Mass screening for coeliac disease using antihuman transglutaminase antibody assay

Tommasini, Alberto

doi:10.1136/adc.2003.029603

Cited by 187 publications

(138 citation statements)

References 20 publications

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“…Similar results were reported in the Europe [3][4][5]. Some of the new studies have shown that the prevalence of CD is more than the past [3][4][5][6].…”

Section: Introductionsupporting

confidence: 78%

Celiac Disease Prevalence in the Patients with Irritable Bowel Syndrome in the Ilam Province; A Cross Sectional Study from Western Iran

Mahmoodi

Jafarihaydarlo

Yasemi

et al. 2014

JCDR

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“…Similar results were reported in the Europe [3][4][5]. Some of the new studies have shown that the prevalence of CD is more than the past [3][4][5][6].…”

Section: Introductionsupporting

confidence: 78%

Celiac Disease Prevalence in the Patients with Irritable Bowel Syndrome in the Ilam Province; A Cross Sectional Study from Western Iran

Mahmoodi

Jafarihaydarlo

Yasemi

et al. 2014

JCDR

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“…Serologic screening studies have shown that the worldwide prevalence of coeliac disease (CD) is to be 0.3-1.2 % in unselected European, North American, South American and Indian populations [1][2][3]. Such a rate establishes coeliac disease as one of the most common genetically based diseases.…”

Section: Introductionmentioning

confidence: 99%

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

Krupa‐Kozak

Altamirano-Fortoul

Wronkowska

et al. 2012

Eur Food Res Technol

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The fortification of gluten-free bread containing inulin with different organic and non-organic calcium sources was investigated. Calcium lactate, calcium citrate, calcium chloride and calcium carbonate were used as calcium sources. Gluten-free bread composed of corn starch, potato starch, salt, yeast, pectin, sugar and sunflower oil was used as a reference. The calcium salts were supplemented to the gluten-free formula to provide equal content of elementary calcium (Ca ?2 ). The Mixolab Ò device was used to analyse the behaviour of gluten-free dough subjected to a dual mechanical shear stress and temperature constraint. Calcium salts significantly modified the dough behaviour during heating and cooling. The addition of calcium carbonate and calcium citrate provoked an increase in dough consistency during heating and cooling compared with the other salt-enriched samples. The specific volume and texture parameters of gluten-free breads varied with the calcium salt used, but calcium carbonate and calcium citrate showed improved values. The higher calcium content of the enriched breads, compared with the control, confirmed the fortification. Sensory evaluation of the calcium-fortified breads confirmed that calcium carbonate followed by calcium citrate was the most recommended salt for obtaining calcium fortification of gluten-free breads.

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“…Serologic screening studies have shown the worldwide prevalence to be 0.3-1.2% in unselected European, North American, South American, and Indian populations (Fasano et al 2003;Tommasini et al 2004;Sampson et al 2005). The factors responsible for that primary life-long intolerance in genetically predisposed individuals are wheat gliadins and other prolamins, like secalin of rye, hordein of barley, and possibly avenein of oat (Vader et al 2003).…”

mentioning

confidence: 99%

Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

Krupa‐Kozak¹,

Wronkowska²,

Soral‐Śmietana³

2011

Czech J. Food Sci.

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Krupa-Kozak U., Wronkowska M., Soral-Śmietana M. (2011): Effect of buckwheat flour on microelements and proteins contents in gluten-free bread. Czech J. Food Sci., 29: 103-108.Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitamins. The current study was designed to investigate the effect of buckwheat flour incorporation to a gluten-free experimental formulation on the size-related parameters, and microelements and proteins contents. Buckwheat flour affected positively the technological quality of bread, like bread specific volume index and loaf size. Increasing concentration of buckwheat flour (10-40%) in bread affected the proportional enrichment in proteins and microelements, especially in copper and manganese.

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Mass screening for coeliac disease using antihuman transglutaminase antibody assay

Cited by 187 publications

References 20 publications

Celiac Disease Prevalence in the Patients with Irritable Bowel Syndrome in the Ilam Province; A Cross Sectional Study from Western Iran

Celiac Disease Prevalence in the Patients with Irritable Bowel Syndrome in the Ilam Province; A Cross Sectional Study from Western Iran

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

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