Gluten‑induced diseases and when to think about them

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61988987%3A17110%2F24%3AA2503AJJ" target="_blank" >RIV/61988987:17110/24:A2503AJJ - isvavai.cz</a>
Result on the web
<a href="http://medicinapropraxi.cz/doi/10.36290/med.2024.037.html" target="_blank" >http://medicinapropraxi.cz/doi/10.36290/med.2024.037.html</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.36290/med.2024.037" target="_blank" >10.36290/med.2024.037</a>

Result language
angličtina
Original language name
Gluten‑induced diseases and when to think about them
Original language description
Gluten is a mixture of proteins in the grains of wheat, rye, barley and oats that can cause a variety of diseases, whether autoimmune (celiac disease), allergic (wheat allergy) or otherwise (non-celiac gluten/wheat sensitivity). The following procedures are mainly used in diagnosis: careful history taking, determination of celiac-specific autoantibodies supplemented by histological examination of the duodenal mucosa, determination of allergen-specific IgE antibodies in serum and skin tests, or gluten elimination and exposure tests. It is important to think about these diseases when intestinal or extraintestinal symptoms are suspected or in some autoimmune or genetic diseases. A gluten-free diet should not be started before the necessary diagnostic tests have been performed and a diagnosis has been made in collaboration with a gastroenterologist and allergist.
Czech name
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Czech description
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Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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