Gluten Related Disorders

Book Description :

Gluten-related disorders are prevalent among human societies, specifically in developing countries. These diseases have similar clinical manifestations and although they are characterized by a specific pathophysiological response to ingestion of gluten, differential diagnosis of these disorders is very challenging and failure to diagnosis and treat these disorders at an early stage, can lead to irreparable health and cost damages. Gluten Related Disorders: Diagnostic Approaches, Treatment Pathways and Future Perspectives reports up-to-date scientific findings within a historical perspective to identify the main differences and distinctive features of each of these diseases leading to better diagnosis and treatment options as well as pathogenesis of gluten disorders for use in future research endeavors. This reference is perfect for researchers, scientists and medical practitioners currently addressing gluten-related diseases. Delivers a wide perspective of gluten-related disorders highlighting the differences and overlaps in clinical presentations of these disorders, aiding in the process of differential diagnosis Offers the pathogenesis of gluten disorders for use in future research endeavors Provides a comprehensive overview on all aspects of gluten-related disorders incorporating several up-to-date scientific findings bringing recognition to the main differences and distinctive features between the diseases

Book Description :

Coeliac Disease and Gluten-Related Disorders provides an updated and comprehensive overview on the crucial aspects and clinical management of gluten-related disorders. It provides an overview of the scientific background, mechanisms involved, and emphasizes the translational effect of research on clinical practice. Highlighted throughout are insights into future research areas likely to have a crucial impact in the clinical management of these common conditions. The book is perfect for researchers and gastroenterologists involved in Coeliac Disease and other gluten-related disorders. Presents both research and clinically based perspectives on the most relevant issues of gluten-related disorders Provides a wide-ranging discussion and the most updated opinions by international experts in the field of coeliac disease and gluten-related disorders Translates the latest research insights into practical suggestions for specialists

Book Description :

A Clinical Guide to Gluten-Related Disorders provides primary health care providers the succinct material they need to immediately evaluate and support their patients. Gluten-related disorders have a wide presentation, and this text covers the recognition, evaluation, and multi-disciplinary approach to the management of disease. Readers will benefit from the general overview of gluten intolerance and from the common sense approach to developing treatment and dietary plans. Clinical vignettes offer clinicians real-life scenarios to help put the disease and its treatment in context for their patients.

Book Description :

Gluten is the common term for a group of related proteins known as prolamins and glutenins found in wheat, rye and barley. Gluten is harmful for patients with gluten-related disorders (a term used to describe all conditions related to gluten), which includes celiac disease, wheat allergy, as well as non-celiac gluten sensitivity, dermatitis herpetiformis (celiac disease of the skin) and gluten ataxia. This document includes symptoms of gluten-related disorders, how can reactions to gluten be prevented, how to avoid exposure to gluten, examples of foods and products that contain or often contain sources of gluten, and what the Government of Canada is doing about priority food allergens, gluten sources and added sulphites.--Includes text from document.

Book Description :

Gluten is the major protein of wheat and other cereals (rye and barley); it is responsible for triggering celiac disease (CD) in genetically predisposed individuals. Until a few years ago, CD was the major (if not the only) well-known gluten-related disorder. However, in recent years, it has become clear that gluten proteins may activate different pathological mechanisms, leading to a wide spectrum of human diseases, including non-celiac gluten sensitivity (NCGS), gluten ataxia, neuro-psychiatric disorders, and many others. Conceptually, we have therefore moved from a Ptolemaic to a Copernican system, i.e., CD is no longer the "center of the universe," but is just one of the possible worlds of gluten intolerance. Many other gluten planets do indeed exist and deserve the attention of researchers and clinicians alike. Although different gluten-related disorders show specific epidemiological, pathophysiological, and clinical aspects, these conditions share a trigger and treatment: the gluten-free diet. For a very long time, awareness of these disorders has been limited and, therefore, the epidemiology of gluten-related disorders is still a "work in progress." Current research strives to clarify the boundaries between these entities, their disease mechanisms, and how a proper diagnosis can be implemented.

