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Verónica Segura

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Articles

Potential Transfer of Toxic Gluten from Biodegradable Tableware to Gluten-Free Foods: Implications for Individuals with Gluten-Related Disorders

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By Carolina C. Sousa, Verónica Segura, Abel Heredia, Lucía de Arcos
| ACS Publications
3.1. Baseline Gluten Analysis in Selected Food Samples Before evaluating potential gluten transfer from biodegradable tableware to food, it was essential to verify the absence of gluten in the selected food items.
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Potential Transfer of Toxic Gluten from Biodegradable Tableware to Gluten-Free Foods: Implications for Individuals with Gluten-Related Disorders

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By Carolina C. Sousa, Abel Heredia, Lucía de Arcos, Verónica Segura
| dx.doi.org
1. Introduction Click to copy section linkSection link copied! Gluten is a complex mixture of proteins found in the endosperm of cereals, such as wheat, rye, barley, oats, and their derivatives. It has played a vital role in human diets for centuries, serving as a staple food across diverse cultures globally. The unique properties of gluten, characterized by its elasticity and cohesiveness, result from the interaction between its two main protein fractions, gliadin and glutenin.
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Limitations of Faecal Calprotectin in Detecting Histological Changes and Persistent Villous Atrophy in Patients With Coeliac Disease on a Gluten‐Free Diet

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By Verónica Segura, Ángela Ruiz-Carnicer, Angeles Pizarro, SeLiver group
| Wiley Online Library Verified
1 Introduction Coeliac disease is a systemic autoimmune disorder triggered by gluten peptides, which elicit a T cell–mediated immune response, resulting in small intestinal villous atrophy and chronic inflammation [1]. A lifelong gluten-free diet is the mainstay of coeliac disease treatment, improving symptoms and intestinal lesions while preventing long-term complications.
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