Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum.

By A. Fasano, C. Catassi. Gastroenterology, 2001

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Does wheat make us fat and sick (2013, background): “CD is a genetically predisposed condition (Catassi and Fasano, 2008; Fasano and Catassi, 2001) and results from an autoimmune response initiated by the binding of modified gluten peptides to Tcells of the immune system.”
Prevalence of celiac disease in at-risk and not-at-risk groups in the United States: a large multicenter study. (2003, neutral): “HLA-DQ8 16 ( 16 ) 23 (20) 16 (17) HLA-DQ2/DQ8 6 (6) 9 (8) 3 (3)”
Coeliac disease: dissecting a complex inflammatory disorder (2002, background): “The disease — which can be treated effectively by a gluten-exclusion diet — is prevalent among Caucasians (1 in 200 individuals), but only 20–50% of those individuals that are affected have subjective symptom”
Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread (2008, background): “Treatment involves a gluten-free diet that avoids ingestion of these cereals and their products [19, 32, 17].”
Novel food and non-food uses for sorghum and millets. (2006, background): “Coeliac disease is a syndrome characterised by damage to the mucosa of the small intestine caused by ingestion of certain wheat proteins and related proteins in rye and barley (Fasano and Catassi, 2001).”