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Celiac disease - nutritional considerations - Overview

Alternative Names

Gluten-free diet; Gluten sensitive enteropathy - diet; Celiac sprue - diet

Definition of Celiac disease - nutritional considerations:

Celiac disease is an autoimmune disorder passed down through families.

Gluten is a protein found in wheat, barley, rye, or sometimes oats (including medications). When a person with celiac disease eats or drinks anything containing gluten, the immune system responds by damaging the lining of the intestinal tract. This damage affects the body's ability to absorb nutrients.

For specific information about the disease (including symptoms and treatment), see: Celiac disease.

Carefully following a gluten-free diet helps prevent symptoms of the disease.

  • Reviewed last on: 1/20/2010
  • David C. Dugdale, III, MD, Professor of Medicine, Division of General Medicine, Department of Medicine, University of Washington School of Medicine; and George F. Longstreth, MD, Department of Gastroenterology, Kaiser Permanente Medical Care Program, San Diego, California. Also reviewed by David Zieve, MD, MHA, Medical Director, A.D.A.M., Inc.

References

Green PH, Cellier C. Celiac disease. N Engl J Med. 2007;357:1731-1743.

Gemrad CE, Powell DW. Approach to the patient with diarrhea and malabsorption. In: Goldman L, Ausiello D, eds. Cecil Medicine. Philadelphia, Pa: Saunders Elsevier;2007:chap 143.

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