El gluten: Su historia y efectos en la enfermedad celíaca

The global prevalence of celiac disease is of one person per 250 inhabitants. The disease is induced by gluten, a peptide contained in wheat, rye and barley that during small intestinal digestion generates smaller peptides. Some of these are resistant to hydrolysis and cross through the epithelium i...

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Autores principales:	PARADA,ALEJANDRA, ARAYA,MAGDALENA
Lenguaje:	Spanish / Castilian
Publicado:	Sociedad Médica de Santiago 2010
Materias:	Celiac disease Gliadin Glutens
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872010001100018
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spelling	oai:scielo:S0034-988720100011000182011-01-10El gluten: Su historia y efectos en la enfermedad celíacaPARADA,ALEJANDRAARAYA,MAGDALENA Celiac disease Gliadin Glutens The global prevalence of celiac disease is of one person per 250 inhabitants. The disease is induced by gluten, a peptide contained in wheat, rye and barley that during small intestinal digestion generates smaller peptides. Some of these are resistant to hydrolysis and cross through the epithelium into the mucosa, inducing a cascade of immune reactions leading to the appearance of the disease in susceptible individuals. Gluten appeared as a consequence of agricultural practices initiated 10000 years ago in the Fertile Crescent of southwest Asia. Celiac disease epidemiology is complicated since consumption of gluten differs depending on the origin of populations. Treatment of celiac disease consists of withdrawing gluten from the diet, a task that becomes difficult in the long term. The concept of gluten-free food has changed along time. This article updates the concept of celiac disease, the history of gluten consumption in the world, the characteristics of a gluten free diet and the difficulties to adhere to it.info:eu-repo/semantics/openAccessSociedad Médica de SantiagoRevista médica de Chile v.138 n.10 20102010-10-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872010001100018es10.4067/S0034-98872010001100018
institution	Scielo Chile
collection	Scielo Chile
language	Spanish / Castilian
topic	Celiac disease Gliadin Glutens
spellingShingle	Celiac disease Gliadin Glutens PARADA,ALEJANDRA ARAYA,MAGDALENA El gluten: Su historia y efectos en la enfermedad celíaca
description	The global prevalence of celiac disease is of one person per 250 inhabitants. The disease is induced by gluten, a peptide contained in wheat, rye and barley that during small intestinal digestion generates smaller peptides. Some of these are resistant to hydrolysis and cross through the epithelium into the mucosa, inducing a cascade of immune reactions leading to the appearance of the disease in susceptible individuals. Gluten appeared as a consequence of agricultural practices initiated 10000 years ago in the Fertile Crescent of southwest Asia. Celiac disease epidemiology is complicated since consumption of gluten differs depending on the origin of populations. Treatment of celiac disease consists of withdrawing gluten from the diet, a task that becomes difficult in the long term. The concept of gluten-free food has changed along time. This article updates the concept of celiac disease, the history of gluten consumption in the world, the characteristics of a gluten free diet and the difficulties to adhere to it.
author	PARADA,ALEJANDRA ARAYA,MAGDALENA
author_facet	PARADA,ALEJANDRA ARAYA,MAGDALENA
author_sort	PARADA,ALEJANDRA
title	El gluten: Su historia y efectos en la enfermedad celíaca
title_short	El gluten: Su historia y efectos en la enfermedad celíaca
title_full	El gluten: Su historia y efectos en la enfermedad celíaca
title_fullStr	El gluten: Su historia y efectos en la enfermedad celíaca
title_full_unstemmed	El gluten: Su historia y efectos en la enfermedad celíaca
title_sort	el gluten: su historia y efectos en la enfermedad celíaca
publisher	Sociedad Médica de Santiago
publishDate	2010
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872010001100018
work_keys_str_mv	AT paradaalejandra elglutensuhistoriayefectosenlaenfermedadceliaca AT arayamagdalena elglutensuhistoriayefectosenlaenfermedadceliaca
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El gluten: Su historia y efectos en la enfermedad celíaca

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