies/adverse effects
Cross-Sectional Studies
Diet Surveys
*Diet, Gluten-Free
Family Health
Female
Flour/adverse effects
Food Hypersensitivity/diagnosis/diet therapy/epidemiology
Gastroenteritis/diagnosis/*diet therapy/epidemiology
Humans
Male
Middle Aged
*Motivation
Patient Acceptance of Health Care
Prevalence
Seeds/*adverse effects
Self Care
Sex Factors
Triticum/*adverse effects
Young Adult
Coeliac disease
Gluten sensitivity
Health decision making
Wheat avoidance},
   ISSN = {1368-9800},
   Accession Number = {24739252},
   DOI = {10.1017/s1368980014000652},
   year = {2015},
   type = {Ref–rence Type}
}

@article{
   author = {Greenhill, C.},
   title = {Coeliac disease: does age at introduction to gluten affect risk of coeliac disease?},
   journal = {Nat Rev Gastroenterol Hepatol},
   volume = {11},
   number = {11},
   pages = {641},
   note = {1759-5053
Greenhill, Claire
Comment
Journal Article
England
Nat Rev Gastroenterol Hepatol. 2014 Nov;11(11):641. doi: 10.1038/nrgastro.2014.176. Epub 2014 Oct 14.},
   keywords = {Celiac Disease/*prevention & control
*Diet
Dietary Proteins/*administration & dosage
Female
Glutens/*administration & dosage
HLA Antigens/*genetics
Humans
Male},
   ISSN = {1759-5045},
   Accession Number = {25311476},
   DOI = {10.1038/nrgastro.2014.176},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Gross, S. and van Wanrooij, R. L. and Tack, G. J. and Gelderman, K. A. and Bakker, S. F. and van Hoogstraten, I. M. and Neefjes-Borst, E. A. and Schreurs, M. W. and Bouma, G. and Mulder, C. J. and von Blomberg, B. M. and Bontkes, H. J.},
   title = {Antibody titers against food antigens decrease upon a gluten-free diet, but are not useful for the follow-up of (refractory) celiac disease},
   journal = {Eur J Gastroenterol Hepatol},
   volume = {25},
   number = {4},
   pages = {516-8},
   note = {1473-5687
Gross, Sascha
van Wanrooij, Roy L J
Tack, Greetje J
Gelderman, Kyra A
Bakker, Sjoerd F
van Hoogstraten, Ingrid M W
Neefjes-Borst, Eskelina A
Schreurs, Marco W J
Bouma, Gerd
Mulder, Chris J J
von Blomberg, Boudewina M E
Bontkes, Hetty J
Letter
Research Support, Non-U.S. Gov't
England
Eur J Gastroenterol Hepatol. 2013 Apr;25(4):516-8. doi: 10.1097/MEG.0b013e32835dca77.},
   keywords = {Adult
Aged
Antibodies/*blood
Biomarkers/blood
Celiac Disease/*diet therapy
*Diet, Gluten-Free
Female
Follow-Up Studies
Humans
Male
Middle Aged
Saccharomyces cerevisiae/immunology
Serum Albumin, Bovine/immunology
Treatment Failure},
   ISSN = {0954-691x},
   Accession Number = {23337171},
   DOI = {10.1097/MEG.0b013e32835dca77},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Guandalini, S. and Assiri, A.},
   title = {Celiac disease: a review},
   journal = {JAMA Pediatr},
   volume = {168},
   number = {3},
   pages = {272-8},
   note = {2168-6211
Guandalini, Stefano
Assiri, Asaad
Journal Article
Review
United States
JAMA Pediatr. 2014 Mar;168(3):272-8. doi: 10.1001/jamapediatrics.2013.3858.},
   abstract = {Triggered by the ingestion of gluten in genetically predisposed individuals, celiac disease is the most common genetically based food intolerance in the world, with a prevalence among approximately 1% of the general population. This enteropathy may appear at any age and is characterized by a wide variety of clinical signs and symptoms that go well beyond the gastrointestinal tract. In young children, gastrointestinal presentations are common and include chronic diarrhea, failure to thrive, and abdominal distention; however, extraintestinal manifestations are becoming increasingly more common. They include numerous conditions such as dermatitis herpetiformis, anemia, dental enamel hypoplasia, recurrent oral aphthae, short stature, osteoporosis, arthritis, neurologic problems, unexplained elevation of transaminase levels, and female infertility. Therefore, diagnosing celiac disease requires a high degree of suspicion, followed by correct screening and a confirmatory test with an intestinal biopsy. After diagnosis, a strict gluten-free diet must be followed, which in most cases will bring a marked improvement of symptoms. However, there are important compliance and quality-of-life problems, especially in adolescents.},
   keywords = {Adolescent
Celiac Disease/diagnosis/*physiopathology/therapy
Child
Food Hypersensitivity/diagnosis/*physiopathology/therapy
Glutens/*adverse effects
Humans
Quality of Life},
   ISSN = {2168-6203},
   Accession Number = {24395055},
   DOI = {10.1001/jamapediatrics.2013.3858},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Guevara Pacheco, G. and Chavez Cortes, E. and Castillo-Duran, C.},
   title = {[Micronutrient deficiencies and celiac disease in Pediatrics]},
   journal = {Arch Argent Pediatr},
   volume = {112},
   number = {5},
   pages = {457-63},
   note = {1668-3501
Guevara Pacheco, Gladys
Chavez Cortes, Eduardo
Castillo-Duran, Carlos
English Abstract
Journal Article
Argentina
Arch Argent Pediatr. 2014 Oct;112(5):457-63. doi: 10.1590/S0325-00752014000500012.},
   abstract = {Celiac disease (CD) is apparently changing in its clinical presentation, from chronic diarrhea and malnutrition to a silent clinic at older ages. The basal enteropathy of CD induces macro-and micronutrient malabsorption. Described micronutrient deficiencies in CD include: Fe, Zn, Cu, folate, Ca, vitamin E, D, B12 and B6, with complex transporter mechanisms altered. Ferropenic anemia has been described in CD as the exclusive sign and the most common extraintestinal sign. Zn deficiency is frequent in CD, associated with growth delay and immune alterations. Even though the main basis for vitamin D metabolic status is the activation of subdermal vitamin precursors by sun-UVB rays, the small bowel compromise may affect activity and vitamin D absorption. Pathophysiology of vitamin B12 deficiency in CD is unknown; it must be suspected in CD patients presenting neurological and haematological alterations. Copper deficiency has been described mainly in adult CD patients. Micronutrient deficiencies should be periodically studied through the CD follow-up; celiac disease must be studied if clinical signs of micronutrient deficiencies are diagnosed.},
   keywords = {Celiac Disease/*complications/metabolism
Child
Deficiency Diseases/etiology
Humans
Micronutrients/*deficiency},
   ISSN = {0325-0075},
   Accession Number = {25192528},
   DOI = {10.1590/s0325-00752014000500012
10.5546/aap.2014.457},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Hahn, M. and Hagel, A. F. and Hirschmann, S. and Bechthold, C. and Konturek, P. and Neurath, M. and Raithel, M.},
   title = {Modern diagnosis of celiac disease and relevant differential diagnoses in the case of cereal intolerance},
   journal = {Allergo J Int},
   volume = {23},
   number = {2},
   pages = {67-77},
   note = {Hahn, Markus
Hagel, Alexander F
Hirschmann, Simon
Bechthold, Caroline
Konturek, Peter
Neurath, Markus
Raithel, Martin
Review
Journal Article
Germany
Allergo J Int. 2014;23(2):67-77. Epub 2014 Mar 19.},
   abstract = {At an incidence of 1:500, celiac disease (formerly sprue) is an important differential diagnosis in patients with malabsorption, abdominal discomfort, diarrhea and food intolerances. Celiac disease can induce a broad spectrum of both gastrointestinal and extraintestinal symptoms, e.g. dermatitis herpetiformis (Duhring's disease). A variety of oligo- and asymptomatic courses (e.g. anemia, osteoporosis, depression) through to refractory collagenic celiac disease are seen. In HLA-DQ2 and -8 predisposed individuals, celiac disease is provoked by contact with wheat gliadin fractions through a predominantly Th1 immune response and an accompanying Th2 response, which can eventually lead to villous atrophy. Using appropriate serological tests (IgA antibodies against tissue-transglutaminase, endomysium and deamidated gliadin peptides) under sufficient gluten ingestion, the diagnosis can be made more reliably today than previously. The same IgG-based serological tests should be used in the case of IgA deficiency. Diagnosis can either be made in children and adolescents with anti-transglutaminase titers exceeding ten times the standard for two of the above-mentioned serological markers and HLA conformity or it is made by endoscopy and histological Marsh classification in adults and in cases of inconclusive serology. If clinically tolerated, gluten challenges are indicated in patients that already have reduced gluten intake, in borderline serological results, discordance between serological and histological results or in suspected food allergy. The diagnosis of celiac disease needs to be definitive and robust before establishing a gluten-free diet, since lifelong abstention from gluten (gliadin < 20 mg/kg foodstuffs), cereal products (wheat, rye, barley and spelt) as well as from preparations and beverages containing gluten, is necessary. With effective elimination of gluten, the prognosis regarding complete resolution of small bowel inflammation is good. Refractory courses are seen only in rare cases, accompanied by enteropathy-associated T-cell lymphoma.},
   keywords = {Celiac disease
