Sensibilidad al gluten no celiaca: una revisión crítica de la evidencia actual / Non-celiac gluten sensitivity: A critical review of current evidence
Gastroenterol. hepatol. (Ed. impr.)
; 37(6): 362-371, jun.-jul. 2014. tab
Artigo
em Espanhol
| IBECS
| ID: ibc-124604
Biblioteca responsável:
ES1.1
Localização: BNCS
RESUMEN
La sensibilidad al gluten no celiaca (SGNC) es una entidad emergente caracterizada por síntomas gastrointestinales y extraintestinales dependientes del gluten en pacientes no celiacos, cuya prevalencia se estima hasta 10 veces superior a la de la enfermedad celiaca (EC). La dieta sin gluten es el tratamiento recomendado, pero el agente causal es desconocido y no existen criterios diagnósticos consensuados. Bajo la denominación de SGNC se han incluido pacientes con potenciales formas menores de EC o con síndrome de intestino irritable sin percepción de intolerancia al gluten, pero respondedores a la dieta sin gluten. Estudios recientes han propuesto los FODMAP (oligo, di, monosacáridos fermentables y polioles) como componente del trigo causante de los síntomas en la SGNC, en vez del gluten. Esta revisión actualiza la evidencia sobre la etiopatogenia y el beneficio de diversas intervenciones dietéticas en la SGNC, enfatizando la necesidad de un despistaje previo riguroso de la EC
ABSTRACT
Non-celiac gluten sensitivity (NCGS) is an emerging disorder characterized by intestinal and extra-intestinal symptoms related to the ingestion of gluten-containing food in non-celiac patients. Its prevalence has been estimated to be six to ten-times higher than that of celiac disease (CD). A gluten-free diet is the most widely recommended therapy, but the causative agent remains unknown and there are no consensus diagnostic criteria. Recent studies on NCGS have included patients with possibly overlooked minor CD and diarrhea-predominant irritable bowel syndrome without self-reported gluten intolerance, but showing a response to a gluten-free diet. Furthermore, FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols) have recently been postulated as the culprit component for NCGS in wheat, instead of gluten. This review updates evidence on the pathophysiology of NCGS and the efficacy of different dietary interventions in its treatment, stressing the need for proper screening for CD before a diagnosis of NCGS is made
Texto completo:
Disponível
Coleções:
Bases de dados nacionais
/
Espanha
Contexto em Saúde:
Doenças Negligenciadas
Problema de saúde:
Diarreia
Base de dados:
IBECS
Assunto principal:
Hipersensibilidade Alimentar
/
Glutens
Tipo de estudo:
Estudo diagnóstico
/
Fatores de risco
Limite:
Humanos
Idioma:
Espanhol
Revista:
Gastroenterol. hepatol. (Ed. impr.)
Ano de publicação:
2014
Tipo de documento:
Artigo
Instituição/País de afiliação:
Hospital San Jorge/España
/
Hospital San Pedro de Alcántara/España
/
Hospital Universitario Mutua Terrassa/España