Materiały źródłowe

• #1 Celiac Disease – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK441900/

  Celiac disease, also known as gluten-sensitive enteropathy, is an autoimmune inflammatory condition triggered by an immune-mediated response to dietary gluten, which is a protein found in wheat, barley, and rye. This response causes damage to the small intestinal mucosa, leading to villous atrophy, gastrointestinal symptoms, malabsorption, and systemic extraintestinal manifestations. […] The etiology of celiac disease is multifactorial, involving a combination of genetic, environmental, and immunological factors. The primary genetic predisposition is associated with specific human leukocyte antigen (HLA) class II genes, particularly HLA-DQ2 and HLA-DQ8, which are found in nearly all individuals with celiac disease. However, genetics alone does not cause the condition, as many people with these genes never develop celiac disease.

• #2 Celiac disease – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/celiac-disease/symptoms-causes/syc-20352220

  Celiac disease is an illness caused by an immune reaction to eating gluten. Gluten is a protein found in foods containing wheat, barley or rye. […] Your genes, combined with eating foods with gluten and other factors, can contribute to celiac disease. However, the precise cause isn’t known. Infant-feeding practices, gastrointestinal infections and gut bacteria may contribute, but these causes have not been proved. Sometimes celiac disease becomes active after surgery, pregnancy, childbirth, viral infection or severe emotional stress. […] When the body’s immune system overreacts to gluten in food, the reaction damages the tiny, hairlike projections, called villi, that line the small intestine. Villi absorb vitamins, minerals and other nutrients from the food you eat. If your villi are damaged, you can’t get enough nutrients, no matter how much you eat.

• #3 6 Atypical Symptoms of Celiac Disease – Celiac Canada

  https://www.celiac.ca/gluten-related-disorders/atypical-symptoms/

  Celiac disease is also an autoimmune disorder, in which the immune system attacks the lining of the small intestines and damages the villi (tiny finger like projections on the lining of the intestine that absorb nutrients). This can lead to a variety of symptoms and inability to properly absorb nutrients. However, celiac disease is unique amongst all other autoimmune diseases because the trigger that activities the immune system to the attack the intestine is known i.e. gluten. Once gluten is removed from the diet, the autoimmune process causing the damage is halted and the intestine recovers. […] A patient who has one autoimmune disorder is at risk of developing another one. Autoimmune hepatitis is an autoimmune disease where the liver is attacked by one’s immune system. […] Celiac disease (CD) is also an autoimmune disorder where the immune system attacks the lining of the small intestine in the presence of gluten (a protein in wheat, rye and barley). However, CD is a unique autoimmune disorder in that removal of gluten from the diet can allow the intestine to heal and return to normal function.

• #4 Epidemiology, pathogenesis, and clinical manifestations of celiac disease in adults – UpToDate

  https://www.uptodate.com/contents/epidemiology-pathogenesis-and-clinical-manifestations-of-celiac-disease-in-adults

  Celiac disease, also known as gluten-sensitive enteropathy, is a common immune-mediated inflammatory disease of the small intestine caused by sensitivity to dietary gluten and related proteins in genetically predisposed individuals. […] Celiac disease is an immune disorder triggered by an environmental agent (the gluten component of wheat and related cereals) in genetically predisposed individuals. […] The genetic basis of celiac disease is supported by the frequent intrafamilial occurrence and the remarkably close association with the human leukocyte antigen (HLA) DR3-DQ2 and/or DR4-DQ8 gene locus. […] More than 99 percent of individuals with celiac disease have HLA DR3-DQ2 and/or DR4-DQ8, compared with 30 to 40 percent of the general population of most countries. […] Homozygosity for HLA DQ2 has been associated with an increased risk for celiac disease and enteropathy-associated T-cell lymphoma.

• #5 Celiac Disease (Sprue): Background, Pathophysiology, Etiology

  https://emedicine.medscape.com/article/171805-overview

  Celiac disease results from a combination of immunological responses to an environmental factor (gliadin) and genetic factors. […] The interaction of alcohol-soluble gliadin in wheat, barley, and rye with the mucosa of the small intestine is crucial to the pathogenesis of celiac disease. […] Cell-mediated immune responses are also important for the pathogenesis of celiac disease, as demonstrated by the presence of large numbers of CD8+ T lymphocytes in the intestinal epithelium. […] Genetics play an important role in celiac disease. […] Gliadin binds to HLA-DQ2 heterodimers or HLA-DQ8 heterodimers found in 90-95% and 5-10% of patients with celiac disease, respectively.

