Celiac Disease Overview

Celiac disease (CD) is a chronic immune-mediated disorder affecting the small intestine, characterized by a lasting sensitivity to gluten proteins in genetically susceptible individuals, setting it apart from a food allergy.

Gluten, present in wheat, rye, barley, oats, and related varieties like triticale, constitutes an alcohol-soluble protein fraction that is implicated in the onset of celiac disease. The primary constituent in wheat gluten is gliadin, with rye and barley gluten containing hordein and secalin, respectively.

The consumption of gluten proteins prompts adverse reactions in predisposed individuals, resulting in various conditions such as celiac disease, wheat allergies, non-celiac gluten sensitivity, dermatitis herpetiformis, or gluten ataxia.

With approximately 15% proline and 35% glutamine residues, gluten impedes its breakdown by gastrointestinal enzymes, leading to the generation of toxic peptides.

In individuals with celiac disease ingesting prolamin from these grains, the immune system responds abnormally to gluten proteins, causing inflammation, damage to the small intestine lining, and diminished absorption of iron, calcium, and vitamins.

Affecting about 1% of the global population, celiac disease is a widespread hypersensitivity. It represents an immune-mediated systemic disorder triggered by gluten ingestion in genetically susceptible individuals, presenting with a variable combination of intestinal and extra-intestinal symptoms specific to CD antibodies, HLA-DQ2/8 haplotypes, and enteropathy.

While gluten sensitivity cannot be cured, its lifelong management through the avoidance of triggers and adherence to a proper diet can effectively treat it. This approach halts the abnormal process, facilitates regeneration of the intestinal tract, and alleviates symptoms.

Celiac disease manifests through diverse symptoms such as weight loss, chronic diarrhea, fatigue, delayed puberty onset, abdominal pain, irritable bowel syndrome, fibromyalgia, dermatitis herpetiformis, and other extra-intestinal symptoms. Enamel defects and recurrent aphthous stomatitis are prevalent oral cavity symptoms.

Gluten-free foods may encounter contamination with gluten at various stages of production, including fields, farms, mills, factories, handcraft enterprises, restaurants, and households.
Celiac Disease Overview

Recent Posts

The Most Popular Articles

RSS Food Processing

Hypertension and Diet

Processing of Food

Food Science and Human Nutrition

  © Blogger templates Newspaper by Ourblogtemplates.com 2008

Back to TOP