Wheat-based foods and non celiac gluten/wheat sensitivity: Is drastic processing the main key issue?

Medical Hypotheses

Volumn 85, Issue 6, 2015, Pages 934-939

  Fardet, Anthony ^a  

^a INRA and University of Auvergne   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ABDOMINAL PAIN; ARTICLE; CELIAC DISEASE; DIARRHEA; FOOD INDUSTRY; FOOD INTAKE; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; HIGH RISK POPULATION; HUMAN; NON CELIAC WHEAT GLUTEN SENSITIVITY; NON INSULIN DEPENDENT DIABETES MELLITUS; NONHUMAN; NUTRITIONAL DISORDER; PALEOLITHIC DIET; PREVALENCE; RISK ASSESSMENT; URBANIZATION; WESTERN DIET; WHEAT; ADVERSE EFFECTS; ANIMAL; BREAD; CHEMISTRY; DIET; FERMENTATION; FLOUR; FOOD HANDLING; FOOD HYPERSENSITIVITY; PROCEDURES;

DISACCHARIDE; GLUTEN; MONOSACCHARIDE; OLIGOSACCHARIDE; POLYMER; POLYOL;

ANIMALS; BREAD; DIET; DISACCHARIDES; FERMENTATION; FLOUR; FOOD HANDLING; FOOD HYPERSENSITIVITY; FOOD INDUSTRY; FOOD TECHNOLOGY; GLUTENS; HUMANS; MONOSACCHARIDES; OLIGOSACCHARIDES; POLYMERS; TRITICUM;

EID: 84947485751     PISSN: 03069877     EISSN: 15322777     Source Type: Journal    
DOI: 10.1016/j.mehy.2015.09.007     Document Type: Article

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