The dietary intake of wheat and other cereal grains and their role in inflammation
dc.contributor.author
dc.date.accessioned
2016-10-27T11:27:11Z
dc.date.available
2016-10-27T11:27:11Z
dc.date.issued
2013-03-12
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dc.description.abstract
Wheat is one of the most consumed cereal grains worldwide and makes up a substantial part of the human diet. Although government-supported dietary guidelines in Europe and the U.S.A advise individuals to eat adequate amounts of (whole) grain products per day, cereal grains contain "anti-nutrients," such as wheat gluten and wheat lectin, that in humans can elicit dysfunction and disease. In this review we discuss evidence from in vitro, in vivo and human intervention studies that describe how the consumption of wheat, but also other cereal grains, can contribute to the manifestation of chronic inflammation and autoimmune diseases by increasing intestinal permeability and initiating a pro-inflammatory immune response
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application/pdf
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eng
dc.publisher
MDPI (Multidisciplinary Digital Publishing Institute)
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Reproducció digital del document publicat a: http://dx.doi.org/10.3390/nu5030771
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© Nutrients, 2013, vol. 5, núm. 3, p. 771-787
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Articles publicats (D-CM)
dc.rights
Attribution 3.0 Spain
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dc.subject
dc.title
The dietary intake of wheat and other cereal grains and their role in inflammation
dc.type
info:eu-repo/semantics/article
dc.rights.accessRights
info:eu-repo/semantics/openAccess
dc.embargo.terms
Cap
dc.type.version
info:eu-repo/semantics/publishedVersion
dc.identifier.doi
dc.identifier.eissn
2072-6643