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Celiac disease - nutritional considerations   

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Alternative names:

Gluten-free diet; Gluten sensitive enteropathy - diet; Celiac sprue - diet

Definition:

Celiac disease, usually first seen in childhood, involves an intolerance to gluten. Gluten is the protein component in wheat, oats, rye and barley. The cause is not understood; it may involve an immune factor or an inherited mucosal defect. Diagnosis is made by intestinal biopsy and blood work.

The disease can cause the destruction of the intestinal villi (tiny hair-like projections on the interior surface of the small intestine) following the ingestion of gluten-containing products. The results can be a decrease in the absorption of sugars, fat and protein. This causes abnormal stools, due to the fermentation of undigested carbohydrates and excessive amounts of fat in the stool.

If untreated, affected people may show signs of malnutrition: weight loss, growth failure, muscle wasting, peripheral neuritis and prolonged bleeding times.

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