Special Issue "Gluten Related Disorders: People Shall not Live on Bread Alone"
A special issue of Nutrients (ISSN 2072-6643).
Deadline for manuscript submissions: closed (31 May 2015)
Prof. Dr. Carlo Catassi
Head, Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; President, Italian Society for Pediatric Gastroenterology, Hepatology and Nutrition (SIGENP)
Phone: +39 071 596 23 64 / +39 349 22 35 447
Fax: +39 071 36281
Interests: celiac disease; gluten-related disorders; gluten sensitivity; pediatric gastroenterology; pediatric nutrition
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.
Once upon a time, gluten was not a part of the human diet, and therefore, there were no gluten-related disorders. With the advent of agriculture 10,000 years ago, the introduction of gluten-containing grains in the human diet created conditions for human diseases related to gluten exposure. These diseases, including celiac disease, non-celiac gluten sensitivity, and wheat allergy, have distinct pathophysiological mechanisms, serological markers, and long-term treatments, but similar, often overlapping clinical presentations. Though current research strives to clarify the boundaries between these entities, their differences can be difficult to distinguish.
For a very long time, awareness of these disorders has been limited and, therefore, the epidemiology of gluten-related disorders has been a “work in progress”. New epidemiological studies have revealed that gluten-related disorders are not limited to European regions; rather, they are present worldwide.
After centuries of neglected attention to celiac disease and other forms of gluten reaction, now we are observing another interesting phenomenon that is generating great confusion among health care professionals. Nearly 25% of Americans (many more than the projected 3 million CD patients in the U.S.) are reducing or cutting gluten from their diets. This remarkable trend in the general population reflects the misconception that gluten can be harmful for everybody and, therefore, should be avoided to stay healthy, to lose weight, or even to prevent severe diseases.
This Special Issue of Nutrients will contain contributions from leading experts in the field of gluten-related disorders that will help dissipate this confusion by sharing their evidence-based science, which will help the reader to distinguish facts from fantasies.
Prof. Carlo Catassi
Prof. Alessio Fasano
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.
- celiac disease
- food antigen trafficking
- gut permeability
- food sensitivities