Celiac disease, also known as gluten-sensitive enteropathy, is a chronic disorder of the digestive tract that results in an inability to tolerate gliadin, the alcohol-soluble fraction of gluten. Gluten is a protein commonly found in wheat, rye, and barley.
Signs and symptoms: Diarrohea, flatulence, weight loss, weakness and fatigue, severe abdominal pain.
Diagnosis: Laboratory tests
The American College of Gastroenterology (ACG) recommends that antibody testing, especially immunoglobulin A anti-tissue transglutaminase antibody (IgA TTG).
Other laboratory tests include the following:
- Electrolytes and chemistries - Electrolyte imbalances; evidence of malnutrition
- Hematologic tests - Anemia, low serum iron level, prolonged prothrombin time (PT)
- Stool examination - Fat malabsorption
- Oral tolerance tests - Lactose intolerance
- Serology - Immunoglobulin A (IgA) antibodies
Management
Eliminate gluten from the diet
- Wheat and wheat products
- Barley
- Rye
- Semolina
- Durum
- Brewers yeast (beer and bread)
- Pastas
- Pizza
- Bread
- Pastries
Allowed foods:
- Potato
- Egg and egg whites
- Milk and milk products
- Avocado
- Cous cous
- Quinoa
- Sprouts
- Chicken
- Vegetables
- Pulses and legumes
- Vegetable juices
- Medicated buttermilk
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