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Updated: Jul 2, 2025

Candidate Gene Testing in Clinical Cohort Studies with Multiplexed Genotyping and Mass Spectrometry
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Candidate Gene Testing in Clinical Cohort Studies with Multiplexed Genotyping and Mass Spectrometry

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两项随机交叉多中心研究调查了非性小麦敏感性个体食用面包后的胃肠道症状:小麦种类和发酵类型是否重要?

Marlijne Cg de Graaf1, Emma Timmers1, Bo Bonekamp1

  • 1Department of Gastroenterology-Hepatology, Maastricht University Medical Center+, Maastricht, The Netherlands; NUTRIM School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht University, The Netherlands.

The American journal of clinical nutrition
|February 19, 2024
PubMed
概括

患有非性小麦敏感症 (NCWS) 的人在不同小麦种和发酵方法中经历了类似的胃肠道症状. 这项研究发现,用酵母发酵的面包和用酵母酵母发酵的面包之间,在症状严重程度上没有显著的差异,这些面包是用小麦,,或emmer制成的.

关键词:
艾默尔·埃默尔 (Emmer Emmer) 是一个关于胃肠道症状 胃肠道症状非性小麦敏感性的小麦敏感性酸面粉发酵面包发酵面包拼写一个字母是spelt.小麦小麦小麦小麦小麦小麦小麦.酵母发酵的面包酵母面包

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