• #6 Symptoms & Causes of Celiac Disease – NIDDK

  https://www.niddk.nih.gov/health-information/digestive-diseases/celiac-disease/symptoms-causes

  Research suggests that celiac disease only occurs in people who have certain genes and eat food that contains gluten. […] Celiac disease almost always occurs in people who have one of two groups of normal gene variants, called DQ2 and DQ8. […] Consuming gluten triggers the abnormal immune system response that causes celiac disease. […] Researchers are studying other factors that may increase a person’s chances of developing celiac disease.

• #7 Celiac disease: MedlinePlus GeneticsLock

  https://medlineplus.gov/genetics/condition/celiac-disease/

  Celiac disease is a condition in which the immune system is abnormally sensitive to gluten, a protein found in wheat, rye, and barley. Celiac disease is an autoimmune disorder; autoimmune disorders occur when the immune system malfunctions and attacks the body’s own tissues and organs. […] The risk of developing celiac disease is increased by certain variants of the HLA-DQA1 and HLA-DQB1 genes. These genes provide instructions for making proteins that play a critical role in the immune system. […] Celiac disease is associated with an inappropriate immune response to a segment of the gluten protein called gliadin. This inappropriate activation of the immune system causes inflammation that damages the body’s organs and tissues and leads to the signs and symptoms of celiac disease. […] Almost all people with celiac disease have specific variants of the HLA-DQA1 and HLA-DQB1 genes, which seem to increase the risk of an inappropriate immune response to gliadin. However, these variants are also found in 30 percent of the general population, and only 3 percent of individuals with the gene variants develop celiac disease. […] It appears likely that other contributors, such as environmental factors and changes in other genes, also influence the development of this complex disorder.

• #8 Celiac Disease: Symptoms & How It’s Treated

  https://my.clevelandclinic.org/health/diseases/14240-celiac-disease

  Celiac disease is an inherited autoimmune disorder that causes a reaction in your body to the protein, gluten. Gluten in your digestive system triggers your immune system to produce antibodies against it. These antibodies damage the lining of your small intestine (the mucosa). Damage to the mucosa in your small intestine impairs its ability to absorb nutrients from your food, causing nutritional deficiencies. […] Many autoimmune diseases, like celiac disease, are at least partly inherited (genetic disorders). That means a particular gene variant that’s passed down through family lines makes you more susceptible to developing it. But not everyone with the gene variant develops the disease, and not everyone who develops it has one of the known variants. Other factors appear to be involved in triggering it.

• #9 What is Celiac Disease? | Celiac Disease FoundationBack to HomeBack to HomeAbout the DiseaseGluten-Free ResourcesResearch ResourcesAdvocacy and Public PolicyJoin the EffortSupport the FoundationShare on FacebookShare on TwitterEmail this pageprinter-miniR

  https://celiac.org/about-celiac-disease/what-is-celiac-disease/

  Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. […] Celiac disease is hereditary, meaning that it runs in families. People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in 10 risk of developing celiac disease. […] Celiac disease can develop at any age after people start consuming gluten. Left untreated, celiac disease can lead to additional serious health problems. […] Untreated celiac disease can lead to the development of other autoimmune disorders like type 1 diabetes and multiple sclerosis (MS), and many other conditions, including dermatitis herpetiformis (an itchy skin rash), anemia, osteoporosis, infertility and miscarriage, neurological conditions like epilepsy and migraines, short stature, heart disease, and intestinal cancers. […] In a 1999 study, Ventura, et al. found that for people with celiac disease, the later the age of diagnosis, the greater the chance of developing another autoimmune disorder.

