Special Issue "Dietary Intake and Gluten-Associated Disease"
A special issue of Nutrients (ISSN 2072-6643).
Deadline for manuscript submissions: closed (31 August 2019).
Interests: Cancer patients (cachexia syndrome; malnutrition; muscle function; atrophy and therapy); Food Intolerance and food allergy; Celiac disease and non celiac glutensensitivity; Chronic inflammatory bowel disease; Microbiome and immunologic; pathogenesis
In recent years, the influence of diet on the occurrence and treatment of many diseases has become more and more apparent. In particular, the effect of gluten on health has been increasingly studied, bith clinically and scientifically. The following Special Issue discusses the effect of gluten and gluten-associated proteins, such as amylase trypsin inhibitors (ATI), as well as food groups such as FODMAPs on the intestinal mucosa. The association of gluten consumption and irritable bowel syndrome (IBS) will be elucidated and the influence of fructans will be discussed. Recent data in gluten-sensitive patients have shown that a gluten-free diet positively influences the inflammation in the small intestine.
The FODMAP-reduced diet appears to be less effective in treating the symptoms in gluten-sensitivity compared to irritable bowel syndrome. The elimination of gluten from the diet seems to be rather easy to manage in the Western world because of the availability of gluten-free pseudocereals such as millet, amaranth, quinoa, and buckwheat, in addition to many commercially available gluten-free products. However, an increased risk of malnutrition or malnutrition and complications resulting from a gluten-free diet is frequently discussed. The articles in this edition will present a detailed overview of the scientific knowledge regarding the difficulties and consequences of a gluten-free diet.
Since the prevalence of gluten intolerance has increased over the last few decades, it has been hypothesized that, over the years, the adaptation of the relevant cereals to the environment is the main cause of patient discomfort.
In this Special Issue, the current results of gluten content in numerous cereals from different decades will be presented and their influence on nutritional therapy will be discussed.
Prof. Yurdagül Zopf
Manuscript Submission Information
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