The gastrointestinal tract consists of an enormous surface area that is optimized to efficiently
absorb nutrients, water, and electrolytes from food. At the same time, it needs to provide a …

Coeliac disease is an immune-mediated enteropathy against dietary gluten present in
wheat, rye and barley and is one of the most common lifelong food-related disorders …

Since the discovery of immunoglobulin E (IgE) as a mediator of allergic diseases in 1967,
our knowledge about the immunological mechanisms of IgE‐mediated allergies has …

The availability of allergen molecules ('components') from several protein families has
advanced our understanding of immunoglobulin E (IgE)‐mediated responses and enabled …

Consumers, food manufacturers and health professionals are uniquely influenced by the
growing popularity of the gluten-free diet. Consumer expectations have urged the food …

Importance The prevalence of gluten-related disorders is rising, and increasing numbers of
individuals are empirically trying a gluten-free diet for a variety of signs and symptoms. This …

Non-Celiac Gluten Sensitivity (NCGS) is a syndrome characterized by intestinal and extra-
intestinal symptoms related to the ingestion of gluten-containing food, in subjects that are not …

Wheat is a major cereal crop providing energy and nutrients to the billions of people around
the world. Gluten is a structural protein in wheat, that is necessary for its dough making …

Coeliac disease occurs in about 1% of people in most populations. Diagnosis rates are
increasing, and this seems to be due to a true rise in incidence rather than increased …

Purpose The only effective and safe treatment of celiac disease (CD) continues being strict
exclusion of gluten for life, the so-called gluten-free diet (GFD). Although this treatment is …