2011
DOI: 10.4318/tjg.2011.0153
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A comparative study of celiac disease in children with migraine headache and a normal control group

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Cited by 31 publications
(28 citation statements)
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“…Upper and lower GI diseases such as acid peptic disease, gastroesophageal reflux disease, inflammatory bowel disease, and constipation were previously shown to have a significant correlation with headache in the adult population (12)(13)(14)(15)(16)(17). On the other hand, in the pediatric population, only upper GI problems, such as acid peptic disease and abdominal pain, were shown to be related to headache (18)(19)(20). Abdominal migraine is a typical clinical feature of this association (21).…”
Section: Introductionmentioning
confidence: 99%
“…Upper and lower GI diseases such as acid peptic disease, gastroesophageal reflux disease, inflammatory bowel disease, and constipation were previously shown to have a significant correlation with headache in the adult population (12)(13)(14)(15)(16)(17). On the other hand, in the pediatric population, only upper GI problems, such as acid peptic disease and abdominal pain, were shown to be related to headache (18)(19)(20). Abdominal migraine is a typical clinical feature of this association (21).…”
Section: Introductionmentioning
confidence: 99%
“…Interestingly, no correlation between years on gluten-free diet and migraine severity was determined in that study. On the other hand Inaloo et al (27) determined that the prevalence of CD was not higher in patients with migraine compared with the control group. In our report, both cases were medicated for a short time for prophylaxis and the headache attacks terminated after GFD during their followup.…”
Section: Discussionmentioning
confidence: 99%
“…Headache may indicate inadvertent gluten exposure in patients with celiac disease who are following a gluten-free diet (36). However, migraine sufferers do not show a greater prevalence of celiac disease (37).…”
Section: Allergies and Celiac Diseasementioning
confidence: 99%
“…Potential food-compatible technologies for improving the functionality of cereal proteins include protein cross-linking by enzymatic means (18,37,40); shear-induced processing (e.g., microfluidization) (16); complexation with polysaccharides (19,21,33,53) or other proteins (22); and complete or limited hydrolysis by enzymatic means (62). The major challenges associated with hydrolysis methods is the off-flavor formation generated by peptides, and therefore, limited/controlled hydrolysis should be favored as an approach in many cases.…”
Section: Liquid and Semisolid Food Applicationsmentioning
confidence: 99%