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.authorOrtiz, Catalina
dc.contributor.authorValenzuela, Romina
dc.contributor.authorLucero, Yalda
dc.date.accessioned2018-01-26T15:26:23Z
dc.date.available2018-01-26T15:26:23Z
dc.date.issued2017
dc.description.abstractGluten 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.
dc.format.extent7
dc.identifier.citationRev Chil Pediatr. 2017;88(3):417-423
dc.identifier.urihttp://hdl.handle.net/11447/1984
dc.identifier.urihttp://dx.doi.org/10.4067/S0370-41062017000300017
dc.language.isospa
dc.publisherSociedad Chilena de Pediatría
dc.subjectCeliac disease
dc.subjectwheat allergy
dc.subjectnon celiac gluten sensitivity
dc.subjectfood adverse reaction
dc.titleEnfermedad celíaca, sensibilidad no celíaca al gluten y alergia al trigo: comparación de patologías diferentes gatilladas por un mismo alimento
dc.title.alternativeCeliac disease, non celiac gluten sensitivity and wheat allergy: comparison of 3 different diseases triggered by the same food
dc.typeArtículo

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