Coeliac Disease

Normal and Therapeutic Nutrition 3(2+1)
Lesson 23:Steatorrhoea, lactose intolerance, coeliac disease

Coeliac Disease

Coeliac disease, often called gluten-sensitive enteropathy or non-tropical sprue is caused by a reaction to gliadin in wheat protein fraction. The resulting damage to the villi of the intestinal mucosa results in potential or actual malabsorption of virtually all nutrients.

Sprue or Coeliac disease is inflammatory disease of the small intestine caused by ingestion of wheat in individuals predisposed.

The most common symptoms in children between 6 months to 3 years of age are:

  • Diarrhoea
  • Growth failure
  • Vomiting
  • Bloated abdomen and
  • Stools that are abnormal in appearance, odour and quantity.

Adults may experience weight loss despite increased appetite, weakness and fatigue. They may also suffer from anaemia and osteopenic bone disease.

In gliadin-free diet, wheat, oat, rye and barley are excluded. Products made from corn, potato, rice, soybean, tapioca, arrowroot, amaranth seeds and millets can be included in the diet. Medium chain triglycerides may help provide calories and a vehicle for fat soluble nutrients.

Last modified: Monday, 24 October 2011, 11:49 AM