Advances in the Understanding of Gluten related Pathology and the Evolution of Gluten-Free Foods


Eduardo Arranz Sanz
University of Valladolid (CSIC)
Fernando Fernández-Bañares
Hospital Universitari Mutua de Terrassa, University of Barcelona
Amado Salvador Peña
Vrije Universiteit University Medical Center (VUmc)
Luis Rodrigo
University of Oviedo
Cristina M. Rosell
Institute of Agrochemistry and Food Technology (IATA-CSIC)

This book will give you up-to-date information on the basic and clinical aspects of gluten-related disorders, the evolution of grains, bread and gluten-free products covering the necessary integration of the different fields which until recently were considered separate.

To achieve a common platform, this book has three sections.

  • The first section deals with chapters explaining the immune response to the toxic peptides of gluten as well as new approaches in treatment.
  • The second section revises the advances made in the clinical spectrum of the gluten-related disorders.
  • The third section explores the evolution of gluten, bread products and the great challenge to elaborate gluten-free products of high quality. The technological improvements in this field will produce gluten-free foods, less expensive than at present available in food stores.

The authors are recognized investigators, active in the field of gluten-related disorders and the evolution of gluten-free products. The information provided is essential for celiacs, non-celiac gluten- sensitive persons, Patient Associations of gluten-related disorders, physicians and the food industry. It will be of help to clinical and research scientists in clinical medicine, immunology and pathology, to professionals in nutrition and gluten-free products, to the regulatory authorities, to food chemists and their technologists.


  • General preface and acknowledgments
    Amado Salvador Peña, Luis Rodrigo
  • Epidemiology of Celiac Disease and Non-Celiac Gluten-Related Disorders
    Amado Salvador Peña, Luis Rodrigo
  • Section I
    Genetics, genomics, immunology and application to therapy
    Amado Salvador Peña, Luis Rodrigo
  • 1. Genetics of Celiac Disease: HLA and non-HLA genes
    Leticia Plaza-Izurieta, Nora Fernández-Jiménez, José Ramón Bilbao
  • 2. Mechanisms of Intestinal Tolerance to Dietary Proteins
    David Bernardo, Stella C. Knight
  • 3. Cereal Proteins: Immunostimulatory and Toxic Peptides
    Fernando G. Chirdo, Eduardo Arranz Sanz
  • 4. Pathogenesis of Celiac Disease
    Celia Escudero-Hernández, José Antonio Garrote, Eduardo Arranz Sanz
  • 5. Intestinal Microbiota and Celiac Disease
    Marta Olivares, Yolanda Sanz
  • 6. Celiac Treatments, Adjuvant Therapies and Alternatives to the Gluten-Free Diet
    Justin L. McCarville, Alberto Caminero, Elena F. Verdu
  • Section II
    Diagnosis, serology, pathology and clinical entities and syndromes
    Fernando Fernández-Bañares
  • 7. New Tools for the Diagnosis of Celiac Disease
    Fernando Fernández-Bañares, Carme Farré Masip, Anna Carrasco, Meritxell Mariné, Maria Esteve
  • 8. Intestinal Biopsy in the Diagnosis of Celiac Disease: Is it still the Gold Standard?
    Juan P. Palazzo
  • 9. Clinical Manifestations of Celiac Disease and Diagnostic Criteria: Differences among Children, Adolescents and Adults
    María Luisa Mearin, Miguel Montoro Huguet, Isabel Polanco, Carmen Ribes-Koninckx, Santos Santolaria Piedrafita
  • 10. Extraintestinal Manifestations of Celiac Disease and Associated Disorders
    Alfredo J. Lucendo, Luis Rodrigo, Amado Salvador Peña
  • 11. Follow-up of CD Patient: Is Mucosal Recovery a Goal of Therapy?
    Santiago Vivas Alegre, Laura Arias Rodríguez, Luis Vaquero Ayala
  • 12. Quality of Life and Psychological Distress in the Patient with CD
    Claudia Herrera-De Guise, Francesc Casellas
  • 13. Non-Celiac Gluten Sensitivity
    Javier Molina-Infante, Santos Santolaria Piedrafita, Fernando Fernández-Bañares
  • 14. Wheat as an allergen: Baker's asthma, food and wheat pollen allergy
    Alicia Armentia, Eduardo Arranz Sanz, José Antonio Garrote, Javier Santos
  • Section III
    Cristina M. Rosell
  • 15. Cereals Taxonomy: The Role of Domestication and Breeding on Gluten Intolerance
    María J. Giménez, Javier Gil-Humanes, Juan B. Alvarez, Francisco Barro Losada
  • 16. Analytical Tools for Gluten Detection: Policies and Regulation
    María Carmen Mena, Carolina Sousa
  • 17. Gluten-Free Bakery Products and Pasta
    Manuel Gómez, Lorena S. Sciarini
  • 18. Gluten-Free Autochthonous Foodstuff (South America and other countries)
    María Alejandra García, Sonia Zulma Viña
  • 19. Gluten-Free Spirits and Drinks
    María Ángeles Bustamante, Edurne Simón
  • 20. Market and Nutrition Issues of Gluten-Free Foodstuff
    Cristina M. Rosell, María Estela Matos S.
Cover for Advances in the Understanding of Gluten related Pathology and the Evolution of Gluten-Free Foods