Book Description :

This book is a printed edition of the Special Issue "Gluten Related Disorders: People Shall not Live on Bread Alone" that was published in Nutrients

Book Description :

Download Diagnosis and Management of Gluten Associated Disorders book written by Guy A. Weiss, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Book Description :

Gluten sensitivity is a multifactorial phenomenon. In the medical context, it is associated with symptoms that occur after the consumption of gluten-containing foods. However, not all cases of perceived gluten sensitivity are medically diagnosable. Only for celiac disease and wheat allergies clear diagnostic criteria exist. In most cases patients have non-Celiac Non-Wheat Allergy Wheat Sensitivity (NCWS). Gluten can rarely be detected as a causative agent in NCWS. Rather, other ingredients of wheat, such as ATI or FODMAP, or a disturbed intestinal microbiota may be considered as triggers for the disease. Cordula Harter puts it straight: gluten sensitivity is a fashion trend that is followed by many more people than there are diagnosed patients. The author shows that gluten-containing cereals are nutritionally high-quality foods that provide valuable nutrients and fiber. Elimination is rarely medically indicated and often benefits the food industry more than the consumer. This Springer essential is a translation of the original German 1st edition essentials, Gluten-Sensitivität by Cordula Harter, published by Springer Fachmedien Wiesbaden GmbH, part of Springer Nature in 2019. The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). A subsequent human revision was done primarily in terms of content, so that the book will read stylistically differently from a conventional translation. Springer Nature works continuously to further the development of tools for the production of books and on the related technologies to support the authors.

Book Description :

This book will give you up-to-date information on the basic and clinical aspects of gluten-related disorders, the evolution of grains, bread and gluten-free products covering the necessary integration of the different fields which until recently were considered separate. To achieve a common platform, this book has three sections. -The first section deals with chapters explaining the immune response to the toxic peptides of gluten as well as new approaches in treatment. -The second section revises the advances made in the clinical spectrum of the gluten-related disorders. -The third section explores the evolution of gluten, bread products and the great challenge to elaborate gluten-free products of high quality. The technological improvements in this field will produce gluten-free foods, less expensive than at present available in food stores. The authors are recognized investigators, active in the field of gluten-related disorders and the evolution of gluten-free products. The information provided is essential for celiacs, non-celiac gluten- sensitive persons, Patient Associations of gluten-related disorders, physicians and the food industry. It will be of help to clinical and research scientists in clinical medicine, immunology and pathology, to professionals in nutrition and gluten-free products, to the regulatory authorities, to food chemists and their technologists.

Book Description :

This study by the University of Basque Country Gluten Analysis Laboratory analyzes the gluten free diet from different perspectives. The authors provide background information on gluten, celiac disease, and other pathologies related to gluten intake. Later chapters cover topics such as techniques for gluten detection in foodstuffs and additives, as well as techniques used in complex matrices. Given that the only effective treatment for celiac disease is a strict, lifelong, gluten-free diet, and that the ingestion of small amounts of gluten can cause major symptoms in gluten intolerants, in recent years there has been an increasing interest in gluten free foodstuffs. In fact, the gluten-free product market has become one of the most prosperous in the field of food and beverages. The book provides a detailed analysis of the nutritional composition of gluten-free foodstuffs and a comparison with their gluten containing analogues. While targeted towards clinicians and science professionals, such as those working to develop gluten-free foods, it also discusses the energy and nutrient content of a gluten-free diet and offers different nutritional education strategies to improve the eating habits and nutritional status of those living with celiac disease.

Book Description :

The incidence of gluten-related disorders (GRDs) continues to increase and its global prevalence is estimated affect to 5% of the population. s. Celiac disease (CD), Dermatitis Herpetiformis (DH), Gluten Ataxia (GA), wheat allergy (WA), and Non-Celiac Gluten Sensitivity (NCGS) are the five major GRDs that present with a wide range of clinical manifestations. They are manifested by symptoms of gastrointestinal tract disorders, as well as hematological, dermatological endocrinological, gynecological, rheumatological and nervous system. NCGS is a term that is used to describe individuals who are not affected by celiac disease or wheat allergy, yet they have intestinal and/or extra-intestinal symptoms related to gluten ingestion with improvement of their symptoms upon withdrawing gluten from their diet. It is believed that represents some heterogeneous groups with different subgroups characterized by different etiologies, clinical histories and clinical courses. There also appears to be an overlap between NCGS and irritable bowel syndrome (IBS). There is a need for establishing strict criteria for diagnosing NCGS. The absence of validated biomarkers remains a significant limitation for research studies on NCGS. New evidence shows that a gluten-free diet may be beneficial for some patients with gastrointestinal symptoms, such as those symptoms commonly found in patients with IBS.

