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dc.contributor.authorEl-Salhy, Magdyen_US
dc.contributor.authorHatlebakk, Jan Gunnaren_US
dc.contributor.authorGilja, Odd Helgeen_US
dc.contributor.authorHausken, Trygveen_US
dc.date.accessioned2016-04-05T14:01:30Z
dc.date.available2016-04-05T14:01:30Z
dc.date.issued2015-09-07
dc.PublishedNutrition Journal 2015, 14:92eng
dc.identifier.issn1475-2891
dc.identifier.urihttps://hdl.handle.net/1956/11855
dc.description.abstractWheat products make a substantial contribution to the dietary intake of many people worldwide. Despite the many beneficial aspects of consuming wheat products, it is also responsible for several diseases such as celiac disease (CD), wheat allergy, and nonceliac gluten sensitivity (NCGS). CD and irritable bowel syndrome (IBS) patients have similar gastrointestinal symptoms, which can result in CD patients being misdiagnosed as having IBS. Therefore, CD should be excluded in IBS patients. A considerable proportion of CD patients suffer from IBS symptoms despite adherence to a gluten-free diet (GFD). The inflammation caused by gluten intake may not completely subside in some CD patients. It is not clear that gluten triggers the symptoms in NCGS, but there is compelling evidence that carbohydrates (fructans and galactans) in wheat does. It is likely that NCGS patients are a group of self-diagnosed IBS patients who self-treat by adhering to a GFD.en_US
dc.language.isoengeng
dc.publisherSpringereng
dc.rightsAttribution CC BYeng
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/eng
dc.titleThe relation between celiac disease, nonceliac gluten sensitivity and irritable bowel syndromeen_US
dc.typePeer reviewed
dc.typeJournal article
dc.date.updated2015-11-10T11:40:44Z
dc.description.versionpublishedVersionen_US
dc.rights.holderCopyright 2015 the authors
dc.identifier.doihttps://doi.org/10.1186/s12937-015-0080-6
dc.identifier.cristin1281327


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