Celiac Disease, Wheat Allergy, and Gluten Sensitivity

Pietzak, Michelle

doi:10.1177/0148607111426276

Cited by 75 publications

(55 citation statements)

References 62 publications

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“…A similar figure has been observed in studies of adults in other industrialised countries such as Australia, the United States, Europe and the United Kingdom [14][15][16]. While the increase in prevalence of diagnosed CD has remained relatively consistent there has been a substantial increase in the popularity of the GFD around the world [7,17].…”

Section: Introductionsupporting

confidence: 79%

The Prevalence of Gluten-Free Diet at the University of Otago: A Cross- Sectional Survey

Hancock¹,

Al-Shaqsi²,

Badron³

et al. 2014

J Gastroint Dig Syst

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Aim: The objectives of this study were to: (1) determine the prevalence of the GFD in a New Zealand adult population, (2) investigate the reasons why people are on the GFD and (3) explore what factors limit adherence to the diet.Methods: This was a cross-sectional online survey of 3,000 students and 3,000 staff at the University of Otago, New Zealand, undertaken in July-August 2013. Participants were randomly selected from databases of students and staff at the University of Otago in July 2013. Survey questions included four main sections: demographics, dietary habits, motivating factors and barriers to following a GFD. The analysis compared the variables between students and staff as well as between people on the GFD and those not on the GFD, using a linear regression analysis model. Results:The overall response rate was 35.5% (2123 respondents). The prevalence of people currently on the GFD was 6.1% in this university population, while another 6.2% reported having previously tried the GFD. The prevalence of CD was 1.2%. Feeling unwell when eating food that contains gluten was the main reason for following the GFD in our study population. Poor availability along with cost of gluten-free (GF) foods was the main factors limiting adherence to the GFD. Conclusion:A significant proportion of a New Zealand university population is currently following or has followed a GFD. People follow a GFD for multiple reasons other than medical indications. People with special diets in a university setting appear to have difficulty accessing dietary options.

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Section: Introductionsupporting

confidence: 79%

The Prevalence of Gluten-Free Diet at the University of Otago: A Cross- Sectional Survey

Hancock¹,

Al-Shaqsi²,

Badron³

et al. 2014

J Gastroint Dig Syst

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“…Assim, a dieta é sobreponível à utilizada na doença celíaca -isenta de glúten. [1][2][3][4][5]13,15 O gênero masculino foi largamente predominante nesta série (8/1), o que parece demonstrar uma semelhança entre a mesma com outras séries estudadas para alergia ao trigo. 8,14 Constatamos que a AG surge em idade precoce, tal como esperado (mediana de seis meses).…”

Section: Discussionunclassified

“…Como alternativa, são propostos outros cereais e farinhas não contendo glúten na sua composição, como arroz, milho e tapioca. [1][2][3][4][5]13,15 O alerta para a presença de glúten em emolientes e cosméticos constitui outro ponto-chave do tratamento.…”

