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Recent Progress and Recommendations on Celiac Disease From the Working Group on Prolamin Analysis and Toxicity

Scherf, Katharina A.; Catassi, Carlo; Chirdo, Fernando; Ciclitira, Paul J.; Feighery, Conleth; Gianfrani, Carmen; Koning, Frits; Lundin, Knut E. A.; Schuppan, Detlef; Smulders, Marinus J. M.; Tranquet, Olivier; Troncone, Riccardo; Koehler, Peter

Celiac disease (CD) affects a growing number of individuals worldwide. To elucidate the causes for this increase, future multidisciplinary collaboration is key to understanding the interactions between immunoreactive components in gluten-containing cereals and the human gastrointestinal tract and immune system and to devise strategies for CD prevention and treatment beyond the gluten-free diet. During the last meetings, the Working Group on Prolamin Analysis and Toxicity (Prolamin Working Group, PWG) discussed recent progress in the field together with key stakeholders from celiac disease societies, academia, industry and regulatory bodies. Based on the current state of knowledge, this perspective from the PWG members provides recommendations regarding clinical, analytical and legal aspects of CD. The selected key topics that require future multidisciplinary collaborative efforts in the clinical field are to collect robust data on the increasing prevalence of CD, to evaluate what is special about gluten-specific T cells, to study their kinetics and transcriptomics and to put some attention to the identification of the environmental agents that facilitate the breaking of tolerance to gluten. ... mehr

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Verlagsausgabe §
DOI: 10.5445/IR/1000118619
Veröffentlicht am 23.04.2020
DOI: 10.3389/fnut.2020.00029
Zitationen: 6
Web of Science
Zitationen: 6
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Angewandte Biowissenschaften (IAB)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2020
Sprache Englisch
Identifikator ISSN: 2296-861X
KITopen-ID: 1000118619
Erschienen in Frontiers in nutrition
Verlag Frontiers Media
Band 7
Seiten Art.Nr. 29, 14 S.
Vorab online veröffentlicht am 17.03.2020
Schlagwörter barley, celiac disease, gluten, gluten-free diet, Prolamin Working Group, rye, wheat
Nachgewiesen in Web of Science
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