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Celiac disease and gluten-free diet

Author(s): Eva Hybenová | Julia Štofirová | Anna Mikulajová

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 7;
Issue: 1;
Start page: 95;
Date: 2013;
Original page

Keywords: celiac disease | epidemiology | pathogenesis | gluten-free diet

Celiac disease is an autoimmunity inflammatory disorder of the small intestine caused by the ingestion of gluten in genetically predisposed individuals. The prevalence of the disorder is around 1 % of the Western population and is still increasing. The symptoms of celiac disease include chronic abdominal pain, diarrhoea, and growth retardation in children, and chronic fatigue and headache, bowel complaints, reduced fertility, dermatitis herpetiformis, osteoporosis, nerve and brain disorders, increasing risk of intestinal cancer. The clinical diagnosis of the disease is based on the serological tests and bowel biopsy. The treatment is a long-life gluten-free diet. It is necessary exclude from the diet wheat, rye, barley and probably oats and buckwheat and their products. The novel approaches for celiac disease are focused on the genetic manipulation of nontoxic gluten proteins, enzyme therapy, immune modulation, and induction of oral tolerance to gluten.doi:10.5219/276
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