Celiac Disease

V. Nehra; E. V. Marietta; Joseph A Murray

doi:10.1016/B978-0-12-375083-9.00046-5

Celiac Disease

V. Nehra, E. V. Marietta, Joseph A Murray

Research output: Chapter in Book/Report/Conference proceeding › Chapter

1 Scopus citations

Abstract

Celiac disease is characterized by an aberrant immune response to the storage proteins (gluten/gliadin) of wheat, rye, and barley, with wheat as the most immunogenic protein. The resultant inflammation in the proximal small intestine leads to the destruction of villi, resulting in malabsorption, and leading to a range of symptoms including diarrhea, steatorrhea, weight loss, and failure to thrive. Celiac disease develops in only a minority of genetically susceptible individuals. Initiation is frequently in childhood but can be at any age. Small bowel biopsy remains the gold standard for diagnosis. Treatment involves adherence to a strict gluten-free diet.

Original language	English (US)
Title of host publication	Encyclopedia of Human Nutrition
Publisher	Elsevier Inc.
Pages	298-306
Number of pages	9
Volume	1-4
ISBN (Electronic)	9780123848857
ISBN (Print)	9780123750839
DOIs	https://doi.org/10.1016/B978-0-12-375083-9.00046-5
State	Published - Jan 1 2012
Externally published	Yes

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Keywords

Barley
Celiac disease
Endomysial antibody
Gliadin
Gliadin antibodies
Gluten
Gluten-free diet
Malabsorption
Rye
Small bowel
Tissue transglutaminase antibodies
Villous atrophy
Wheat

ASJC Scopus subject areas

Medicine(all)

Cite this

Nehra, V., Marietta, E. V., & Murray, J. A. (2012). Celiac Disease. In Encyclopedia of Human Nutrition (Vol. 1-4, pp. 298-306). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-375083-9.00046-5

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Access to Document

10.1016/B978-0-12-375083-9.00046-5