FacebookGluten is a protein which occurs in grain types such as wheat, barley, spelt, rye, kamut and triticale. In children and adults with this specific genetic predisposition, the intake of foods containing gluten or those that contain traces of gluten leads to an immune reaction in the intestine with subsequent chronic inflammation and the reduction of the villi (atrophy). Various symptoms can appear with coeliac disease. The small intestinal mucosa is lined with villi and microvilli, which serve the surface enlargement and the nutrient absorption. With those affected by coeliac disease the small intestine villi and the microvilli are reduced to nearly none, thus damaging the small intestinal mucosa. Through the flattening of the mucous membrane less or no nutrients (protein, fats, carbohydrates, vitamins and mineral salts) can be absorbed. The consequences are malnutrition and deficiency symptoms. Coeliac disease is a fairly common condition worldwide. In the countries where large parts of the population come from Europe (Europe, North and South America, Australia) it is estimated that every 100th person suffers from coeliac disease. A similar percentage applies to countries in North Africa, in the Middle East and India, where the population mainly feeds on grains.
Related FAQs
There are actually people where coeliac disease has been excluded but who, nevertheless, have symptoms similar to those of coeliac disease when they eat food containing gluten. This phenomenon is called non-coeliac gluten sensitivity or wheat...
In the majority of patients with coeliac disease the gastrointestinal symptoms mostly disappear promptly as soon as one switches to a gluten-free diet. The other patients notice a distinct clinical improvement of the symptoms within a few weeks or...
A gluten-free diet is essential for individuals diagnosed with coeliac disease, gluten sensitivity, or wheat allergy. However, for the general population without these conditions, adopting a gluten-free diet may not offer health benefits and could...
Follow-up check-ups are recommended in order to avoid the appearance of deficiencies or complications or in order to check the diet-compliance (this indicates how well the affected person is sticking to the gluten free diet).
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