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C. Dube, A. Rostom, R. Sy, A. Cranney, N. Saloojee, C. Garritty, M. Sampson, L. Zhang, F. Yazdi, V. Mamaladze, I. Pan, J. Macneil, D. Mack, D. Patel and D. Moher, “The Prevalence of Celiac Disease in Average-Risk and AtRisk Western European Populations: A Systematic Review, Gastroenterology, Vol. 128, No. 4, 2005, pp. S57S67. doi:10.1053/j.gastro.2005.02.014

has been cited by the following article:

• TITLE: Safety Food in Celiac Disease Patients: A Systematic Review

  AUTHORS: Mariarita Dessì, Annalisa Noce, Sara Vergovich, Gianluca Noce, Nicola Di Daniele

  KEYWORDS: Celiac Disease; Safety Food; Gluten Protein; Gluten Free-Diet

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.7A, July 5, 2013

  ABSTRACT: The prevalence of Celiac Disease (CD), an autoimmune enteropathy, characterized by chronic inflammation of the intestinal mucosa, atrophy of intestinal villi and several clinical manifestations has increased in recent years. Epidemiological studies have shown that CD is very common and affects about one in 250 people. The mechanism of the intestinal immune-mediated response is not completely clear, but involves an HLA-DQ2 or HLA-DQ8 restricted T-cell immune reaction in the lamina propria as well as an immune reaction in the intestinal epithelium. Subjects affected by CD cannot tolerate gluten protein, a mixture of storage proteins contained in several cereals (wheat, rye, barley and derivatives). Gluten free-diet remains the cornerstone treatment for celiac patients. Therefore the absence of gluten in natural and processed foods represents a key aspect of food safety of the gluten-free diet. In this review, we evaluate the main studies about the safety food in CD patients.