CELIAC DISEASE

Celiac Disease and the Gluten-free Diet

An Overview

Zarkadas, Marion MSc, RD; Case, Shelley BSc, RD

Author Information

Professional Advisory Board, Canadian Celiac Association, Mississauga, Ontario, Canada (Mss Zarkadas and Case); and the Medical Advisory Board, Celiac Disease Foundation, Studio City, Calif, and the Gluten Intolerance Group, Seattle, Wash (Ms Case).

Corresponding author: Shelley Case, BSc, RD, Case Nutrition Consulting, 194 Angley Ct, Regina, Saskatchewan, Canada S4V2V2 (e-mail: [email protected]).

Topics in Clinical Nutrition 20(2):p 127-138, April 2005.

Abstract

Celiac disease (CD) is an inherited autoimmune disease in which gluten (from wheat, rye, and barley) triggers villous atrophy in the small intestine, causing malabsorption of nutrients. Celiac disease affects 1:100–1:200 worldwide, although many remain undiagnosed. The only treatment for CD is a strict gluten-free diet for life. Early diagnosis and treatment reduce the risk of developing associated conditions, including osteoporosis, lymphoma, reproductive complications, and other autoimmune diseases. Newly diagnosed CD patients need positive and accurate guidance and follow-up by physicians and dietitians with expertise in CD to enable recovery and compliance with this complex lifelong diet.

© 2005 Lippincott Williams & Wilkins, Inc.

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