The first report on the association of celiac disease and cystic fibrosis in a tertiary care center in Saudi Arabia

Banjar, Hanaa; Bawazir, Ahmed A; Ghomraoui, Firas; Alotaibi, Khalid M.; Alotaibi, Abduallah; Alotaibi, Sarah; Sayyari, Reham

doi:10.1016/j.ijpam.2021.05.001

Cited by 3 publications

(1 citation statement)

References 11 publications

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“…Besides, some people cannot consume gluten for several reasons, such as celiac disease, a genetic disease in which a person cannot tolerate gluten (Uche-Anya et al, 2021). This disease changes the small intestine and causes nutrition absorption disturbance, which leads to several malfunctions in the body (Banjar et al, 2021). Therefore, innovation is needed to produce non-gluten food such as non-gluten sponge cake.…”

Section: Introductionmentioning

confidence: 99%

Different hydrocolloid types and concentrations effects towards non-gluten sponge cake's chemical quality and organoleptic

Doloksaribu

Hartati

2021

Food Sci. Technol.

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The number of people with autism and celiac disease keeps increasing. One of the efforts to assist the healing process naturally is through food consumption that is healthy, safe, and not carelessly, such as providing non-gluten food. The most favoured non-gluten product alternatives are the sponge cake. To produce a soft and elastic non-gluten sponge cake, then hydrocolloid is required. On the other side, the types and amounts of hydrocolloid are varied, depending on the product's types and ingredients. This research aims to determine the correct type and concentration of hydrocolloid (xanthan gum and guar gum) towards chemical quality and organoleptic of the non-gluten sponge cake from the best cowpea. This research would also help fulfil food availability and diversity for the increasing number of people with autism and celiac disease, reduce the consumption of wheat flour as the gluten source that is now still imported, and utilise and increase consumption of cowpea locally-sourced food. This research employs Randomised Block Design method consists of two factors: hydrocolloid type factor, which consists of two levels (xanthan gum and guar gum) and hydrocolloid concentration type factor, which consists of three levels (1 gr, 2 gr, and 3 gr). The chemical test parameters involve protein, water, and ash content. The organoleptic test parameters involve colour, aroma, flavour, and texture. This research resulted in the best treatment of the cowpea sponge cake is at the usage of xanthan gum type on the 2 grams concentration (HIK2) with the highest Result Value of 0.78, with research criteria scores as follows: flavour = 5.7 (like); texture = 5.6 (like); water content = 9.535%; protein content = 4.354%; colour = 5.4 (rather like); and ash content = 1.622%.

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Section: Introductionmentioning

confidence: 99%

Different hydrocolloid types and concentrations effects towards non-gluten sponge cake's chemical quality and organoleptic

Doloksaribu

Hartati

2021

Food Sci. Technol.

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Thinking outside the box: a review of gastrointestinal symptoms and complications in cystic fibrosis

Yule

Sills

Smith

et al. 2023

Expert Review of Respiratory Medicine

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The First Report on Co-existence of Cystic Fibrosis with Primary Ciliary Dyskinesia

Banjar,

Alotaibi,

Alnakhli

2024

International Journal of Pediatrics and Adolescent Medicine

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Introduction: Cystic fibrosis (CF) and Primary ciliary dyskinesia (PCD) are inherited diseases that impair mucociliary clearance. PCD causes ciliary defect in the airways, making them unable to beat normally (ciliary dyskinesia), or absent altogether (ciliary aplasia) while CFTR mutation leads to Epithelium Sodium Channel dysregulation. The association of both diseases and its combination with sickle cell disease (SS disease) has never been described before in the medical literature. Methods: Retrospective study was conducted for a consanguineous family in which data collected for clinical features, laboratory findings, radiological reports, pulmonary function tests, and genetic testing. Results: Nine children presented with respiratory, gastrointestinal, and musculoskeletal symptoms. The most common respiratory symptoms were recurrent chest infection and recurrent rhino-sinusitis. Laboratory results showed that all nine siblings were carriers for sickle cell diseases. Three siblings were affected with PCD, and one sibling was affected with both CF and PCD. Six siblings were carriers for PCD mutation. Seven siblings were carriers for CFTR mutation, and one was negative for it, but was a carrier for both PCD and sickle cell diseases. Father is affected with sickle cell disease but is carrier for both CF and PCD mutations. The mother was a carrier for both CF and PCD diseases but is negative for sickle cell disease. Clinical, biochemical, and radiological features showed no difference except bronchiectasis in genetically affected children. Conclusion: The combination of both CF and PCD is not uncommon. Screening for both diseases is recommended in the presence of multiple affected family members.

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The first report on the association of celiac disease and cystic fibrosis in a tertiary care center in Saudi Arabia

Cited by 3 publications

References 11 publications

Different hydrocolloid types and concentrations effects towards non-gluten sponge cake's chemical quality and organoleptic

Different hydrocolloid types and concentrations effects towards non-gluten sponge cake's chemical quality and organoleptic

Thinking outside the box: a review of gastrointestinal symptoms and complications in cystic fibrosis

The First Report on Co-existence of Cystic Fibrosis with Primary Ciliary Dyskinesia

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