Book Description :

Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities is a unique reference work—the first to integrate the insights of the causes and effects of celiac disease from the chemistry of reaction-causing foods to the diagnosis, pathogenesis, and symptoms that lead to proper diagnoses and treatment. With an estimated three million people in the United States alone affected by celiac disease, an autoimmune digestive disease, only five percent are properly diagnosed. Drawing on the connection between foods containing gluten and the resulting symptoms, this resource offers distinctive information that directly explores and links food science, medical diagnostics, and treatment information. A helpful tool for researchers and medical practitioners alike, Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities helps refine research targets, and provides a comprehensive overview on the multidisciplinary approaches to all crucial aspects related to celiac disease. Presents key information from medical and food science research, as well as provides clinical insights Provides direct corollary insights between source and symptom Written by experts whose detailed experiments and results have shaped our understanding of celiac disease

Book Description :

New from Mayo Clinic-the essential guide to living gluten-free. Whether diagnosed with celiac disease or just deciding if a gluten-free diet is right for you, Mayo Clinic Going Gluten-Free will help you create and maintain a gluten-free lifestyle. Both authoritative and approachable, the book includes core medical information on celiac disease in addition to focusing on practical, everyday issues, such as: --Determining if gluten-free is right for you --Common signs, symptoms and myths of celiac --Dealing with celiac if you are newly diagnosed --Maintaining a gluten-free lifestyle while traveling, during the holidays, on-the-go and at college --Helping your child manage a gluten-free diet --Properly reading and understanding food labels --A few recipes and meals to jumpstart your gluten-free life

Book Description :

The only effective and safe treatment of celiac disease (CD) is a lifelong, strict exclusion of gluten, the so-called gluten-free diet (GFD). As a consequence, strict adherence to the GFD is highly successful and useful to achieve optimal control of symptoms in celiac patients, although, sometimes, nutritional problems can persist despite a strict exclusion of gluten. However, following a strict GFD is not easy and an updated quality assessment of available products is needed for further improvement in gluten-free product development. Similar to CD, GFD is the common dietary approach in non-celiac gluten/wheat sensitivity (NCGWS). NCGWS is another common gluten-related disorder without the diagnostic features of CD. Increasing interest in the association and interaction between irritable bowel syndrome (IBS), functional dyspepsia, and gluten-related disorders can expand our knowledge and understanding of the management of these disorders. In this respect, GFD is considered a therapeutic option in IBS and functional digestive disorders. New insights into the GFD are an exciting scientific challenge for researchers.

Book Description :

World-renowned gluten-related disorders expert Dr. Alessio Fasano presents the groundbreaking roadmap to a gluten-free lifestyle, and how millions can live better by going gluten free. For centuries, bread has been known as the “staff of life.” But for millions of Americans affected by gluten-related disorders, consuming gluten, the complex protein found in wheat, rye, and barley, can be hazardous to their health. In a recent poll presented by Scientific American, over 30% of Americans reported wanting to cut down or eliminate gluten from their diets; the gluten-free market is a $6.3 billion industry and continues to expand. Now, in Gluten Freedom, Alessio Fasano, MD, world-renowned expert and founder of Massachusetts General Hospital's Center for Celiac Research, reveals the latest developments in scientific research and treatment, and the answers they provide for this rapidly expanding audience. This groundbreaking, authoritative guide is an invaluable roadmap for the newly diagnosed, for those already dealing with gluten-related issues, and for anyone who thinks they may have an issue with gluten. Distinguishing scientific fact from myth, Gluten Freedom explains the latest research, diagnostic procedures, and treatment/diet recommendations, helping consumers make the best choices for themselves and their families. Gluten Freedom also discusses important nutritional implications for behavior-related diagnoses such as autism and conditions such as depression, anxiety, and “foggy mind.” Other highlights include: • The differences between celiac disease, gluten sensitivity, and wheat allergy • Current best practices for gluten-related disorders at any age • Practical information on setting up a gluten-free kitchen, reading labels, and staying safe and healthy in a world filled with hidden sources of gluten • The psychological impact of a diagnosis and its effect on a family • Groundbreaking research for prevention and therapy • Reliable and accurate resources for patients, parents, and physicians • And even recipes for an authentic gluten-free Italian dinner from Dr. Fasano's home kitchen

Book Description :