• #10 What Can Cause Celiac Disease? Diet & Genetics Explained

  https://www.letsgetchecked.com/articles/what-causes-celiac-disease/?srsltid=AfmBOoq0XMwAPSYnK0zcSkG4k2OSaPKa25O_LZ_xocwVSljVfKfqilFK

  Although the precise cause of celiac disease isnt known, its believed that your genes as well as eating foods with gluten can contribute to celiac disease. At times it can appear because of the following: Family history, Pregnancy, Environmental factors. […] According to the National Institute of Diabetes and Digestive Kidney Diseases (NIDDK), as many as one in 141 Americans have celiac disease and most dont even know it. It can sometimes appear as a result of the following: Family history. According to the NHS, there is a 10% chance of developing celiac disease if you have a close relative who lives with the condition. There is also a 75% chance of developing celiac disease if you have an identical twin living with the condition. […] Although further research is required on this particular topic, according to Mayo Clinic, celiac disease can sometimes become active during pregnancy and childbirth.

• #11 Coeliac disease – Wikipedia

  https://en.wikipedia.org/wiki/Coeliac_disease

  Almost all people (95%) with coeliac disease have either the variant HLA-DQ2 allele or (less commonly) the HLA-DQ8 allele. […] The vast majority of people with coeliac have one of two types (out of seven) of the HLA-DQ protein. […] The reason these genes produce an increase in the risk of coeliac disease is that the receptors formed by these genes bind to gliadin peptides more tightly than other forms of the antigen-presenting receptor. […] The majority of the proteins in food responsible for the immune reaction in coeliac disease are the prolamins. […] Prolamins are found in cereal grains with different grains having different but related prolamins: wheat (gliadin), barley (hordein), rye (secalin) and oats (avenin). […] The inflammatory process, mediated by T cells, leads to disruption of the structure and function of the small bowel’s mucosal lining and causes malabsorption as it impairs the body’s ability to absorb nutrients, minerals, and fat-soluble vitamins A, D, E, and K from food.

• #12 Epidemiology, pathogenesis, and clinical manifestations of celiac disease in adults – UpToDate

  https://www.uptodate.com/contents/epidemiology-pathogenesis-and-clinical-manifestations-of-celiac-disease-in-adults

  It has been estimated that the HLA contribution to the development of celiac disease among siblings is 36 percent. […] Thus, another gene or genes at an HLA-unlinked locus must also participate. […] Moreover, novel genetic and especially epigenetic factors that increase the risk or severity of celiac disease have been identified. […] Celiac disease is associated with a number of autoimmune disorders, including type 1 diabetes mellitus and autoimmune thyroid disease. […] Several non-HLA locus genes conferring risk for celiac disease have also been identified and an increasing number of non-HLA risk alleles have been associated with an increased risk of celiac disease. […] Non-HLA genes that may influence susceptibility to the disease have been identified, but their influence has not been confirmed.

• #13 Coeliac disease – Wikipedia

  https://en.wikipedia.org/wiki/Coeliac_disease

  Coeliac disease is caused by a reaction to gluten, a group of various proteins found in wheat and in other grains such as barley and rye. […] Coeliac disease is caused by an inflammatory reaction to gliadins and glutenins (gluten proteins) found in wheat and to similar proteins found in the crops of the tribe Triticeae (which includes other common grains such as barley and rye) and to the tribe Aveneae (oats). […] A small number of people with coeliac disease react to oats. […] The eating of gluten early in a baby’s life does not appear to increase the risk of coeliac disease but later introduction after six months may increase it. […] Coeliac disease appears to be multifactorial, both in that more than one genetic factor can cause the disease and in that more than one factor is necessary for the disease to manifest in a person.

• #14 Coeliac disease – Wikipedia

  https://en.wikipedia.org/wiki/Coeliac_disease

  Almost all people (95%) with coeliac disease have either the variant HLA-DQ2 allele or (less commonly) the HLA-DQ8 allele. […] The vast majority of people with coeliac have one of two types (out of seven) of the HLA-DQ protein. […] The reason these genes produce an increase in the risk of coeliac disease is that the receptors formed by these genes bind to gliadin peptides more tightly than other forms of the antigen-presenting receptor. […] The majority of the proteins in food responsible for the immune reaction in coeliac disease are the prolamins. […] Prolamins are found in cereal grains with different grains having different but related prolamins: wheat (gliadin), barley (hordein), rye (secalin) and oats (avenin). […] The inflammatory process, mediated by T cells, leads to disruption of the structure and function of the small bowel’s mucosal lining and causes malabsorption as it impairs the body’s ability to absorb nutrients, minerals, and fat-soluble vitamins A, D, E, and K from food.

