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G Caio, U Volta, F Tovoli and R De Giorgio
Abstract
Non-celiac gluten sensitivity is a syndrome characterized by gastrointestinal and extra-intestinal symptoms occurring in a few hours/days after gluten and/or other wheat protein ingestion and rapidly improving after exclusion of potential dietary triggers. There are no established laboratory markers for non-celiac gluten sensitivity, although a high prevalence of first generation anti-gliadin antibodies of IgG class has been reported in this condition. This study was designed to characterize the effect of the gluten-free diet on anti-gliadin antibodies of IgG class in patients with non-celiac gluten sensitivity.
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Concepts
Wheat gluten, Dermatitis herpetiformis, Rice, Immune system, Gluten, Gluten-free diet, Coeliac disease, Wheat
MeSH headings
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