Sensibilidade não-celíaca ao glúten

Detalhes bibliográficos
Autor(a) principal: Boarim, Daniel de Sá Freire
Data de Publicação: 2022
Tipo de documento: Artigo
Idioma: eng
Título da fonte: International Journal of Nutrology (Online)
Texto Completo: https://ijn.zotarellifilhoscientificworks.com/index.php/ijn/article/view/168
Resumo: Among adverse food reactions, gluten-related disorders are now gaining more and more space in scientific and non-scientific publications. These disorders are divided into three entities: celiac disease (CD), wheat allergy (WA), and non-celiac sensitivity to gluten or wheat (NCGS), considering that this cereal is associated more frequently with the manifestations, and since it is also discussed whether or not this grain would be the real triggering food component. Celiac disease is an autoimmune enteropathy, whereas WA is a hypersensitive reaction, mediated or not mediated by immunoglobulin E (IgE). Non-celiac sensitivity to gluten or wheat is an emerging entity of pathophysiology still under discussion, which several researchers propose as a diagnosis of exclusion in relation to CD and WA, and it has aroused great popular excitement and controversy in medical circles. The present review aims to approach NCGS, seeking to distinguish elements of the other two disorders, such as clinical characteristics, differential diagnosis, pathophysiology, and treatment. In many studies, the possibility of overlapping or of diagnostic confusion with other functional gastrointestinal diseases, such as irritable bowel syndrome (IBS) and fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs), is highlighted. We conclude that NCGS, although it is a clinical entity recognized by a significant number of researchers, is still widely questioned regarding its characterization, diagnosis and pathophysiology. This, given the high prevalence estimated and the popular repercussions, is undoubtedly a subject worthy of further and well-conducted studies.
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spelling Sensibilidade não-celíaca ao glútennon-celiac gluten sensitivitysensitivity to glutensensitivity to wheatgluten-related diseasesgluten-free dietglutenwheatAmong adverse food reactions, gluten-related disorders are now gaining more and more space in scientific and non-scientific publications. These disorders are divided into three entities: celiac disease (CD), wheat allergy (WA), and non-celiac sensitivity to gluten or wheat (NCGS), considering that this cereal is associated more frequently with the manifestations, and since it is also discussed whether or not this grain would be the real triggering food component. Celiac disease is an autoimmune enteropathy, whereas WA is a hypersensitive reaction, mediated or not mediated by immunoglobulin E (IgE). Non-celiac sensitivity to gluten or wheat is an emerging entity of pathophysiology still under discussion, which several researchers propose as a diagnosis of exclusion in relation to CD and WA, and it has aroused great popular excitement and controversy in medical circles. The present review aims to approach NCGS, seeking to distinguish elements of the other two disorders, such as clinical characteristics, differential diagnosis, pathophysiology, and treatment. In many studies, the possibility of overlapping or of diagnostic confusion with other functional gastrointestinal diseases, such as irritable bowel syndrome (IBS) and fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs), is highlighted. We conclude that NCGS, although it is a clinical entity recognized by a significant number of researchers, is still widely questioned regarding its characterization, diagnosis and pathophysiology. This, given the high prevalence estimated and the popular repercussions, is undoubtedly a subject worthy of further and well-conducted studies.MetaScience Press2022-03-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ijn.zotarellifilhoscientificworks.com/index.php/ijn/article/view/16810.1055/s-0039-1681015International Journal of Nutrology; Vol. 11 No. 3 (2018): International Journal of Nutrology (IJN) - December 2018; 71-792595-28541984-301110.1055/s-009-42744reponame:International Journal of Nutrology (Online)instname:Associação Brasileira de Nutrologia (ABRAN)instacron:ABRANenghttps://ijn.zotarellifilhoscientificworks.com/index.php/ijn/article/view/168/163Copyright (c) 2022 International Journal of Nutrologyinfo:eu-repo/semantics/openAccessBoarim, Daniel de Sá Freire2022-03-06T12:23:59Zoai:ojs2.ijn.zotarellifilhoscientificworks.com:article/168Revistahttps://ijn.zotarellifilhoscientificworks.com/index.php/ijnONGhttps://ijn.zotarellifilhoscientificworks.com/index.php/ijn/oaiijn@zotarellifilhoscientificworks.com || editorchief@zotarellifilhoscientificworks.com10.544482595-28541984-3011opendoar:2022-03-06T12:23:59International Journal of Nutrology (Online) - Associação Brasileira de Nutrologia (ABRAN)false