• #15 Coeliac disease – Wikipedia

  https://en.wikipedia.org/wiki/Coeliac_disease

  Almost all people (95%) with coeliac disease have either the variant HLA-DQ2 allele or (less commonly) the HLA-DQ8 allele. […] The vast majority of people with coeliac have one of two types (out of seven) of the HLA-DQ protein. […] The reason these genes produce an increase in the risk of coeliac disease is that the receptors formed by these genes bind to gliadin peptides more tightly than other forms of the antigen-presenting receptor. […] The majority of the proteins in food responsible for the immune reaction in coeliac disease are the prolamins. […] Prolamins are found in cereal grains with different grains having different but related prolamins: wheat (gliadin), barley (hordein), rye (secalin) and oats (avenin). […] The inflammatory process, mediated by T cells, leads to disruption of the structure and function of the small bowel’s mucosal lining and causes malabsorption as it impairs the body’s ability to absorb nutrients, minerals, and fat-soluble vitamins A, D, E, and K from food.

• #16 Pathogenesis | Celiac Disease Center at Columbia University Medical Center

  https://celiacdiseasecenter.columbia.edu/celiac-disease/pathogenesis/

  Celiac disease occurs in any individual due to an interaction of genetic factors, environmental factors and gluten. […] The genetic factors are HLA DQ2 or DQ8 as well as non HLA genes. […] The environmental factors include gastrointestinal infections in childhood, timing and amount gluten ingestion around the time of weaning, and the presence or absence of breastfeeding. […] Gluten is known to be poorly digested in the upper gastrointestinal tract of man. […] As a result, large molecules of gliadin are present within the intestine. […] These molecules are acted on by tTg that makes them more toxic to susceptible individuals (HLA DQ2 or DQ8 positive). […] The immune response to the presence of these toxic fragments of gliadin results in cytokine liberation and tissue damage. […] The tissue damage results in the characteristic pathological finding of villous atrophy and inflammation.

• #17 Celiac Disease – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK441900/

  The essential environmental trigger for celiac disease is dietary gluten, which is a protein found in wheat, barley, and rye, which induces a dysregulated immune response in susceptible individuals. Gluten is broken down into smaller peptides, such as gliadin, which are deamidated by the enzyme transglutaminase-2 (tTG2). This modification enhances their binding affinity to HLA-DQ2 and HLA-DQ8 molecules, triggering T-cell activation and an inflammatory response that leads to small intestinal enteropathy. […] Interestingly, many people carry HLA-DQ2 or HLA-DQ8 without ever developing celiac disease. Factors that might trigger gluten intolerance in genetically predisposed individuals include infections that alter immune responses, disruptions in the gut microbiome following antibiotic use, and physiological changes during pregnancy. Evidence suggests that certain infections, such as rotavirus and adenovirus, may predispose individuals to develop celiac disease, while others, like those caused by Helicobacter pylori, may offer protective effects. […] In conclusion, celiac disease develops when genetically predisposed individuals consume dietary gluten, which triggers a pathological inflammatory response leading to characteristic intestinal damage and associated systemic signs and symptoms.

• #18 How Celiac Disease is Triggered | BeyondCeliac.org

  https://www.beyondceliac.org/celiac-disease/gut-reaction-video/how-celiac-disease-is-triggered/

  Celiac disease is a serious, genetic autoimmune disorder triggered by consuming a protein called gluten, which is found in wheat, barley and rye. […] When a person with celiac eats gluten, the protein interferes with the absorption of nutrients from food by damaging a part of the small intestine called villi. […] In someone with celiac disease, undigested gluten fragments trigger a reaction by the immune system in the small intestine. […] This „signal” is then received by immune system cells, which then attack and damage the enterocytes. […] Additionally, the partially-damaged enterocytes release an enzyme, called tTG. […] The gluten that has been changed is picked up by special white blood cells, called antigen-presenting immune cells. […] By presenting the gluten, the receptor signals to another type of immune system cell, called a Helper T-Cell.

