Might gluten traces in wheat substitutes pose a risk in patients with celiac disease? A population-based probabilistic approach to risk estimation

American Journal of Clinical Nutrition

Volumn 97, Issue 1, 2013, Pages 109-116

  Gibert, Anna ^a   Kruizinga, Astrid G ^b   Neuhold, Susanna ^c   Houben, Geert F ^b   Canela, Miguel A ^d   Fasano, Alessio ^e   Catassi, Carlo ^e,f  

^a Associacio de Diabetics de Catalunya   (Spain)

^b TNO   (Netherlands)

^c AIC Associazione Italiana Celiachia   (Italy)

^d IESE BUSINESS SCHOOL   (Spain)

^e UNIVERSITY OF MARYLAND SCHOOL OF MEDICINE   (United States)

^f UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

GLUTEN;

ARTICLE; BREAD; CELIAC DISEASE; CEREAL; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD INTAKE; GERMANY; HUMAN; INTESTINE INJURY; ITALY; NORWAY; PASTA; RISK ASSESSMENT; SPAIN; WHEAT;

BREAD; CELIAC DISEASE; DIET; DIET, GLUTEN-FREE; FLOUR; FOOD; GERMANY; GLUTENS; HUMANS; INTESTINAL MUCOSA; ITALY; MODELS, STATISTICAL; NORWAY; RANDOMIZED CONTROLLED TRIALS AS TOPIC; RISK ASSESSMENT; SPAIN; TRITICUM;

TRITICUM AESTIVUM;

EID: 84871962767     PISSN: 00029165     EISSN: 19383207     Source Type: Journal    
DOI: 10.3945/ajcn.112.047985     Document Type: Article

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