Pasquale Mansueto

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This research focused on improving the design and manufacturing of soft robotic grippers, which are flexible tools used in various applications. The team developed a new method that combines precise printing techniques and smart optimization strategies, leading to faster and more accurate prototypes. Their approach reduced the time and effort needed in the design process while maintaining the grippers' effectiveness, marking a significant advancement in making soft robots more reliable and easier to produce. Who this helps: This benefits engineers and companies developing soft robotic technologies.

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This study looked at patients with non-celiac wheat sensitivity (NCWS) to see how often they also have allergic conditions and other food sensitivities. It found that 32.8% of NCWS patients had atopic diseases, which is higher than the rates in patients with celiac disease (19.3%) and those with irritable bowel syndrome (21.5%). Additionally, a significant 65.9% of NCWS patients reported milk intolerance, indicating that many may have multiple sensitivities. These findings are important because recognizing these additional allergic reactions can help doctors better diagnose and treat people with NCWS. Who this helps: Patients with non-celiac wheat sensitivity and their doctors.

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This study looked at the relationship between gut bacteria and specific genes related to intestinal health in young Iranian patients with celiac disease (CD) compared to healthy children. The researchers found that children with active CD had lower levels of important genes (like ZO-1 and β-catenin) linked to gut barrier function, while a gene called Occludin was higher in both active and treated CD patients. Understanding these changes is important because it can help develop better treatments to support gut health in children with celiac disease. Who this helps: This helps patients with celiac disease and their doctors.

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This study looked at how well older adults are protected against influenza through vaccination. It found that vaccination rates are too low, often below the World Health Organization's goal of 75%, particularly in places like Italy and Europe. The research highlights the importance of high-dose vaccines and targeted strategies to encourage vaccination, especially for frail adults and those with conditions like dementia and diabetes, as better vaccination can reduce hospital visits and overall healthcare costs. Who this helps: This helps older patients, especially those with chronic illnesses, and the healthcare professionals who care for them.

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This study looked at how obesity speeds up the aging process and impacts health as people get older. It found that obesity can lead to problems like heart disease, diabetes, and cognitive decline, which can hurt quality of life for older adults. Following a Mediterranean diet can help counteract some of these issues and improve overall health as people age. Who this helps: This helps older adults and healthcare providers working with them.

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This study looked at older patients who frequently return to the hospital after being discharged. It found that out of 179 patients, over half (54.2%) were at low risk for rehospitalization, while 16.8% were at high risk and faced much higher chances of dying within a year. This information is crucial because it highlights the need for better planning and support for patients after they leave the hospital to reduce the chances of them needing to come back. Who this helps: This helps older patients and their healthcare providers.

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This study looked at how taking many medications (polypharmacy) affects muscle strength (dynapenia) in older adults recovering from surgery. It found that older adults who took five or more medications had significantly weaker grip strength, which was linked to a nearly three times higher risk of serious outcomes like death, falls, and hospitalizations. This matters because both polypharmacy and muscle weakness can worsen recovery and overall health in older patients. Who this helps: This helps older adults, their families, and healthcare providers in managing medication and rehabilitation.

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This study looks at Non-Celiac Gluten/Wheat Sensitivity (NCGWS), a condition causing gut and other health issues after eating gluten, especially in people without celiac disease or a wheat allergy. It summarizes recent research over the past five years, noting that while there are no clear tests for diagnosis yet, new insights into how NCGWS works, how patients can be categorized, and potential treatment options are being explored. This is important because better understanding and diagnosing NCGWS can lead to improved management and relief for affected individuals. Who this helps: Patients with Non-Celiac Gluten/Wheat Sensitivity.

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This study looked at how a specific blend of probiotics affects cold symptoms in healthy people. Researchers involved 65 volunteers for 12 weeks, with those taking probiotics reporting a shorter duration of cold symptoms compared to those on a placebo; on average, their symptoms lasted about 4.6 days less. Additionally, fewer participants in the probiotic group experienced fever and muscle pain, and there were significant improvements in immune response markers. Who this helps: This benefits healthy individuals looking to ease cold symptoms and improve their overall wellness.

