导师 发表于 2025-3-26 21:58:21
Refractory Celiac Disease,us atrophy. Diagnosis of this condition, defined as refractory celiac disease (RCD), is made after exclusion of other small bowel diseases with villous atrophy. RCD has been subdivided into two subgroups according to the normal (type 1 RCD ) or abnormal phenotype of intraepithelial lymphocytes油膏 发表于 2025-3-27 02:49:46
http://reply.papertrans.cn/23/2228/222725/222725_32.pngArthropathy 发表于 2025-3-27 09:10:55
Summary of Recommendations from the American College of Gastroenterology Celiac Disease Guidelines,l abdominal pain, and bloating, should be tested for CD (Strong recommendation, high level of evidence). Patients with symptoms, signs, or laboratory evidence for which CD is a treatable cause should be considered for testing for CD (Strong recommendation, moderate level of evidence). Patients with尊重 发表于 2025-3-27 11:14:51
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Clinical Gastroenterologyhttp://image.papertrans.cn/c/image/222725.jpg污点 发表于 2025-3-27 19:54:40
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Olivier Verborgt,Koos van Nugteren is the best understood autoimmune/immune-mediated illness. This chapter will discuss current understanding of gluten as an antigen, antigen-presentation, and the role of HLA-DQ2/DQ8, how gluten peptides cross the intestinal epithelial cell barrier, the importance of tissue transglutaminase for modisaturated-fat 发表于 2025-3-28 02:35:06
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Anne Margriet Pot,Marja Vink,Yolande Kuinal features, such as elevated transaminases or osteoporosis, to a silent form of the disease in which villous atrophy is discovered in asymptomatic patients . The diagnosis of CD is currently made through a combination of serological, genetic, and endoscopic testing. The aim of this chapter isascetic 发表于 2025-3-28 11:19:01
Prostaatkanker en de rol van de huisartsnd Dietetics recommends that all patients with CD receive medical nutrition therapy. The nutrition assessment includes a complete review of dietary intake, anthropometric measures, biochemical data, medical tests, and procedures. Based on relevant data, a nutrition diagnosis is made and a nutrition