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Systematic review with meta-analysis: breastfeeding and the risk of Crohn's disease and ulcerative colitis

[Abstract]2025 Aug 11;25(1):1304

They have claimed that the addition of bacterial GGT enzyme during dough making can result in better extensibility of dough, which would help in producing flattened dough during the manufacturing of products like bread, flatbread, crackers, pizzas, pasta, noodles, laminated baking products, biscuits, baguettes, and hamburgers

The pathophysiological underpinnings of this association span multiple interconnected mechanisms rather than a single causative pathway

On the other hand, oxidation of protein disulfide isomerase (PDI) on the platelet surface plays a key role in platelet activation and aggregation 46