نظام غذائي خال من الغلوتين
مراجع

↑  "Al-Qamoos القاموس - English Arabic dictionary / قاموس إنجليزي عربي". www.alqamoos.org. مؤرشف من الأصل في 2018-08-20. اطلع عليه بتاريخ 2018-08-19.
↑  Ciacci C, Ciclitira P, Hadjivassiliou M, Kaukinen K, Ludvigsson JF, McGough N؛ وآخرون (2015). "The gluten-free diet and its current application in coeliac disease and dermatitis herpetiformis". United European Gastroenterol J (Review). ج. 3 ع. 2: 121–35. DOI:10.1177/2050640614559263. PMC:4406897. PMID:25922672. {{استشهاد بدورية محكمة}}: Explicit use of et al. in: |مؤلف= (مساعدة)صيانة الاستشهاد: أسماء متعددة: قائمة المؤلفين (link)
↑  Comino I، Moreno Mde L، Sousa C (7 نوفمبر 2015). "Role of oats in celiac disease". World J Gastroenterol. ج. 21 ع. 41: 11825–31. DOI:10.3748/wjg.v21.i41.11825. PMC:4631980. PMID:26557006. It is necessary to consider that oats include many varieties, containing various amino acid sequences and showing different immunoreactivities associated with toxic prolamins. As a result, several studies have shown that the immunogenicity of oats varies depending on the cultivar consumed. Thus, it is essential to thoroughly study the variety of oats used in a food ingredient before including it in a gluten-free diet.{{استشهاد بدورية محكمة}}:  صيانة الاستشهاد: دوي مجاني غير معلم (link)
↑  Penagini F، Dilillo D، Meneghin F، Mameli C، Fabiano V، Zuccotti GV (18 نوفمبر 2013). "Gluten-free diet in children: an approach to a nutritionally adequate and balanced diet". Nutrients. ج. 5 ع. 11: 4553–65. DOI:10.3390/nu5114553. PMC:3847748. PMID:24253052. For CD patients on GFD, the nutritional complications are likely to be caused by the poor nutritional quality of the GFPs mentioned above and by the incorrect alimentary choices of CD patients. (...) the limited choice of food products in the diet of children with CD induces a high consumption of packaged GFPs, such as snacks and biscuits. (..) It has been shown that some commercially available GFPs have a lower content of folates, iron and B vitamins or are not consistently enriched/fortified compared to their gluten containing counterparts. (...)  The first step towards a balanced diet starts from early education on CD and GFD, possibly provided by a skilled dietitian and/or by a physician with expert knowledge in CD. (...) It is advisable to prefer consumption of naturally GF foods, since it has been shown that they are more balanced and complete under both the macro- and micro-nutrient point of view. In fact, these foods are considered to have a higher nutritional value in terms of energy provision, lipid composition and vitamin content as opposed to the commercially purified GF products. Within the range of naturally GF foods, it is preferable to consume those rich in iron and folic acid, such as leafy vegetables, legumes, fish and meat. During explanation of naturally GF foods to patients, it is a good approach for healthcare professionals to bear in mind the local food habits and recipes of each country. This may provide tailored dietary advice, improving acceptance and compliance to GFD. Furthermore, increasing awareness on the availability of the local naturally GF foods may help promote their consumption, resulting in a more balanced and economically advantageous diet. Indeed, these aspects should always be addressed during dietary counseling. With regards to the commercially purified GFPs, it is recommended to pay special attention to the labeling and chemical composition. (...) Increasing awareness on the possible nutritional deficiencies associated with GFD may help healthcare professionals and families tackle the issue by starting from early education on GFD and clear dietary advice on how to choose the most appropriate gluten-free foods.{{استشهاد بدورية محكمة}}:  صيانة الاستشهاد: دوي مجاني غير معلم (link)
↑  de Souza MC، Deschênes ME، Laurencelle S، Godet P، Roy CC، Djilali-Saiah I (2016). "Pure Oats as Part of the Canadian Gluten-Free Diet in Celiac Disease: The Need to Revisit the Issue". Can J Gastroenterol Hepatol (Review). ج. 2016: 1576360. DOI:10.1155/2016/1576360. PMC:4904650. PMID:27446824.{{استشهاد بدورية محكمة}}:  صيانة الاستشهاد: دوي مجاني غير معلم (link)
↑  Fasano، A؛ Catassi، C (20 ديسمبر 2012). "Clinical practice. Celiac disease". The New England Journal of Medicine. ج. 367 ع. 25: 2419–26. DOI:10.1056/NEJMcp1113994. PMID:23252527.