Lucille Cholerton is a specialist in gluten sensitivity and coeliac disease. She and her three grown children all suffer from gluten sensitivity. Read her story in Spotlight on Gluten: New symptoms for the new millennium? Or long-standing symptoms now being recognized? Age is very pertinent to the subject of gluten sensitivity. This disorder should really be diagnosed in childhood, but if the diagnosis is missed, people can suffer for many years with unexplained symptoms, when something that they are eating every day could be the root cause of their ill health. This book covers the symptoms that Cholerton and her children suffered, and how they improved their health dramatically on a gluten-free diet. The author's research spans twenty years. In my research I discovered that gluten may be responsible for many autoimmune disorders, of which there are some eighty-eight documented. My doctors knew nothing about this, so I really had to be my own guinea pig. A former teacher, Lucille Cholerton is now a nutrition counselor and is writing her next books on gluten sensitivity. There is a dire need for better diagnosis and understanding of this disorder.She is married and lives in Durban, South Africa. She started the Gluten Intolerance/Coeliac Support Group in Durban in 1995. For more information about gluten, visit http: //www.allergysa.org . Publisher's website: http: //sbpra.com/LucilleCholerton Author's Website: http: //spotlightongluten.

Book Description :

Food and nutrients are the original medicine and the shoulders on which modern medicine stands. But in recent decades, food and medicine have taken divergent paths and the natural healing properties of food have been diminished in the wake of modern technical progress. With contributions from highly regarded experts who work on the frontlines of disease management, the bestselling first edition of Advancing Medicine with Food and Nutrients, Food and Nutrients in Disease Management effectively brought food back into the clinical arena, helping physicians put food and nutrients back on the prescription pad. Board-certified in General Preventive Medicine, Ingrid Kohlstadt, MD, MPH has been elected a Fellow of the American College of Nutrition and a Fellow of the American College of Preventive Medicine. Guided by Dr. Kohlstadt, this authoritative reference equips clinicians with the information they need to fully utilize nutritional medicine in their practice. New in the Second Edition Toxic exposures such as molds, microbial infections, xenoestrogens, heavy metals, and inert nanoparticles Food safety issues: precautions for patients with preexisting medical conditions, adequate labeling of food allergens such as gluten, potential adverse effects of artificial sweeteners, consequences of applying ionizing radiation to food, food-borne mycotoxins, critical food restrictions following bariatric surgery, precautions for preparing food in the home Consumer advocacy issues on navigating claims of medical foods and dietary supplements Physical forces on nutritional needs, such as ultraviolet light initiating vitamin D synthesis, non-ionizing radiation’s effects on brain glucose metabolism and excess body fat’s effects on inflammation and hydration Preventive medicine and how to preserve resiliency at the individual and public health levels Written by doctors for doctors, Advancing Medicine with Food and Nutrients, Second Edition reunites food and medicine. Buttressed with new evidence, leading physicians on the frontlines of disease management apply the latest scientific advances to the clinical practice of medicine. Each chapter offers adjuncts to standard care, fewer side effects, improved risk reduction, or added quality of life. An article by Ingrid Kohlstadt on education and nutrition appeared in TIME Magazine online on November 12, 2014.

Book Description :

Going gluten-free? Go here first. Whether you've been diagnosed with a gluten-related condition or you're just striving for a healthier diet, you know that adopting a gluten-free lifestyle is easier said than done. Beth Hillson, president of the American Celiac Disease Association, was diagnosed forty years ago, and she knows these challenges firsthand. For decades, she has been a guru in the gluten-free community, answering questions about everything from diagnosis to food to lifestyle. Now, Beth combines her personal expertise with the latest research to offer: Essential info on celiac disease, gluten sensitivity, wheat allergy, and other gluten-related disorders Advice on choosing a doctor, getting tested, and exploring treatment options The basics of the GF diet, including setting up a safe kitchen and simple recipes Guidance on living as a blended-diet family and raising gluten-free kids Frank answers to personal questions on topics from "gluten smooching" to gas

Book Description :

Advice for those with gluten-related disorders.

Book Description :

The focus of a gluten-related health condition does not have to be about what you can not have. Learn about natural foods you can ADD to your diet to reduce your symptoms, rebuild your digestive system, and begin to take back your health! Gluten was practically an unknown term 20 years ago that only those diagnosed with celiac disease were required to pay attention to. Now, 1 in every 16 people is diagnosed with some form of gluten intolerance, gluten sensitivity, or wheat allergy. Worse yet, according to some research, as much as 40% of the U.S. population may be affected by gluten-related health issues. Symptoms such as: bloating, abdominal discomfort, pain or diarrhea, headaches and migraines, attention deficit disorder, muscular disturbances, lethargy, hyperactivity, or joint pain If you regularly experience more than one of these symptoms, gluten may be the cause. Luckily, there are proactive steps you can take to reduce gluten-related symptoms and rebuild your digestive system naturally. Learn all about it in the new eBook Food 101 - Gluten.