Gluten free

Gluten enteropathy, also known as Celiac disease, is a chronic immune system disorder that primarily affects the small intestine. It is triggered by the consumption of gluten, a protein found in wheat, barley, and rye.

Symptoms

The symptoms of gluten enteropathy can vary greatly among individuals. Some people may experience no symptoms, while others may have severe symptoms. Common symptoms include diarrhea, abdominal pain, bloating, and weight loss. In children, gluten enteropathy can lead to failure to thrive, delayed puberty, and dental enamel defects.

Causes

Gluten enteropathy is caused by an immune response to gluten in genetically predisposed individuals. The exact cause of this immune response is not fully understood, but it is believed to involve a combination of genetic and environmental factors. The main genetic factors are the HLA-DQ2 and HLA-DQ8 genes.

Diagnosis

The diagnosis of gluten enteropathy is typically made based on a combination of symptoms, blood tests, and a biopsy of the small intestine. Blood tests can detect antibodies that are often present in people with the disease. A biopsy can confirm the diagnosis by showing damage to the small intestine.

Treatment

The main treatment for gluten enteropathy is a strict gluten-free diet. This can help to control symptoms and prevent complications. In some cases, medications may be needed to control the immune response.

Epidemiology

Gluten enteropathy is a common condition, affecting about 1 in 100 people worldwide. It is more common in people of European descent, but can occur in people of any ethnicity.

See also

• Non-celiac gluten sensitivity
• Wheat allergy
• Autoimmune disease