cereal intolerance
enteropathy
malabsorption
sprue},
   ISSN = {2197-0378 (Print)
2197-0378},
   Accession Number = {26120517},
   DOI = {10.1007/s40629-014-0006-4},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Halevy, D. and Teeuwen, U. and Kohlhof, P.},
   title = {[A new spruelike disease as a cause of severe diarrhea]},
   journal = {Dtsch Med Wochenschr},
   volume = {139},
   number = {45},
   pages = {2290-3},
   note = {1439-4413
Halevy, D
Teeuwen, U
Kohlhof, P
Case Reports
English Abstract
Journal Article
Germany
Dtsch Med Wochenschr. 2014 Nov;139(45):2290-3. doi: 10.1055/s-0034-1387342. Epub 2014 Oct 28.},
   abstract = {UNLABELLED: History and presentation at admission: A 77-years old woman presented with an 8-week history of pronounced diarrhea and weight loss of 10 kg. INVESTIGATIONS: Infectious enteritis and chronic inflammatory bowel disease were excluded. Duodenal biopsies showed villous atrophy and 50 intraepithelial lymphocytes per 100 enterocytes, but antibody testing for celiac disease was negative. TREATMENT AND COURSE: The diarrhea resolved within 2 weeks after withdrawing olmesartan, which she had received for hypertension for 5 years, without a gluten-free diet. 6 months later the histological abnormalities in the duodenum regressed markedly. A diagnosis of sprue-like enteropathy associated with olmesartan was made. CONCLUSION: The syndrome is probably rare and was first described in 2012. It should be suspected in patients on olmesartan treatment who have clinical and histological findings, but not serological markers of celiac disease.},
   keywords = {Aged
Angiotensin II Type 1 Receptor Blockers/*adverse effects/therapeutic use
Biopsy
Celiac Disease/*chemically induced/*diagnosis/*epidemiology/pathology
Chronic Disease
Diagnosis, Differential
Diarrhea/*chemically induced/epidemiology/*etiology/pathology
Female
Food-Drug Interactions
Humans
Ileum/drug effects/pathology
Imidazoles/*adverse effects/therapeutic use
Intestinal Mucosa/drug effects/pathology
Tetrazoles/*adverse effects/therapeutic use},
   ISSN = {0012-0472},
   Accession Number = {25350242},
   DOI = {10.1055/s-0034-1387342},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Hamada, Y. and Kashima, H. and Hayashi, N.},
   title = {The number of chews and meal duration affect diet-induced thermogenesis and splanchnic circulation},
   journal = {Obesity (Silver Spring)},
   volume = {22},
   number = {5},
   pages = {E62-9},
   note = {1930-739x
Hamada, Yuka
Kashima, Hideaki
Hayashi, Naoyuki
Journal Article
Research Support, Non-U.S. Gov't
United States
Obesity (Silver Spring). 2014 May;22(5):E62-9. doi: 10.1002/oby.20715.},
   abstract = {OBJECTIVE: To determine the effects of the number of chews and meal duration on diet-induced thermogenesis (DIT) and splanchnic blood flow (BF). METHODS: Healthy normal-weight subjects (11 subjects in the 100-kcal test and 10 subjects in the 300-kcal test) participated in two trials: a rapid-eating trial and a slow-eating trial. The meal duration and the number of chews were recorded. DIT was calculated from oxygen uptake and body mass, and splanchnic BF was calculated from the diameters of and blood velocities in the celiac artery and superior mesenteric artery, which were recorded until 90 min after consuming the food samples. RESULTS: For the 100-kcal and 300-kcal food samples, DIT and postprandial splanchnic BF in both the celiac artery and superior mesenteric artery were significantly larger in the slow-eating trial than in the rapid-eating trial. There were significant correlations among meal duration, the number of chews, DIT, and postprandial splanchnic BF, with the exception of the relationship between DIT and splanchnic BF in the 300-kcal trial. CONCLUSIONS: These results suggest that fewer chews and/or shorter meal duration decreases DIT and the postprandial splanchnic BF, and that the increased DIT is at least partially due to the postprandial splanchnic circulation.},
   keywords = {Adult
Body Mass Index
Body Weight
Cross-Sectional Studies
*Energy Intake
Female
Humans
Male
*Mastication
Meals
Postprandial Period/physiology
Splanchnic Circulation/*physiology
Thermogenesis/*physiology
Time Factors
Young Adult},
   ISSN = {1930-7381},
   Accession Number = {24493207},
   DOI = {10.1002/oby.20715},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Hao, Z. and Townsend, R. L. and Mumphrey, M. B. and Patterson, L. M. and Ye, J. and Berthoud, H. R.},
   title = {Vagal innervation of intestine contributes to weight loss After Roux-en-Y gastric bypass surgery in rats},
   journal = {Obes Surg},
   volume = {24},
   number = {12},
   pages = {2145-51},
   note = {1708-0428
Hao, Zheng
Townsend, R Leigh
Mumphrey, Michael B
Patterson, Laurel M
Ye, Jianping
Berthoud, Hans-Rudolf
R01 DK071082/DK/NIDDK NIH HHS/United States
R56 DK068036/DK/NIDDK NIH HHS/United States
DK 068036/DK/NIDDK NIH HHS/United States
DK 071082/DK/NIDDK NIH HHS/United States
R01 DK047348/DK/NIDDK NIH HHS/United States
R01 DK068036/DK/NIDDK NIH HHS/United States
DK 47348/DK/NIDDK NIH HHS/United States
Journal Article
Research Support, N.I.H., Extramural
United States
Obes Surg. 2014 Dec;24(12):2145-51. doi: 10.1007/s11695-014-1338-3.},
   abstract = {BACKGROUND: It is conceivable that overstimulation of chemo- and mechano-sensors in the Roux and common limbs by uncontrolled influx of undigested nutrients after Roux-en-Y gastric bypass surgery (RYGB) could lead to exaggerated satiety signaling via vagal afferents and contribute to body weight loss. Because previous clinical and preclinical studies using vagotomy came to different conclusions, the aim was to examine the effects of selective and histologically verified celiac branch vagotomy on reduced food intake and body weight loss induced by RYGB. METHODS: Male Sprague-Dawley rats underwent either RYGB + celiac branch vagotomy (RYGB/VgX, n=15), RYGB + sham celiac branch vagotomy (RYGB/Sham VgX; n=6), Sham RYGB + celiac branch vagotomy (Sham/VgX; n=6), or sham RYGB + sham celiac branch vagotomy (Sham/Sham; n=6), and body weight, body composition, and food choice were monitored for 3 months after intervention. RESULTS: In rats with RYGB, histologically confirmed celiac branch vagotomy significantly moderated weight loss during the first 40 days after surgery, compared to either sham or failed vagotomy (P<0.05). In contrast, celiac branch vagotomy slightly, but non-significantly, reduced body weight gain in sham RYGB rats compared to sham/sham rats. Furthermore, the significant food intake suppression during the first 32 days after RYGB (P<0.05) was also moderated in rats with verified celiac branch vagotomy. CONCLUSIONS: The results suggest that signals carried by vagal afferents from the mid and lower intestines contribute to the early RYGB-induced body weight loss and reduction of food intake.},
   keywords = {Animals
Appetite Regulation/*physiology
Disease Models, Animal
*Gastric Bypass
Intestines/innervation
Male
Obesity, Morbid/*surgery
Rats
Rats, Sprague-Dawley
Vagotomy
Vagus Nerve/*physiology/surgery
Weight Loss/*physiology},
   ISSN = {0960-8923},
   Accession Number = {24972684},
   DOI = {10.1007/s11695-014-1338-3},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Hasan, A. and Patel, H. and Saleh, H. and Youngberg, G. and Litchfield, J. and Krishnaswamy, G.},
   title = {Remission of severe aphthous stomatitis of celiac disease with etanercept},
   journal = {Clin Mol Allergy},
   volume = {11},
   number = {1},
   pages = {6},
   note = {Hasan, Adey
Patel, Hiren
Saleh, Hana
Youngberg, George
Litchfield, John
Krishnaswamy, Guha
Journal Article
England
Clin Mol Allergy. 2013 Dec 24;11(1):6. doi: 10.1186/1476-7961-11-6.},
   abstract = {Celiac disease is a common autoimmune disease triggered by gluten-containing foods (wheat, barley and rye) in genetically predisposed individuals. We present a patient with celiac disease complicated by severe aphthous stomatitis resulting in impairing swallowing, chewing and speaking. This led to weight loss, psychosocial problems as well as inability to perform her work. A variety of topical and systemic medications used resulted in either no improvement or only partial alleviation of the patient's symptoms. After informed consent, etanercept was initiated and resulted in complete remission of aphthous stomatitis, decrease in arthralgia and fatigue and considerable improvement in her quality of life. The use of newer biological agents for selected and severe manifestations of celiac disease may lead to improved morbidity in these patients, but more studies are needed to determine long-term efficacy as well as safety of these drugs in the mucosal and/or systemic complications of this disease.},
   ISSN = {1476-7961 (Print)
1476-7961},
   Accession Number = {24365222},
   DOI = {10.1186/1476-7961-11-6},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Hassan, K. and H, A. Kader},
   title = {Celiac disease: the search for adjunctive or alternative therapies},
   journal = {Expert Rev Gastroenterol Hepatol},
   volume = {8},
   number = {3},
   pages = {313-21},
