Tritordeum breads are well tolerated with preference over gluten‐free breads in non‐celiac wheat‐sensitive patients and its consumption induce changes in gut bacteria-Reference-Cited by-同舟云学术

Tritordeum breads are well tolerated with preference over gluten‐free breads in non‐celiac wheat‐sensitive patients and its consumption induce changes in gut bacteria

Published:2020-12-18 Issue:8 Volume:101 Page:3508-3517
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Sánchez‐León Susana¹^ORCID,Haro Carmen²^ORCID,Villatoro Myriam¹,Vaquero Luis³^ORCID,Comino Isabel⁴^ORCID,González‐Amigo Ana B³,Vivas Santiago³^ORCID,Pastor Jorge⁵^ORCID,Sousa Carolina⁴^ORCID,Landa Blanca B²^ORCID,Barro Francisco¹^ORCID

Affiliation:

1. Departamento de Mejora Genética Vegetal Instituto de Agricultura Sostenible (IAS‐CSIC) Córdoba Spain

2. Departamento de Protección de Cultivos Instituto de Agricultura Sostenible (IAS‐CSIC) Córdoba Spain

3. Departamento de Gastroenterología, Hospital Universitario de León Instituto de Biomedicina, Universidad de León León Spain

4. Departamento de Microbiología y Parasitología, Facultad de Farmacia Universidad de Sevilla Sevilla Spain

5. Novapan, S.L., La Puebla de Alfinden Zaragoza Spain

Funder

Junta de Andalucía

European Regional Development Fund

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10982

Reference59 articles.

1. The contribution of wheat to human diet and health

2. Allergy to wheat and related cereals

3. Celiac disease and non-celiac gluten sensitivity

4. Non-coeliac gluten sensitivity and the spectrum of gluten-related disorders: an updated overview

5. From coeliac disease to noncoeliac gluten sensitivity; should everyone be gluten free?

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