Special Issue "Nutrition and Celiac Disease"

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A special issue of Nutrients (ISSN 2072-6643).

Deadline for manuscript submissions: closed (31 August 2013)

Special Issue Editors

Guest Editor
Professor Carlo Catassi
Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy
E-Mail: c.catassi@univpm.it
Phone: +39 071 596 23 64
Fax: +39 071 36281
Interests: celiac disease; gluten-related disorders; gluten sensitivity; pediatric gastroenterology; pediatric nutrition

Guest Editor
Professor Alessio Fasano
Mucosal Immunology and Biology Research Center, Massachusetts General Hospital East, Building 114, 16th Street (Mail Stop 114-3503), Charlestown, MA 02129-4404, USA.
E-Mail: afasano@partners.org

Special Issue Information

Dear Colleagues,

Celiac disease (CD) is an autoimmune disorder occurring in genetically predisposed individuals, and triggered by the ingestion of dietary gluten, the major protein component in wheat, barley and rye. In many areas of the world, CD is one of the commonest lifelong disorders affecting approximately 1% of the general population. Treatment of CD is based on the lifelong exclusion of gluten-containing cereals from the diet. The changes needed to begin and maintain a gluten-free diet (GFD) are substantial and have a major impact on daily life. Over the past 30 years the developments in the nutritional aspects of celiac disease have been huge. Nutrient deficiencies have been described in celiac patients both before and after diagnosis, due to intestinal malabsorption and specific limitations of the GFD, respectively. The relationship between the level of gluten intake and intestinal damage has been analyzed leading to new Codex Alimentarius recommendations on the gluten threshold in gluten-free food. Contamination with gluten of the GFD is an important issue in CD management. The spectrum of cereal toxicity for CD patients has been investigated with practical implications on the GFD. The nutritional quality of gluten-free food is constantly improving thanks to the new scientific approach in the technology of gluten-free wheat substitutes. The purpose of this special issue is to provide a summary of contemporary issues and invite contributions that describe new insights into the dietary management of CD.

Professor Carlo Catassi
Professor Alessio Fasano
Guest Editors

Submission

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. Papers will be published continuously (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are refereed through a peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed Open Access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charges (APC) for publication in this open access journal is 500 CHF (Swiss Francs) for well prepared manuscripts submitted before 30 June 2012. The APC for manuscripts submitted from 1 July 2012 onwards are 1000 CHF per accepted paper. In addition, a fee of 250 CHF may apply if English editing or extensive revisions must be undertaken by the Editorial Office.


Printed Edition Available!

A printed edition of this special issue is available via books.mdpi.com.

Price: 87 CHF (hardcover, excl. shipping), 9 CHF (PDF version), free online access

Keywords

  • celiac disease
  • gluten sensitivity
  • wheat allergy
  • gluten
  • nutrient intake
  • fiber
  • malnutrition
  • gluten-free diet
  • gluten-free food
  • gluten contamination
  • gluten threshold
  • oats
  • dietary treatment
  • compliance

Published Papers (19 papers)

