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Celiac Disease and Gluten-Related Disorders

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Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease

Part of the book series: SpringerBriefs in Food, Health, and Nutrition ((BRIEFSFOOD))

Abstract

This chapter introduces the concept of gluten-related disorders, including celiac disease, gluten sensitivity and wheat allergy. Gluten-related disorders are a growing concern as they are becoming more prevalent with time. Diagnostic criteria for celiac disease have been changed over the past few years as a result of the advances and accuracy of new immunological diagnostic tests and better understanding of the genetic predisposition. Nevertheless, many patients remain underdiagnosed, and the overlap between the various gluten-related disorders is still controversial.

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Abbreviations

AGA:

Antigliadin antibodies

CD:

Celiac disease

DGP:

Deamidated antigliadin

EMA:

Endomysial antibodies

ESPGHAN:

European Society for Pediatric Gastroenterology, Hepatology and Nutrition

FDEIA:

Food-dependent, exercise-induced anaphylaxis

FODMAPS:

Fermentable oligo-di-mono-saccharides and polyols

GF:

Gluten-free

GFD:

Gluten-free diet

GFP:

Gluten-free products

HLA:

Human leucocyte antigen

IEL:

Intraepithelial lymphocytes

IL:

Interleukin

NCGS:

Non-celiac gluten sensitivity

NGF:

Naturally gluten-free

TG:

Transglutaminase; peptides

WA:

Wheat allergy

WDEIA :

Wheat-dependent, exercise-induced anaphylaxis

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Authors and Affiliations

  1. Department of Nutrition and Food Science, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad, 7, 01006, Vitoria-Gasteiz, Spain

    Idoia Larretxi, Virginia Navarro & Itziar Churruca

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  1. Idoia Larretxi
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  2. Virginia Navarro
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  3. Itziar Churruca
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Correspondence to Idoia Larretxi .

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Larretxi, I., Navarro, V., Churruca, I. (2017). Celiac Disease and Gluten-Related Disorders. In: Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease. SpringerBriefs in Food, Health, and Nutrition. Springer, Cham. https://doi.org/10.1007/978-3-319-53342-1_1

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