Gluten Sensitivity Celiac Disease

Celiac disease is a gluten sensitive enteropathy of autoimmune origin, characterized by inflammation and villous atrophy of the small bowel mucosa, that impairs nutrient absorption.

Celiac disease is also known as celiac sprue, nontropical sprue and gluten-sensitive enteropathy. Individual with celiac disease do not tolerate gluten, a protein present in wheat, rye, barley and possible oats.

The normal small bowel mucosa a is thrown up in a series of concertina-like folds called the valvulae conniventes. The absorptive surface of the mucosa is configured as millions of villi covered by columnar epithelial cells.

In advanced celiac disease, the valvulae are thinner and more widely spaced than normal. The damage may be restricted to the duodenum or may involve the full length of the small intestine.

Individuals with severe disease may malabsorp all nutrients to some degree, especially the macronutrients, fat-soluble vitamins, electrolytes, calcium, magnesium, zinc, iron, folate and vitamin B12.

As a result of nutrient deficiencies, patients often develop anemia and have low bone mineral density.

Other symptoms, such as severe abdominal pain, nausea and vomiting are much less common.

The diarrhea of celiac disease is classically describe as high volume, pale, loose to semi formed and foul smelling.

Celiac disease is one of the the most common chronic disorders in Europe and the US affecting about 1% of the population.
Gluten Sensitivity Celiac Disease