Celiac Disease Review

Clinical, endoscopic, and histological differentiation between celiac disease and tropical sprue: A systematic review

“…The clinical presentation in CD can vary according to the age of occurrence of the disease. While the “typical” presentation is characterized by signs and symptoms caused by the enteropathy itself, manifesting as features of malabsorption, diarrhea, weight loss, steatorrhea, poor appetite, nausea, vomiting, stunted growth, muscle wasting, and hypoalbuminemia, the “atypical” form of CD is characterized by the symptoms and signs occurring due to different extra‐intestinal organ involvement . Although in adults, classical presentation is common, more than half of them may present with atypical manifestations .…”

Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort

“…Among other characteristics, its suitability for malting and brewing is mainly due to the high content of starch, as well as the presence of hulls, which work as a filtering aid during brewing, and the high content of hydrolytic enzymes produced during germination, which ensure a high fermentable extract yield . However, because of its content of hordeins, barley is not suitable for people with celiac disease, which is estimated to affect up to 1% of the global population . Hordeins, as well as wheat gliadins and rye secalins, represent the alcohol-soluble fraction of gluten responsible for the immunological reactions in celiac patients.…”

“…Hordeins, as well as wheat gliadins and rye secalins, represent the alcohol-soluble fraction of gluten responsible for the immunological reactions in celiac patients. Together, these compounds are termed prolamins, the ingestion of which, in genetically predisposed individuals, could lead to intestinal villous atrophy, malabsorption of nutrients resulting in loss of weight or failure to thrive in infants, and a high risk of gastrointestinal cancer . In addition, other gluten-related diseases, such as gluten ataxia, dermatitis herpetiformis, wheat allergy, and gluten sensitivity, affect up to 6% of the global population .…”

“…1 However, because of its content of hordeins, 2 barley is not suitable for people with celiac disease, which is estimated to affect up to 1% of the global population. 3 Hordeins, as well as wheat gliadins and rye secalins, represent the alcohol-soluble fraction of gluten responsible for the immunological reactions in celiac patients. Together, these compounds are termed prolamins, the ingestion of which, in genetically predisposed individuals, could lead to intestinal villous atrophy, malabsorption of nutrients resulting in loss of weight or failure to thrive in infants, and a high risk of gastrointestinal cancer.…”

“…Together, these compounds are termed prolamins, the ingestion of which, in genetically predisposed individuals, could lead to intestinal villous atrophy, malabsorption of nutrients resulting in loss of weight or failure to thrive in infants, and a high risk of gastrointestinal cancer. 3 In addition, other gluten-related diseases, such as gluten ataxia, dermatitis herpetiformis, wheat allergy, and gluten sensitivity, affect up to 6% of the global population. 4 At present, no pharmacological treatments are available, and all patients are required to adhere to a strict lifelong gluten-free diet.…”