Nutrition and Celiac Disease

Jacalyn A. See; Joseph A. Murray

doi:10.1201/b18748-13

Nutrition and Celiac Disease

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Abstract

Celiac disease (CD) is the culmination of an aberrant inammatory response to “gluten” that refers to the storage proteins gliadins and glutenins from wheat, secalins from rye, and hordeins from barley. This reaction results in inammation of and damage to the structures and function of the small intestine. The inammatory response not only produces tissue injury in the small intestine, which is largely dependent on a cellular-based, but also a humoral response that results in antibodies present in the circulation. These antibodies are most often IgA-based antibodies directed against both gluten components as well as the autoantigen tissue transglutaminase (tTG) and the covalent complexes formed by both.

Original language	English (US)
Title of host publication	Nutritional Care of the Patient with Gastrointestinal Disease
Publisher	CRC Press
Pages	175-206
Number of pages	32
ISBN (Electronic)	9781482226041
ISBN (Print)	9781482226034
DOIs	https://doi.org/10.1201/b18748-13
State	Published - Jan 1 2015

ASJC Scopus subject areas

General Medicine

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abstract = "Celiac disease (CD) is the culmination of an aberrant inammatory response to “gluten” that refers to the storage proteins gliadins and glutenins from wheat, secalins from rye, and hordeins from barley. This reaction results in inammation of and damage to the structures and function of the small intestine. The inammatory response not only produces tissue injury in the small intestine, which is largely dependent on a cellular-based, but also a humoral response that results in antibodies present in the circulation. These antibodies are most often IgA-based antibodies directed against both gluten components as well as the autoantigen tissue transglutaminase (tTG) and the covalent complexes formed by both.",

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AB - Celiac disease (CD) is the culmination of an aberrant inammatory response to “gluten” that refers to the storage proteins gliadins and glutenins from wheat, secalins from rye, and hordeins from barley. This reaction results in inammation of and damage to the structures and function of the small intestine. The inammatory response not only produces tissue injury in the small intestine, which is largely dependent on a cellular-based, but also a humoral response that results in antibodies present in the circulation. These antibodies are most often IgA-based antibodies directed against both gluten components as well as the autoantigen tissue transglutaminase (tTG) and the covalent complexes formed by both.

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Nutrition and Celiac Disease

Abstract

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