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This study looked at a new blood test designed to help diagnose celiac disease, which is triggered by gluten. Researchers tested the blood of 180 people, including 80 with celiac disease and found that the new test was very accurate—particularly in those not on a gluten-free diet. In fact, when looking at six specific markers in the blood, the test showed 100% accuracy for diagnosing celiac disease, highlighting its potential as an effective and non-invasive method for diagnosis. Who this helps: This benefits patients suspected of having celiac disease and their doctors.

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This research looked at how many patients with primary Sjögren's Syndrome (pSS) report being sensitive to wheat or other foods. It found that about 47.6% of these pSS patients reported non-celiac wheat sensitivity, far higher than the 18.6% found in healthy individuals. Additionally, some patients experienced worsening symptoms after eating wheat, while others felt better on a wheat-free diet, suggesting that avoiding wheat could help manage their condition. Who this helps: This benefits patients with primary Sjögren's Syndrome who might improve their symptoms by changing their diet.

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This study looked at how effective Remdesivir (RDV) is for treating COVID-19 patients admitted to two hospitals in Italy. The researchers found that patients receiving Remdesivir had about half the risk of dying compared to those not receiving the drug, and the chances of needing invasive ventilation were reduced by 75%. This matters because it shows that Remdesivir can significantly improve survival and reduce severe complications in hospitalized COVID-19 patients. Who this helps: This benefits COVID-19 patients in hospitals.

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This study examined a new method (called the Frailty Index-Lab or FI-Lab) that uses common laboratory tests to predict how likely older patients are to die after being hospitalized for COVID-19. Researchers analyzed data from 376 patients and found that those with an FI-Lab score above 0.54 were about five times more likely to die than those with lower scores, and every increase in the score was linked to an 8.4% higher risk of death. The FI-Lab was highly effective at predicting mortality, showing strong accuracy and precision. Who this helps: This helps doctors assess the risks for older patients with COVID-19 more effectively.

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This study looked at how to improve vaccination rates for frail older adults with cognitive or hormone-related health issues, focusing on preventing infections like the flu and pneumococcal disease. Out of 76 patients involved, 46% got vaccinated against pneumococcus, 29% received both vaccines, and 25% only got the flu vaccine. The researchers found a 19.5% increase in flu vaccine uptake and a remarkable 90.2% increase for the pneumococcal vaccine compared to previous years, suggesting that better strategies could successfully boost vaccination rates in this group. Who this helps: This benefits frail older patients who are at a higher risk for severe illness.

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This study looked at whether a substance called fecal calprotectin (FCP), which indicates gut inflammation, could help identify patients with non-celiac wheat sensitivity (NCWS) compared to those with irritable bowel syndrome (IBS). Researchers found that 31.3% of NCWS patients had high FCP levels, while none of the IBS patients did, making FCP a potentially useful tool for diagnosis. Additionally, after following a strict wheat-free diet for six months, 65.1% of patients with high FCP levels saw their levels drop to normal. Who this helps: This research benefits patients with non-celiac wheat sensitivity by providing a clearer diagnostic tool and treatment insight.

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This study looked at a condition called non-celiac wheat sensitivity (NCWS), where people experience symptoms after eating gluten but do not have celiac disease or a wheat allergy. Researchers compared the genes of 50 people with NCWS, 50 with celiac disease, and 50 healthy individuals. They found that certain genes were more common in NCWS patients, indicating a genetic link, particularly with some genes providing protection against developing NCWS. Who this helps: This information helps patients with NCWS understand their condition better and may guide doctors in diagnosis and treatment.

