The global village of celiac disease

Accomando, Salvatore; Cataldo, F

doi:10.1016/j.dld.2004.01.026

Cited by 73 publications

(39 citation statements)

References 73 publications

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“…Multiple studies report the prevalence of CD in populations of European decent to be between 1:67 and 1:250 [2][3][4][5]. Furthermore, a growing body of literature supports the notation that CD is a common disease in diverse populations across the globe, especially the Near and Far East, and North Africa [6].…”

Section: Introductionmentioning

confidence: 99%

Factors that Influence Adherence to a Gluten-Free Diet in Adults with Celiac Disease

et al. 2007

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Objective-The only treatment for celiac disease is lifelong adherence to a gluten-free diet, yet adherence is limited and factors influencing adherence are poorly understood. The purpose of this study was to determine factors influencing gluten-free diet adherence in adults with celiac disease.Methods-A questionnaire was developed and administered to 154 adults with celiac disease who then underwent a standardized gluten-free diet evaluation by an experienced nutritionist. Multivariate analysis was conducted to determine factors associated with adherence level.Results-Thirteen factors hypothesized to contribute to gluten-free diet adherence were found to be significantly associated with improved adherence including: understanding of the gluten-free diet, membership of a celiac disease advocacy group, and perceived ability to maintain adherence despite travel or changes in mood or stress (P < 0.001). Conclusions-This study identified specific factors correlated with gluten-free diet adherence. These results provide a foundation for the design of educational interventions to improve adherence. NIH Public Access

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Section: Introductionmentioning

confidence: 99%

Factors that Influence Adherence to a Gluten-Free Diet in Adults with Celiac Disease

et al. 2007

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“…Moreover, this value is underestimated because the majority of patients present either atypical (without gastroenteric symptoms) or silent celiac sprue. At the moment, the only treatment for this disease is the exclusion from the diet of some of the most common foods, such as bread, pasta, biscuits and pizza 2,7 .…”

Section: Introductionmentioning

confidence: 99%

Brewing with Rice Malt - A Gluten-free Alternative

Ceppi

Brenna

2010

Journal of the Institute of Brewing

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J. Inst. Brew. 116(3), 275-279, 2010The preparation of beer-like beverages with rice malt as the only raw material is reported. Several tests were performed on a laboratory scale and in a 25 L-capacity pilot plant. Both the decoction and the infusion procedure were tested; malt and water were mixed in a ratio 1:3.5 for both methods and the mash was brewed without adding exogenous enzymes. The obtained worts were fermented using bottom fermenting yeasts, while "beers" were re-fermented utilizing top fermenting yeasts and adding either sterile wort or sugar. A maximum ethanol of 4.5% vol. was obtained after the primary fermentation from an initial wort with an original gravity of 11.8°Plato. All parameters of the beer were found to be acceptable using a standard beer analysis. Owing to a suitable hop addition, an aroma very similar to that of a normal beer was obtained.

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“…Wheat was originally cultivated in the Fertile Crescent (South Western Asia) with a farming expansion that lasted from ~ 9,000 BC to 4,000 BC. Th us, it could be considered that wheat and therefore gluten is a relatively novel introduction to man ' s diet ( 29 ). Gluten is a high molecular weight heterogeneous compound (which occurs in the endosperm of wheat but also in rye and barley) that can be fractionated to produce alpha, beta, and gamma peptides.…”

Section: What Effect Has Gluten or Wheat Had On Mankind?mentioning

confidence: 99%

Editorial: Non-Celiac Wheat Sensitivity: Separating the Wheat from the Chat!

Sanders

Aziz

2012

American Journal of Gastroenterology

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Historically, it has been reported that patients with undetected celiac disease (CD) may present with irritable bowel syndrome (IBS) type symptoms. This has led to the recommendation by the American College of Gastroenterology Task force that patients presenting with diarrhea predominant IBS type symptoms should be serologically tested for CD. Concurrently speculative media data suggest that the US general public have increased their uptake of a gluten-free diet (GFD) far in excess of the known prevalence of CD. This may suggest that individuals with gastrointestinal symptoms are deriving benefi t from a GFD even if they do not have CD. This has led to the scientifi c community considering the evidence for an emerging concept of non-celiac wheat sensitivity. There is a signifi cant disparity in our views about what this phenomenon may be. There is also confusion about the nomenclature for this entity and indeed whether patients are suffering due to symptoms related to gluten or perhaps other components of wheat, for example fructans. In this month ' s edition of the American Journal of Gastroenterology , we see evidence to support the clinical concept of wheat sensitivity or intolerance. Irrespective of the nomenclature Carroccio provides a clinically applicable approach that may be adopted internationally by clinicians. This offers a new option in our armamentarium when seeing patients with IBS type symptoms.

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The global village of celiac disease

Cited by 73 publications

References 73 publications

Factors that Influence Adherence to a Gluten-Free Diet in Adults with Celiac Disease

Factors that Influence Adherence to a Gluten-Free Diet in Adults with Celiac Disease

Brewing with Rice Malt - A Gluten-free Alternative

Editorial: Non-Celiac Wheat Sensitivity: Separating the Wheat from the Chat!

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