Celiac disease and gluten-free diet

Authors

  • Eva Hybenová Department of Nutrition and Food Assesment, Institute of Biochemistry, Nutrition, and Heatlh Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinskeho 9, 812 37 Bratislava
  • Julia Štofirová Department of Nutrition and Food Assesment, Institute of Biochemistry, Nutrition, and Heatlh Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinskeho 9, 812 37 Bratislava
  • Anna Mikulajová Department of Nutrition and Food Assesment, Institute of Biochemistry, Nutrition, and Heatlh Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinskeho 9, 812 37 Bratislava

DOI:

https://doi.org/10.5219/276

Keywords:

celiac disease, epidemiology, pathogenesis, gluten-free diet

Abstract

Celiac disease is an autoimmunity inflammatory disorder of the small intestine caused by the ingestion of gluten in genetically predisposed individuals. The prevalence of the disorder is around 1 % of the Western population and is still increasing. The symptoms of celiac disease include chronic abdominal pain, diarrhoea, and growth retardation in children, and chronic fatigue and headache, bowel complaints, reduced fertility, dermatitis herpetiformis, osteoporosis, nerve and brain disorders, increasing risk of intestinal cancer. The clinical diagnosis of the disease is based on the serological tests and bowel biopsy. The treatment is a long-life gluten-free diet. It is necessary exclude from the diet wheat, rye, barley and probably oats and buckwheat and their products. The novel approaches for celiac disease are focused on the genetic manipulation of nontoxic gluten proteins, enzyme therapy, immune modulation, and induction of oral tolerance to gluten.

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Published

2013-07-09

How to Cite

Hybenová, E. ., Štofirová, J. ., & Mikulajová, A. . (2013). Celiac disease and gluten-free diet. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 95–100. https://doi.org/10.5219/276