Impact of FODMAP Content Restrictions on the Quality of Diet for Patients with Celiac Disease on a Gluten-Free Diet

Restrictive diets as gluten-free (GFD) or reduced in Fermentable, Oligosaccharides, Disaccharides, Monosaccharides, and Polyols (FODMAP) are used to improve gastrointestinal (GI) symptoms in sensitive individuals. Aiming at comparing the nutritional quality and effects of a regular GFD regimen (R-GF...

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Vydáno v:Nutrients
Hlavní autoři: Bascuñán, Karla A., Elli, Luca, Pellegrini, Nicoletta, Scricciolo, Alice, Lombardo, Vincenza, Doneda, Luisa, Vecchi, Maurizio, Scarpa, Cecilia, Araya, Magdalena, Roncoroni, Leda
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2019
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Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6770200/
https://ncbi.nlm.nih.gov/pubmed/31540014
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu11092220
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