Abstract:ABSTRACT
Aims:It was aimed to evaluate the effect of yogurt consumption containing Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus probiotic bacteria on the celiac markers, biochemical values and clinical symptoms of celiac diseas.
Methods:Fifty celiac patients with positive anti-tissue transglutaminase(anti-tTG) IgA values were evaluated prospectively. The patients were divided into two groups. One group was recommended only gluten-free diet(GF… Show more
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