• #19 Celiac Disease – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK441900/

  The essential environmental trigger for celiac disease is dietary gluten, which is a protein found in wheat, barley, and rye, which induces a dysregulated immune response in susceptible individuals. Gluten is broken down into smaller peptides, such as gliadin, which are deamidated by the enzyme transglutaminase-2 (tTG2). This modification enhances their binding affinity to HLA-DQ2 and HLA-DQ8 molecules, triggering T-cell activation and an inflammatory response that leads to small intestinal enteropathy. […] Interestingly, many people carry HLA-DQ2 or HLA-DQ8 without ever developing celiac disease. Factors that might trigger gluten intolerance in genetically predisposed individuals include infections that alter immune responses, disruptions in the gut microbiome following antibiotic use, and physiological changes during pregnancy. Evidence suggests that certain infections, such as rotavirus and adenovirus, may predispose individuals to develop celiac disease, while others, like those caused by Helicobacter pylori, may offer protective effects. […] In conclusion, celiac disease develops when genetically predisposed individuals consume dietary gluten, which triggers a pathological inflammatory response leading to characteristic intestinal damage and associated systemic signs and symptoms.

• #20 Celiac Disease: Diagnosis and Management | AAFP

  https://www.aafp.org/pubs/afp/issues/2014/0115/p99.html

  Celiac disease is an autoimmune disorder of the gastrointestinal tract. It is triggered by exposure to dietary gluten in genetically susceptible individuals. Gluten is a storage protein in wheat, rye, and barley, which are staples in many American diets. Celiac disease is characterized by chronic inflammation of the small intestinal mucosa, which leads to atrophy of the small intestinal villi and subsequent malabsorption. […] The pathophysiology of celiac disease is immune based. Gliadin, the alcohol-soluble portion of gluten, cannot be fully broken down by the intestine, and generally remains in the intestinal lumen of all individuals. In persons with celiac disease, it can occasionally pass through the epithelial layer of the intestine and stimulate an immune response in those with genetic susceptibility.

• #21 Coeliac disease – Wikipedia

  https://en.wikipedia.org/wiki/Coeliac_disease

  Almost all people (95%) with coeliac disease have either the variant HLA-DQ2 allele or (less commonly) the HLA-DQ8 allele. […] The vast majority of people with coeliac have one of two types (out of seven) of the HLA-DQ protein. […] The reason these genes produce an increase in the risk of coeliac disease is that the receptors formed by these genes bind to gliadin peptides more tightly than other forms of the antigen-presenting receptor. […] The majority of the proteins in food responsible for the immune reaction in coeliac disease are the prolamins. […] Prolamins are found in cereal grains with different grains having different but related prolamins: wheat (gliadin), barley (hordein), rye (secalin) and oats (avenin). […] The inflammatory process, mediated by T cells, leads to disruption of the structure and function of the small bowel’s mucosal lining and causes malabsorption as it impairs the body’s ability to absorb nutrients, minerals, and fat-soluble vitamins A, D, E, and K from food.

• #22 Coeliac disease and gluten sensitivity | Better Health ChannelExternal LinkExternal LinkExternal LinkExternal LinkExternal LinkExternal LinkExternal LinkExternal LinkExternal LinkExternal LinkExternal LinkExternal LinkExternal LinkExternal LinkExternal Li

  https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/coeliac-disease-and-gluten-sensitivity

  Coeliac disease is an autoimmune disease where the immune system reacts abnormally to gluten. […] The component of gluten that causes problems for people with coeliac disease is the prolamin fraction. […] Around 50% of people in Australia are born with a genetic predisposition to develop coeliac disease. This means that they have one or both of the ‘coeliac genes’ (HLA-DQ2 and HLA-DQ8). […] Environmental factors play an important role in triggering coeliac disease. […] Coeliac disease should also be considered when these following risk factors or associated conditions are present: Early onset osteoporosis, Unexplained neurological symptoms (particularly peripheral neuropathy or ataxia), Unexplained infertility or recurrent miscarriage, First degree relatives of people with coeliac disease, Persistently raised liver enzymes with unknown cause, Autoimmune disease e.g. type 1 diabetes, autoimmune thyroid condition, Dental enamel defects, Down’s or Turner Syndrome. […] If you have coeliac disease the only treatment is a strict, lifelong gluten-free diet.

