Review
Food Science & Technology
Sevda Zoghi, Amin Abbasi, Fatemah Sadeghpour Heravi, Mohammad Hossein Somi, Zeinab Nikniaz, Seyed Yaghoub Moaddab, Hamed Ebrahimzadeh Leylabadlo
Summary: This article discusses the association between the development of celiac disease and gut microbiota, the effects of infectious agents, especially the recent Covid-19 infection in celiac disease patients, and the efficacy of potential therapeutic approaches. Scientific literature suggests that microbiome-based therapy can improve the symptoms and quality of life of celiac disease patients, but the full potential of microbiota-based techniques requires further research.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Nutrition & Dietetics
Bara Aljada, Ahmed Zohni, Wael El-Matary
Summary: The gluten-free diet is popular for treating immune-mediated disorders caused by gluten, but it has disadvantages like high costs, nutritional deficiencies, and social and psychological barriers. Close follow-up with patients following the diet is recommended, and more data is needed to assess its effectiveness in managing mental and cognitive disorders.
Review
Food Science & Technology
Xiaoxue Zhu, Xin-Huai Zhao, Qiang Zhang, Na Zhang, Olugbenga P. Soladoye, Rotimi E. Aluko, Yuhao Zhang, Yu Fu
Summary: This article reviews the latest research progress on the relationship between celiac disease (CD) and gluten. It emphasizes the structure and function of gluten peptides related to CD, gluten detection methods, the effects of processing on gluten, and gluten-free diets. The limitations in current CD research are also discussed. This study facilitates a comprehensive understanding of CD and gluten, providing a theoretical reference for future research.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Gastroenterology & Hepatology
Benjamin Lebwohl, Alberto Rubio-Tapia
Summary: The incidence of celiac disease is increasing due to both improved recognition and a real increase of the disorder. The reasons for this true rise are unclear, but may be related to environmental factors. Early-life gluten exposure is a major focus of prevention efforts.
Review
Nutrition & Dietetics
Fardowsa Abdi, Saania Zuberi, Jedid-Jah Blom, David Armstrong, Maria Ines Pinto-Sanchez
Summary: A gluten-free diet is essential for treating celiac disease and may improve symptoms in non-celiac gluten/wheat sensitivity. However, adopting a gluten-free diet or a gluten-restricted diet may increase the risk of malnutrition and nutrient deficiencies. Therefore, patients with these conditions should undergo nutritional assessment and monitoring, and receive multidisciplinary care for long-term nutrition management.
Article
Nutrition & Dietetics
Malgorzata Kostecka, Joanna Kostecka-Jarecka, Katarzyna Ilowiecka, Julianna Kostecka
Summary: Celiac disease (CD) is associated with gluten intolerance and affects the nutritional status of patients. This study found that CD patients are at risk of sarcopenic obesity and underweight. Patients with gastrointestinal symptoms are more likely to adhere to a gluten-free diet, and parents and individuals at risk of malnutrition are also more likely to follow dietary guidelines.
Review
Medicine, General & Internal
Xingxing Wu, Lin Qian, Kexin Liu, Jing Wu, Zhaowei Shan
Summary: Coeliac disease is an autoimmune intestinal disease induced by gluten, and adherence to gluten-free diet is an effective treatment. The gut microbiota plays a crucial role in maintaining health, which is regulated by diet. There is a need for alternative treatments to GFD due to the increasing prevalence of coeliac disease.
ANNALS OF MEDICINE
(2021)
Article
Food Science & Technology
Veronica Segura, Jacobo Diaz, Angela Ruiz-Carnicer, Alba Munoz-Suano, Carolina Carrillo-Carrion, Carolina Sousa, Angel Cebolla, Isabel Comino
Summary: The new Universal Gluten Extraction Solution (UGES) shows higher extraction efficiency and safety, with reduced extraction time and wider applicability. Compared to traditional extraction solutions, UGES is more environmentally friendly, compatible with competitive ELISA.
Article
Food Science & Technology
Maria Purificacion Gonzalez, Catalina Ballestero-Fernandez, Violeta Fajardo, Maria Achon, Angela Garcia-Gonzalez, Elena Alonso-Aperte, Natalia Ubeda
Summary: The study assessed the contribution of GFP to the diets of children and adolescents with CD, finding that GFP accounted for a high percentage of total energy, carbohydrates, fiber, and salt intake, but a lower percentage of fat, sugar, and protein intake. It is important to reduce fat, saturated fat, and salt intake, and increase fiber content in processed GFP.
Review
Immunology
Renata Auricchio, Riccardo Troncone
Summary: Celiac disease is an autoimmune disorder triggered by gluten, with prevention strategies focusing on identifying at-risk individuals and eliminating risk factors. Research has shown that both genetic and environmental factors play a role in the development of the disease, suggesting that future interventions could involve protection from infections, manipulation of microbiota, and modulation of T cells.
FRONTIERS IN IMMUNOLOGY
(2021)
Review
Immunology
Lucia Treppiccione, Diomira Luongo, Francesco Maurano, Mauro Rossi
Summary: Celiac disease is a genetically predisposed autoimmune disease with a rising prevalence worldwide. The management of celiac disease requires a gluten-free diet, but there are concerns about the nutritional quality of gluten-free products. CD4(+)T cell-mediated immunity plays a central role in the pathogenesis of celiac disease.
INTERNATIONAL REVIEWS OF IMMUNOLOGY
(2023)
Article
Nutrition & Dietetics
Rafael Martin-Masot, Maria Jimenez-Munoz, Marta Herrador-Lopez, Marta Flor-Alemany, Victor Manuel Navas-Lopez, Teresa Nestares
Summary: This study aims to assess the importance of early follow-up for celiac patients, identify the role of stool gluten immunogenic peptides (GIPs) in assessing diet adherence, and analyze nutritional imbalances or deficiencies in the gluten-free diet (GFD). The results highlight the importance of early follow-up for celiac patients and the potential use of stool GIPs in monitoring adherence to the GFD.
Article
Nutrition & Dietetics
Veronica Segura, Angela Ruiz-Carnicer, Irati Mendia, Marta Garzon-Benavides, Angeles E. Pizarro, Isabel Comino, Carolina Sousa
Summary: A gluten-free diet is the only treatment for celiac disease, but adherence can be challenging due to the presence of gluten in many foods. This study proposes the development of an automatable ELISA to monitor adherence to the diet by quantifying urine gluten immunogenic peptides. The assay was validated and found to be stable, and it showed that after 12 months on the diet, only 27% of patients had detectable u-GIP compared to 100% at diagnosis. Therefore, this highly sensitive immunoassay could be used in clinical laboratories to analyze u-GIP from a large number of samples.
Review
Biochemistry & Molecular Biology
Mariana Verdelho Machado
Summary: Celiac disease (CD) is a common autoimmune disease, affecting approximately 1% of the population. Regardless of symptoms, all CD patients must adhere to a lifelong gluten-free diet (GFD). However, this can be challenging due to a lack of gluten awareness in foods and the widespread use of gluten in processed foods. Research has been conducted to find pharmacological treatment for CD, but achieving full histological recovery on a GFD remains difficult.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Nutrition & Dietetics
Veronica Segura, Angela Ruiz-Carnicer, Carolina Sousa, Maria de Lourdes Moreno
Summary: The only current treatment for celiac disease is a strict gluten-free diet, but there is a need for non-dietary alternatives to prevent damage from dietary transgressions. Recent therapies for CD focus on degrading gluten, regulating the immune response, and inducing immunological tolerance, with promising results seen in some phase III and II clinical trials.