Document Type
Article
Source of Publication
Arab Journal of Nutrition and Exercise (AJNE)
Publication Date
11-16-2017
Abstract
Celiac disease is described when some people have with foods that contain gluten. Gluten is a type of protein. It's found in the grains wheat, barley and rye. It has antigenic properties and usually triggers an immune response. On the other hand, gluten sensitivity or intolerance is a similar condition that causes a person to react to gluten found in the above food items described. Even though the clinical symptoms are similar to both conditions, the pathology, diagnosis and treatment is different, thus it is very important to get the correct diagnosis. The purpose of this mini review is to compare the main aspects of these two conditions.
DOI Link
ISSN
Publisher
Knowledge E
Volume
2
Issue
2
First Page
58
Last Page
61
Disciplines
Medicine and Health Sciences
Keywords
Gluten sensitivity, Non celiac gluten sensitivity, Celiac disease, Gluten free diet
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Recommended Citation
Papandreou, Dimitrios, "Celiac Disease or Gluten Sensitivity? A mini update review" (2017). All Works. 847.
https://zuscholars.zu.ac.ae/works/847
Indexed in Scopus
no
Open Access
yes
Open Access Type
Gold: This publication is openly available in an open access journal/series