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Enfermedad celíaca, sensibilidad no celíaca al gluten y alergia al trigo: comparación de patologías diferentes gatilladas por un mismo alimento

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dc.contributor.author Ortiz, Catalina
dc.contributor.author Valenzuela, Romina
dc.contributor.author Lucero, Yalda
dc.date.accessioned 2018-01-26T15:26:23Z
dc.date.available 2018-01-26T15:26:23Z
dc.date.issued 2017
dc.identifier.citation Rev Chil Pediatr. 2017;88(3):417-423 es_CL
dc.identifier.uri http://dx.doi.org/10.4067/S0370-41062017000300017 es_CL
dc.identifier.uri http://hdl.handle.net/11447/1984
dc.description.abstract Gluten and other related proteins of the wheat, rye and barley, have antigenic properties that may trigger adverse reactions in susceptible individuals. Celiac disease was the first pathology with clear causal association related to the intake of these proteins. Recently, wheat allergy and non celiac gluten sensitivity have been described. Although, clinical presentation and its relation with protein ingestion may be similar and elicit confusion, their pathogenic mechanism, diagnosis and treatment are quite different. Since the prevalence of these diseases is relatively high as a whole, it is essential that these become familiar to primary care doctors and general pediatricians, thus they will know how to differentiate and face them. The aim of this review is to compare the main aspects of epidemiology, pathofisiology, diagnosis and treatment of these 3 conditions. es_CL
dc.format.extent 7 es_CL
dc.language.iso spa es_CL
dc.publisher Sociedad Chilena de Pediatría es_CL
dc.subject Celiac disease es_CL
dc.subject wheat allergy es_CL
dc.subject non celiac gluten sensitivity es_CL
dc.subject food adverse reaction es_CL
dc.title Enfermedad celíaca, sensibilidad no celíaca al gluten y alergia al trigo: comparación de patologías diferentes gatilladas por un mismo alimento es_CL
dc.title.alternative Celiac disease, non celiac gluten sensitivity and wheat allergy: comparison of 3 different diseases triggered by the same food es_CL
dc.type Artículo es_CL


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