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This study looked at liver problems in children with celiac disease in Sicily, specifically how often they have high liver enzymes and fatty liver before and after they start a gluten-free diet (GFD). Out of 160 patients, 8.1% had high liver enzymes and 6.1% had fatty liver at diagnosis; after one year on a GFD, these issues persisted in about half of the patients. This research is important because it shows that while the GFD can help improve liver health, it may also lead to more cases of fatty liver, highlighting the need for ongoing dietary guidance. Who this helps: Patients with celiac disease and their doctors.

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This study looked at older people with COVID-19 to see if those who were frailer, measured by a tool called the multidimensional prognostic index (MPI), had more infections. The researchers found that frailer individuals had a 61.5% chance of having an infection compared to just 8.6% in those who were less frail. This is important because it means that older, frail patients are more susceptible to infections, particularly drug-resistant ones, which also leads to higher costs for antibiotic treatments. Who this helps: This research helps doctors and healthcare providers understand the risks for frail older patients during COVID-19.

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This study looked at how anemia (a condition where you have fewer red blood cells than normal) affects patients hospitalized for COVID-19. It found that 45.1% of the 1,562 patients studied had anemia, and those with anemia were nearly three times more likely to die and more than twice as likely to develop severe forms of the disease compared to those without anemia. These findings are important because they indicate that anemia could be a key factor in predicting outcomes for COVID-19 patients, helping doctors focus on those at higher risk. Who this helps: This helps doctors identify and treat high-risk patients more effectively.

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This study looked at anemia in patients with non-celiac wheat sensitivity (NCWS) and found that 34.8% of them had anemia, which is much higher than the 17.4% seen in patients with irritable bowel syndrome (IBS). Those with NCWS often showed low iron levels and related issues, but these problems were even more pronounced in celiac disease patients. A strict wheat-free diet improved anemia and iron levels in NCWS patients over time. Who this helps: This benefits patients with non-celiac wheat sensitivity, particularly those experiencing anemia.

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This research examined patients who reported being intolerant to milk but tested negative for lactose intolerance. The study involved 329 patients and found that over 50% had elevated levels of fecal calprotectin, which indicates intestinal inflammation, suggesting that there may be other underlying allergic or inflammatory issues beyond just lactose intolerance. This matters because it highlights the complexity of milk intolerance and the need for better diagnosis and treatment for those who suffer from related symptoms. Who this helps: This helps patients who experience milk intolerance symptoms and may not have lactose intolerance.

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This study looked at how a mix of probiotics could break down gliadin, a harmful component of gluten, and reduce inflammation in cells that mimic the human gut. They found that fermenting wheat dough with these probiotics for 4 to 6 hours significantly decreased inflammation markers such as IL-6 and IFN-γ, with some results showing reductions as low as 0.0009. This research is important because it suggests a way to create gluten-free products that might help people with non-celiac wheat sensitivity and similar disorders. Who this helps: Patients with non-celiac wheat sensitivity and other gluten-related disorders.

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This study looked at how long it takes for adults in Italy to get diagnosed with coeliac disease (CD) and what causes delays. It found that, on average, patients waited 8 months to receive a diagnosis, with some factors like having a previous misdiagnosis leading to even longer delays. Specifically, those with neurological symptoms or a history of misdiagnosis experienced much longer wait times—up to 9.8 months more for some. Understanding these delays is important because better screening strategies could be developed to help patients receive timely diagnoses. Who this helps: This helps patients with coeliac disease and their doctors.

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This study looked at how well celiac disease (CD) is diagnosed in Sicily by analyzing data from 369 patients. Researchers found that many patients presented with unusual symptoms like anemia (50% of cases) and that it often took about 9 years for them to receive a proper diagnosis. Additionally, nearly 60% of patients had received unnecessary tests before being referred to specialized centers. Who this helps: This benefits patients with celiac disease, ensuring they get the right diagnosis earlier and reducing unnecessary healthcare costs.

