Pharmacy Clinical Pearl of the Day: Celiac Disease

Author(s):

For patients with celiac disease, eating gluten triggers an immune response in the small intestine.

Clinical Pearl of the Day: Celiac Disease

Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley, and rye.

Explanations:

In patients with celiac disease, eating gluten triggers an immune response in the small intestine.
Over time, this reaction damages the small intestine's lining and prevents it from absorbing some nutrients.
Symptoms include diarrhea, fatigue, weight loss, bloating and gas, abdominal pain, nausea and vomiting, and constipation.
Risk factors include family members with celiac disease, type 1 diabetes, Down syndrome, autoimmune thyroid disease, microscopic colitis, and Addison disease.
Diagnosis includes serology testing and genetic testing.
Treatment includes a gluten-free diet and staying away from foods such as wheat, barley, malt, rye, semolina, and spelt.
Some patients may be prescribed anti-inflammatory drugs for possible inflammation.

Sources:

Stay informed on drug updates, treatment guidelines, and pharmacy practice trends—subscribe to Pharmacy Times for weekly clinical insights.