New in the diagnosis and therapy of gluten-associated diseases


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Abstract

Today, almost half of the calories consumed by the human population in the world come from cereals, with wheat being the most popular grain in Europe and America. Its use is so widespread that it is very difficult for people suffering from gluten-associated disorders to avoid eating this element. This article discusses the variants of gluten intolerance. Particular attention is paid to gluten sensitivity without celiac disease. Its possible causes, pathogenesis, diagnostic criteria, issues of differential diagnosis with celiac disease and irritable bowel syndrome, and the possibility of treating these disorders are described.

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About the authors

Tatyana S. Krolevets

Omsk State Medical University

Email: mts-8-90@mail.ru
Cand. Sci. (Med.), Associate Professor at the Department of Faculty Therapy and Gastroenterology

M. A Livzan

Omsk State Medical University

M. I Syrovenko

Omsk State Medical University

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