Clinical Nutrition in Gastrointestinal Disease

Alan Buchman, MD, MSPH

Chapter 19: Celiac Disease (continued)

Darlene G. Kelly, MD, PhD; Vandana Nehra, MD

Celiac disease—also known as celiac sprue, nontropical sprue, or gluten-sensitive enteropathy—is intimately related to diet and nutrition from the aspects of etiology and clinical manifestations and as the sole treatment modality. The disease was first described in ancient times, although its relationship to gluten was not identified until 1950, when Dicke reported it in a doctoral thesis.1 Celiac disease can be defined as a pathological intolerance of the intestinal mucosa to prolamins, which are the storage proteins in cereal grains, that occurs in genetically predisposed…