Wheat is a major cereal crop providing energy and nutrients to the billions of people around
the world. Gluten is a structural protein in wheat, that is necessary for its dough making …

Our understanding of celiac disease and how it develops has evolved significantly over the
last half century. Although traditionally viewed as a pediatric illness characterized by …

Celiac disease (CD) is one of the most common diseases, resulting from both environmental
(gluten) and genetic factors [human leukocyte antigen (HLA) and non-HLA genes]. The …

Theterm gluten intolerance may refer to three types of human disorders: autoimmune celiac
disease (CD), allergy to wheat and non-celiac gluten sensitivity (NCGS). Gluten is a mixture …

Coeliac disease is a common enteropathy that occurs in genetically susceptible individuals
in response to the ingestion of gluten proteins present in wheat, rye and barley. Currently …

Celiac disease (CD) is a common autoimmune disease affecting around 1% of the
population. It consists of an immune-mediated enteropathy, triggered by gluten exposure in …

Celiac disease, also known as “celiac sprue”, is a chronic inflammatory disorder of the small
intestine, produced by the ingestion of dietary gluten products in susceptible people. It is a …

Background & Aims Gluten ingestion leads to small intestinal mucosal injury in patients with
celiac disease, necessitating strict life-long exclusion of dietary gluten. Despite adherence to …

Celiac disease is a gluten-sensitive enteropathy that affects people of all ages worldwide.
This disease has emerged as a major health-care problem, as advances in diagnostic and …

Celiac disease (CeD) is a widespread, gluten-induced, autoimmune disorder that lacks any
medicinal therapy. Towards the goal of develo** non-dietary treatments for CeD, research …