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Celiac disease - nutritional considerations |
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| Definition: | Celiac disease, usually first seen in childhood, involves an intolerance to gluten. Gluten is the protein component in wheat, oats, rye, and barley. The cause is not understood; it may involve an immune factor or an inherited mucosal defect. Diagnosis is made by intestinal biopsy and blood work.
The disease can cause the destruction of the intestinal villi (tiny hair-like projections on the interior surface of the small intestine) following the ingestion of gluten-containing products. The results can be a decrease in the absorption of sugars, fat, and protein. This causes abnormal stools, due to the fermentation of undigested carbohydrates and excessive amounts of fat in the stool.
If untreated, affected people may show signs of malnutrition: weight loss, growth failure, muscle wasting, peripheral neuritis and prolonged bleeding time.
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| Alternative Names: | Gluten-free diet; Gluten sensitive enteropathy - diet; Celiac sprue - diet
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Review Date: 8/18/2003
Reviewed By: David Webner, M.D., Sports Medicine Fellow, Crozer-Keystone Family Practice Program, Springfield, PA. Review provided by VeriMed Healthcare Network.
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