Celiac Disease News and Research

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Celiac disease is an inherited autoimmune disorder where gluten has been identified as the environmental trigger of the disease. Gluten is an ingested protein found in wheat, barley and rye. Gluten is broken down into gliadin which can pass through the intestinal epithelial barrier during times of increased intestinal permeability. The ingestion of gluten causes an immune response which triggers an inflammatory reaction in the small intestine. This then causes damage to the villi in the small intestine and can lead to total villous atrophy in celiac disease. This results in varying symptoms such as fatigue, skin rash, anemia, fertility issues, joint pain, weight loss, pale sores inside the mouth, tooth discoloration or loss of enamel, depression, chronic diarrhea or constipation, gas and abdominal pain. The immunology and nutritional abnormalities in celiac disease can potentially result in long- term complications such as osteoporosis, refractory sprue, small intestinal cancer, and lymphoma.

Celiac disease is a growing public health concern, affecting approximately 3 million people in the United States and over 6.5 million people worldwide. The only current management of celiac disease is complete elimination of gluten from the diet, which can be very difficult to implement in practice. Additionally, the response to the gluten-free diet is poor in up to 30% of patients, and dietary nonadherence is the chief cause of persistent or recurrent symptoms.
Researchers to explore the role of gut microbes in childhood celiac disease

Researchers to explore the role of gut microbes in childhood celiac disease

Antibody profile differentiates non-celiac gluten sensitivity from celiac disease

Antibody profile differentiates non-celiac gluten sensitivity from celiac disease

New device can help grow human gut bacteria that protect against inflammation

New device can help grow human gut bacteria that protect against inflammation

Do Chemical Pollutants Increase the Risk of Celiac Disease?

Do Chemical Pollutants Increase the Risk of Celiac Disease?

No fuss technique for accurate characterization of gluten protein

No fuss technique for accurate characterization of gluten protein