<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0186-4866</journal-id>
<journal-title><![CDATA[Medicina interna de México]]></journal-title>
<abbrev-journal-title><![CDATA[Med. interna Méx.]]></abbrev-journal-title>
<issn>0186-4866</issn>
<publisher>
<publisher-name><![CDATA[Edición y Farmacia S.A. de C.V.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0186-48662017000400487</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Trastornos relacionados con el gluten: panorama actual]]></article-title>
<article-title xml:lang="en"><![CDATA[Gluten-related disorders: Current state]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cobos-Quevedo]]></surname>
<given-names><![CDATA[O]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Hernández]]></surname>
<given-names><![CDATA[GA]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Remes-Troche]]></surname>
<given-names><![CDATA[JM]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Veracruzana Instituto de Investigaciones Médico-Biológicas Laboratorio de Fisiología Digestiva y Motilidad Gastrointestinal]]></institution>
<addr-line><![CDATA[ Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2017</year>
</pub-date>
<volume>33</volume>
<numero>4</numero>
<fpage>487</fpage>
<lpage>502</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0186-48662017000400487&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0186-48662017000400487&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0186-48662017000400487&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: El trigo representa uno de los cereales que más se producen y consumen en todo el mundo debido a su sencillez para ser cultivado en diversas condiciones climáticas, su valor nutricional y sus características organolépticas. El trigo, al igual que la cebada y el centeno, contienen gluten, molécula que potencialmente puede resultar tóxica para algunos individuos. Los trastornos relacionados con el gluten representan un reto diagnóstico-terapéutico en la actualidad porque incluyen enfermedades que pueden tener complicaciones y efectos nocivos para la salud, como la enfermedad celiaca, hasta situaciones puramente sintomáticas, como la sensibilidad al gluten no celiaca. Se necesita una alta sospecha clínica y el conocimiento e interpretación de las pruebas diagnósticas (serología, biopsias y pruebas genéticas) para tener un abordaje apropiado. En México se estima que 1% de la población padece enfermedad celiaca, 0.7% alergia al trigo y la sensibilidad al gluten no celiaca varía de 1 hasta 25% en poblaciones especiales (intestino irritable, dispepsia). En la actualidad los pacientes con enfermedad celiaca comprobada deben someterse a una estricta dieta sin gluten por el riesgo potencial de complicaciones. Asimismo, si bien se recomienda este tipo de dieta a los pacientes con sensibilidad al gluten no celiaca, la falta de apego sólo condicionará recaídas sintomáticas. Por otra parte, aunque existe gran disponibilidad de dietas que excluyen el gluten, éstas no se recomiendan para la población general o en casos en los que no esté establecido propiamente el diagnóstico de algunos de los trastornos relacionados con el gluten.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Wheat is one of the most produced and consumed cereals worldwide because of its simplicity to be cultivated in different climatic conditions, its nutritional value and its organoleptic characteristics. Wheat, as barley and rye, contains a molecule which can potentially be toxic to some individuals, the gluten. Today gluten-related disorders represent a diagnostic and therapeutic challenge as they include diseases that can have complications and deleterious health effects such as celiac disease, to purely symptomatic situations such as non-celiac gluten sensitivity (NGCS). A high clinical suspicion, as well as knowledge in the interpretation of diagnostic tests (serology, biopsy and genetic testing) are required to have an appropriate approach. In Mexico it is estimated that 1% of the population suffers celiac disease, 0.7% wheat allergy and NGCS can vary from 1% to 25% in special populations (irritable bowel syndrome, dyspepsia). At present proven celiac disease patients must undergo a strict gluten-free diet for the potential risk of complications. On the other hand in patients with NGCS, although this type of diet is recommended, lack of adherence will only lead to symptomatic relapse. Moreover, although there is a great availability of gluten free diets and products, these are not recommended for the general population or in cases in who the diagnosis of some of the gluten-related disorders is not properly established.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[trigo]]></kwd>
<kwd lng="es"><![CDATA[gluten]]></kwd>
<kwd lng="es"><![CDATA[sensibilidad]]></kwd>
<kwd lng="es"><![CDATA[alergia]]></kwd>
<kwd lng="es"><![CDATA[enfermedad celiaca]]></kwd>
<kwd lng="en"><![CDATA[wheat]]></kwd>
<kwd lng="en"><![CDATA[gluten sensitivity]]></kwd>
<kwd lng="en"><![CDATA[allergy]]></kwd>
<kwd lng="en"><![CDATA[celiac disease]]></kwd>
</kwd-group>
</article-meta>
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