• #23 Celiac Disease – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK441900/

  The essential environmental trigger for celiac disease is dietary gluten, which is a protein found in wheat, barley, and rye, which induces a dysregulated immune response in susceptible individuals. Gluten is broken down into smaller peptides, such as gliadin, which are deamidated by the enzyme transglutaminase-2 (tTG2). This modification enhances their binding affinity to HLA-DQ2 and HLA-DQ8 molecules, triggering T-cell activation and an inflammatory response that leads to small intestinal enteropathy. […] Interestingly, many people carry HLA-DQ2 or HLA-DQ8 without ever developing celiac disease. Factors that might trigger gluten intolerance in genetically predisposed individuals include infections that alter immune responses, disruptions in the gut microbiome following antibiotic use, and physiological changes during pregnancy. Evidence suggests that certain infections, such as rotavirus and adenovirus, may predispose individuals to develop celiac disease, while others, like those caused by Helicobacter pylori, may offer protective effects. […] In conclusion, celiac disease develops when genetically predisposed individuals consume dietary gluten, which triggers a pathological inflammatory response leading to characteristic intestinal damage and associated systemic signs and symptoms.

• #24 Celiac Disease: Diagnosis and Management | AAFP

  https://www.aafp.org/pubs/afp/issues/2014/0115/p99.html

  The presence of human leukocyte antigen alleles DQ2, DQ8, or both is essential for the development of celiac disease, and can be a useful genetic test in select instances. […] No clear risk factors for celiac disease have been identified for adults, but there are some possible risk factors for children. Breastfeeding during the introduction of gluten in an infant’s diet may decrease the risk of celiac disease. […] It has been suggested that cesarean delivery and rotavirus infection may be risk factors for celiac disease in children. […] More than 99% of patients with celiac disease have human leukocyte antigen DQ2, DQ8, or both. Celiac disease is unlikely if neither of these haplotypes are present, with a negative predictive value approaching 100%.

• #25

  https://www2.hse.ie/conditions/coeliac-disease/causes/

  Coeliac disease is an autoimmune condition. […] In coeliac disease, your body’s immune system has an abnormal reaction to gluten in your diet. […] It’s not known why people develop coeliac disease. It also isn’t clear why some have mild symptoms while others have severe symptoms. […] Family history, environmental factors and certain health conditions increase your risk of developing coeliac disease. […] Coeliac disease is linked to genetic changes to a group of genes that help your immune system develop. […] But this genetic change is common in lots of people. This suggests that something else must trigger coeliac disease in certain people. It may get caused by environmental factors. […] You’re more likely to get coeliac disease if you had a digestive infection in early childhood.

• #26 Celiac Disease: Symptoms & How It’s Treated

  https://my.clevelandclinic.org/health/diseases/14240-celiac-disease

  One theory is that it’s triggered by some type of significant physical stress that overextends your immune system. Healthcare providers have observed that the disease often shows up after a physical event such as surgery, illness or pregnancy, or a severe emotional event. Another theory is that microorganisms living in your gut are involved. More research is needed to explore these theories.

• #27 Celiac Disease: Symptoms, Causes, and Treatment

  https://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease

  Celiac disease is caused by your immune system’s abnormal response to gluten. Your immune system reacts to usually harmless protein as if it’s a threat to your body and produces antibodies against it. This causes inflammation (swelling) in your gut, which damages your villi and leads to the symptoms of celiac disease. […] It’s not entirely clear why this reaction happens. Scientists believe celiac disease mostly affects people who have certain gene changes (mutations). But not everyone who has the mutation will get the disease. […] Doctors think celiac disease can be triggered by things that are stressful to your body and immune system, such as a viral infection, surgery, pregnancy, or emotional trauma.