   note = {1747-4132
Hassan, Kareem
A-Kader, Hesham
Journal Article
Review
England
Expert Rev Gastroenterol Hepatol. 2014 Mar;8(3):313-21. doi: 10.1586/17474124.2014.882769. Epub 2014 Feb 4.},
   abstract = {Celiac disease is a widespread disorder caused by intolerance to gluten, a common protein in food. Currently, a life-long gluten-free diet is the only available treatment for patients with celiac disease. However, adherence to gluten-free diet is difficult due to the widespread use of wheat-derived gluten in the food industry. Therefore, there is a pressing need for the development of novel non-dietary therapies. In this article, we will review several promising strategies focusing on reducing gluten immunogenicity or sequestering to gluten prevent its uptake by the intestinal epithelium. Other possible treatment strategies that will be reviewed include the suppression of the adaptive immune response, permeability modulation and the use of systemic T-cell or cytokine blockers.},
   keywords = {Adaptive Immunity/immunology
Celiac Disease/etiology/immunology/*therapy
Complementary Therapies/*methods/*trends
Cytokines/antagonists & inhibitors
Diet, Gluten-Free
Humans
Vaccines},
   ISSN = {1747-4124},
   Accession Number = {24490653},
   DOI = {10.1586/17474124.2014.882769},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Hassani, A. and Zarnkow, M. and Becker, T.},
   title = {Influence of malting conditions on sorghum (Sorghum bicolor (L.) Moench) as a raw material for fermented beverages},
   journal = {Food Sci Technol Int},
   volume = {20},
   number = {6},
   pages = {453-63},
   note = {1532-1738
Hassani, Ahmed
Zarnkow, Martin
Becker, Thomas
Journal Article
United States
Food Sci Technol Int. 2014 Sep;20(6):453-63. doi: 10.1177/1082013213490710. Epub 2013 Jun 10.},
   abstract = {There has been recently increased interest in sorghum to substitute the gluten containing cereals in the diet of people suffering from celiac disease. The response surface methodology was used to determine the influence of malting parameters (degree of steeping, germination temperature and time) on sorghum (Sorghum bicolor (L.) Moench). Each parameter was varied at three levels. Malting attributes, considered important to produce high quality malt for the production of lactic acid fermented beverages, were analyzed. The optimized conditions were: degree of steeping 41%, germination temperature 27 after 7 days of germination. Under these conditions, the following values of the studied attributes can be obtained: alpha-amylase 139 U/g, beta-amylase 60 U/g, extract 83.8%, free amino nitrogen 117.8 mg/100 g, Kolbach index 26.6%, water-extractable arabinoxylan 0.3 g/L and vitamin B2 114.9 microg/L. Among the tested parameters, the germination time had the highest effect on malting attributes. Although the activity of amylolytic enzymes alpha- and beta-amylase were low, the value of extract was high and comparable to that of barley malt. The obtained results showed that sorghum malt is a promising raw material for the production of lactic acid fermented beverages.},
   keywords = {Amylases/*metabolism
*Beverages
Bioreactors
Celiac Disease/diet therapy
Diet, Gluten-Free
Edible Grain/*chemistry
Food Handling/*methods
Food Microbiology
*Germination
Humans
Lactic Acid/metabolism
Lactobacillus/metabolism
Nitrogen/*analysis
Riboflavin/analysis
Sorghum/*chemistry
Temperature
Xylans/analysis
alpha-amylase
beta-amylase
Fan
Rsm
Sorghum
germination
malting},
   ISSN = {1082-0132},
   Accession Number = {23751551},
   DOI = {10.1177/1082013213490710},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Heffler, E. and Bruna, E. and Rolla, G.},
   title = {Chronic urticaria in a celiac patient: role of food allergy},
   journal = {J Investig Allergol Clin Immunol},
   volume = {24},
   number = {5},
   pages = {356-7},
   note = {Heffler, E
Bruna, E
Rolla, G
Case Reports
Journal Article
Spain
J Investig Allergol Clin Immunol. 2014;24(5):356-7.},
   keywords = {Adult
Celiac Disease/*complications
Chronic Disease
Female
Food Hypersensitivity/*complications
Humans
Urticaria/*etiology},
   ISSN = {1018-9068 (Print)
1018-9068},
   Accession Number = {25345308},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Heredia-Sandoval, N. G. and Islas-Rubio, A. R. and Cabrera-Chavez, F. and Calderon de la Barca, A. M.},
   title = {Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten},
   journal = {Food Funct},
   volume = {5},
   number = {8},
   pages = {1813-8},
   note = {2042-650x
Heredia-Sandoval, Nina Gisella
Islas-Rubio, Alma Rosa
Cabrera-Chavez, Francisco
Calderon de la Barca, Ana Maria
Journal Article
Research Support, Non-U.S. Gov't
England
Food Funct. 2014 Aug;5(8):1813-8. doi: 10.1039/c4fo00118d.},
   abstract = {Due to an increasing incidence of celiac disease (CD) and other gluten-related disorders, different gluten-free breads have been developed using starches and additives as a substitute for gluten. Thus, patients miss not only the taste and aroma of wheat bread but also risk their sensitive intestines. Therefore, modifying gluten to avoid an immune response in CD and its application to baking is in progress. The aim of the study was to enzymatically modify gluten on wheat flour, during bread-making avoiding the use of additives, to reduce immunoreactivity, preserving its properties. Microbial transglutaminase (mTG) or chymotrypsin (ChT) was used to bind lysine or valine to gluten proteins in a model system. The best conditions were directly applied to wheat flour for bread-making with and without punching at 45 min. Subsequently, the rheological properties of the doughs, specific volume of the loaves, immunoreactive gluten content and modification of the extracted proteins were evaluated. ChT-treated breads presented a better appearance with a more homogeneous crumb, higher specific volume values (3.34-4.25 cm(3) g(-1)) and higher reactive gluten reduction (up to 71%) than the mTG-treated ones (1.23-2.66 cm(3) g(-1)) with only a 42% reactive gluten reduction. Thus, transpeptidation during bread-making is a promising technology, although it is necessary to improve the modification process to obtain the reactive gluten reduction required in breads for the treatment of CD patients and other gluten-related disorders.},
   keywords = {Amino Acids/chemistry
Bread/*analysis
Chymotrypsin/metabolism
Fermentation
Flour/*analysis
Food Handling/*methods
Gliadin/*chemistry
Glutens/*chemistry
Rheology
Starch/chemistry
Transglutaminases/metabolism
Triticum/*chemistry},
   ISSN = {2042-6496},
   Accession Number = {24917417},
   DOI = {10.1039/c4fo00118d},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Ho, M. H. and Wong, W. H. and Chang, C.},
   title = {Clinical spectrum of food allergies: a comprehensive review},
   journal = {Clin Rev Allergy Immunol},
   volume = {46},
   number = {3},
   pages = {225-40},
   note = {1559-0267
Ho, Marco H-K
Wong, Wilfred H-S
Chang, Christopher
Journal Article
Review
United States
Clin Rev Allergy Immunol. 2014 Jun;46(3):225-40. doi: 10.1007/s12016-012-8339-6.},
   abstract = {Food allergy is defined as an adverse immune response towards food proteins or as a form of a food intolerance associated with a hypersensitive immune response. It should also be reproducible by a double-blind placebo-controlled food challenge. Many reported that food reactions are not allergic but are intolerances. Food allergy often presents to clinicians as a symptom complex. This review focuses on the clinical spectrum and manifestations of various forms of food allergies. According to clinical presentations and allergy testing, there are three types of food allergy: IgE mediated, mixed (IgE/Non-IgE), and non-IgE mediated (cellular, delayed type hypersensitivity). Recent advances in food allergy in early childhood have highlighted increasing recognition of a spectrum of delayed-onset non-IgE-mediated manifestation of food allergy. Common presentations of food allergy in infancy including atopic eczema, infantile colic, and gastroesophageal reflux. These clinical observations are frequently associated with food hypersensitivity and respond to dietary elimination. Non-IgE-mediated food allergy includes a wide range of diseases, from atopic dermatitis to food protein-induced enterocolitis and from eosinophilic esophagitis to celiac disease. The most common food allergies in children include milk, egg, soy, wheat, peanut, treenut, fish, and shellfish. Milk and egg allergies are usually outgrown, but peanut and treenut allergy tends to persist. The prevalence of food allergy in infancy is increasing and may affect up to 15-20 % of infants. The alarming rate of increase calls for a public health approach in the prevention and treatment of food allergy in children.},
   keywords = {Celiac Disease/physiopathology
Child, Preschool
Colic/physiopathology
Dermatitis, Atopic/physiopathology
Enterocolitis/physiopathology
Eosinophilic Esophagitis/physiopathology
Food Hypersensitivity/diagnosis/epidemiology/immunology/*physiopathology
Gastroesophageal Reflux/physiopathology
Humans
