Celiac disease: Symptoms, testing, treatment and research

By Jenny Scott

A chronic digestive tract ailment called celiac disease, also known as celiac sprue or gluten-sensitive enteropathy, causes an intolerance to gliadin, the alcohol-soluble portion of gluten. Wheat, rye, and barley are frequently sources of the protein called gluten.

Gliadin causes an immunologically driven inflammatory reaction in celiac disease patients that destroys the mucosa of their intestines, impairing their ability to digest and absorb nutrients from food.

Gluten-sensitive enteropathy, another name for celiac disease, is a chronic condition of the gastrointestinal tract that impairs food digestion and nutritional absorption. Gliadin is the portion of gluten that is alcohol-soluble, and those who have celiac disease cannot tolerate it. Wheat, rye, and barley are frequently sources of the protein called gluten. Oats are generally tolerated by celiac disease patients, although they should be properly watched. When individuals with celiac disease consume gliadin, an inflammatory reaction mediated by the immune system damages the mucosa of their intestines, leading to maldigestion and malabsorption. Failure to thrive and diarrhoea (the classic kind) are two symptoms that patients with celiac disease may have. However, some people (those with atypical or silent celiac disease) only exhibit mild symptoms.

Celiac disease is significantly influenced by genetics. In comparison to the general population, relatives of celiac disease patients have a much greater frequency of the disease. Approximately 10% of individuals with celiac disease have first-degree relatives who also have it. In monozygotic twins, the disease concordance rate is close to 75%, while it is roughly 30% in first-degree relatives.

• Format: Paperback
• Language: English
• ISBN: B0CFZ53ZL6
• ISBN13: 9798858278757
• Release Date: August 2023
• Publisher: Independently Published
• Length: 124 Pages
• Weight: 0.39 lbs.
• Dimensions: 0.3" x 6.0" x 9.0"