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Effects of Wholegrains on Children's Health (KORN)
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The purpose of KORN is to investigate the effects of wholegrain oat and rye intake on cardiometabolic health in slightly overweight 8-13-year-old children. Moreover, KORN aims to investigate effects on body weight and body composition, inflammatory markers, gastrointestinal wellbeing and cognitive
Intestinal Permeability, Nutritional Status and Quality of Life in Celiac Disease
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Celiac disease is defined as an autoimmune enteropathy that progresses with malabsorption of gluten protein found in wheat, barley, rye and small intestinal mucosal inflammation in individuals with genetic predisposition. Disruption of intestinal barrier integrity play role in the pathogenesis of
Population Study of the Prevalence of Celiac Disease and Other Gluten-dependent Disorders in Children and Adolescents
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The purpose of this screening program is to identify people at high risk for developing celiac disease, which is due to the genetic intolerance of gluten - a protein found in wheat, rye and barley. When a person with celiac disease consumes gluten-containing foods, his immune system damages the
Experiences of Disclosure in Adolescents With Coeliac Disease
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Background -
Coeliac Disease is a genetic lifelong autoimmune condition whereby ingesting gluten leads to a range of idiosyncratic symptoms including diarrhoea, abdominal pain and chronic fatigue. Treatment for coeliac disease requires the individual to maintain a strict gluten free diet (GFD),
Coeliac Disease in the Nord-Trøndelag Health Study (HUNT)
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Anti-Tissue Transglutaminase IgA Antibodies
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Within this definition, patients can further be defined as having silent, potential, or latent celiac disease. The term silent celiac disease refers to patients fulfilling the definition above, but presenting no symptoms. Typically, such diagnoses are made by screening asymptomatic individuals, who
Gluten-free Diet in Patients With Primary Sclerosing Cholangitis (PSC)
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Effectiveness of PENTABIOCEL in Clinical and Laboratory Recovery of Children With Celiac Disease
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Celiac disease (CD) is an intestinal inflammatory condition characterized by permanent intolerance to gluten, a protein complex present in wheat, barley, and rye, in genetically predisposed subjects. In the early phase of the disease, specific autoantibodies are generally present, which is relevant
In Vivo Effects of the Gluten Friendly Bread in Coeliac Disease
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The aim of this study is to investigate the effects of gluten friendly bread on the faecal microbiota composition, metabolism and immunity in coeliac individuals aged 20-80 years.
The study consists of a 6-visit (screening visit + 5 visits) randomised intervention with the Gluten Friendly bread at
Effects of Fermented Rye Bran Products on Helicobacter Pylori (HP) Infection and Metabolic Risk Factors
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A randomized, double-blind, 12 week parallel dietary intervention study is conducted to evaluate the effects of the two novel food products containing fermented rye bran in normal weight and overweight men and women with prevalent HP infection. A follow-up is planned at week 24. The primary endpoint
Nutrition, Oral Health and Type 2 Diabetes
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Obesity and diabetes mellitus Obesity is one of our most serious public health issues (National Food Agency, 2016). In the Swedish adult (16-84 years) population, about 35% are overweight and almost 15% are obese (Statistics Sweden). The most commonly used definition of obesity is based on the body
Wheat Flour Treatment With Microbial Transglutaminase and Lysine Ethyl Ester: New Frontiers in Celiac Disease Treatment.
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Celiac disease is one of the most common forms of food intolerance (prevalence 1/200). The disease occurs in genetically predisposed individuals after ingestion of foods containing wheat gluten and similar proteins found in other common cereals such as barley and rye. Celiac patients can suffer from
The Effect of Whey Protein Consumed as a Pre-meal on Postprandial Lipemia in Healthy and Subjects With Type 2 Diabetes
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Using a randomised, cross-over design 12 healthy subjects and 12 subjects with type 2 diabetes will consume a test meal prior to a fat-rich meal. The test meals contain 2 different meal types; on where whey protein is consumed as a pre-meal and another where water is the pre-meal. In the second meal
Assessment of Gluten-Free Availability in Elaborated Food Stores in Three Neighbourhoods of Buenos Aires City
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The Effect of Protein Quality and Time-factor by Consumption of a Pre-meal on Postprandial Lipemia in Subjects With the Metabolic Syndrome.
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Using a randomised, cross-over design 20 subjects with MeS will consume a test meal prior to a fat-rich meal. The test meals contain three different amounts of whey protein. Blood samples are collected before consumption of the pre-meal and after consumption of the fat-rich isocaloric meal during
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