2007-03-04 03:51:07 · 5 answers · asked by Anonymous in Health ➔ Diet & Fitness
Coeliac disease or celiac disease is an autoimmune disorder of the small bowel that occurs in genetically predisposed individuals in all age groups after early infancy. Symptoms may include diarrhoea, failure to thrive (in children) and fatigue, but these may be absent and associated symptoms in all other organ systems have been described. It affects approximately 1% of Caucasian populations, though it is significantly underdiagnosed. A growing portion of diagnoses are being made in asymptomatic persons as a result of increasing screening.[1]
Coeliac disease is caused by a reaction to gliadin, a gluten protein found in wheat (and similar proteins of the tribe Triticeae which includes other cultivars such as barley and rye). Upon exposure to gliadin, the body's immune system cross-reacts with the enzyme tissue transglutaminase, causing an inflammatory reaction that leads to flattening of the lining of the small intestine, which interferes with the absorption of nutrients. The only effective treatment is a diet, lifelong in principle, from which gluten is absent.
2007-03-04 03:53:44 · answer #1 · answered by Rayford P 2 · 0⤊ 0⤋
Celiac disease or sprue is a condition in which there is allergy to the protein gluten, found in wheat. A child who has it may have chronic diarrhea due to malabsorption and short stature, as growth is affected. A sufferer should not take wheat or wheat products. Barley, rye and oats also cannot be taken. He may take rice and maize.
2007-03-04 12:03:29 · answer #2 · answered by yakkydoc 6 · 0⤊ 0⤋
Celiac Sprue is an intestinal disease that causes people to be hypersensitive to grains. It usually begins in childhood. Basically, it's an inability to eat grains because the body is very sensitive to Gliadin --a product that's found in/ makes up grains.
Hope it helps!
2007-03-04 11:58:44 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Is a chronic disorder of the small intestine caused by sensitivity to gluten, a protein found in wheat and rye and, to a lesser extent , in oats and barley.
Occurs mostly in whites of Northern European ancestry and is rare in Africans and Asians.
2007-03-04 12:01:17 · answer #4 · answered by X-Woman 5 · 0⤊ 0⤋
Something which you have WILDLY misspelled would be my guess.
2007-03-04 11:52:59 · answer #5 · answered by Anonymous · 0⤊ 0⤋