Artículo de revista
History of gluten and its effects on celiac disease El gluten. su historia y efectos en la enfermedad celíaca
Fecha
2010Registro en:
Revista Medica de Chile, Volumen 138, Issue 10, 2018, Pages 1319-1325
00349887
07176163
Autor
Parada, Alejandra
Araya, Magdalena
Institución
Resumen
The global prevalence of celiac disease is of one person per 250 inhabitants. The disease is induced by gluten, a peptide contained in wheat, rye and barley that during small intestinal digestion generates smaller peptides. Some of these are resistant to hydrolysis and cross through the epithelium into the mucosa, inducing a cascade of immune reactions leading to the appearance of the disease in susceptible individuals. Gluten appeared as a consequence of agricultural practices initiated 10000 years ago in the Fertile Crescent of southwest Asia. Celiac disease epidemiology is complicated since consumption of gluten differs depending on the origin of populations. Treatment of celiac disease consists of withdrawing gluten from the diet, a task that becomes difficult in the long term. The concept of gluten-free food has changed along time. This article updates the concept of celiac disease, the history of gluten consumption in the world, the characteristics of a gluten free diet and the d