• #28 Celiac disease – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/celiac-disease/symptoms-causes/syc-20352220

  Celiac disease is an illness caused by an immune reaction to eating gluten. Gluten is a protein found in foods containing wheat, barley or rye. […] Your genes, combined with eating foods with gluten and other factors, can contribute to celiac disease. However, the precise cause isn’t known. Infant-feeding practices, gastrointestinal infections and gut bacteria may contribute, but these causes have not been proved. Sometimes celiac disease becomes active after surgery, pregnancy, childbirth, viral infection or severe emotional stress. […] When the body’s immune system overreacts to gluten in food, the reaction damages the tiny, hairlike projections, called villi, that line the small intestine. Villi absorb vitamins, minerals and other nutrients from the food you eat. If your villi are damaged, you can’t get enough nutrients, no matter how much you eat.

• #29 Celiac Disease – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK441900/

  The essential environmental trigger for celiac disease is dietary gluten, which is a protein found in wheat, barley, and rye, which induces a dysregulated immune response in susceptible individuals. Gluten is broken down into smaller peptides, such as gliadin, which are deamidated by the enzyme transglutaminase-2 (tTG2). This modification enhances their binding affinity to HLA-DQ2 and HLA-DQ8 molecules, triggering T-cell activation and an inflammatory response that leads to small intestinal enteropathy. […] Interestingly, many people carry HLA-DQ2 or HLA-DQ8 without ever developing celiac disease. Factors that might trigger gluten intolerance in genetically predisposed individuals include infections that alter immune responses, disruptions in the gut microbiome following antibiotic use, and physiological changes during pregnancy. Evidence suggests that certain infections, such as rotavirus and adenovirus, may predispose individuals to develop celiac disease, while others, like those caused by Helicobacter pylori, may offer protective effects. […] In conclusion, celiac disease develops when genetically predisposed individuals consume dietary gluten, which triggers a pathological inflammatory response leading to characteristic intestinal damage and associated systemic signs and symptoms.

• #30 Celiac disease: a comprehensive current review | BMC Medicine | Full Text

  https://bmcmedicine.biomedcentral.com/articles/10.1186/s12916-019-1380-z

  A major drawback in CD research has been the lack of a reliable and reproducible animal model, with the possible exception of the Irish setter dog, which may develop a gluten-related disease. […] Improved hygiene and lack of exposure to various microorganisms also have been linked with a steep increase in autoimmune disorders in industrialized countries during the past 40 years. The hygiene hypothesis argues that the rising incidence of many autoimmune diseases may partially be the result of lifestyle and environmental changes that have reduced our exposure to pathogens. […] Besides genetic predisposition and exposure to gluten, loss of intestinal barrier function, a pro-inflammatory innate immune response triggered by gluten, inappropriate adaptive immune response, and an imbalanced gut microbiome all seem to be key ingredients of the CD autoimmunity recipe.

• #31 Celiac Disease – Gastrointestinal Disorders – Merck Manual Professional Edition

  https://www.merckmanuals.com/professional/gastrointestinal-disorders/malabsorption-syndromes/celiac-disease

  Celiac disease is a hereditary disorder caused by sensitivity to the gliadin fraction of gluten, a protein found in wheat; similar proteins are present in rye and barley. In a genetically susceptible person, gluten-sensitive T cells are activated when gluten-derived peptide epitopes are presented. The inflammatory response causes characteristic mucosal villous atrophy in the small bowel. […] Patients who have other diseases, such as lymphocytic colitis, Down syndrome, type 1 diabetes mellitus, and autoimmune (Hashimoto) thyroiditis, are at risk of developing celiac disease. […] Nonceliac gluten sensitivity (NCGS), or gluten intolerance, is a nonimmunemediated reaction to the ingestion of gluten. Similar gastrointestinal symptoms are noted as in patients with celiac disease, but biopsies will show normal villi and serologic markers will exclude celiac disease (and wheat allergy).

• #32 Celiac Disease Causes and Risk Factors

  https://www.everydayhealth.com/celiac-disease/causes-risk-factors-what-know/

  The higher prevalence may be related to environmental changes, because genes do not change enough in one generation to cause a rise in celiac disease, he explains. […] One study suggests that the prevalence of undiagnosed celiac disease has increased dramatically in the United States over the past 50 years, increasing fourfold within that time span (from about 0.2 percent to 0.8 percent of the population). […] Celiac disease is more common in people who have certain other autoimmune diseases, including type 1 diabetes, rheumatoid arthritis, and Addisons disease. (4) Celiac disease is also an autoimmune disorder. […] People with genetic disorders like Down syndrome or Turners syndrome are often more at risk of developing celiac disease. (4) […] Regardless, its important to know that celiac likely isnt caused by a single factor but rather a mix of genetic and environmental factors.

