Coeliac disease

Coeliac disease is a condition which affects the mucosa of the small bowel due to an abnormal reaction to gluten, a protein found in wheat, oats, rye and barley. The presence of gluten causes malabsorption in the proximal small bowel due to atrophy of the villi and a decrease in the activity and amount of enzymes present in the surface epithelium. Injury to the intestinal villi appears to be due to an abnormal immune response to gliadin, a component of gluten. The exact cause of coeliac disease remains unknown but it is thought to result from a combination of genetic predisposition and environmental factors. Although the disease may present at any age, it is most commonly seen between 30 and 40.

Coeliac disease occurs worldwide but is commoner in northern Europe. The prevalence in the UK is 1 in 2000-8000 but reaches 1 in 300 of the population in parts of Ireland (Jewell 2000). Many mild cases are probably undiagnosed and screening studies of asymptomatic populations suggest a prevalence of 1 in 300 throughout northern Europe.

Why Gluten Free

Why Gluten Free

What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.

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