Adverse food reactions include immune-mediated food allergies and non-immune-mediated
intolerances. However, this distinction and the involvement of different pathogenetic …

Consumers, food manufacturers and health professionals are uniquely influenced by the
growing popularity of the gluten-free diet. Consumer expectations have urged the food …

Functional bowel disorders are highly prevalent disorders found worldwide. These disorders
have the potential to affect all members of society, regardless of age, sex, race, creed, color …

Non-Celiac Gluten Sensitivity (NCGS) is a syndrome characterized by intestinal and extra-
intestinal symptoms related to the ingestion of gluten-containing food, in subjects that are not …

Abstract Background The first British Dietetic Association (BDA) guidelines for the dietary
management of irritable bowel syndrome (IBS) in adults were published in 2012 …

Purpose The only effective and safe treatment of celiac disease (CD) continues being strict
exclusion of gluten for life, the so-called gluten-free diet (GFD). Although this treatment is …

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 …

Coeliac disease occurs in about 1% of people in most populations. Diagnosis rates are
increasing, and this seems to be due to a true rise in incidence rather than increased …

Background & Aims Wheat amylase-trypsin inhibitors (ATIs) are nutritional activators of
innate immunity, via activation of the toll-like receptor 4 (TLR4) on myeloid cells. We aimed …

The microbiota-gut-brain axis has been recently recognized as a key modulator of
neuropsychiatric health. In this framework, probiotics (recently named “psychobiotics”) may …