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At least 55 records · Page 3Linked to original sources
PubMed1988

Low gluten diet in the treatment of adult coeliac disease: effect on jejunal morphology and serum anti-gluten antibodies.

Treatment of patients with coeliac disease with a low gluten containing diet (LGD) remains controversial. We have studied jejunal morphology and antigluten (AG) antibody titres by ELISA in patients on a LGD of 2.5-5 g/day for three to 14 months (median six months) and compared results with patients on a strict gluten free diet (GFD) for six to 27 months (median 13 months). We found no significant difference in villous height or crypt depth (eight LGD v 10 GFD patients) or serum AG-IgA, -IgG, and IgM titres (13 LGD v 12 GFD patients). there was however, a significant increase (p less than 0.05) in intra-epithelial lymphocytes in those patients on a LGD. We conclude that adult coeliac patients can tolerate a LGD without gross morphological change and without initiating significant AG antibody responses.

Adolescent↗
PubMed1986

The distribution of gluten-sensitive lymphocytes in coeliac patients--is it related to dietary gluten?

Cell-mediated immunity to gluten within the peripheral blood and jejunal mucosa of the same coeliac patients was measured simultaneously using migration inhibition tests. There was an inverse correlation in migration indices indicating that as cell-mediated immunity became more detectable in the peripheral blood, it was less so in the jejunal mucosa and vice versa. There was virtually no relationship, however, between this correlation and the gluten content of the diet in these coeliac patients.

Adult↗
PubMed1984

[Determination of alpha-gliadin content in gluten-containing and gluten-free heated food].

The amount of alpha-gliadin and whole gliadin in bread dough after heating at temperatures of 50-100 degrees C was determined by ELISA. At temperatures above 80 degrees C the amount which could be found was greatly reduced. In pasta foods containing wheat (with a max. drying temperature of 75 degrees C) alpha-gliadin could be determined totally but in wheat bread (crust and crumb) only 0.5-40% of the content in the original flour was found. The results of an analysis of "gluten-free" pasta foods on the market and the amounts of alpha-gliadin found are discussed in relation to the recommendations of the Codex alimentarius (WHO).

Bread↗
PubMed1989

Intestinal mast cells and neutrophil chemotactic activity of serum following a single challenge with gluten in celiac children on a gluten-free diet.

The number of one subtype of mast cells (formalin fixation, toluidine blue staining), cells of the lamina propria, and intraepithelial lymphocytes were counted in the intestinal biopsy specimens of 14 children with treated celiac disease following a single challenge with gluten. The serum neutrophil chemotactic activity was measured at 0, 1, 3, 5, and 24 h after challenge. There was no significant change in the number of intraepithelial lymphocytes, but the biopsy samples obtained at 5 h showed a marked increase in the inflammatory cells of the lamina propria and a significant decrease in the number of mast cells. A pronounced decrease was present at 3-5 h in the number of eosinophil cells in the blood. The neutrophil chemotactic activity of sera showed a significant increment in 10 of 14 patients. The intestinal permeability of patients became abnormal, as detected by the increased absorption of lactulose. These findings suggest that degranulation of mast cells may be involved in the pathogenesis of the small intestinal mucosal injury in children with celiac disease.

Adolescent↗
PubMed1992

[Morphologic appearance of intestinal microvilli in children with coeliac disease and secondary malabsorption syndromes after gluten-free diet and gluten challenge].

The glycocalyx and the structure of the microvilli were analysed in electron microscopy in 122 children with coeliac disease and secondary syndromes of malabsorption. Slight differences were noted in glycolayx structure between both groups of children. In children with coeliac disease its reduction was noted (after gluten challenge). Changes were observed also in the structure of the microvilli. They were lower and often with abnormal shape in coeliac disease, while they were high and of normal structure in secondary malabsorption syndromes.

Celiac Disease↗