2015-04-27 13:34:01 UTC

Gastroenterology Special Issue Confirms: You Are What You Eat

This year's special 13th issue of Gastroenterology puts focus on food, the immune system and the GI tract.

CONTACT: Rachel Steigerwald
301-272-1603
media@gastro.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 

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
    • Dr. Rothenberg proposes 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

Celiac Disease: Clinical Spectrum and Management

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.

About the AGA Institute 

The American Gastroenterological Association is the trusted voice of the GI community. Founded in 1897, the AGA has grown to 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. 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 www.gastrojournal.org
 
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