Hypersensitivity, Delayed/diagnosis/epidemiology/immunology/*physiopathology
Immunoglobulin E/blood
Infant
Prevalence},
   ISSN = {1080-0549},
   Accession Number = {23229594},
   DOI = {10.1007/s12016-012-8339-6},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Hollon, J. R. and Cureton, P. A. and Martin, M. L. and Puppa, E. L. and Fasano, A.},
   title = {Trace gluten contamination may play a role in mucosal and clinical recovery in a subgroup of diet-adherent non-responsive celiac disease patients},
   journal = {BMC Gastroenterol},
   volume = {13},
   pages = {40},
   note = {1471-230x
Hollon, Justin R
Cureton, Pamela A
Martin, Margaret L
Puppa, Elaine L Leonard
Fasano, Alessio
Journal Article
England
BMC Gastroenterol. 2013 Feb 28;13:40. doi: 10.1186/1471-230X-13-40.},
   abstract = {BACKGROUND: Patients with persistent symptoms and/or villous atrophy despite strict adherence to a gluten-free diet (GFD) have non-responsive celiac disease (NRCD). A subset of these patients has refractory celiac disease (RCD), yet some NRCD patients may simply be reacting to gluten cross-contamination. Here we describe the effects of a 3-6 month diet of whole, unprocessed foods, termed the Gluten Contamination Elimination Diet (GCED), on NRCD. We aim to demonstrate that this diet reclassifies the majority of patients thought to have RCD type 1 (RCD1). METHODS: We reviewed the records of all GFD-adherent NRCD patients cared for in our celiac center from 2005-2011 who were documented to have started the GCED. Response to the GCED was defined as being asymptomatic after the diet, with normal villous architecture on repeat biopsy, if performed. RESULTS: Prior to the GCED, all patients were interviewed by an experienced dietitian and no sources of hidden gluten ingestion were identified. 17 patients completed the GCED; 15 were female (88%). Median age at start of the GCED was 42 years (range 6-73). Fourteen patients (82%) responded to the GCED. Six patients met criteria for RCD prior to the GCED; 5 (83%) were asymptomatic after the GCED and no longer meet RCD criteria. Of the 14 patients who responded to the GCED, 11 (79%) successfully returned to a traditional GFD without resurgence of symptoms. CONCLUSIONS: The GCED may be an effective therapeutic option for GFD-adherent NRCD patients. Response to this diet identifies a subgroup of patients, previously classified as RCD1, that is not truly refractory to dietary treatment. Preventing an inaccurate diagnosis of RCD1 avoids immunotherapy. Most patients are able to return to a traditional GFD without return of symptoms.},
   keywords = {Adolescent
Adult
Aged
Atrophy
Biopsy
Celiac Disease/*diet therapy/physiopathology
Child
*Diet, Gluten-Free
Female
*Food Contamination
Glutens/*adverse effects/pharmacology
Humans
Intestinal Mucosa/drug effects/*physiopathology
Intestine, Small/pathology
Male
Microvilli/pathology
Middle Aged
*Patient Compliance
Retrospective Studies
Treatment Failure
Treatment Outcome
Young Adult},
   ISSN = {1471-230x},
   Accession Number = {23448408},
   DOI = {10.1186/1471-230x-13-40},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Hoppe, C. and Trolle, E. and Gondolf, U. H. and Husby, S.},
   title = {Gluten intake in 6-36-month-old Danish infants and children based on a national survey},
   journal = {J Nutr Sci},
   volume = {2},
   pages = {e7},
   note = {Hoppe, Camilla
Trolle, Ellen
Gondolf, Ulla H
Husby, Steffen
Journal Article
England
J Nutr Sci. 2013 Feb 26;2:e7. doi: 10.1017/jns.2013.1. eCollection 2013.},
   abstract = {Coeliac disease (CD) affects about 1 % of the general population. Information concerning gluten intake in the general population is scarce. In particular, variation in gluten intake during the complementary feeding period may be an independent risk factor in CD pathogenesis. We determined the intake of gluten from wheat, barley, rye and oats in a cross-sectional National Danish Survey of Dietary Habits among Infants and Young Children (2006-2007). The study population comprised a random sample of 1743 children aged 6-36 months, recruited from the National Danish Civil Registry. The protein contents from wheat, rye, barley and oats were found in the National Danish Food Composition Table, and multiplied with the amounts in the recipes. The amounts of gluten were calculated as the amount of cereal protein x 0.80 for wheat and oats, x0.65 for rye and x0.50 for barley. Dietary intake was recorded daily for seven consecutive days in pre-coded food records supplemented with open-answer possibilities. Gluten intake increased with age (P < 0.0001). Oats were introduced first, rapidly outpaced by wheat, the intake of which continued to increase with age, whereas oats started to decrease at 12 months. Boys had a higher intake of energy (P </= 0.0001) and all types of gluten, except for barley (P </= 0.87). In 8-10-month-old (P < 0.0001) and 10-12-month-old (P = 0.007), but not in 6-8-month-old infants (P = 0.331), non-breast-fed infants had higher total gluten intake than partially breast-fed infants. In conclusion, this study presents representative population-based data on gluten intake in Danish infants and young children.},
   keywords = {Breast-feeding
CD, coeliac disease
Children
Coeliac disease
Diet
Gluten
Infants},
   ISSN = {2048-6790 (Print)
2048-6790},
   Accession Number = {25191593},
   DOI = {10.1017/jns.2013.1},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Hornell, A. and Lagstrom, H. and Lande, B. and Thorsdottir, I.},
   title = {Breastfeeding, introduction of other foods and effects on health: a systematic literature review for the 5th Nordic Nutrition Recommendations},
   journal = {Food Nutr Res},
   volume = {57},
   note = {Hornell, Agneta
Lagstrom, Hanna
Lande, Britt
Thorsdottir, Inga
Journal Article
United States
Food Nutr Res. 2013 Apr 12;57. doi: 10.3402/fnr.v57i0.20823. Print 2013.},
   abstract = {The present systematic literature review is part of the 5th revision of the Nordic Nutrition Recommendations. The overall aim was to review recent scientific data valid in a Nordic setting on the short- and long-term health effects of breastfeeding (duration of both any and exclusive breastfeeding) and introduction of foods other than breast milk. The initial literature search resulted in 2,011 abstracts; 416 identified as potentially relevant. Full paper review resulted in 60 quality assessed papers (6A, 48B, and 6C). A complementary search found some additional papers. The grade of evidence was classified as convincing, probable, limited-suggestive, and limited-no conclusion. The evidence was convincing of a protective dose/duration effect of breastfeeding against overweight and obesity in childhood and adolescence, overall infections, acute otitis media, and gastrointestinal and respiratory tract infections. The evidence was probable that exclusive breastfeeding for longer than 4 months is associated with slower weight gain during the second half of the first year which could be part of the reason behind the reduced risk of later overweight or obesity. There was also probable evidence that breastfeeding is a protective factor against inflammatory bowel disease, celiac disease, and diabetes (type 1 and 2), provides beneficial effects on IQ and developmental scores of children as well as a small reductive effect on blood pressure and blood cholesterol levels in adulthood. Other associations explored were limited-suggestive or inconclusive. In conclusion, convincing and probable evidence was found for benefits of breastfeeding on several outcomes. The recommendation in NNR2004 about exclusive breastfeeding for 6 months and continued partial breastfeeding thereafter can stand unchanged. The relatively low proportion of infants in the Nordic countries following this recommendation indicates that strategies that protect, support and promote breastfeeding should be enhanced, and should also recognize the benefits for long-term health.},
   keywords = {atopic disease
blood pressure
celiac disease
diabetes
infectious disease
overweight},
   ISSN = {1654-661X (Print)
1654-661x},
   Accession Number = {23589711},
   DOI = {10.3402/fnr.v57i0.20823},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Hozyasz, K. K.},
   title = {Letter to the editor re: Comino, I., et al. Nutrients 2013, 5, 4250-4268},
   journal = {Nutrients},
   volume = {5},
   number = {12},
   pages = {4964-5},
   note = {2072-6643
Hozyasz, Kamil K
Comment
Letter
Switzerland
Nutrients. 2013 Dec 5;5(12):4964-5. doi: 10.3390/nu5124964.},
   keywords = {Celiac Disease/*diet therapy
*Diet, Gluten-Free
Edible Grain/*chemistry
Humans},
   ISSN = {2072-6643},
   Accession Number = {24317555},
   DOI = {10.3390/nu5124964},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Huang, X. and Kanerva, P. and Salovaara, H. and Loponen, J. and Sontag-Strohm, T.},
   title = {Oxidative modification of a proline-rich gliadin peptide},
   journal = {Food Chem},
   volume = {141},
   number = {3},
   pages = {2011-6},
   note = {Huang, Xin
Kanerva, Paivi
Salovaara, Hannu
Loponen, Jussi
Sontag-Strohm, Tuula
