Browsing by Author "Perdue, Mary H."

Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    The adverse effect of eating wheat and related grasses for some individuals: coeliac disease and gluten sensitivity
    (TEKNOSCIENZE PUBL, 2007) Silva, Manuela.; Guiraldes, Ernesto; Perdue, Mary H.
    In some individuals dietary gluten can induce an immune-related disorder known as coeliac disease, which is characterized by an enteropathy that may lead to intestinal malabsorption, chronic diarrhea, and nutritional deficiencies. Gluten-related extra-intestinal manifestations have also been described involving, among others, the skin and the central nervous system. In all of these instances dietary exclusion of gluten, a protein present in foods derived from wheat, barley and rye brings improvement of the clinical symptoms and the underlying pathology. In this article we review relevant features of coeliac disease and gluten sensitivity with special emphasis on immune-related mechanisms, the role of intestinal epithelial barrier dysfunction, and the available and potential therapeutic options for celiac disease.