celiac disease
A n estimated one of every 100 to 200 people in the United States has celiac disease (also known as gluten-sensitive enteropathy, nontropical sprue, or celiac sprue), an autoimmune inflammatory enteropathy that is triggered by the ingestion of gluten-containing grains in susceptible individuals. Gluten is the main storage protein of wheat. The alcohol-soluble fraction (prolamin) of gluten is damaging in celiac disease, as are similar proteins in barley (hordein) and rye (secalin)
celiac disease
celiac disease
celiac disease
celiac disease
celiac disease
Two primary factors are thought to contribute to the development of celiac disease: consumption of gluten proteins and genetic predisposition.3,4,12 It is not completely understood how gluten sensitivity begins or whether early exposure to gluten proteins increases the risk of sensitivity.3 Most experts agree that celiac disease results from an "unchecked" immune reaction to gluten and that this reaction results in inflammation of the proximal small intestine, where the partially digested gluten proteins make contact with the gut's immune system.6,7 This immune response extends beyond just a direct reaction to the exogenous substance, also involving a potent, multifaceted immune response to the exogenous substance that results in substantial damage to the structure and function of the gut and other organs.7