Journal Article
Research Support, Non-U.S. Gov't
England
Food Chem. 2013 Dec 1;141(3):2011-6. doi: 10.1016/j.foodchem.2013.05.066. Epub 2013 May 24.},
   abstract = {Prolamins are proline-rich proteins occurring in cereal grains. Prolamins of wheat, barley and rye, or gluten protein, can cause coeliac disease in individuals not tolerating gluten. Degrading harmful prolamins can reduce their toxicity. A model peptide sequenced in alpha-gliadin, 33-mer (LQLQPFPQPQLPYPQPQLPYPQPQLPYPQPQPF), was chosen for our study. The metal-catalysed oxidation of 33-mer was studied, instead of enzymatic hydrolysis. Peptide 33-mer was treated in several oxidative systems. Iron-catalysed hydrogen peroxide-induced oxidation showed the greatest modification of 33-mer. Carbonyl groups and dityrosine cross-links were readily formed. At best, the immunological activity of 33-mer was reduced to 18% of its initial level after 24h of oxidation. Oxidative treatment can be further applied for the modification of cereal prolamin proteins, since it appears to be a potential alternative for reduction of coeliac immunological activities in gluten proteins.},
   keywords = {Gliadin/*chemistry
Oxidation-Reduction
Peptides/*chemistry
Prolamins/chemistry
Proline/*chemistry
Coeliac disease
Degradation
Dityrosine
Elisa
Fenton reaction
Gliadin
Proline
Protein oxidation},
   ISSN = {0308-8146 (Print)
0308-8146},
   Accession Number = {23870922},
   DOI = {10.1016/j.foodchem.2013.05.066},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Husby, S. and Murray, J. A.},
   title = {Gluten sensitivity: celiac lite versus celiac like},
   journal = {J Pediatr},
   volume = {164},
   number = {3},
   pages = {436-8},
   note = {1097-6833
Husby, Steffen
Murray, Joseph A
Comment
Editorial
United States
J Pediatr. 2014 Mar;164(3):436-8. doi: 10.1016/j.jpeds.2013.11.024. Epub 2014 Jan 7.},
   keywords = {Female
Food Hypersensitivity/*blood/*diagnosis
Glutens/*immunology
Humans
Male},
   ISSN = {0022-3476},
   Accession Number = {24411520},
   DOI = {10.1016/j.jpeds.2013.11.024},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Iacomino, G. and Fierro, O. and D'Auria, S. and Picariello, G. and Ferranti, P. and Liguori, C. and Addeo, F. and Mamone, G.},
   title = {Structural analysis and Caco-2 cell permeability of the celiac-toxic A-gliadin peptide 31-55},
   journal = {J Agric Food Chem},
   volume = {61},
   number = {5},
   pages = {1088-96},
   note = {1520-5118
Iacomino, Giuseppe
Fierro, Olga
D'Auria, Sabato
Picariello, Gianluca
Ferranti, Pasquale
Liguori, Claudia
Addeo, Francesco
Mamone, Gianfranco
Journal Article
Research Support, Non-U.S. Gov't
United States
J Agric Food Chem. 2013 Feb 6;61(5):1088-96. doi: 10.1021/jf3045523. Epub 2013 Jan 27.},
   abstract = {Celiac disease is a chronic enteropathy caused by the ingestion of wheat gliadin and other cereal prolamines. The synthetic peptides 31-43 (P31-43) and 31-49 (P31-49) from A-gliadin are considered to be model peptides for studying innate immunity in celiac disease. Our previous study demonstrated that P31-43 and P31-49 are encrypted within peptide 31-55 (P31-55), which is naturally released from gastropancreatic digestion and is not susceptible to hydrolysis by brush border membrane enzymes. Here, we analyzed the permeability of P31-55 through the epithelial cell layer of confluent Caco-2 cells using high-performance liquid chromatography, mass spectrometry, and fluorescence-activated cell sorting. Twenty-three percent of the P31-55 added to the apical chamber was transported to the basolateral chamber after 4 h of incubation without being degraded by hydrolysis. Treatment of Caco-2 cells with whole gliadin digests extracted from a common wheat cultivar increased the epithelial P31-55 translocation by approximately 35%. Moreover, we observed an atypical chromatographic profile consisting of a double peak. Chromatography using different column temperatures and circular dichroism highlighted the presence of more conformational structures around the amide bond of the two adjacent prolines 38 and 39. These findings confirm that P31-55 is gastrointestinally resistant and is permeable across a Caco-2 monolayer. Moreover, we hypothesize that the various conformations of P31-55 may play a role in the activation of innate immunity.},
   keywords = {Caco-2 Cells
Celiac Disease/physiopathology
*Cell Membrane Permeability
Chromatography, High Pressure Liquid
Circular Dichroism
Epithelial Cells/*metabolism
Flow Cytometry
Gliadin/*metabolism
Humans
Immunity, Innate
Peptide Fragments/immunology/metabolism
Protein Transport
Tandem Mass Spectrometry
Triticum/chemistry},
   ISSN = {0021-8561},
   Accession Number = {23298305},
   DOI = {10.1021/jf3045523},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Isasi, C. and Colmenero, I. and Casco, F. and Tejerina, E. and Fernandez, N. and Serrano-Vela, J. I. and Castro, M. J. and Villa, L. F.},
   title = {Fibromyalgia and non-celiac gluten sensitivity: a description with remission of fibromyalgia},
   journal = {Rheumatol Int},
   volume = {34},
   number = {11},
   pages = {1607-12},
   note = {1437-160x
Isasi, Carlos
Colmenero, Isabel
Casco, Fernando
Tejerina, Eva
Fernandez, Natalia
Serrano-Vela, Jose I
Castro, Maria J
Villa, Luis F
Journal Article
Multicenter Study
Germany
Rheumatol Int. 2014 Nov;34(11):1607-12. doi: 10.1007/s00296-014-2990-6. Epub 2014 Apr 12.},
   abstract = {Fibromyalgia (FM) syndrome is a disabling clinical condition of unknown cause, and only symptomatic treatment with limited benefit is available. Gluten sensitivity that does not fulfill the diagnostic criteria for celiac disease (CD) is increasingly recognized as a frequent and treatable condition with a wide spectrum of manifestations that overlap with the manifestations of FM, including chronic musculoskeletal pain, asthenia, and irritable bowel syndrome. The aim of this report was to describe 20 selected patients with FM without CD who improved when placed on a gluten-free diet. An anti-transglutaminase assay, duodenal biopsy, and HLA typing were performed in all cases. CD was ruled out by negative anti-transglutaminase assay results and absence of villous atrophy in the duodenal biopsy. All patients had intraepithelial lymphocytosis without villous atrophy. Clinical response was defined as achieving at least one of the following scenarios: remission of FM pain criteria, return to work, return to normal life, or the discontinuation of opioids. The mean follow-up period was 16 months (range 5-31). This observation supports the hypothesis that non-celiac gluten sensitivity may be an underlying cause of FM syndrome.},
   keywords = {Adult
Aged
Biopsy
*Diet, Gluten-Free
Duodenum/pathology
Female
Fibromyalgia/diagnosis/*diet therapy/etiology
Food Hypersensitivity/diagnosis/*diet therapy/etiology
Glutens/*adverse effects
Humans
Lymphocytosis/diagnosis/diet therapy/etiology
Middle Aged
Predictive Value of Tests
Remission Induction
Retrospective Studies
Risk Factors
Spain
Time Factors
Treatment Outcome},
   ISSN = {0172-8172},
   Accession Number = {24728027},
   DOI = {10.1007/s00296-014-2990-6},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Isasi, C. and Tejerina, E. and Fernandez-Puga, N. and Serrano-Vela, J. I.},
   title = {Fibromyalgia and chronic fatigue syndrome caused by non-celiac gluten sensitivity},
   journal = {Reumatol Clin},
   volume = {11},
   number = {1},
   pages = {56-7},
   note = {1885-1398
Isasi, Carlos
Tejerina, Eva
Fernandez-Puga, Natalia
Serrano-Vela, Juan Ignacio
Case Reports
Letter
Spain
Reumatol Clin. 2015 Jan-Feb;11(1):56-7. doi: 10.1016/j.reuma.2014.06.005. Epub 2014 Jul 19.},
   keywords = {Adult
Fatigue Syndrome, Chronic/*etiology
Female
Fibromyalgia/*etiology
Food Hypersensitivity/complications/*diagnosis
Glutens/*adverse effects
Humans},
   ISSN = {1699-258x},
   Accession Number = {25047419},
   DOI = {10.1016/j.reuma.2014.06.005},
   year = {2015},
   type = {Ref–rence Type}
}

@article{
   author = {Ivarsson, A. and Myleus, A. and Norstrom, F. and van der Pals, M. and Rosen, A. and Hogberg, L. and Danielsson, L. and Halvarsson, B. and Hammarroth, S. and Hernell, O. and Karlsson, E. and Stenhammar, L. and Webb, C. and Sandstrom, O. and Carlsson, A.},
   title = {Prevalence of childhood celiac disease and changes in infant feeding},
   journal = {Pediatrics},
   volume = {131},
   number = {3},
   pages = {e687-94},
   note = {1098-4275
Ivarsson, Anneli
Myleus, Anna
Norstrom, Fredrik
van der Pals, Maria
Rosen, Anna
Hogberg, Lotta
Danielsson, Lars
Halvarsson, Britta
Hammarroth, Solveig
Hernell, Olle
Karlsson, Eva
Stenhammar, Lars
Webb, Charlotta
Sandstrom, Olof
Carlsson, Annelie
Journal Article
Research Support, Non-U.S. Gov't
United States
Pediatrics. 2013 Mar;131(3):e687-94. doi: 10.1542/peds.2012-1015. Epub 2013 Feb 18.},
