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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Pubblicato in:Nutrients
Autori principali: 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
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2018
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Article
Accesso online: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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