Prevalence of celiac disease in at-risk and not-at-risk groups in the United States: a large multicenter study.
By A. Fasano, I. Berti, T. Gerarduzzi, T. Not, R. Colletti, S. Drago, Y. Elitsur, P. Green, S. Guandalini, I. Hill and 8 more. Archives of Internal Medicine, 2003
1,776 citations recorded by the source corpus.
Subfields: Epidemiology, Gastroenterology, Surgery
View Paper: https://www.semanticscholar.org/paper/48aabeebc54f5f5206d0e0c0038ef8f1324b5d7f
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Citations in the corpus
- Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4 (2012, background): “Celiac disease is a common small intestinal enteropathy caused by dietary gluten in wheat, barley, and rye and affects 1% of most populations (Fasano et al., 2003; Green and Cellier, 2007; Di Sabatino and Corazza, 2009; Schuppan et al., 2009) Wheat gluten represents a family of largely…”
- Guideline for the diagnosis and treatment of celiac disease in children: recommendations of the North American Society for Pediatric Gastroenterology, Hepatology and Nutrition. (2005, background): “The Celiac Disease Guideline Committee endorses the recently published American Dietetic Association guidelines (a document produced by members of the Canadian and United States dietetic societies) for the treatment of CD.”
- Biochemistry and physiology of sourdough lactic acid bacteria (2005, background): “Celiac Sprue (CS) CS, also known as celiac disease or gluten-sensitive enteropathy, is one of the most common food intolerances, occurring in 1 out of every 130–300 persons of the European (Sollid, 2002) and United States (Fasano et al., 2003) populations.”