(Press-News.org) Bethesda, MD (April 27, 2015) -- Patients are always interested in understanding what they should eat and how it will impact their health. Physicians are just as interested in advancing their understanding of the major health effects of foods and food-related diseases. To satisfy this need, the editors of Gastroenterology, the official journal of the American Gastroenterological Association, are pleased to announce the publication of this year's highly anticipated special 13th issue on food, the immune system and the gastrointestinal tract.
"This special issue provides a tour de force of biological and clinical data regarding how food impacts health and disease," said Douglas A. Corley, MD, PhD, MPH, and Detlef Schuppan, MD, PhD, guest editors for this special issue. "We hope this will inform future research by identifying gaps in knowledge, while providing patients and clinicians with evidence-based summaries to guide clinical recommendations."
In the last two decades, we have witnessed a marked expansion of research into how food and nutritional elements influence health and disease. Food and its interactions with the immune system are a critical topic for gastroenterology to address, changing our view of digestion and resorption of food as the principal role of the gastrointestinal tract. Articles in this special issue of Gastroenterology evaluate immunology, biological mechanisms and clinical studies of foods and food-related diseases for all the major topic areas, including food allergies, celiac disease, non-celiac wheat sensitivity, carbohydrate (FODMAP) intolerance in relation to irritable bowel syndrome, cancer, obesity and brain-gut interactions.
The specific topics covered in this special 13th issue of Gastroenterology are outlined below. To speak with the study authors or receive access to the full reviews, please email media@gastro.org or call 301-272-1603.
Food and the Microbiome
Diet in the Pathogenesis and Treatment of Inflammatory Bowel Diseases; by Dale Lee, et al.
The question of what to eat is among the most commonly asked by patients, and among the most difficult to answer for clinicians.
Food, Immunity, and the Microbiome; by Herbert Tilg and Alexander R. Moschen
By increasing our understanding of interactions between diet, immunity and the microbiota, we might develop food-based approaches to prevent or treat many diseases.
Food Allergies
Food Allergies: The Basics; by Rudolf Valenta, et al.
Learning about the structure of disease-causing food allergens has allowed researchers to engineer synthetic and recombinant vaccines.
Diagnosis, Management, and Investigational Therapies for Food Allergies; by Mike Kulis, et al.
Although there are no therapies currently available for routine clinical care [of food allergies], recent reports have indicated that immunotherapies targeting the mucosal immune system may be effective.
Eosinophilic Esophagitis
Molecular, Genetic, and Cellular Bases for Treating Eosinophilic Esophagitis (EoE); by Marc E. Rothenberg
We propose that EoE is a unique disease characterized by food hypersensitivity; strong hereditability influenced by early life exposures and esophageal-specific genetic risk variants; and allergic inflammation and that the disease is remitted by disrupting inflammatory and T-helper type 2 cytokine?mediated responses and through dietary elimination therapy.
Food and Functional Bowel Disease
Food Components and Irritable Bowel Syndrome; by Peter R. Gibson, et al.
The concepts behind, and delivery of, specialized diets differ from those of pharmacologic agents.
Celiac Disease: Clinical Spectrum and Management
Advances in Diagnosis and Management of Celiac Disease; by Ciarán P. Kelly, et al.
There is increasing interest in developing nondietary therapies.
Local Communication Among Mucosal Immune Cells in Patients with Celiac Disease; by Jeroen van Berge, et al.
We review the immune processes that occur in the lamina propria and their potential effects on epithelial pathology in celiac disease.
Nonceliac Gluten and Wheat Sensitivity
Nonceliac Gluten Sensitivity; by Alessio Fasano, et al.
Although there is clearly a fad component to the popularity of the gluten free diet, there is also undisputable and increasing evidence for nonceliac gluten sensitivity.
Food and the Brain: How the Brain Responds to Nutrients
Neural Responses to Macronutrients: Hedonic and Homeostatic Mechanisms; by Alastair J. Tulloch, et al.
A greater understanding of the neural circuits affected by the consumption of specific macronutrients, and by obesity, might lead to new treatments and strategies for preventing unhealthy weight gain.
Peripheral Mechanisms in Appetite Stimulation; by Michael Camilleri
Understanding these mechanisms is key to the physiological control of feeding and the derangements that occur in obesity and their restoration with treatment (as shown by the effects of bariatric surgery).
Nutrients and Gastrointestinal Malignancies
Diet and Upper Gastrointestinal Malignancies; by Christian C. Abnet, et al.
Public health recommendations for normal-risk individuals regarding diet and gastrointestinal cancer should probably emphasize the importance of eating for overall health rather than eating specific foods to reduce risk for specific cancers.
Nutrients, Foods, and Colorectal Cancer Prevention; by Mingyang Song, et al.
Diet likely influences colorectal carcinogenesis through several interacting mechanisms. These include the direct effects on immune responsiveness and inflammation, and the indirect effects of overnutrition and obesity -- risk factors for colorectal cancer.
View the special issue of Gastroenterology
INFORMATION:
About the AGA Institute
The American Gastroenterological Association is the trusted voice of the GI community. Founded in 1897, the AGA has grown to include more than 16,000 members from around the globe who are involved in all aspects of the science, practice and advancement of gastroenterology. The AGA Institute administers the practice, research and educational programs of the organization. http://www.gastro.org.
About Gastroenterology
Gastroenterology, the official journal of the AGA Institute, is the most prominent scientific journal in the specialty and is in the top 1 percent of indexed medical journals internationally. The journal publishes clinical and basic science studies of all aspects of the digestive system, including the liver and pancreas, as well as nutrition. The journal is abstracted and indexed in Biological Abstracts, Current Awareness in Biological Sciences, Chemical Abstracts, Current Contents, Excerpta Medica, Index Medicus, Nutrition Abstracts and Science Citation Index. For more information, visit http://www.gastrojournal.org.
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