Gluten-related disorders have recently been reclassified with an emerging scientific
literature supporting the concept of non-celiac gluten sensitivity (NCGS). New research has …

Background and objectives: Grain food consumption is a trigger of gluten related disorders:
celiac disease, non-celiac gluten sensitivity (NCGS) and wheat allergy. They demonstrate …

Non-celiac gluten sensitivity (NCGS) is a clinical entity characterized by the absence of
celiac disease and wheat allergy in patients that trigger reproducible symptomatic …

During the last decade, scientific interest in and consumer attention to sourdough
fermentation in bread making has increased. On the one hand, this technology may …

Non celiac gluten sensitivity (NCGS) is a syndrome characterized by a cohort of symptoms
related to the ingestion of gluten-containing food in subjects who are not affected by celiac …

Background & aims Non-celiac gluten sensitivity (NCGS) is characterized by intestinal and
extra-intestinal symptoms triggered by ingestion of gluten. However, non-gluten triggers …

Gluten-free diets are increasingly chosen in the Western world, even in the absence of a
diagnosis of celiac disease. Around 10% of people worldwide self-report gluten-related …

Wheat is an important staple food globally, providing a significant contribution to daily
energy, fiber, and micronutrient intake. Observational evidence for health impacts of …

Wheat-based foods have been staple foods since about 10,000 years and constitute a major
source of energy, dietary fiber, and micronutrients for the world population. The role of wheat …

Food anaphylaxis is on the increase, with those who have an allergy to peanuts, tree nuts,
milk, and seafood at the highest risk of developing such a reaction. However, the diet in …