BPG is committed to discovery and dissemination of knowledge
Articles Published Processes
4/26/2019 9:00:59 AM | Browse: 984 | Download: 1622
 |
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 Executive 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 |
|
Publish the Manuscript Online |
|
2019-04-26 09:00 |
| ISSN |
2307-8960 (online) |
| Open Access |
This article is an open-access article which was selected by an in-house editor and fully peer-reviewed by external reviewers. It is distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/by-nc/4.0/ |
| Copyright |
© The Author(s) 2019. Published by Baishideng Publishing Group Inc. All rights reserved. |
| Article Reprints |
For details, please visit: http://www.wjgnet.com/bpg/gerinfo/247
|
| Permissions |
For details, please visit: http://www.wjgnet.com/bpg/gerinfo/207
|
| Publisher |
Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA |
| Website |
http://www.wjgnet.com |
| 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 |
| ORCID |
|
| 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. |
| Publish Date |
2019-04-26 09:00 |
| 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 |
| URL |
https://www.wjgnet.com/2307-8960/full/v7/i8/917.htm |
| DOI |
https://dx.doi.org/10.12998/wjcc.v7.i8.917 |
© 2004-2025 Baishideng Publishing Group Inc. All rights reserved. 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA
California Corporate Number: 3537345