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This paper looks at Familial Mediterranean Fever (FMF), an inherited condition that causes sudden attacks of inflammation. Researchers reviewed 642 studies from 1974 to 2022 but found only seven relevant studies. They discovered that while fatty and salty foods might affect how often FMF attacks happen, results were unclear, and eating foods rich in antioxidants might help improve patients' symptoms. Who this helps: This information is valuable for FMF patients and their doctors seeking dietary advice to manage symptoms.

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This study looked at how well patients with non-celiac wheat sensitivity (NCWS) tolerate ancient grains compared to modern wheat. Out of 223 patients, over half (50.2%) had consumed ancient grains before being diagnosed, and those patients had symptoms longer before diagnosis than those who hadn’t consumed them. After diagnosis, 10% continued eating ancient grains and reported mild or no symptoms, suggesting these grains might be easier to tolerate. Who this helps: This benefits patients with non-celiac wheat sensitivity.

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This study looked at anemia in people with Celiac Disease in Sicily, finding that over half (54.7%) of the 159 patients analyzed had mild to moderate anemia linked to iron deficiency. Even one year after starting a strict gluten-free diet, 46% of those originally anemic still had the condition, especially among women with lower body mass and heavier menstrual cycles. It highlights that while many Celiac patients experience anemia, simply following a gluten-free diet doesn’t necessarily solve the problem for everyone, especially women who may lose iron through menstruation. Who this helps: This information is beneficial for patients with Celiac Disease, particularly women, and their doctors in managing anemia.

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This study looked at the gynecological issues in women who have non-celiac wheat sensitivity (NCWS). Out of 68 women with NCWS, 59% experienced gynecological symptoms, which is significantly higher than the rates in women without NCWS. Specifically, 26.5% had menstrual cycle changes, 16% reported recurrent vaginitis, and 29% had recurrent urinary tract infections. Importantly, about half of the women with menstrual issues and more than a third with vaginitis reported symptom improvement after following a wheat-free diet. Who this helps: Women with non-celiac wheat sensitivity who experience gynecological issues.

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This study looked at the connection between non-celiac wheat sensitivity (NCWS) and autoimmune diseases in 91 patients. It found that over 25% of these patients had autoimmune diseases, with autoimmune thyroiditis being the most common in 17.6% of cases. The presence of certain antibodies was much higher in NCWS patients compared to healthy controls, indicating a strong link between NCWS and autoimmune conditions. Who this helps: This information helps doctors understand the potential autoimmune risks for patients with non-celiac wheat sensitivity.

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This study looked at whether people with celiac disease are more likely to get COVID-19 than those without the condition. Researchers found that having celiac disease does not increase the risk of contracting the virus, meaning that these patients are just as safe as others in terms of COVID-19 exposure. This is important because it reassures patients with celiac disease that they do not have a higher chance of getting COVID-19 than the general population. Who this helps: Patients with celiac disease.

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This study looked at how patients with celiac disease (CeD) perceive their risk of getting COVID-19 compared to the general public. Out of over 10,000 participants, 56.1% felt they were at a higher risk of catching COVID-19 due to their condition, despite their actual risk being similar to non-CeD individuals. Understanding these perceptions is important because high levels of anxiety about COVID-19 can lead to increased stress and mental health issues, particularly among those with CeD. Who this helps: This helps patients with celiac disease and their healthcare providers.

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Researchers studied how a diet made with ancient wheat affects health by looking at blood markers and gut bacteria in 29 nuns over two 30-day periods. They found that after eating ancient wheat, the nuns had lower levels of iron, cholesterol, and other blood markers, along with a boost in healthy gut bacteria. This matters because it shows that switching to ancient wheat can improve health by enhancing both blood chemistry and gut function. Who this helps: Patients interested in healthier dietary options.

