Other dietary proteins besides gluten could afectsome celiac patents.
- Autores: Ana María Calderón de la Barca, F. Cabrera Chávez
- Localización: Celiac Disease and Non-Celiac Gluten Sensitvity / coord. por Amado Salvador Peña; Luis Rodrigo (ed. lit.), 2014, ISBN 978-84-942118-2-9, págs. 89-102
- Idioma: inglés
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Resumen
Some patents with celiac disease do not improve even afer following a gluten-free diet upondiagnosis; therefore, nutritonists and physicians might conclude that this is due to the fact thattheir dietary recommendatons were not strictly obeyed. However, in some cases, this is becausethese patents sufer from refractory celiac disease; dietary treatment is not the soluton forthese cases. Some of the cases considered to be refractory improve if, besides gluten, otherdietary proteins, such as prolamins from oats (avenins) or maize (zeins) and sometmes, caseinsfrom bovine milk, are withdrawn. Although there are very few published papers about suchcases, there are clinical and practcal facts, as well as published in vitro and in silico experiments,supportng the idea that other proteins induce an immune response similar to that provoked bygluten in celiac patents. In this chapter, the clinical evidence of these special celiac disease casesis discussed, as well as the informaton about experimental models and their possiblerelatonship to an immune response against dietary protein antgens other than wheat gluten.
