title: [Celiac disease--the chameleon among the food intolerances].
abstract: Celiac disease is an autoimmune disorder resulting from gluten intolerance and is based on a genetically predisposition. Symptoms occur upon exposure to prolamin from wheat, rye, barley and related grain. The pathogenesis of celiac disease has not yet been sufficiently elucidated but is being considered as an autoimmune process. At its core are the deamidation of prolamin fragments, the building of specific antibodies and the activation of cytotoxic T-cells. The immunological inflammatory process is accompanied by structural damages of the enterocytes (villous atrophy, colonization and crypt hyperplasia). The symptoms and their extent depend on the type of the celiac disease; classic and non-classic forms are being distinguished (atypical, oligosymptomatic, latent and silent celiac disease). Characteristics of the classic presentation are malabsorption syndrome and intestinal symptoms such as mushy diarrhea and abdominal distension. The diagnosis of celiac disease is based on four pillars: Anamnesis and clinical presentation, serological evidence of coeliac specific antibodies (IgA-t-TG; IgA-EmA), small intestine biopsy and improvement of symptoms after institution of a gluten-free diet. The basis of the therapy is a lifelong gluten-free diet, i. e. wheat, rye, barley, spelt, green-core, faro-wheat, kamuth and conventional oats as well as food items obtained therefrom. Small amounts of up to 50 mg gluten per day are usually tolerated by most patients; amounts of > or = 100 mg/day lead mostly to symptoms. Gluten-free foods contain < or = 20 ppm or 20 mg/kg (Sign: symbol of the 'crossed ear' or label 'gluten-free'). At the beginning of the therapy the fat and lactose intake may need to be reduced; also the supplementation of single micronutrients (fat-soluble vitamins, folic acid, B12, iron, and calcium) may be required. Alternative therapies are being developed but have not yet been clinically tested.
authors.affiliation: Leibniz Universität Hannover, Institut für Lebensmittelwissenschaft und Humanernährung, Am Kleinen Felde 30, 30167 Hannover. stroehle@nutrition.uni-hannover.de
authors.forename: Alexander
authors.initials: A
authors.lastname: Ströhle
authors.forename: Maike
authors.initials: M
authors.lastname: Wolters
authors.forename: Andreas
authors.initials: A
authors.lastname: Hahn
mesh_terms: D001327:Autoimmune Diseases / Q000150:complications; D018554:Avena / Q000276:immunology; D002446:Celiac Disease / Q000175:diagnosis / Q000178:diet therapy / Q000473:pathology / Q000628:therapy*; D055050:Diet, Gluten-Free; D005983:Glutens; D001467:Hordeum / Q000276:immunology; D006801:Humans; D007413:Intestinal Mucosa / Q000276:immunology / Q000473:pathology; D012434:Secale / Q000276:immunology; D014908:Triticum / Q000276:immunology
chemical_list: D005983:Glutens