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This study looked at how often neurological and psychiatric symptoms occur in people with Non-Celiac Wheat Sensitivity (NCWS). Among 278 NCWS patients, 50% reported these symptoms, which is higher than the 25% in patients with Celiac Disease and 28% in those with Irritable Bowel Syndrome. Finding a link between wheat consumption and these symptoms could help identify more NCWS patients and improve their treatment. Who this helps: This benefits patients with Non-Celiac Wheat Sensitivity, especially those experiencing unexplained neuropsychiatric symptoms.

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The study investigated the occurrence of a condition called self-reported wheat sensitivity (SRWS) among 496 patients undergoing digestive endoscopy. They found that 20% of these patients reported having SRWS, which was more common in younger people and women, and many of these patients had other digestive issues like gastroesophageal reflux or chronic diarrhea. Importantly, after extensive testing, 58% of the SRWS patients were left without a clear diagnosis, highlighting a gap in medical understanding of gluten-related conditions. Who this helps: This research benefits patients experiencing unexplained digestive symptoms and healthcare providers seeking to better understand wheat sensitivity.

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This study looked at people who believe they can't tolerate milk, called self-reported milk intolerance (SRMI), to see how many actually have lactose intolerance and to explore their symptoms. Out of 314 SRMI patients, only 56% really had lactose intolerance, but when 42 of them were given whole cow's milk in a controlled setting, 86% experienced symptoms, while only 9% reacted to a placebo. This matters because it shows that, even if some people aren’t lactose intolerant, they can still have issues with cow's milk itself, which can help tailor better dietary advice. Who this helps: This helps patients with milk intolerance and doctors providing dietary guidance.

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This study explored how eating wheat affects patients with Familial Mediterranean Fever (FMF) who also report sensitivity to wheat, compared to those who don't. Researchers found that after consuming wheat for two weeks, FMF patients experienced a significant increase in their symptoms (with an activity score rising from 7 to 19). This is important because it shows that wheat may worsen FMF symptoms, highlighting the need for careful dietary management in these patients. Who this helps: This helps patients with Familial Mediterranean Fever and their doctors in making better dietary choices.

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This study looked at the immune response in the rectal tissue of patients with nonceliac wheat sensitivity (NCWS), a condition where certain symptoms arise after eating gluten. Researchers found that levels of two immune proteins, TNF-α and IL-17, were higher in NCWS patients compared to healthy individuals, indicating a strong immune response. However, another protein called IL-22 was found at lower levels in NCWS patients. Understanding these immune responses is important because it helps clarify how NCWS affects the body and may guide better treatments. Who this helps: This helps patients with nonceliac wheat sensitivity and their doctors.

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This study looked at small bowel lesions that show an increased number of immune cells but keep the normal shape of the intestine. Researchers found that these minimal lesions can be linked to various issues like food intolerances, infections, or immune diseases but can make diagnosis tricky. Proper diagnosis requires detailed patient history and careful biopsy techniques because catching these lesions early is crucial to prevent them from worsening. Who this helps: This helps doctors and patients with digestive health issues.

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This study looked at whether abdominal ultrasounds could help diagnose nonceliac wheat sensitivity (NCWS) by comparing the ultrasound results of NCWS patients with those of celiac disease (CD) patients. The researchers found that only 20% of NCWS patients showed abnormal ultrasound signs, compared to 88.8% of CD patients, suggesting that ultrasounds are not helpful for diagnosing NCWS specifically. This information is important because it helps doctors distinguish between NCWS and celiac disease, which can lead to better treatment options. Who this helps: Patients with wheat sensitivities and their doctors.

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This study explored inflammation in the intestines of patients with non-celiac wheat sensitivity (NCGWS) by examining tissue samples from 78 patients. Researchers found that these patients had significantly higher levels of certain immune cells called eosinophils and others in both duodenal and rectal tissues compared to non-NCGWS patients, suggesting inflammation throughout their intestinal tract. This matters because it helps identify potential markers for NCGWS, which can improve diagnosis and treatment options for those affected. Who this helps: Patients with non-celiac wheat sensitivity.