↑  Bold J، Rostami K (2011). "Gluten tolerance; potential challenges in treatment strategies". Gastroenterol Hepatol Bed Bench. ج. 4 ع. 2: 53–7. PMC:4017406. PMID:24834157.
↑  Ludvigsson JF، Card T، Ciclitira PJ، Swift GL، Nasr I، Sanders DS، Ciacci C (أبريل 2015). "Support for patients with celiac disease: A literature review". United European Gastroenterol J (Review). ج. 3 ع. 2: 146–59. DOI:10.1177/2050640614562599. PMC:4406900. PMID:25922674.
↑  Saccone G، Berghella V، Sarno L، Maruotti GM، Cetin I، Greco L، Khashan AS، McCarthy F، Martinelli D، Fortunato F، Martinelli P (9 أكتوبر 2015). "Celiac disease and obstetric complications: a systematic review and metaanalysis". Am J Obstet Gynecol. ج. 214 ع. 15: 01194–1. DOI:10.1016/j.ajog.2015.09.080. PMID:26432464.
↑  Lundin KE، Wijmenga C (سبتمبر 2015). "Coeliac disease and autoimmune disease-genetic overlap and screening". Nat Rev Gastroenterol Hepatol. ج. 12 ع. 9: 507–15. DOI:10.1038/nrgastro.2015.136. PMID:26303674.
↑  Volta U، Caio G، De Giorgio R، Henriksen C، Skodje G، Lundin KE (يونيو 2015). "Non-celiac gluten sensitivity: a work-in-progress entity in the spectrum of wheat-related disorders". Best Pract Res Clin Gastroenterol. ج. 29 ع. 3: 477–91. DOI:10.1016/j.bpg.2015.04.006. PMID:26060112.
↑  Fasano A، Sapone A، Zevallos V، Schuppan D (مايو 2015). "Nonceliac gluten sensitivity". Gastroenterology (Review). ج. 148 ع. 6: 1195–204. DOI:10.1053/j.gastro.2014.12.049. PMID:25583468.
↑  Catassi C، Bai J، Bonaz B، Bouma G، Calabrò A، Carroccio A، Castillejo G، Ciacci C، Cristofori F، Dolinsek J، Francavilla R، Elli L، Green P، Holtmeier W، Koehler P، Koletzko S، Meinhold C، Sanders D، Schumann M، Schuppan D، Ullrich R، Vécsei A، Volta U، Zevallos V، Sapone A، Fasano A (2013). "Non-celiac gluten sensitivity: the new frontier of gluten related disorders". Nutrients (Review). ج. 5 ع. 10: 3839–3853. DOI:10.3390/nu5103839. ISSN:2072-6643. PMC:3820047. PMID:24077239.{{استشهاد بدورية محكمة}}:  صيانة الاستشهاد: دوي مجاني غير معلم (link)
↑  De Palma، Giada؛ Nadal، Inmaculada؛ Collado، Maria Carmen؛ Sanz، Yolanda (2009). "Effects of a gluten-free diet on gut microbiota and immune function in healthy adult human subjects". British Journal of Nutrition. ج. 102 ع. 8: 1154–1160. DOI:10.1017/S0007114509371767. PMID:19445821.
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التصنيفات الطبية:  نظام فهرسة المواضيع الطبية (MeSH): D055050  
المعرفات الخارجية:  نظام اللغة الطبية الموحدة (UMLS CUI): C0344351  PatientLikeMe treatment ID: gluten-free-diet  
بوابة طب
بوابة عقد 2010
بوابة مطاعم وطعام
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ضبط استنادي: وطنية :  مكتبة لاتفيا الوطنية (LNB)  قاعدة البيانات الوطنية التشيكية (NLCR AUT)