Diet therapy of celiac disease and dermatitis herpetiformis
1987
Campbell, J.A.
A technical report focusing on the use of gluten-free (GF) diets for managing celiac disease (CD) and dermatitis herpetiformis (DH) reviews the nature and occurrence of the toxic factor present in the gliadin fraction of wheat protein, the response of CD and DH patients to gluten, their acceptability of various foods, and problems associated with consuming a gluten-free diet for life. It is concluded that CD and DH patients must avoid the 5 major cereals (wheat, rye, triticale, barley, oats) and certain products made from them, and that appropriate dietary adjustments must be made to maintain an adequate nutrient intake for such patients.
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