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Displaying article 1-19
p. 207-220
by , , , , , ,  and
Nutrients 2014, 6(1), 207-220; doi:10.3390/nu6010207
Received: 11 October 2013; in revised form: 19 December 2013 / Accepted: 20 December 2013 / Published: 2 January 2014
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(This article belongs to the Special Issue Nutrition and Celiac Disease)
p. 4964-4965
by
Nutrients 2013, 5(12), 4964-4965; doi:10.3390/nu5124964
Received: 19 November 2013; in revised form: 27 November 2013 / Accepted: 28 November 2013 / Published: 5 December 2013
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(This article belongs to the Special Issue Nutrition and Celiac Disease)
p. 4869-4879
by  and
Nutrients 2013, 5(12), 4869-4879; doi:10.3390/nu5124869
Received: 11 October 2013; in revised form: 5 November 2013 / Accepted: 20 November 2013 / Published: 27 November 2013
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(This article belongs to the Special Issue Nutrition and Celiac Disease)
p. 4786-4799
by , ,  and
Nutrients 2013, 5(11), 4786-4799; doi:10.3390/nu5114786
Received: 9 September 2013; in revised form: 13 November 2013 / Accepted: 14 November 2013 / Published: 22 November 2013
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(This article belongs to the Special Issue Nutrition and Celiac Disease)
p. 4653-4664
by , , , , , , , , , ,  and
Nutrients 2013, 5(11), 4653-4664; doi:10.3390/nu5114653
Received: 30 September 2013; in revised form: 13 November 2013 / Accepted: 13 November 2013 / Published: 20 November 2013
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(This article belongs to the Special Issue Nutrition and Celiac Disease)
p. 4605-4613
by , , , , , ,  and
Nutrients 2013, 5(11), 4605-4613; doi:10.3390/nu5114605
Received: 30 August 2013; in revised form: 2 November 2013 / Accepted: 8 November 2013 / Published: 19 November 2013
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(This article belongs to the Special Issue Nutrition and Celiac Disease)
p. 4614-4641
by
Nutrients 2013, 5(11), 4614-4641; doi:10.3390/nu5114614
Received: 4 September 2013; in revised form: 1 November 2013 / Accepted: 6 November 2013 / Published: 19 November 2013
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(This article belongs to the Special Issue Nutrition and Celiac Disease)
p. 4540-4552
by , , ,  and
Nutrients 2013, 5(11), 4540-4552; doi:10.3390/nu5114540
Received: 23 September 2013; in revised form: 29 October 2013 / Accepted: 6 November 2013 / Published: 18 November 2013
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(This article belongs to the Special Issue Nutrition and Celiac Disease)
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p. 4553-4565
by , , , ,  and
Nutrients 2013, 5(11), 4553-4565; doi:10.3390/nu5114553
Received: 25 October 2013; in revised form: 4 November 2013 / Accepted: 7 November 2013 / Published: 18 November 2013
Show/Hide Abstract | Cited by 1 | PDF Full-text (236 KB) | HTML Full-text | XML Full-text
(This article belongs to the Special Issue Nutrition and Celiac Disease)
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p. 4503-4520
by ,  and
Nutrients 2013, 5(11), 4503-4520; doi:10.3390/nu5114503
Received: 29 August 2013; in revised form: 29 October 2013 / Accepted: 4 November 2013 / Published: 14 November 2013
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(This article belongs to the Special Issue Nutrition and Celiac Disease)
p. 4476-4485
by ,  and
Nutrients 2013, 5(11), 4476-4485; doi:10.3390/nu5114476
Received: 9 September 2013; in revised form: 1 November 2013 / Accepted: 6 November 2013 / Published: 12 November 2013
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(This article belongs to the Special Issue Nutrition and Celiac Disease)
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p. 4380-4389
by , ,  and
Nutrients 2013, 5(11), 4380-4389; doi:10.3390/nu5114380
Received: 29 August 2013; in revised form: 21 October 2013 / Accepted: 25 October 2013 / Published: 6 November 2013
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(This article belongs to the Special Issue Nutrition and Celiac Disease)
p. 4250-4268
by , , , ,  and
Nutrients 2013, 5(10), 4250-4268; doi:10.3390/nu5104250
Received: 29 August 2013; in revised form: 7 October 2013 / Accepted: 15 October 2013 / Published: 23 October 2013
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(This article belongs to the Special Issue Nutrition and Celiac Disease)
p. 4174-4183
by ,  and
Nutrients 2013, 5(10), 4174-4183; doi:10.3390/nu5104174
Received: 1 August 2013; in revised form: 2 October 2013 / Accepted: 10 October 2013 / Published: 21 October 2013
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(This article belongs to the Special Issue Nutrition and Celiac Disease)
p. 3975-3992
by , , ,  and
Nutrients 2013, 5(10), 3975-3992; doi:10.3390/nu5103975
Received: 19 July 2013; in revised form: 13 September 2013 / Accepted: 13 September 2013 / Published: 30 September 2013
Show/Hide Abstract | Cited by 5 | PDF Full-text (232 KB) | HTML Full-text | XML Full-text
(This article belongs to the Special Issue Nutrition and Celiac Disease)
p. 3839-3853
by , , , , , , , , , , , , , , , , , , , , , , , ,  and
Nutrients 2013, 5(10), 3839-3853; doi:10.3390/nu5103839
Received: 20 August 2013; in revised form: 17 September 2013 / Accepted: 18 September 2013 / Published: 26 September 2013
Show/Hide Abstract | Cited by 27 | PDF Full-text (212 KB) | HTML Full-text | XML Full-text
(This article belongs to the Special Issue Nutrition and Celiac Disease)
p. 3388-3398
by , , , ,  and
Nutrients 2013, 5(9), 3388-3398; doi:10.3390/nu5093388
Received: 7 June 2013; in revised form: 9 August 2013 / Accepted: 12 August 2013 / Published: 28 August 2013
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(This article belongs to the Special Issue Nutrition and Celiac Disease)
p. 3329-3336
by , , ,  and
Nutrients 2013, 5(9), 3329-3336; doi:10.3390/nu5093329
Received: 15 July 2013; in revised form: 31 July 2013 / Accepted: 1 August 2013 / Published: 22 August 2013
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(This article belongs to the Special Issue Nutrition and Celiac Disease)
p. 1585-1594
by , , , ,  and
Nutrients 2013, 5(5), 1585-1594; doi:10.3390/nu5051585
Received: 1 April 2013; in revised form: 6 May 2013 / Accepted: 6 May 2013 / Published: 15 May 2013
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(This article belongs to the Special Issue Nutrition and Celiac Disease)
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Last update: 14 November 2014

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