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This study focused on how to diagnose chronic anemia, especially in patients with gastrointestinal disorders, which affect about 5% of adults. The researchers found that iron deficiency is the most common cause of anemia, but it can arise from multiple factors. They created guidelines to help gastroenterologists use specific tests like endoscopies to effectively identify and manage anemia in patients, which is crucial for improving patient care. Who this helps: This helps patients with gastrointestinal issues and their doctors.

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This study looked at the body weight of 145 patients with Non-Celiac Wheat Sensitivity (NCWS) to see how many were underweight, normal weight, overweight, or obese, and how their weight related to other health issues. They found that 6.2% of NCWS patients were underweight and 15.2% were obese, similar to those with celiac disease. Importantly, younger underweight NCWS patients had different health profiles and associated autoimmune conditions compared to the overweight and obese patients, which highlights the varying impacts of this condition. Who this helps: This research helps healthcare providers better understand and treat patients with Non-Celiac Wheat Sensitivity.

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This study looked at how celiac disease (CD) affects patients' risk of severe illness from a bacterial infection called pneumococcal disease. Researchers found that people with CD are at higher risk for this infection because their immune response may be weakened, especially if their spleen isn’t functioning well. Vaccinating these patients can significantly reduce their risk of serious illness from pneumococcal bacteria, but it’s not yet clear how to best select which patients should receive the vaccine based on their spleen health. Who this helps: This helps patients with celiac disease and their doctors.

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This study looked at how often patients with non-celiac wheat sensitivity (NCWS) experience skin reactions due to nickel allergies. Out of 60 patients with NCWS, 10% had contact dermatitis from nickel, which is higher than the 5% found in a control group. This matters because it highlights the need to check for nickel allergies in NCWS patients, especially those with skin problems after eating wheat, as it can lead to better management of their symptoms. Who this helps: This helps patients with non-celiac wheat sensitivity and their doctors.

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This study looked at how many people diagnosed with nonceliac wheat sensitivity (NCWS) continued to have sensitivity to wheat after nearly 8 years. Out of 200 participants, 88% reported fewer symptoms after avoiding wheat, with 98% of those who strictly followed a gluten-free diet improving, compared to only 58% of those who did not strictly avoid wheat. The findings show that NCWS is a long-lasting condition, meaning many people will continue to need to avoid wheat. Who this helps: This helps patients with nonceliac wheat sensitivity.

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Researchers studied high school students to see how many reported having Non-Celiac Wheat Sensitivity (NCWS), a reaction to wheat that isn't celiac disease. They found that 12.2% of students said they had symptoms related to NCWS, while only 1.26% were diagnosed with celiac disease. Most of those who reported NCWS hadn't seen a doctor for help, highlighting the need for more awareness and better medical guidance for those experiencing these symptoms. Who this helps: This helps teenagers who might be struggling with wheat-related issues.

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This study examined how kidney health is connected to blood vessel damage in older patients with high blood pressure who do not have obvious heart disease. Researchers looked at 126 seniors (65 years and older) and 350 younger people (under 65) with hypertension. They found that older patients had poorer kidney function, more protein in their urine, and higher signs of blood vessel damage compared to younger patients, which indicates that age affects the relationship between kidney and blood vessel health. Who this helps: This helps older patients with hypertension and their doctors understand the risks for kidney and vascular problems.

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This study looked at the immune response in the rectal tissue of patients who have non-celiac wheat sensitivity (NCWS). Researchers found that these patients had a specific type of immune cell, called type-1 innate lymphoid cells (ILC1), that produced a signaling molecule called interferon gamma (IFN-γ). In fact, about 30% of the immune cells in the rectal mucosa were identified as these ILC1 cells, and their numbers significantly decreased after patients switched to a wheat-free diet. This is important because it shows that eliminating wheat can reduce inflammation in patients with NCWS, helping to improve their symptoms. Who this helps: Patients with non-celiac wheat sensitivity.