We might have got it wrong: Modern wheat is not more toxic for celiac patients.


Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
25 Apr 2019
Historique:
received: 24 07 2018
revised: 02 11 2018
accepted: 01 12 2018
entrez: 26 12 2018
pubmed: 26 12 2018
medline: 12 2 2019
Statut: ppublish

Résumé

If there is a disease in which many myths are part of the daily lives of both patients and clinicians as well as researchers, this must be celiac disease. Here, we discuss the possibility that modern wheat varieties used by man do not have led to the increased prevalence of celiac disease.

Identifiants

pubmed: 30583448
pii: S0308-8146(18)32090-9
doi: 10.1016/j.foodchem.2018.12.003
pii:
doi:

Substances chimiques

Epitopes 0
Glutens 8002-80-0
glutenin FX065C7O71

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

820-822

Informations de copyright

Copyright © 2018 Elsevier Ltd. All rights reserved.

Auteurs

Miguel Ribeiro (M)

CQ-VR, Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal. Electronic address: jmribeiro@utad.pt.

Fernando M Nunes (FM)

CQ-VR, Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.

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Classifications MeSH