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Non-celiac gluten sensitivity: Time for sifting the grain
In the last few years, a new nomenclature has been proposed for the disease induced by the ingestion of gluten, a protein present in wheat, rice, barley and oats. Besides celiac disease and wheat allergy, the most studied forms of gluten-related disorders characterized by an evident immune mechanism...
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| Publicat a: | World J Gastroenterol |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Baishideng Publishing Group Inc
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4507091/ https://ncbi.nlm.nih.gov/pubmed/26217073 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3748/wjg.v21.i27.8221 |
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