Author First name, Last name, Institution

Dimitrios Papandreou

Document Type

Article

Source of Publication

Arab Journal of Nutrition and Exercise (AJNE)

Publication Date

11-16-2017

Abstract

Arab Journal of Nutrition and Exercise                                                                 ISSN:2518-6590          Published on 31 st August, 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.

ISSN

2518-6590

Publisher

Knowledge E

Volume

2

First Page

58

Last Page

61

Disciplines

Medicine and Health Sciences

Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

Indexed in Scopus

no

Open Access

yes

Open Access Type

Gold: This publication is openly available in an open access journal/series

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