Detection and control of gluten as a food allergen

I. Nasr; J. Messing; I. H. Nasr; P. J. Ciclitira

doi:10.1533/9781782420217.3.367

Detection and control of gluten as a food allergen

I. Nasr, J. Messing, I. H. Nasr, P. J. Ciclitira

Rutgers, The State University

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Abstract

The chapter begins by describing celiac disease (CD), its symptoms, typical ages of presentation and etiology, before discussing gluten toxicity and the classification of the relevant cereal proteins. The pathogenesis of CD and the adaptive and innate immune responses are then presented. In vitro and in vivo testing for gluten toxicity are briefly presented before the chapter proceeds to discuss EU labelling and codex guidelines and methods of measuring gluten contamination in foods such as malted cereals, communion wafers and oats. Finally, some pointers are given to future methods for diagnosing CD and to possible research priorities.

Original language	American English
Title of host publication	Handbook of Food Allergen Detection and Control
Publisher	Elsevier Ltd.
Pages	367-377
Number of pages	11
ISBN (Electronic)	9781782420217
ISBN (Print)	9781782420125
DOIs	https://doi.org/10.1533/9781782420217.3.367
State	Published - Jan 1 2015

ASJC Scopus subject areas

General Engineering
General Agricultural and Biological Sciences

Keywords

Aberrant adaptive and innate immunity
Barley
Celiac disease
Gliadin
Gluten
Gluten immune-assays
Glutenin
Non-celiac gluten-sensitivity
Oats
Rye
Wheat

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10.1533/9781782420217.3.367

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abstract = "The chapter begins by describing celiac disease (CD), its symptoms, typical ages of presentation and etiology, before discussing gluten toxicity and the classification of the relevant cereal proteins. The pathogenesis of CD and the adaptive and innate immune responses are then presented. In vitro and in vivo testing for gluten toxicity are briefly presented before the chapter proceeds to discuss EU labelling and codex guidelines and methods of measuring gluten contamination in foods such as malted cereals, communion wafers and oats. Finally, some pointers are given to future methods for diagnosing CD and to possible research priorities.",

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AU - Messing, J.

AU - Nasr, I. H.

AU - Ciclitira, P. J.

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AB - The chapter begins by describing celiac disease (CD), its symptoms, typical ages of presentation and etiology, before discussing gluten toxicity and the classification of the relevant cereal proteins. The pathogenesis of CD and the adaptive and innate immune responses are then presented. In vitro and in vivo testing for gluten toxicity are briefly presented before the chapter proceeds to discuss EU labelling and codex guidelines and methods of measuring gluten contamination in foods such as malted cereals, communion wafers and oats. Finally, some pointers are given to future methods for diagnosing CD and to possible research priorities.

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KW - Gliadin

KW - Gluten

KW - Gluten immune-assays

KW - Glutenin

KW - Non-celiac gluten-sensitivity

KW - Oats

KW - Rye

KW - Wheat

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BT - Handbook of Food Allergen Detection and Control

PB - Elsevier Ltd.

ER -

Detection and control of gluten as a food allergen

Abstract

ASJC Scopus subject areas

Keywords

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