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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Detalles Bibliográficos
Autores principales: 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: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6316513/
https://www.ncbi.nlm.nih.gov/pubmed/30545051
http://dx.doi.org/10.3390/nu10121964

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6316513/
https://www.ncbi.nlm.nih.gov/pubmed/30545051
http://dx.doi.org/10.3390/nu10121964

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