The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies. Products that contain gluten are also a major diet for a large portion of the world's population. For this reason, the development of gluten-free products is not only an urgent need for celiac patients but also ...

OBJECTIVES Due to the similarity in the clinical presentation, morphology, and course, celiac disease (CD) may be mixed up with other immunological disorders, such as multiple sclerosis (MS). CASE REPORT In a 43-year-old Caucasian male with a history of diarrhea and colics since young age, progressive sensory disturbances developed since age 18 years. At age 34, he was diagnosed as relapsing-...

BACKGROUND A strict and lifelong gluten-free diet is the only treatment of celiac disease. Gluten contamination has been frequently reported in nominally gluten-free products. The aim of this study was to test the level of gluten contamination in gluten-free products currently available in the Italian market. METHOD A total of 200 commercially available gluten-free products (including both na...

tolerable gluten thresholds in gluten free products have long been debated together with issues of cross contamination of gluten free cereals during the milling process. it is well established that a totally gluten free diet is virtually impossible owing to the presence of traces of gluten. it is estimated that daily consumption of gluten from contaminated gluten free foods is in the range of 5...

Celiac disease (CD) can be considered a complex multi-organ disorder with highly variable extra-intestinal, including neurological, involvement. Cerebellar ataxia, peripheral neuropathy, seizures, headache, cognitive impairment, and neuropsychiatric diseases are complications frequently reported. These manifestations may be present at the onset of the typical disease or become clinically eviden...

BACKGROUND Non-celiac gluten sensitivity is a syndrome characterized by gastrointestinal and extra-intestinal symptoms occurring in a few hours/days after gluten and/or other wheat protein ingestion and rapidly improving after exclusion of potential dietary triggers. There are no established laboratory markers for non-celiac gluten sensitivity, although a high prevalence of first generation ant...

friedreich’s ataxia (frda) is a rare autosomal recessive spinocerebellar ataxia which in the majority of cases is associated with a gaa-trinucleotide repeat expansion in the first intron of frataxin gene located on chromosome 9. the clinical features include progressive gait and limb ataxia, cerebellar dysarthria, neuropathy, optic atrophy, and loss of vibration and proprioception. ataxia with ...

The functionality of gluten extracted from Canada Western Red Spring (CWRS) and Canada Western Extra Strong (CWES) wheat flours was evaluated and compared. The extra-strong wheat cultivars had stronger dough properties and produced smaller bread loaves than AC Barrie. Modifications of a starch displacement gluten extraction method were evaluated. For optimal gluten formation and extraction, wat...

BACKGROUND In light of the possibly preventive role of timing and amount of gluten in celiac disease, it would be helpful to have a questionnaire to assess the gluten intake in infants. AIMS Development and validation of a food questionnaire to assess gluten consumption in healthy infants aged 0-12 months (FQ-gluten). METHODS A food frequency questionnaire, previously developed for the Gene...

We report four patients with the syndrome of cerebellar ataxia with bilateral vestibulopathy (CABV) and, using search coil oculography, we validate its characteristic clinical sign, namely impairment of the visually enhanced vestibulo-ocular reflex (VVOR) or doll's head reflex. In our four patients, CABV began in the sixth decade of life; they are still ambulant and self-caring 8-20 years after...