The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile

The study evaluated the symptoms, acceptance, and digestibility of bread made from transgenic low-gliadin wheat, in comparison with gluten free bread, in Non-coeliac gluten sensitivity (NCGS) patients, considering clinical/sensory parameters and gut microbiota composition. This study was performed i...

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Detalhes bibliográficos
Publicado no:Nutrients
Main Authors: Haro, Carmen, Villatoro, Myriam, Vaquero, Luis, Pastor, Jorge, Giménez, María J., Ozuna, Carmen V., Sánchez-León, Susana, García-Molina, María D., Segura, Verónica, Comino, Isabel, Sousa, Carolina, Vivas, Santiago, Landa, Blanca B., Barro, Francisco
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2018
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6316513/
https://ncbi.nlm.nih.gov/pubmed/30545051
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu10121964
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