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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