Celiac Disease or Gluten Sensitivity? A mini update review.

Dimitrios Papandreou

Abstract


Arab Journal of Nutrition and Exercise                                                                 

ISSN:2518-6590           Published on 31st August, 2017

Abstract

Celiac disease is described when some people have with foods that contain gluten. Gluten is a type of protein. It's found in the grains wheat, barley and rye. It has antigenic properties and usually triggers an immune response. On the other hand, gluten sensitivity or intolerance is a similar condition that causes a person to react to gluten found in the above food items described.

Even though the clinical symptoms are similar to both conditions, the pathology, diagnosis and treatment is different, thus it is very important to get the correct diagnosis. The purpose of this mini review is to compare the main aspects of these two conditions.


Keywords


gluten sensitivity; non celiac gluten sensitivity; celiac disease; gluten free diet

Full Text:

PDF

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.

Indexed: Google Scholar