Open AccessMight gluten traces in wheat substitutes pose a risk in patients with celiac disease? A population-based probabilistic approach to risk estimation
Author(s) -
Anna Gibert,
Astrid G. Kruizinga,
Susaneuhold,
Geert F. Houben,
Miguel Ángel Canela,
Alessio Fasano,
Carlo Catassi
Publication year - 2012
Publication title -
american journal of clinical nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.608
H-Index - 336
eISSN - 1938-3207
pISSN - 0002-9165
DOI - 10.3945/ajcn.112.047985
Subject(s) - gluten , ingestion , population , food science , wheat flour , wheat gluten , medicine , chemistry , environmental health
In patients with treated celiac disease (CD), the ingestion of gluten traces contained in gluten-free (GF) wheat substitutes (eg, GF bread, flour, and pasta) could cause persisting intestinal mucosal damage.
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