Analysis and clinical effects of gluten in coeliac disease

被引：91

作者：

Stern, M ^{[1
]}

Ciclitira, PJ ^{[1
]}

van Eckert, R ^{[1
]}

Feighery, C ^{[1
]}

Janssen, FW ^{[1
]}

Méndez, E ^{[1
]}

Mothes, T ^{[1
]}

Troncone, R ^{[1
]}

Wieser, H ^{[1
]}

机构：

[1] Univ Childrens Hosp, D-72076 Tubingen, Germany

来源：

EUROPEAN JOURNAL OF GASTROENTEROLOGY & HEPATOLOGY | 2001年 / 13卷 / 06期

关键词：

Coder Alimentarius; coeliac disease; gluten analysis and chemistry; limits of gluten sensitivity;

D O I：

10.1097/00042737-200106000-00023

中图分类号：

R57 [消化系及腹部疾病];

学科分类号：

摘要：

The prolamin working group coordinates research on laboratory gluten analysis in food and on clinical evaluation of patient sensitivity to prolamins. As an observer organization to the Coder Alimentarius Commission, the group summarizes current data on analysis and effects of gluten in coeliac disease. All types of gliadin, the ethanol-soluble fraction of gluten, contain the coeliac-active factor. However, coeliac toxicity and immunogenicity (humoral and cellular) of various prolamins are not identical in coeliac patients. There are no conclusive data on the threshold of gluten sensitivity of coeliac patients. Information as to the long-term risk to coeliac patients exposed to small doses of gliadin is lacking. Therefore, every effort should be made to keep the diet of coeliac patients as gluten-free as possible. The prolamin group is currently evaluating a new enzyme-linked immunosorbent assay (ELISA) protocol for gluten analysis that could serve as a basis for further Coder regulations, The group recommends adherence to a single Coder limit for gluten-free foods, The current limit of 200 ppm gluten is questionable and requires reconsideration based on new information that will be available soon. Eur J Gastroenterol Hepatol 13:741-747 (C) 2001 Lippincott Williams & Wilkins.

引用

页码：741 / 747

页数：7

共 52 条

[1] POLYMERASE CHAIN-REACTION (PCR) - A POSSIBLE ALTERNATIVE TO IMMUNOCHEMICAL METHODS ASSURING SAFETY AND QUALITY OF FOOD - DETECTION OF WHEAT CONTAMINATION IN NON-WHEAT FOOD-PRODUCTS [J].