Celiac disease is chronic disease with immune disorder which is connected with the allergy reaction on molecule of gluten and prolamine. Celiac disease is expressed in persons with genetic susceptibility. The aim of the study was to follow adherence to gluten-free diet. We designed cross-sectional study where was recruited 125 volunteers, children at age 9 15 years old, with diagnosis of celiac...

Background: Atypical presentations of celiac disease appear to be at least as common as is the classic presentation of steatorrhea, diarrhea, and weight loss. Objective: We examined the effect of a gluten-free diet on gastrointestinal symptoms in a cohort of US patients with celiac disease. Design: A follow-up survey was conducted in 215 patients who were evaluated at the University of Iowa fro...

Carswell, F., and Ferguson, A. (1973). Archives ofDisease in Childhood, 48, 583. Plasma food antibodies during withdrawal and reintroduction of dietary gluten in coeliac disease. Out of 55 patients with coeliac disease, 40 had food antibodies in their plasma at diagnosis. The antibodies disappeared in all but 6 of 21 patients after 2 months on a gluten-free diet. 5 out of these 6 patients had h...

Celiac disease is an autoimmune disorder of the small intestine that is more common than was previously thought. This disease is caused by an inappropriate immune response to wheat gluten, barley, and rye. Three main pathways cause celiac disease: the environmental trigger (gluten), genetic susceptibility, and unusual gut permeability. The only treatment currently available is a strict gluten-f...

Abstract Nowadays there is an increasing demand for healthy biscuits. The reduction in sugar and fat level, as well the addition of bioactive compounds, positively associated with a diet. In present work, low-fat low-sugar biscuits were prepared infusions (mate, coffee, tea) or Prosopis chilensis pod flour (PPF). Biscuits made maize starch wheat (gluten formulations) gluten-free ingredients (gl...

The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial...

OBJECTIVES We sought to characterize the clinical features at presentation as well as the associated disorders, family history, and evaluation of compliance with a gluten-free diet in children with celiac disease from across Canada. STUDY DESIGN All members (n = 5240) of the Canadian Celiac Association were surveyed with a questionnaire. Of the 2849 respondents with biopsy-confirmed celiac di...