No Difference in Tolerance between Wheat and Spelt Bread in Patients with Suspected Non-Celiac Wheat Sensitivity

Individuals with suspected non-celiac wheat sensitivity (NCWS) often report better tolerance of spelt (Triticum aestivum ssp. spelta) compared to wheat (Triticum aestivum ssp. aestivum) bakery products. This experience has neither been validated nor explained on a molecular level. Therefore, we perf...

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Detalles Bibliográficos
Autores principales: Zimmermann, Julia, Longin, Friedrich H., Schweinlin, Anna, Basrai, Maryam, Bischoff, Stephan C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319925/
https://www.ncbi.nlm.nih.gov/pubmed/35889757
http://dx.doi.org/10.3390/nu14142800

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319925/
https://www.ncbi.nlm.nih.gov/pubmed/35889757
http://dx.doi.org/10.3390/nu14142800

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