dc.title.none.fl_str_mv Sensibilidade não-celíaca ao glúten
title Sensibilidade não-celíaca ao glúten
spellingShingle Sensibilidade não-celíaca ao glúten
Boarim, Daniel de Sá Freire
non-celiac gluten sensitivity
sensitivity to gluten
sensitivity to wheat
gluten-related diseases
gluten-free diet
gluten
wheat
title_short Sensibilidade não-celíaca ao glúten
title_full Sensibilidade não-celíaca ao glúten
title_fullStr Sensibilidade não-celíaca ao glúten
title_full_unstemmed Sensibilidade não-celíaca ao glúten
title_sort Sensibilidade não-celíaca ao glúten
author Boarim, Daniel de Sá Freire
author_facet Boarim, Daniel de Sá Freire
author_role author
dc.contributor.author.fl_str_mv Boarim, Daniel de Sá Freire
dc.subject.por.fl_str_mv non-celiac gluten sensitivity
sensitivity to gluten
sensitivity to wheat
gluten-related diseases
gluten-free diet
gluten
wheat
topic non-celiac gluten sensitivity
sensitivity to gluten
sensitivity to wheat
gluten-related diseases
gluten-free diet
gluten
wheat
description Among adverse food reactions, gluten-related disorders are now gaining more and more space in scientific and non-scientific publications. These disorders are divided into three entities: celiac disease (CD), wheat allergy (WA), and non-celiac sensitivity to gluten or wheat (NCGS), considering that this cereal is associated more frequently with the manifestations, and since it is also discussed whether or not this grain would be the real triggering food component. Celiac disease is an autoimmune enteropathy, whereas WA is a hypersensitive reaction, mediated or not mediated by immunoglobulin E (IgE). Non-celiac sensitivity to gluten or wheat is an emerging entity of pathophysiology still under discussion, which several researchers propose as a diagnosis of exclusion in relation to CD and WA, and it has aroused great popular excitement and controversy in medical circles. The present review aims to approach NCGS, seeking to distinguish elements of the other two disorders, such as clinical characteristics, differential diagnosis, pathophysiology, and treatment. In many studies, the possibility of overlapping or of diagnostic confusion with other functional gastrointestinal diseases, such as irritable bowel syndrome (IBS) and fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs), is highlighted. We conclude that NCGS, although it is a clinical entity recognized by a significant number of researchers, is still widely questioned regarding its characterization, diagnosis and pathophysiology. This, given the high prevalence estimated and the popular repercussions, is undoubtedly a subject worthy of further and well-conducted studies.
publishDate 2022
dc.date.none.fl_str_mv 2022-03-06
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ijn.zotarellifilhoscientificworks.com/index.php/ijn/article/view/168
10.1055/s-0039-1681015
url https://ijn.zotarellifilhoscientificworks.com/index.php/ijn/article/view/168
identifier_str_mv 10.1055/s-0039-1681015
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ijn.zotarellifilhoscientificworks.com/index.php/ijn/article/view/168/163
dc.rights.driver.fl_str_mv Copyright (c) 2022 International Journal of Nutrology
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 International Journal of Nutrology
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MetaScience Press
publisher.none.fl_str_mv MetaScience Press
dc.source.none.fl_str_mv International Journal of Nutrology; Vol. 11 No. 3 (2018): International Journal of Nutrology (IJN) - December 2018; 71-79
2595-2854
1984-3011
10.1055/s-009-42744
reponame:International Journal of Nutrology (Online)
instname:Associação Brasileira de Nutrologia (ABRAN)
instacron:ABRAN
instname_str Associação Brasileira de Nutrologia (ABRAN)
instacron_str ABRAN
institution ABRAN
reponame_str International Journal of Nutrology (Online)
collection International Journal of Nutrology (Online)
repository.name.fl_str_mv International Journal of Nutrology (Online) - Associação Brasileira de Nutrologia (ABRAN)
repository.mail.fl_str_mv ijn@zotarellifilhoscientificworks.com || editorchief@zotarellifilhoscientificworks.com
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