Celiac disease (gluten intestinal disease)

About Celiac disease (gluten intestinal disease)

An inherited, autoimmune disease in which the lining of the small intestine is damaged from eating gluten and other proteins found in wheat, barley, rye, and oats. The disease causes diarrhea, malabsorption, steatorrhea, nutritional and vitamin deficiencies, and in children can result in failure to thrive and short stature. This disorder is more common in patients who have Type 1 diabetes, autoimmune disorders, microscopic colitis, lactose intolerance, Down syndrome, and intestinal cancer. Avoiding foods with gluten allows the intestine to heal but this can take months or even years for complete resolution of symptoms.

Symptoms

Abdominal pain, abdominal distension, constipation, decreased appetite, diarrhea, nausea, vomiting, lactose intolerance, fatty stools, weight loss.

Tests & Diagnostics

A history and physical exam will be performed. Blood tests to detect antibodies in the blood. Endoscopy and biopsy of small intestine may be necessary.

Common tests: Complete blood count (CBC), Comprehensive metabolic panel (CMP).

Conventional treatment summary

Treatment includes avoidance of any gluten in the diet including all foods made from wheat, rye, and barley. Examples include: breads, cereals, pasta, crackers, cakes, pies, cookies, and gravies. Counseling by a Nutritionist may be particularly helpful. For more information contact the National Digestive Diseases Information Clearinghouse at: http://digestive.niddk.nih.gov or (800)891-5389

Medical specialties

Gastroenterology · Internal Medicine · Pediatrics · Family Practice · Pediatric Gastroenterology

This page is educational content, not medical advice. Always consult a qualified clinician for diagnosis and treatment of Celiac disease (gluten intestinal disease).