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). https://doi.org/10.1038/187516a0
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DOI: https://doi.org/10.1038/187516a0
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