Vision at risk

October 2009


Coeliac disease

Volume 38, No.10, October 2009 Pages 785-786

Kim Faulkner-Hogg

Linda Hodge

Anne Swain

This article forms part of a series looking at the relationship between diet and good health, and the role of the dietitian in the primary health care team. This article discusses the assessment and dietary management of coeliac disease, a T-cell mediated reaction to gluten.

Coeliac disease (CD), gluten enteropathy, is a T-cell mediated reaction that affects up to 1% of the population. Gluten from wheat, rye or barley, as well as a genetic predisposition, is essential for expression of CD. Life long avoidance of gluten is necessary for recovery.

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