Section: 13unclassified

Alergia ao glúten: série de nove casos

Maia

Lemos

Loureiro

et al. 2014

Sci Med

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RESUMOObjetivos: Havendo poucos casos descritos de alergia ao glúten mediada por IgE, divulgamos uma série de nove casos, com especial relevo sobre o diagnóstico, vias de sensibilização, manifestações clínicas e factores preditivos de prognóstico. Métodos: Nesta série foram incluídos todos os casos de alergia ao glúten mediada por IgE, seguidos nos últimos 15 anos no ambulatório de Alergologia Pediátrica de um hospital terciário. Foram analisadas idade de início, manifestações iniciais, vias de sensibilização, comorbidades e aquisição de tolerância. Resultados: Foram incluídas nove crianças com alergia ao glúten, com idades entre 1 e 14 anos, sendo oito meninos. A primeira manifestação ocorreu entre os 5 e 9 meses. Em seis pacientes as primeiras manifestações foram cutâneas, dois apresentaram distúrbios gastrointestinais e uma menina apresentou anafilaxia como manifestação inicial. A via de sensibilização foi cutânea ou por ingestão. O valor de IgE específica para o glúten variou entre 0,73-100 KU A /l. Todas as crianças tinham outra doença atópica. Oito apresentavam alergia alimentar múltipla. Quatro desenvolveram alergia respiratória. Em dois casos ocorreu anafilaxia após o diagnóstico. Três resolveram a alergia ao glúten até os seis anos. Conclusões: A alergia ao glúten é rara, explicando o pequeno número diagnosticado em 15 anos, em um hospital central de referência. Os nove casos tiveram início no primeiro ano de vida, sendo as manifestações cutâneas as mais frequentes. O eczema foi uma apresentação frequente e a sensibilização foi por via cutânea em alguns casos. A alergia alimentar múltipla também foi frequente nos casos descritos. Três das nove crianças resolveram a alergia até os seis anos, tendo em comum uma manifestação inicial cutânea. Nestes nove casos, o valor de IgE específica não foi preditivo da evolução clínica. ABSTRACTAims: With few reported cases of IgE-mediated allergy to gluten, we report a series of nine cases, with special emphasis on diagnosis, process of sensitization, clinical manifestations and predictive factors of prognosis. Methods: In this series all cases of IgE-mediated allergy to gluten, followed the last 15 years at the Pediatric Allergology of a tertiary hospital, were included. Age of onset, initial symptoms, routes of sensitization, comorbidities and acquisition of tolerance were analyzed. Results: with gluten allergy, with ages ranging from 1 to 14 years, were included; eight were boys. The first manifestation took place between 5 and 9 months. In six patients the initial symptoms were cutaneous, two patients had gastrointestinal disorders, and one girl showed anaphylaxis as the initial manifestation. The route of sensitization was cutaneous or by food ingestion. Serum specific IgE to gluten ranged from 0,73 to 100KUA/l. All children exhibited other atopic diseases. Eight children had multiple food allergies and four developed respiratory allergy. Two patients suffered anaphylaxis after the diagnosis. Three cases resolved their gluten allergy up to eight years of age. Co...

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“…Hypersensitivity reactions to wheat may cause a variety of symptoms. For example, ingestion may cause atopic dermatitis, gastrointestinal symptoms or wheat-dependent exercise-induced anaphylaxis; inhalation may cause baker's asthma; and skin contact may occasionally trigger IgE-mediated contact urticaria [1,2]. More detailed information on wheat allergens is of great importance for the development of both less allergenic flours and better diagnostic tools.…”

Section: Introductionmentioning

confidence: 99%

Minor Wheat Protein Fractions Analysis by Using Capillary Zone Electrophoresis

Piergiovanni

2016

Separations

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Abstract:The wheat proteins soluble in chloroform-methanol mixtures are associated with several kinds of food allergies. A separation method based on capillary zone electrophoresis (CZE) with UV detection was developed for the analysis of these mixtures. An acidic phosphoric acid/β-alanine (pH 2.5) buffer containing HPMC, urea and acetonitrile was used for the separation. The capillary electrophoresis (CE) was able to complete the analysis in six minutes. The electrophoregrams of extracts of both durum and common wheat commercial cultivars were compared. The registered cultivar (cv.) Kamut ® was included as a representative of rustic cereal species. A different number of peaks were detected in the profile relative to the tetraploid and exaploid analyzed cultivars. Three main peaks were observed for all tetraploid cultivars, while four peaks were detected for the common wheat cultivars. The peak corresponding to the α-amylase inhibitor type III was identified in the common wheat electrophoregram. The possibility of quantitative determination of this inhibitor has been investigated.

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Celiac Disease, Wheat Allergy, and Gluten Sensitivity

Cited by 75 publications

References 62 publications

The Prevalence of Gluten-Free Diet at the University of Otago: A Cross- Sectional Survey

The Prevalence of Gluten-Free Diet at the University of Otago: A Cross- Sectional Survey

Alergia ao glúten: série de nove casos

Minor Wheat Protein Fractions Analysis by Using Capillary Zone Electrophoresis

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