   abstract = {OBJECTIVES: Between 1984 and 1996, Sweden experienced an "epidemic" of clinical celiac disease in children <2 years of age, attributed partly to changes in infant feeding. Whether infant feeding affects disease occurrence and/or the clinical presentation remains unknown. We investigated and compared the total prevalence of celiac disease in 2 birth cohorts of 12-year-olds and related the findings to each cohort's ascertained infant feeding. METHODS: A 2-phase cross-sectional screening study was performed in which 13 279 children from 2 birth cohorts participated: children born during the epidemic (1993) and children born after the epidemic (1997). Previously diagnosed cases were reported and confirmed. Blood samples were analyzed for serological markers and children with positive values were referred for small intestinal biopsy. Infant feeding practices in the cohorts were ascertained via questionnaires. Prevalence comparisons were expressed as prevalence ratios. RESULTS: The total prevalence of celiac disease was 29 in 1000 and 22 in 1000 for the 1993 and 1997 cohorts, respectively. Children born in 1997 had a significantly lower risk of having celiac disease compared with those born in 1993 (prevalence ratio: 0.75; 95% confidence interval: 0.60-0.93; P = .01). The cohorts differed in infant feeding (specifically, in the proportion of infants introduced to dietary gluten in small amounts during ongoing breastfeeding). CONCLUSIONS: A significantly reduced prevalence of celiac disease in 12-year-olds indicates an option for disease prevention. Our findings suggest that the present infant feeding recommendation to gradually introduce gluten-containing foods from 4 months of age, preferably during ongoing breastfeeding, is favorable.},
   keywords = {Age Factors
Breast Feeding/*trends
Celiac Disease/*diagnosis/*epidemiology/prevention & control
Child
Cohort Studies
Cross-Sectional Studies
Female
Follow-Up Studies
Glutens/*administration & dosage
Humans
Infant
*Infant Food
Male
Prevalence
Sweden/epidemiology},
   ISSN = {0031-4005},
   Accession Number = {23420914},
   DOI = {10.1542/peds.2012-1015},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Iwanczak, B. and Matusiewicz, K. and Iwanczak, F.},
   title = {Clinical picture of classical, atypical and silent celiac disease in children and adolescents},
   journal = {Adv Clin Exp Med},
   volume = {22},
   number = {5},
   pages = {667-73},
   note = {Iwanczak, Barbara
Matusiewicz, Krzysztof
Iwanczak, Franciszek
Journal Article
Poland
Adv Clin Exp Med. 2013 Sep-Oct;22(5):667-73.},
   abstract = {BACKGROUND: Celiac disease is a frequent disease of the alimentary tract in children. Clinical presentation of the disease is variable and depends on type of the disease. OBJECTIVES: The aim of the study was an analysis of clinical findings, selected laboratory features and coexisting diseases in children and adolescents with celiac disease. MATERIAL AND METHODS: Material of the study comprised a series of 78 children aged 8 months - 13 years. Celiac disease was diagnosed basing on clinical symptoms, histological studies of intestinal specimens and positive serologic tests (EmA, TG2). RESULTS: Classical celiac disease was diagnosed in 40 children (51.3%), atypical celiac disease in 26 children (33.3%) and silent celiac disease in 12 children (15.4%). The most frequent clinical symptoms of classical form of celiac disease were chronic diarrhea (90.0%), recurrent abdominal pain (70.0%), development retardation (65%), hypocholesterolemia (35.0%) and IgA deficiency (22.5%). In atypical form of the disease dominated the following symptoms: recurrent abdominal pain (76.9%), failure to thrive (38.4%), short stature (42.3%), anemia (15.3%), hypertransaminasemia (11.5%), food allergy (19.2%) and thyroid diseases (11.5%). In silent celiac disease hypercholesterolemia was present in 33.3%, hypertriglycerydemia in 16.6%, type 1 diabetes in 50%, and celiac disease in parents or siblings in 33.3%. CONCLUSIONS: Classical celiac disease is the most frequently diagnosed clinical form of the disease. Silent celiac disease occurs frequently in children with type 1 diabetes mellitus whose parents or siblings have celiac disease. Frequent diagnosis of atypical and silent forms of celiac disease is an indication to serological examination in children with unclear clinical picture and genetic predisposition.},
   keywords = {Adolescent
Celiac Disease/classification/*complications/epidemiology
Child
Child, Preschool
Female
Humans
Infant},
   ISSN = {1899-5276 (Print)
1899-5276},
   Accession Number = {24285451},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Jain, G. and Pandit, B. N. and Goyal, M. and Trehan, V. K.},
   title = {Percutaneous retrograde revascularization of the occluded celiac artery for chronic mesenteric ischemia using intravascular ultrasound guidance},
   journal = {Cardiovasc Interv Ther},
   volume = {28},
   number = {3},
   pages = {307-12},
   note = {1868-4297
Jain, Gagan
Pandit, Bhagya Narayan
Goyal, Mayank
Trehan, Vijaya Kumar
Case Reports
Journal Article
Japan
Cardiovasc Interv Ther. 2013 Jul;28(3):307-12. doi: 10.1007/s12928-013-0167-y. Epub 2013 Mar 23.},
   abstract = {A 47-year-old male presented with a triad of postprandial abdominal pain, food fear and significant weight loss since 1 year suggestive of chronic mesenteric ischemia. CT angiogram revealed chronic total occlusion of the celiac artery (CA), inferior mesenteric artery and 80-90 % stenosis of the proximal superior mesenteric artery (SMA). After SMA stenting, successful retrograde recanalisation of chronically occluded CA through pancreatico-duodenal arcade using intravascular ultrasound (IVUS) guidance was done when standard tools failed. The role of IVUS in such challenging lesions is described in the following case report.},
   keywords = {Angiography
Angioplasty, Balloon/*methods
Arterial Occlusive Diseases/complications/diagnosis/*surgery
Celiac Artery/diagnostic imaging/*surgery
Chronic Disease
Follow-Up Studies
Humans
Ischemia/diagnosis/etiology/*surgery
Male
Mesentery/*blood supply
Middle Aged
*Stents
Tomography, X-Ray Computed
Ultrasonography, Interventional/*methods},
   ISSN = {1868-4297},
   Accession Number = {23526494},
   DOI = {10.1007/s12928-013-0167-y},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Jakobsdottir, G. and Bjerregaard, J. H. and Skovbjerg, H. and Nyman, M.},
   title = {Fasting serum concentration of short-chain fatty acids in subjects with microscopic colitis and celiac disease: no difference compared with controls, but between genders},
   journal = {Scand J Gastroenterol},
   volume = {48},
   number = {6},
   pages = {696-701},
   note = {1502-7708
Jakobsdottir, Greta
Bjerregaard, Jens Holst
Skovbjerg, Hanne
Nyman, Margareta
Comparative Study
Journal Article
Research Support, Non-U.S. Gov't
England
Scand J Gastroenterol. 2013 Jun;48(6):696-701. doi: 10.3109/00365521.2013.786128. Epub 2013 Apr 22.},
   abstract = {BACKGROUND: Short-chain fatty acids (SCFAs), particularly propionic and butyric acids, have been shown to have many positive health effects. The amount and type of SCFAs formed from dietary fibre by the colonic microbiota depends on the substrate available and is reflected in blood. The total intake and type of dietary fibre in people with gastrointestinal diseases differs considerably from healthy subjects. OBJECTIVE: To compare fasting SCFA concentrations in subjects with microscopic colitis (MC), celiac disease and controls without these diseases. SCFAs were also analysed over 6.5 h in young healthy subjects, who had eaten a fibre-rich breakfast, to identify a possible peak concentration of SCFAs after a meal. METHODS: SCFAs in serum were pre-concentrated using hollow fibre-supported liquid membrane extraction and gas chromatography. RESULTS: The MC group had a higher concentration of valeric acid than the control group (p < 0.01). No significant differences in other SCFA concentrations were seen between groups, but the control group tended to have higher concentration of acetic acid (p = 0.1). Furthermore, males had higher concentrations of SCFAs (with the exception of valeric acid) than females (p < 0.05), which were independent of groups. The peaks for acetic, propionic and butyric acids came approximately 5 h, 6.5 h and 2-3 h, respectively, after breakfast. CONCLUSION: The fasting concentrations of SCFAs were quite similar, although the fibre intake had probably been quite different for a long time. The results might have been different if SCFAs had been recorded over a longer period.},
   keywords = {Acetic Acid/blood
Adult
Butyric Acid/blood
Case-Control Studies
Celiac Disease/*blood
Colitis, Microscopic/*blood
*Dietary Fiber
Fasting
Fatty Acids, Volatile/*blood
Female
Humans
Isobutyrates/blood
Male
Pentanoic Acids/blood
Postprandial Period
Propionates/blood
Sex Factors
Young Adult},
   ISSN = {0036-5521},
   Accession Number = {23600961},
   DOI = {10.3109/00365521.2013.786128},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Jansen, M. A. and Kiefte-de Jong, J. C. and Gaillard, R. and Escher, J. C. and Hofman, A. and Jaddoe, V. W. and Hooijkaas, H. and Moll, H. A.},
   title = {Growth trajectories and bone mineral density in anti-tissue transglutaminase antibody-positive children: the Generation R Study},
   journal = {Clin Gastroenterol Hepatol},
