Gluten in Celiac Disease—More or Less?

To date, the only known effective treatment for celiac disease is a strict gluten-free diet for life. We reviewed the literature to evaluate the upper limit for gluten content in food, which would be safe for patients with celiac disease. Patients with celiac disease should limit their daily gluten...

Descripción completa

Detalles Bibliográficos
Autores principales: Cohen, Inna Spector, Day, Andrew S., Shaoul, Ron
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Rambam Health Care Campus 2019
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6363368/
https://www.ncbi.nlm.nih.gov/pubmed/30720425
http://dx.doi.org/10.5041/RMMJ.10360
_version_ 1783393088762281984
author Cohen, Inna Spector
Day, Andrew S.
Shaoul, Ron
author_facet Cohen, Inna Spector
Day, Andrew S.
Shaoul, Ron
author_sort Cohen, Inna Spector
collection PubMed
description To date, the only known effective treatment for celiac disease is a strict gluten-free diet for life. We reviewed the literature to evaluate the upper limit for gluten content in food, which would be safe for patients with celiac disease. Patients with celiac disease should limit their daily gluten intake to no more than 10–50 mg. Most health authorities define gluten-free products as containing less than 20 parts per million gluten.
format Online
Article
Text
id pubmed-6363368
institution National Center for Biotechnology Information
language English
publishDate 2019
publisher Rambam Health Care Campus
record_format MEDLINE/PubMed
spelling pubmed-63633682019-02-15 Gluten in Celiac Disease—More or Less? Cohen, Inna Spector Day, Andrew S. Shaoul, Ron Rambam Maimonides Med J Review Article To date, the only known effective treatment for celiac disease is a strict gluten-free diet for life. We reviewed the literature to evaluate the upper limit for gluten content in food, which would be safe for patients with celiac disease. Patients with celiac disease should limit their daily gluten intake to no more than 10–50 mg. Most health authorities define gluten-free products as containing less than 20 parts per million gluten. Rambam Health Care Campus 2019-01-28 /pmc/articles/PMC6363368/ /pubmed/30720425 http://dx.doi.org/10.5041/RMMJ.10360 Text en Copyright: © 2019 Spector Cohen et al. This is an open-access article. All its content, except where otherwise noted, is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Review Article
Cohen, Inna Spector
Day, Andrew S.
Shaoul, Ron
Gluten in Celiac Disease—More or Less?
title Gluten in Celiac Disease—More or Less?
title_full Gluten in Celiac Disease—More or Less?
title_fullStr Gluten in Celiac Disease—More or Less?
title_full_unstemmed Gluten in Celiac Disease—More or Less?
title_short Gluten in Celiac Disease—More or Less?
title_sort gluten in celiac disease—more or less?
topic Review Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6363368/
https://www.ncbi.nlm.nih.gov/pubmed/30720425
http://dx.doi.org/10.5041/RMMJ.10360
work_keys_str_mv AT coheninnaspector gluteninceliacdiseasemoreorless
AT dayandrews gluteninceliacdiseasemoreorless
AT shaoulron gluteninceliacdiseasemoreorless

Ejemplares similares