Increased Prevalence of Celiac Disease in School-age Children in Italy

Gatti, Simona; Lionetti, Elena; Balanzoni, L.; Verma, Anil K.; Galeazzi, Tiziana; Gesuita, Rosaria; Scattolo, Novella; Cinquetti, Mauro; Fasano, Alessio; Catassi, Carlo; Annibali, R.; Baldo, Giada Del; Franceschini, Elisa; Palpacelli, Alessandra; Monachesi, Chiara; Catassi, Giulia N.; Trevisan, Maria Teresa; Anton, Genan; Colombari, A.M.

doi:10.1016/j.cgh.2019.06.013

Cited by 84 publications

(89 citation statements)

References 29 publications

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“…In a world witnessing an increasing prevalence of GRDs [ 136 , 137 ], industries aim to satisfy the demand of gluten-free food by designing and producing new technology-driven ad hoc products. Accordingly, Haro et al evaluated the effects of transgenic low gliadins wheat bread on intestinal microbiota composition in patients affected by NCG/WS [ 138 ].…”

Section: A Gluten-free Life: Agri-food Technologiesmentioning

confidence: 99%

Effect of Gluten-Free Diet on Gut Microbiota Composition in Patients with Celiac Disease and Non-Celiac Gluten/Wheat Sensitivity

et al. 2020

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Celiac disease (CD) and non-celiac gluten/wheat sensitivity (NCG/WS) are the two most frequent conditions belonging to gluten-related disorders (GRDs). Both these diseases are triggered and worsened by gluten proteins ingestion, although other components, such as amylase/trypsin inhibitors (ATI) and fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs), seem to be involved in the NCG/WS onset. Therefore, the only effective treatment to date is the long-life adherence to a strictly gluten-free diet. Recently, increasing attention has been paid to the intestinal barrier, a dynamic system comprising various components, which regulate the delicate crosstalk between metabolic, motor, neuroendocrine and immunological functions. Among the elements characterizing the intestinal barrier, the microbiota plays a key role, modulating the gut integrity maintenance, the immune response and the inflammation process, linked to the CD and NCG/WS outbreak. This narrative review addresses the most recent findings on the gut microbiota modulation induced by the gluten-free diet (GFD) in healthy, CD and NCG/WS patients.

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Section: A Gluten-free Life: Agri-food Technologiesmentioning

confidence: 99%

Effect of Gluten-Free Diet on Gut Microbiota Composition in Patients with Celiac Disease and Non-Celiac Gluten/Wheat Sensitivity

et al. 2020

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“…Patients who (1) had other chronic conditions (including type 1 diabetes or inflammatory bowel disease) or (2) did not adhere to the GFD (as demonstrated by elevation of serologic CD markers at enrollment) were excluded. Controls were healthy age-and gender-matched children not affected with CD (on the basis of a negative result of the IgA class anti-transglutaminase test), participating in a previously described mass screening program for CD [18]. Children with comorbidities or following a special diet for other reasons (vegetarian, vegan diet, or related to particular religious or social traditions) were excluded.…”

Section: Study Populationmentioning

confidence: 99%

Nutritional Status, Dietary Intake, and Adherence to the Mediterranean Diet of Children with Celiac Disease on a Gluten-Free Diet: A Case-Control Prospective Study

et al. 2020

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The only effective treatment for celiac disease (CD) is a life-long strict gluten-free diet (GFD). Nutritional adequacy of the GFD has remained controversial and a matter of debate for a long time. No large case-control studies on children regarding the nutritional adequacy of the GFD has been performed. In this study, children diagnosed with CD on a GFD for ≥ 2 years were recruited. Controls were age and gender-matched healthy children not affected with CD. In both groups, anthropometric measurements and energy expenditure information were collected. Dietary assessment was performed by a 3-day food diary. Adherence to the Mediterranean diet was estimated by the KIDMED index. Overall, 120 children with CD and 100 healthy children were enrolled. No differences were found between CD children and controls in anthropometric measurements and energy expenditure. In the CD group, the daily intake of fats was significantly higher while the consumption of fiber was lower in comparison with the control group. The median KIDMED index was 6.5 in CD children and 6.8 in healthy controls. The diet of children with CD in this study was nutritionally less balanced than controls, with a higher intake of fat and a lower intake of fiber, highlighting the need for dietary counseling.

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“…The second source of confusion related to wheat consumption is based on the increasing amount of evidence from well-founded epidemiological studies that show a rise in the prevalence of WRDs over the past 50 years. While this rise can be partially explained by better diagnostics and improved awareness, recent reports, e.g., from Denmark (167), Italy (168), the United States (169), and worldwide (79) show that the prevalence of CD has indeed increased over time. The same is reported for NCGS (170) and also for allergies and autoimmune diseases, in general (171).…”

Section: The Increasing Prevalence Of Wheat-related Disordersmentioning

confidence: 99%

The Two Faces of Wheat

Wieser¹,

Koehler²,

Scherf

2020

Front. Nutr.

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Wheat-based foods have been staple foods since about 10,000 years and constitute a major source of energy, dietary fiber, and micronutrients for the world population. The role of wheat in our diet, however, has recently been scrutinized by pseudoscientific books and media reports promoting the overall impression that wheat consumption makes people sick, stupid, fat, and addicted. Consequently, numerous consumers in Western countries have started to question their dietary habits related to wheat consumption and voluntarily decided to adopt a wheat-free diet without a medical diagnosis of any wheat-related disorder (WRD), such as celiac disease, wheat allergy, or non-celiac gluten sensitivity. The aim of this review is to achieve an objective judgment of the positive aspects of wheat consumption as well as adverse effects for individuals suffering from WRDs. The first part presents wheat constituents and their positive nutritional value, in particular, the consumption of products from whole-grain flours. The second part is focused on WRDs that affect predisposed individuals and can be treated with a gluten-free or-reduced diet. Based on all available scientific knowledge, wheat consumption is safe and healthy for the vast majority of people. There is no scientific evidence to support that the general population would benefit from a wheat-free diet.

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Increased Prevalence of Celiac Disease in School-age Children in Italy

Cited by 84 publications

References 29 publications

Effect of Gluten-Free Diet on Gut Microbiota Composition in Patients with Celiac Disease and Non-Celiac Gluten/Wheat Sensitivity

Effect of Gluten-Free Diet on Gut Microbiota Composition in Patients with Celiac Disease and Non-Celiac Gluten/Wheat Sensitivity

Nutritional Status, Dietary Intake, and Adherence to the Mediterranean Diet of Children with Celiac Disease on a Gluten-Free Diet: A Case-Control Prospective Study

The Two Faces of Wheat

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