   volume = {13},
   number = {5},
   pages = {913-20.e5},
   note = {1542-7714
Jansen, Michelle A E
Kiefte-de Jong, Jessica C
Gaillard, Romy
Escher, Johanna C
Hofman, Albert
Jaddoe, Vincent W V
Hooijkaas, Herbert
Moll, Henriette A
Journal Article
Research Support, Non-U.S. Gov't
United States
Clin Gastroenterol Hepatol. 2015 May;13(5):913-20.e5. doi: 10.1016/j.cgh.2014.09.032. Epub 2014 Sep 22.},
   abstract = {BACKGROUND & AIMS: Increased levels of anti-tissue transglutaminase (tTG) have been associated with reduced weight and bone mineral density (BMD) in symptomatic patients with celiac disease. Little is known about the effects of these antibodies in patients with subclinical or other forms of celiac disease. We examined associations between anti-tTG positivity and growth and BMD. METHODS: In a population-based prospective cohort study, serum samples were collected from children (median age, 6 years; n = 4442) and analyzed for anti-tTG. All children were born between April 2002 and January 2006 and were not previously diagnosed with celiac disease. Children were categorized as anti-tTG negative (<7 U/mL, n = 4249) or anti-tTG positive (>/=7 U/mL, n = 57). Children's levels of anti-tTG were further categorized on the basis of >/=10 times upper limit of normal (70 U/mL). Height, weight, and body mass index (BMI) age- and sex-adjusted standard deviation scores (SDS) ([observed value - mean]/SD) were obtained by using Dutch reference growth charts. BMD was measured by dual-energy x-ray absorptiometry. Multivariable linear regression and linear mixed models were performed. RESULTS: Children who tested positive for anti-tTG had reduced growth in weight SDS/year (reduction of 0.05; 95% CI, reductions of 0.09-0.01) and BMI SDS/year (reduction of 0.10; 95% CI, reductions of 0.18-0.01) from 6 months until 6 years, compared with children without anti-tTG; they also tended to have reduced growth in height from 6 months until 6 years (reduction of 0.02 SDS/year; 95% CI, reductions of 0.06-0.02). Children who tested positive for anti-tTG were shorter (0.29 SDS shorter; 95% CI, reductions of 0.55-0.04 SDS), weighed less (0.38 SDS less; 95% CI, reductions of 0.64-0.12), and had lower BMIs (0.26 SDS less; 95% CI, reductions of 0.49-0.03) and BMDs (0.26 SDS less; 95% CI, reductions of 0.45-0.08) at 6 years of age than anti-tTG negative children. CONCLUSIONS: Anti-tTG positive children without gastrointestinal symptoms have lower BMDs and reduced growth trajectories until they are 6 years old. This suggests that subclinical or potential celiac disease can affect BMD and growth.},
   keywords = {Adult
Antibodies/blood
Body Height
Body Mass Index
Body Weight
*Bone Density
Celiac Disease/*pathology
Child
*Child Development
Child, Preschool
Cohort Studies
Female
GTP-Binding Proteins/*antagonists & inhibitors/*immunology
Humans
Male
Prospective Studies
Serum/chemistry
Transglutaminases/*antagonists & inhibitors/*immunology
Development
Food Allergy
Generation R Study
Pediatric},
   ISSN = {1542-3565},
   Accession Number = {25245626},
   DOI = {10.1016/j.cgh.2014.09.032},
   year = {2015},
   type = {Ref–rence Type}
}

@article{
   author = {Jeon, M. K. and Klaus, C. and Kaemmerer, E. and Gassler, N.},
   title = {Intestinal barrier: Molecular pathways and modifiers},
   journal = {World J Gastrointest Pathophysiol},
   volume = {4},
   number = {4},
   pages = {94-9},
   note = {Jeon, Min Kyung
Klaus, Christina
Kaemmerer, Elke
Gassler, Nikolaus
Journal Article
Review
United States
World J Gastrointest Pathophysiol. 2013 Nov 15;4(4):94-9. doi: 10.4291/wjgp.v4.i4.94.},
   abstract = {The gastrointestinal tract is frequently challenged by pathogens/antigens contained in food and water and the intestinal epithelium must be capable of rapid regeneration in the event of tissue damage. Disruption of the intestinal barrier leads to a number of immune-mediated diseases, including inflammatory bowel disease, food allergy, and celiac disease. The intestinal mucosa is composed of different types of epithelial cells in specific barrier functions. Epithelial cells control surface-associated bacterial populations without disrupting the intestinal microflora that is crucial for host health. They are also capable of modulating mucosal immune system, and are thus essential in maintaining homeostasis in the gut. Thus, the regulation of intestinal epithelial homeostasis is crucial for the maintenance of the structure of the mucosa and the defensive barrier functions. Recent studies have demonstrated that multiple molecular pathways are involved in the regulation of intestinal epithelial cell polarity. These include the Wnt, Notch, Hippo, transforming growth factor-beta (TGF-beta)/bone morphogenetic protein (BMP) and Hedgehog pathways, most of which were identified in lower organisms where they play important roles during embryogenesis. These pathways are also used in adult organisms to regulate multiple self-renewing organs. Understanding the interactions between these molecular mechanisms and intestinal barrier function will therefore provide important insight into the pathogenesis of intestinal-based immune-mediated diseases.},
   keywords = {Homeostasis
Immune-mediated disease
Intestinal epithelium
Molecular pathways
Mucosal barrier},
   ISSN = {2150-5330 (Print)
2150-5330},
   Accession Number = {24244877},
   DOI = {10.4291/wjgp.v4.i4.94},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Kabbani, T. A. and Vanga, R. R. and Leffler, D. A. and Villafuerte, J. and Pallav, K. and Hansen, J. and Mukherjee, R. and Dennis, M. and Kelly, C.},
   title = {Response to Aziz et al},
   journal = {Am J Gastroenterol},
   volume = {109},
   number = {9},
   pages = {1499-500},
   note = {1572-0241
Kabbani, Toufic A
Vanga, R R
Leffler, D A
Villafuerte, J
Pallav, K
Hansen, J
Mukherjee, R
Dennis, M
Kelly, Ciaran
Comment
Letter
United States
Am J Gastroenterol. 2014 Sep;109(9):1499-500. doi: 10.1038/ajg.2014.267.},
   keywords = {Celiac Disease/*diagnosis
*Decision Support Techniques
Female
Food Hypersensitivity/*diagnosis
Glutens/*adverse effects
Humans
Male},
   ISSN = {0002-9270},
   Accession Number = {25196881},
   DOI = {10.1038/ajg.2014.267},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Kabbani, T. A. and Vanga, R. R. and Leffler, D. A. and Villafuerte-Galvez, J. and Pallav, K. and Hansen, J. and Mukherjee, R. and Dennis, M. and Kelly, C. P.},
   title = {Celiac disease or non-celiac gluten sensitivity? An approach to clinical differential diagnosis},
   journal = {Am J Gastroenterol},
   volume = {109},
   number = {5},
   pages = {741-6; quiz 747},
   note = {1572-0241
Kabbani, Toufic A
Vanga, Rohini R
Leffler, Daniel A
Villafuerte-Galvez, Javier
Pallav, Kumar
Hansen, Joshua
Mukherjee, Rupa
Dennis, Melinda
Kelly, Ciaran P
Evaluation Studies
Journal Article
United States
Am J Gastroenterol. 2014 May;109(5):741-6; quiz 747. doi: 10.1038/ajg.2014.41. Epub 2014 Mar 11.},
   abstract = {OBJECTIVES: Differentiating between celiac disease (CD) and non-celiac gluten sensitivity (NCGS) is important for appropriate management but is often challenging. METHODS: We retrospectively reviewed records from 238 patients who presented for the evaluation of symptoms responsive to gluten restriction without prior diagnosis or exclusion of CD. Demographics, presenting symptoms, serologic, genetic, and histologic data, nutrient deficiencies, personal history of autoimmune diseases, and family history of CD were recorded. NCGS was defined as symptoms responsive to a gluten-free diet (GFD) in the setting of negative celiac serology and duodenal biopsies while on a gluten-containing diet or negative human leukocyte antigen (HLA) DQ2/DQ8 testing. RESULTS: Of the 238 study subjects, 101 had CD, 125 had NCGS, 9 had non-celiac enteropathy, and 3 had indeterminate diagnosis. CD subjects presented with symptoms of malabsorption 67.3% of the time compared with 24.8% of the NCGS subjects (P<0.0001). In addition, CD subjects were significantly more likely to have a family history of CD (P=0.004), personal history of autoimmune diseases (P=0.002), or nutrient deficiencies (P<0.0001). The positive likelihood ratio for diagnosis of CD of a >2x upper limit of normal IgA trans-glutaminase antibody (tTG) or IgA/IgG deaminated gliadan peptide antibody (DGP) with clinical response to GFD was 130 (confidence interval (CI): 18.5-918.3). The positive likelihood ratio of the combination of gluten-responsive symptoms and negative IgA tTG or IgA/IgG DGP on a regular diet for NCGS was 9.6 (CI: 5.5-16.9). When individuals with negative IgA tTG or IgA/IgG DGP also lacked symptoms of malabsorption (weight loss, diarrhea, and nutrient deficiencies) and CD risk factors (personal history of autoimmune diseases and family history of CD), the positive likelihood ratio for NCGS increased to 80.9. CONCLUSIONS: On the basis of our findings, we have developed a diagnostic algorithm to differentiate CD from NCGS. Subjects with negative celiac serologies (IgA tTG or IgA/IgG DGP) on a regular diet are unlikely to have CD. Those with negative serology who also lack clinical evidence of malabsorption and CD risk factors are highly likely to have NCGS and may not require further testing. Those with equivocal serology should undergo HLA typing to determine the need for biopsy.},
