Clinical Pearl of the Day: Celiac Disease
Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley, and rye.
- 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.