Výsledky vyhledávání - "Wheat intolerance"

Akademický článek

Self‐reported food intolerances in an Indian population: Need for individualization rather than a universal low‐FODMAP diet

Autor: Philip Abraham, Pavan Dhoble, Devendra Desai, Anand Joshi, Tarun Gupta

Publikováno v: JGH Open, Vol 7, Iss 11, Pp 772-776 (2023)

Abstract Background and Aim Low‐fermentable oligo‐, di‐, and monosaccharides and polyol (FODMAP) diets have been recommended for individuals with food intolerance and irritable bowel syndrome (IBS). Individual food intolerances may, however, no

Externí odkaz: https://doaj.org/article/355b682c92f14a96b279244d422701e9

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Akademický článek

The duodenal mucosa associated microbiome, visceral sensory function, immune activation and psychological comorbidities in functional gastrointestinal disorders with and without self-reported non-celiac wheat sensitivity

Autor: Ayesha Shah, Seungha Kang, Nicholas J Talley, Anh Do, Marjorie M Walker, Erin R Shanahan, Natasha A Koloski, Michael P Jones, Simon Keely, Mark Morrison, Gerald J Holtmann

Publikováno v: Gut Microbes, Vol 14, Iss 1 (2022)

Frequently, patients with functional gastrointestinal disorders (FGIDs) report intolerance of wheat products. We compared gastrointestinal symptoms, sensory function, psychiatric comorbidities, gut-homing immune cells, and duodenal mucosa-associated

Externí odkaz: https://doaj.org/article/ef643570c3014dc0bf755c1882fed7ea

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Akademický článek

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Akademický článek

Use of Sourdough in Low FODMAP Baking

Autor: Jussi Loponen, Michael G. Gänzle

Publikováno v: Foods, Vol 7, Iss 7, p 96 (2018)

A low FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) diet allows most irritable bowel syndrome (IBS) patients to manage their gastrointestinal symptoms by avoiding FODMAP-containing foods, such as onions, pulses, a

Externí odkaz: https://doaj.org/article/9ff609a149194bfea7a6afe5d397098f

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Food Sensitivities

Autor: Catherine DeGeeter, Stefano Guandalini

Publikováno v: Gastroenterology Clinics of North America. 47:895-908

Food allergies are on the rise, for reasons that are not fully understood. However, there is a tendency to overestimate their frequency, mostly based on parents' reports or on the assumption that a positive skin or blood IgE test implies the existenc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1756a73cdc3dd94799d5846cefc04051
https://doi.org/10.1016/j.gtc.2018.07.012

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Separating the Empirical Wheat From the Pseudoscientific Chaff: A Critical Review of the Literature Surrounding Glyphosate, Dysbiosis and Wheat-Sensitivity

Autor: Jacqueline A. Barnett, Deanna L. Gibson

Publikováno v: Frontiers in Microbiology
Frontiers in Microbiology, Vol 11 (2020)

The prevalence of digestive disorders has increased globally, as countries have adopted a more "Westernized" diet pattern. A Western diet, characterized as high in fat and refined carbohydrates, can also be defined as a product of increased technolog

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15f1070198468a0c90573a83d33e5eac
http://europepmc.org/articles/PMC7545723

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A Trend in the Decrease in the Wheat Consumption

Autor: Ephraim Rimon, Yosef Dror, Reuben Vaida

Publikováno v: Whole-Wheat Bread for Human Health ISBN: 9783030398224

The ingestion of the wheat products causes inconvenience or even major disturbances for a limited segment of the population because of wheat intolerance or celiac disease. Unfortunately, because of the marketing interests, a crusade has tried to conv

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5e0ef570d819e5735b7d8b4433ae5061
https://doi.org/10.1007/978-3-030-39823-1_13

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Celiac Disease and Wheat Intolerance Syndrome: A Critical Update and Reappraisal

Autor: Hilary Jericho, Asaad Assiri, Stefano Guandalini

Publikováno v: Journal of Pediatric Gastroenterology & Nutrition. 64:15-21

Since the first description of celiac disease (CeD) by Samuel Gee in 1888 and the later "miraculous discovery" that bread was responsible for this condition following World War II in Europe, there has been an exponential growth of knowledge regarding

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7aa253fe589fcb8fbcc19a4ce4c27f96
https://doi.org/10.1097/mpg.0000000000001312

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