Coeliac disease

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Wheat, rye, barley

Coeliac iceberg

Glutamine-rich gliadin peptides

Tissue transglutaminase (tTG)

De-amidated peptides

Enterocyte

Antigen-presenting cell, e.g. dendritic cell

Activation and proliferation

TNFa, interferon g

TNFa, interferon g

Tissue damage

Activation and proliferation

Tissue damage

Clinical features

Neurological symptoms

Healthy absorptive epithelium

Villus height

Crypt depth

Scattered lymphocytes

Scattered lymphocytes

Abdominal

Wheat, rye, barley

Clinical features

Neurological symptoms

Glutamine-rich gliadin peptides

Lethargy, fatigue

Dermatitis herpetiformis rash

Tissue transglutaminase (tTG)

De-amidated peptides

Enterocyte

Lethargy, fatigue

Dermatitis herpetiformis rash

Weight loss

Weight loss

Damaged epithelium

Lymphocyte infiltration

Damaged epithelium

Lymphocyte infiltration

Atrophied villi

Deep crypts

Coeliac disease is also known as gluten enteropathy because it is caused by immune reactivity triggered by glutamine- and proline-rich gluten proteins, found mainly in wheat, rye, barley and oats. The illness may become apparent at any age, from infancy to old age, may remain asymptomatic, and may be detected incidentally.

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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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