Enfermedad celíaca, sensibilidad no celíaca al gluten y alergia al trigo: comparación de patologías diferentes gatilladas por un mismo alimento
Date
2017
Type:
Artículo
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7
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ORCID:
Journal Title
Journal ISSN
Volume Title
Publisher
Sociedad Chilena de Pediatría
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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.
Description
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Citation
Rev Chil Pediatr. 2017;88(3):417-423
Keywords
Celiac disease, wheat allergy, non celiac gluten sensitivity, food adverse reaction