Celiac disease (also known as celiac sprue and gluten-sensitiveenteropathy) is a common autoimmune condition triggered by ingestingone of several related proteins found in wheat, barley, andrye: the gliadins, hordeins, and secalins. In susceptible persons,ingestion of these proteins leads to infiltration of the intestinalmucosa by both intraepithelial CD8+ lymphocytes and CD4+ laminapropria lymphocytes and, ultimately, to crypt hyperplasia andvillous atrophy.1,2 Symptoms vary — malabsorption of foodby the intestine, diarrhea, and failure to thrive are typicalin affected children, and symptoms in adults can include depressionand anemia. A gluten-free diet alleviates these symptoms, . . . [Full Text of this Article]
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From the Dublin Molecular Medicine Centre, Trinity Centre for Health Sciences, St. James's Hospital, Dublin, Ireland.
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