Chapter 9. Coeliac Disease and Other Gluten Sensitive Disorders

  1. Dr Judith Buttriss

Published Online: 21 APR 2008

DOI: 10.1002/9780470698792.ch9

Adverse Reactions to Food: The Report of a British Nutrition Foundation Task Force

Adverse Reactions to Food: The Report of a British Nutrition Foundation Task Force

How to Cite

Buttriss, J. (ed) (2001) Coeliac Disease and Other Gluten Sensitive Disorders, in Adverse Reactions to Food: The Report of a British Nutrition Foundation Task Force, Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470698792.ch9

Publication History

  1. Published Online: 21 APR 2008
  2. Published Print: 8 OCT 2001

ISBN Information

Print ISBN: 9780632055470

Online ISBN: 9780470698792

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Keywords:

  • nervous system;
  • gluten sensitivity;
  • enteropathy;
  • basophils;
  • crypt epithelium

Summary

This chapter contains section titled:

  • Gluten

  • Manifestations of gluten sensitivity

  • Gluten sensitive enteropathy

  • Dermatitis herpetiformis

  • Prevalence of coeliac disease

  • Presentation of coeliac disease

  • Diagnosis of coeliac disease

  • Disease associations

  • Genetics

  • Epidemiology of coeliac disease

  • Pathogenesis of coeliac disease

  • The immune system and coeliac disease

  • Treatment

  • Compliance with a gluten-free diet

  • Legislation relating to gluten-free food

  • The cereals: taxonomy and chemistry

  • Methods for assessing suitability of cereal proteins for gluten sensitive individuals

  • Which cereals contain gluten?

  • Which cereals are gluten-free?

  • What about oats?

  • Other problematic substances

  • Methods of measurement of gluten in foods

  • The gluten-free diet and new technologies

  • Does the possibility of immune therapy for coeliac disease exist?

  • Conclusion

  • Key poin

  • Appendix A Cereal chemistry

  • Appendix B Cell mediated immunity and coeliac disease