Abstract
SENSITIVITY to wheat or rye gluten is the essential mechanism in the pathogenesis of cœliac disease and idiopathic steatorrhœa. Such patients improve on a gluten-free diet and deteriorate on the re-introduction of gluten itself or its autoclaved and filtered peptic/tryptic digest into the diet1. In these diseases a disturbance of small intestinal function is a major factor2.
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References
- 1
Frazer, A. C., Fletcher, R. F., Ross, Constance, A. C., Shaw, B., Sammons, H. G., and Schneider, R., Lancet, ii, 252 (1959).
- 2
Anderson, C. M., Frazer, A. C., French, J. M., Gerrard, J. W., Sammons, H. G., and Smellie, J. M., Lancet, i, 836 (1952).
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Bülbring, E., Crema, A., and Saxby, O. B., Brit. J. Pharmacol., 13, 440 (1958).
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Paton, W. D. M., Brit. J. Pharmacol., 12, 119 (1957).
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Feldberg, W., and Lin, R. C. Y., J. Physiol., 111, 96 (1950).
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SCHNEIDER, R., BISHOP, H., SHAW, B. et al. Effect of Wheat Gluten on the Peristaltic Reflex. Nature 187, 516 (1960) doi:10.1038/187516a0
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Further reading
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