Intolerance of gluten-containing cereals-Reference-Cited by-同舟云学术

Intolerance of gluten-containing cereals

Published:2024 Issue:7-8 Volume:152 Page:409-414
ISSN:0370-8179
Container-title:Srpski arhiv za celokupno lekarstvo
language:en
Short-container-title:Srp Arh Celok Lek

Author:

Lekovic Zoran¹,Radlovic Vladimir¹^ORCID,Mladenovic Marija²^ORCID,Ducic Sinisa¹^ORCID,Rosic Petar³^ORCID,Djuricic Goran¹,Predojevic-Samardzic Jelica⁴^ORCID,Radlovic Nedeljko⁵

Affiliation:

1. University Children’s Hospital, Belgrade, Serbia + University of Belgrade, Faculty of Medicine, Belgrade, Serbia

2. Singidunum University, Faculty of Health, Legal and Business Studies, Valjevo, Serbia

3. University of Belgrade, Faculty of Medicine, Belgrade, Serbia

4. University Clinical Center of the Republic of Srpska, Banja Luka, Republic of Srpska, Bosnia and Herzegovina + University of Banja Luka, Faculty of Medicine, Banja Luka, Republic of Srpska, Bosnia and Herzegovina

5. Serbian Medical Society, Academy of Medical Sciences of the Serbian Medical Society, Belgrade, Serbia

Abstract

Intolerance of gluten containing cereals (wheat, rye, and barley) is an etiopathogenetically heterogeneous and relatively common problem of modern man. It occurs as an adverse immune-mediated condition in genetically predisposed individuals. According to the pathogenetic mechanism of intolerance to the components of these cereals, it is classified into celiac disease as an autoimmune disease, wheat allergy as an allergic disease, and non-celiac gluten sensitivity as a non-autoimmune and non-allergic disease. Each of these disorders is characterized by specific intestinal and/or extraintestinal manifestations, which resolve on a gluten-free diet. This review article presents the basic characteristics of these disorders in accordance with modern knowledge.

Funder

Ministry of Education, Science and Technological Development of the Republic of Serbia

Publisher

National Library of Serbia

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