LP203056-9
Gluten intake
Active
Description
Gluten is a general name for the proteins gliadin and glutenin that are found in wheat (durum, emmer, spelt, farina, farro, Kamut, khorasan, wheat and einhorn), rye, barley, and triticale. Gluten gives elasticity to dough, helping it rise and to keep its shape, and often gives the final product a chewy texture. Some people are gluten-intolerant, meaning their bodies produce an abnormal immune response breaking down gluten during digestion. Gluten-related disorders is an umbrella term for diseases triggered by gluten, which include coeliac disease, non-celiac gluten sensitivity, wheat allergy, gluten ataxia and dermatitis herpetiformis. PMID: 24481131 Source: Regenstrief LOINC, PMID: 24481131
Basic Part Properties
- Part Name
- Gluten intake
- Part Display Name
- Gluten intake
- Part Type
- Component (Describes the core component or analyte measured)
- Created On
- 2015-11-13
- Construct for LOINC Short Name
- Gluten intake
LOINC Terminology Service (API) using HL7® FHIR® Get Info
Requests to this service require a free LOINC username and password. Below is a sample of the possible capabilities. See the LOINC Terminology Service documentation for more information.
- CodeSystem lookup
- https:
//fhir.loinc.org/CodeSystem/$lookup?system=http: //loinc.org&code=LP203056-9
Language Variants Get Info
| Tag | Language | Translation |
|---|---|---|
| zh-CN | Chinese (China) | 谷蛋白摄入 Synonyms: 谷蛋白（谷朊、 |
| it-IT | Italian (Italy) | Assunzione di Glutine |
LOINC Copyright
Copyright © 2024 Regenstrief Institute, Inc. All Rights Reserved. To the extent included herein, the LOINC table and LOINC codes are copyright © Regenstrief Institute, Inc. and the Logical Observation Identifiers Names and Codes (LOINC) Committee. See https://