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Coeliac disease: an overview

Nicky Mendoza (Coeliak UK, High Wycombe, UK)
Norma McGough (Coeliak UK, High Wycombe, UK)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 June 2005

4406

Abstract

Purpose of the paper

This paper gives an overview of the prevalence, symptoms, diagnosis and management of coeliac disease and associated disorders. It also gives some background to gluten testing in foods and developments in identification of gluten‐free foods at consumer level.

Design/methodology/approach

The most up‐to‐date literature on various aspects of the disease have been considered and included in the report.

Findings

Coeliac disease is now known to affect one in 100 of the population, including both adults and children. As more is understood about the pathophysiology of the disease and antibody screening techniques improve rates of diagnosis are increasing. The biopsy is still required for a firm diagnosis. The range of symptoms that is now recognised is far wider than previously thought, but symptoms are still often missed, or mis‐diagnosed as IBS. The treatment for coeliac disease is the gluten‐free diet, which controls the symptoms and reduces the risk of complications such as osteoporosis and gut cancer. Prescriptions of gluten‐free foods are known to improve adherence to the diet, and with the range of suitable foods in supermarkets increasing rapidly, gluten‐free living is becoming easier.

Originality/value

Information on several aspects of coeliac disease are presented in this paper to give the non‐expert a general, up‐to‐date overview of the disease.

Keywords

Citation

Mendoza, N. and McGough, N. (2005), "Coeliac disease: an overview", Nutrition & Food Science, Vol. 35 No. 3, pp. 156-162. https://doi.org/10.1108/00346650510594903

Publisher

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Emerald Group Publishing Limited

Copyright © 2005, Emerald Group Publishing Limited

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