   keywords = {Adult
Algorithms
Biomarkers/blood
Celiac Disease/blood/*diagnosis/diet therapy
*Decision Support Techniques
Diagnosis, Differential
Diet, Gluten-Free
Female
Food Hypersensitivity/blood/*diagnosis/diet therapy
Glutens/*adverse effects
HLA-DQ Antigens/blood
Humans
Likelihood Functions
Male
Models, Theoretical
Retrospective Studies},
   ISSN = {0002-9270},
   Accession Number = {24619056},
   DOI = {10.1038/ajg.2014.41},
   year = {2014},
   type = {Ref–rence Type}
}

@article{
   author = {Karagiozoglou-Lampoudi, T. and Zellos, A. and Vlahavas, G. and Kafritsa, Y. and Roma, E. and Papadopoulou, A. and Fotoulaki, M. and Karyda, S. and Xinias, I. and Savvidou, A.},
   title = {Screening for coeliac disease in preschool Greek children: the feasibility study of a community-based project},
   journal = {Acta Paediatr},
   volume = {102},
   number = {7},
   pages = {749-54},
   note = {1651-2227
Karagiozoglou-Lampoudi, Thomai
Zellos, Aglaia
Vlahavas, George
Kafritsa, Yota
Roma, Eleftheria
Papadopoulou, Alexandra
Fotoulaki, Maria
Karyda, Stavroula
Xinias, Ioannis
Savvidou, Afroditi
Journal Article
Norway
Acta Paediatr. 2013 Jul;102(7):749-54. doi: 10.1111/apa.12241. Epub 2013 Apr 22.},
   abstract = {AIM: Evaluation of the prevalence of coeliac disease (CD) in Greek paediatric population. METHODS: The project consists of two parts: (i) a pilot study of preschool children aged 2-6 years to test the feasibility and diagnostic accuracy of community-based screening and (ii) a CD prevalence study, by random clustered sampling and proportionate stratification of various geographical areas in Greece. Trained nonmedical staff performed a rapid immunochromatographic test to detect IgA antibodies to tTG-IgA and IgA deficiency. Toddlers with positive results were referred to a paediatric gastroenterologist for further assessment with serum anti-tTG IgA and EMA-IgA. Children with positive serum anti-tTG and anti-EMA underwent upper gastrointestinal tract endoscopy and small bowel biopsy and were subsequently in gluten-free diet. RESULTS: In this project participated 1136 toddlers, who were tested at school. The prevalence of positive rapid anti-tTG screening was 1:154, of IgA deficiency 1:120 and of biopsy-proven CD 1:154. The prevalence of CD from this pilot study served as expected prevalence value for sample size calculation for the main prevalence study. CONCLUSION: This protocol using rapid immunochromatographic test for the detection of both IgA deficiency and CD is easy to be performed by nonmedical staff in a community setting, enabling the accurate identification of new CD cases among asymptomatic population.},
   keywords = {Celiac Disease/*diagnosis/epidemiology/immunology
Child
Child, Preschool
Community-Based Participatory Research
Feasibility Studies
Female
GTP-Binding Proteins/immunology
Greece/epidemiology
Humans
Immunoglobulin A/analysis
Male
*Mass Screening
Pilot Projects
Prevalence
Transglutaminases/immunology},
   ISSN = {0803-5253},
   Accession Number = {23600795},
   DOI = {10.1111/apa.12241},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Kasarda, D. D.},
   title = {Can an increase in celiac disease be attributed to an increase in the gluten content of wheat as a consequence of wheat breeding?},
   journal = {J Agric Food Chem},
   volume = {61},
   number = {6},
   pages = {1155-9},
   note = {1520-5118
Kasarda, Donald D
Journal Article
United States
J Agric Food Chem. 2013 Feb 13;61(6):1155-9. doi: 10.1021/jf305122s. Epub 2013 Jan 31.},
   abstract = {In response to the suggestion that an increase in the incidence of celiac disease might be attributable to an increase in the gluten content of wheat resulting from wheat breeding, a survey of data from the 20th and 21st centuries for the United States was carried out. The results do not support the likelihood that wheat breeding has increased the protein content (proportional to gluten content) of wheat in the United States. Possible roles for changes in the per capita consumption of wheat flour and the use of vital gluten as a food additive are discussed.},
   keywords = {Biological Evolution
Breeding
Celiac Disease/*epidemiology
Glutens/*analysis/metabolism
Humans
Triticum/*chemistry/*genetics/physiology},
   ISSN = {0021-8561},
   Accession Number = {23311690},
   DOI = {10.1021/jf305122s},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Kasarda, D. D. and Adalsteins, E. and Lew, E. J. and Lazo, G. R. and Altenbach, S. B.},
   title = {Farinin: characterization of a novel wheat endosperm protein belonging to the prolamin superfamily},
   journal = {J Agric Food Chem},
   volume = {61},
   number = {10},
   pages = {2407-17},
   note = {1520-5118
Kasarda, Donald D
Adalsteins, Elva
Lew, Ellen J-L
Lazo, Gerard R
Altenbach, Susan B
Journal Article
United States
J Agric Food Chem. 2013 Mar 13;61(10):2407-17. doi: 10.1021/jf3053466. Epub 2013 Mar 4.},
   abstract = {Starch granule surface-associated proteins were separated by HPLC and identified by direct protein sequencing. Among the proteins identified was one that consisted of two polypeptide chains of 11 and 19 kDa linked by disulfide bonds. Sequencing of tryptic peptides from each of the polypeptides revealed similarities between some of the peptides and avenin-like b proteins encoded by partial cDNAs in NCBI. To identify a contiguous sequence that matched all of the peptides, contigs encoding three avenin-like b proteins were constructed from ESTs of the cultivar Butte 86. All peptide sequences were found in a protein encoded by one of these contigs that had not been identified previously. Protein and DNA sequences indicated that the two polypeptide chains were derived from a parent protein that had been cleaved at the C-terminal position of an asparagine residue. The name farinin is suggested for this protein and other avenin-like b proteins. Evolutionary relationships of the protein are discussed and a simple computer molecular model was constructed. On the basis of its sequence, the new protein was likely to be allergenic but unlikely to be active in celiac disease.},
   keywords = {Amino Acid Sequence
Cloning, Molecular
Endosperm/chemistry/*genetics/metabolism
Molecular Sequence Data
Molecular Weight
Multigene Family
Plant Proteins/*chemistry/*genetics/metabolism
Protein Structure, Tertiary
Sequence Alignment
Triticum/chemistry/*genetics/metabolism},
   ISSN = {0021-8561},
   Accession Number = {23414243},
   DOI = {10.1021/jf3053466},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Kaukinen, K. and Collin, P. and Huhtala, H. and Maki, M.},
   title = {Long-term consumption of oats in adult celiac disease patients},
   journal = {Nutrients},
   volume = {5},
   number = {11},
   pages = {4380-9},
   note = {2072-6643
Kaukinen, Katri
Collin, Pekka
Huhtala, Heini
Maki, Markku
Journal Article
Research Support, Non-U.S. Gov't
Switzerland
Nutrients. 2013 Nov 6;5(11):4380-9. doi: 10.3390/nu5114380.},
   abstract = {Many celiac disease patients tolerate oats, but limited data are available on its long-term consumption. This was evaluated in the present study, focusing on small-bowel mucosal histology and gastrointestinal symptoms in celiac adults maintaining a strict gluten-free diet with or without oats. Altogether 106 long-term treated celiac adults were enrolled for this cross-sectional follow-up study. Daily consumption of oats and fiber was assessed, and small-bowel mucosal morphology and densities of CD3+, alphabeta+ and gammasigma+ intraepithelial lymphocytes determined. Gastrointestinal symptoms were assessed by a validated Gastrointestinal Symptom Rating Scale questionnaire. Seventy (66%) out of the 106 treated celiac disease patients had consumed a median of 20 g of oats (range 1-100 g) per day for up to eight years; all consumed oat products bought from general stores. Daily intake and long-term consumption of oats did not result in small-bowel mucosal villous damage, inflammation, or gastrointestinal symptoms. Oat-consumers had a significantly higher daily intake of fiber than those who did not use oats. Two thirds of celiac disease patients preferred to use oats in their daily diet. Even long-term ingestion of oats had no harmful effects.},
   keywords = {Adult
Aged
Aged, 80 and over
*Avena
*Celiac Disease/complications/pathology
Cross-Sectional Studies
*Diet
*Diet, Gluten-Free
Dietary Fiber/administration & dosage/pharmacology
*Feeding Behavior
Female
Follow-Up Studies
Gastrointestinal Diseases/etiology
Humans
Inflammation/etiology
Intestinal Mucosa/*drug effects/pathology
Intestine, Small/*drug effects/pathology
Male
Middle Aged
Seeds
Young Adult},
   ISSN = {2072-6643},
   Accession Number = {24201240},
   DOI = {10.3390/nu5114380},
   year = {2013},
   type = {Ref–rence Type}
}

@article{
   author = {Kaukinen, K. and

repository: KociOrges/pytag

repo_name: KociOrges/pytag