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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 1
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Wheat consumption and prevalence of celiac disease: Correlation from a multilevel analysis

Vijole Bradauskienea Food Institute, Kaunas University of Technology, Kaunas, Lithuania;b Department of Food Technology and Nutrition, Faculty of Technology, Klaipeda State University of Applied Sciences, Klaipeda, LithuaniaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-1869-0807
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Lina Vaiciulyte-Funka Food Institute, Kaunas University of Technology, Kaunas, LithuaniaORCID Iconhttps://orcid.org/0000-0002-2865-9523
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Dalia Martinaitieneb Department of Food Technology and Nutrition, Faculty of Technology, Klaipeda State University of Applied Sciences, Klaipeda, Lithuania;c Laboratory of Behavioral Medicine of Neuroscience Institute of Lithuanian University of Health Sciences, Palanga, LithuaniaORCID Iconhttps://orcid.org/0000-0001-6945-4834
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Jurgita Andruskiened Department of Oral Care, Faculty of Health Sciences, Klaipeda State University of Applied Sciences, Klaipeda, LithuaniaORCID Iconhttps://orcid.org/0000-0002-6573-2398
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Anil K. Vermae Celiac Disease Research Laboratory, Department of Pediatrics, Polytechnic University of Marche, Ancona, ItalyORCID Iconhttps://orcid.org/0000-0002-1507-6417
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João P. M. Limaf Scientific-Pedagogical Unit of Dietetics and Nutrition, Polytechnic Institute of Coimbra, Coimbra Health School, Coimbra, Portugal;g GreenUPorto - Sustainable Agrifood Production Research Centre, Porto, Portugal;h ciTechCare - Center for Innovative Care and Health Technology, Leiria, PortugalORCID Iconhttps://orcid.org/0000-0003-0157-8368
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Yeliz Serini Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, Ankara, TurkeyORCID Iconhttps://orcid.org/0000-0002-1524-0651
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Carlo Catassij Department of Pediatrics, Polytechnic University of Marche, Ancona, Italy;k Mucosal Immunology and Biology Research Center, Division of Pediatric Gastroenterology and Nutrition, Massachusetts General Hospital, Boston, Massachusetts, USAORCID Iconhttps://orcid.org/0000-0002-5727-2918
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Pages 18-32 | Published online: 29 Jun 2021

Citations (8)

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Xiaoxue Zhu, Xin-Huai Zhao, Qiang Zhang, Na Zhang, Olugbenga P. Soladoye, Rotimi E. Aluko, Yuhao Zhang & Yu Fu. (2023) How does a celiac iceberg really float? The relationship between celiac disease and gluten. Critical Reviews in Food Science and Nutrition 63:28, pages 9233-9261.
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Articles from other publishers (7)

Carolina Ciacci & Francesco Valitutti. (2023) Where are the non-celiac gluten-sensitive patients gone? The COVID-19 effect. Digestive and Liver Disease 55:5, pages 690-691.
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Anton Chaykin, Elena Odintsova` & Andrey Nedorubov. (2022) Celiac Disease: Disease Models in Understanding Pathogenesis and Search for Therapy. Open Access Macedonian Journal of Medical Sciences 10:F, pages 705-719.
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Lívia Hajas, Csilla Benedek, Éva Csajbókné Csobod & Réka Juhász. (2022) Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics. Foods 11:23, pages 3819.
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Khetan Shevkani, Narpinder Singh, Chidanand Patil, Ankit Awasthi & Maman Paul. (2022) Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten‐free foods and sports nutrition. International Journal of Food Science & Technology 57:9, pages 5571-5584.
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Simone Baldi, Monica Dinu, Giuditta Pagliai, Barbara Colombini, Leandro Di Gloria, Lavinia Curini, Marco Pallecchi, Matteo Ramazzotti, Gianluca Bartolucci, Stefano Benedettelli, Amedeo Amedei & Francesco Sofi. (2022) Effect of ancient wheat pasta on gut microbiota composition and bacteria-derived metabolites: A randomized controlled trial. Frontiers in Nutrition 9.
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Anil K. Verma, Sayanti Mandal, Yeliz Serin, Merna H. Ali, Aadhya Tiwari, Elena Lionetti & Carlo Catassi. (2022) CRISPR/Cas9 as a promising genome-editing technology for generating low-immunogenic wheat variety: recent legislation and global implementation of genetically engineered crops. CABI Reviews 2022.
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Sayanti Mandal & Anil K. Verma. (2021) Wheat Breeding, Fertilizers, and Pesticides: Do They Contribute to the Increasing Immunogenic Properties of Modern Wheat?. Gastrointestinal Disorders 3:4, pages 247-264.
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