Effect of Wheat Gluten on the Peristaltic Reflex

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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

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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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