Publication Name	World Journal of Clinical Cases
Manuscript ID	45612
Country	Italy

Category	Gastroenterology & Hepatology
Manuscript Type	Minireviews
Article Title	Food additives can act as triggering factors in celiac disease: Current knowledge based on a critical review of the literature
Manuscript Source	Invited Manuscript
All Author List	Clara Mancuso and Donatella Barisani
Funding Agency and Grant Number
Corresponding Author	Donatella Barisani, MD, Associate Professor, Department of Medicine and Surgery, University of Milano-Bicocca, Building U-8, Via Cadore 48, Monza 20900, Italy. donatella.barisani@unimib.it
Key Words	Celiac disease; Food additives; Metallic nanoparticles; Gluten; Intestine; Immune system
Core Tip	Celiac disease (CeD) is a common autoimmune disorder caused by the ingestion of gluten. Its frequency has been increasing, and several factors have been analyzed as possible triggers; among them also food additives should be taken into account. Several nanoparticles are used as food additives or preservatives, and they can interact with the intestine or the immune system, increasing, in theory, the immune response towards gluten. The scope of this review is to analyze the data present in the literature with respect to the pathogenetic mechanisms involved in the development of CeD.
Citation	Mancuso C, Barisani D. Food additives can act as triggering factors in celiac disease: Current knowledge based on a critical review of the literature. World J Clin Cases 2019; 7(8): 917-927

Received	2019-01-13 06:10
Peer-Review Started	2019-01-14 06:39
To Make the First Decision	2019-02-18 02:59
Return for Revision	2019-03-04 07:12
Revised	2019-03-11 14:38
Second Decision	2019-03-15 09:20
Accepted by Journal Editor-in-Chief
Accepted by Company Editor-in-Chief	2019-03-16 22:42
Articles in Press	2019-03-16 22:42
Publication Fee Transferred
Edit the Manuscript by Language Editor
Typeset the Manuscript	2019-04-25 06:41

ISSN	2307-8960 (online)
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