Sökning: "gluten challenge"
Visar resultat 1 - 5 av 13 avhandlingar innehållade orden gluten challenge.
1. Gluten challenge in children with coeliac disease. With special reference to dose dependence and impact on growth markers and growth hormone secretion
Sammanfattning : Coeliac disease is a prevalent food intolerance in both children and adults, in which ingestion of gluten causes inflammation of the small intestine. This inflammation resolves upon gluten withdrawal, and gluten challenge induces relapse of enteropathy in susceptible individuals. LÄS MER
2. Food Antigen Sensitivity in Coeliac Disease Assessed by the Mucosal Patch Technique
Sammanfattning : A diagnosis of coeliac disease (CD) in adults relies on the presence of a structurally abnormal intestinal mucosa, followed by a clear clinical remission on a gluten-free diet. There is a clear need for a rapid, simple, safe and sensitive method to determine the type and intensity of inflammation in the gut mucosa in clinical practice. LÄS MER
3. Gut Mucosal Reactivity to Gluten and Cow´s Milk Protein in Rheumatic Diseases
Sammanfattning : This thesis comprised patients with chronic rheumatic diseases. The studies aimed to elucidate food sensitivity by measuring mucosal inflammatory reactivity and thereby a possible link between the gut and joints. LÄS MER
4. Screening Detected Celiac Disease in Children
Sammanfattning : Background: The prevalence of celiac disease (CD) is estimated to be around 1%, but most CD cases are undiagnosed. Sweden experienced an epidemic of clinically detected celiac disease in children younger than 2 years of age, partly due to changes in infant feeding practices, were the amount of gluten and age at introduction was changed. LÄS MER
5. Clinical and epidemiological aspects of childhood celiac disease
Sammanfattning : Background: Celiac disease (CD) is one of the most common chronic diseases in childhood in many countries. It is a small intestinal disease, caused by gluten in genetically predisposed individuals, but underlying immunological mechanisms are not exactly known. Gluten is found in wheat, rye and barley, and possibly in oats. LÄS MER