title: Evaluation of a gliadin-containing gluten-free product in coeliac patients.
abstract: Gluten-free products based on wheat starch contain gliadin which exacerbates coeliac disease. A cross-over study was carried out in which ten treated coeliac patients ingested six slices daily of home-baked gliadin-containing gluten-free bread for 6 weeks. While jejunal biopsy morphometry and 51Cr-EDTA excretion were similar after the test and control periods, four of the subjects reported diarrhoea associated with the gliadin-contaminated gluten-free product. Wheat starch-based gluten-free products can cause persistent symptoms in treated coeliac patients.
mesh_terms: D002446:Celiac Disease / Q000178:diet therapy / Q000473:pathology / Q000503:physiopathology* / Q000652:urine; D003404:Creatinine / Q000652:urine; D003967:Diarrhea / Q000209:etiology; D004492:Edetic Acid / Q000652:urine; D005903:Gliadin / Q000009:adverse effects*; D006801:Humans; D010940:Plant Proteins / Q000009:adverse effects*; D014839:Vomiting / Q000209:etiology
chemical_list: D010940:Plant Proteins; D005903:Gliadin; D004492:Edetic Acid; D003404:Creatinine