• #33 Celiac disease » Global Autoimmune Institute

  https://www.autoimmuneinstitute.org/autoimmune-resources/autoimmune-diseases-list/celiac-disease/

  Celiac disease causes damage to the small intestine in response to gluten consumption. […] HLA-DQ2 or HLA-DQ8 genes, with environmental triggers of ingestion of gluten. […] In rare cases, it has been reported that celiac disease has been triggered by pregnancy, childbirth, or viral infection, including Covid-19. […] One current school of thought holds that celiac disease may be a spectrum of gluten intolerance and that those with gluten intolerance with no evidence of intestinal villi damage have a milder form of celiac disease. […] Risk factors include related family members with celiac disease or, with lesser percentages, other autoimmune diseases such as dermatitis herpetiformis, type 1 diabetes, Down syndrome or Turner syndrome, autoimmune thyroid disease, microscopic colitis, or Addisons.

• #34 Celiac Disease – Gastrointestinal Disorders – Merck Manual Professional Edition

  https://www.merckmanuals.com/professional/gastrointestinal-disorders/malabsorption-syndromes/celiac-disease

  Celiac disease is a hereditary disorder caused by sensitivity to the gliadin fraction of gluten, a protein found in wheat; similar proteins are present in rye and barley. In a genetically susceptible person, gluten-sensitive T cells are activated when gluten-derived peptide epitopes are presented. The inflammatory response causes characteristic mucosal villous atrophy in the small bowel. […] Patients who have other diseases, such as lymphocytic colitis, Down syndrome, type 1 diabetes mellitus, and autoimmune (Hashimoto) thyroiditis, are at risk of developing celiac disease. […] Nonceliac gluten sensitivity (NCGS), or gluten intolerance, is a nonimmunemediated reaction to the ingestion of gluten. Similar gastrointestinal symptoms are noted as in patients with celiac disease, but biopsies will show normal villi and serologic markers will exclude celiac disease (and wheat allergy).

• #35 Celiac disease: Symptoms, diagnosis, diet, and treatment

  https://www.medicalnewstoday.com/articles/38085

  People with celiac disease experience inflammation and pain in the gut when they consume gluten. It is an autoimmune condition that involves the immune system reacting to gluten proteins. […] Celiac disease is an autoimmune disorder in which the immune system responds negatively to the gluten found in wheat and other grains. […] Celiac disease can develop in anyone. It is more common in white Americans and in females. […] Celiac disease is more common in people with certain other conditions, including: Down syndrome, Turner syndrome, type 1 diabetes, Hashimotos, autoimmune thyroid disease. […] Research has found a few other potential risk factors for developing celiac disease, though not all of these have sufficient research to back them up. They include: having early exposure to gluten, experiencing many viral infections during infancy, having certain genes associated with celiac.

• #36 Understanding the causes of celiac disease – Children’s Health

  https://www.childrens.com/health-wellness/understanding-the-causes-of-celiac-disease

  Autoimmunity also plays a role in celiac disease. Children with autoimmune diseases such as type 1 diabetes and autoimmune thyroid disease are at increased risk for celiac disease. […] Approximately 3% of these patients develop celiac disease. […] For these groups, the risk of developing celiac disease is approximately 3-10 times higher than the general population.

• #37 Celiac disease: a comprehensive current review | BMC Medicine | Full Text

  https://bmcmedicine.biomedcentral.com/articles/10.1186/s12916-019-1380-z

  The combination of epidemiological, clinical, and animal studies suggests that broad exposure to a wealth of commensal, non-pathogenic microorganisms early in life are associated with protection against CD and that pre-, peri-, and post-natal environmental factors may strongly influence the gut ecosystem. […] Several studies have shown an association between CD and a change in the microbiome composition. However, these associative studies do not necessarily imply causation between microbiota composition and CD pathogenesis. […] It has been reported that, compared to control infants, neonates at family risk of CD had a decreased representation of Bacteriodetes and a higher abundance of Firmicutes. […] The potential form of CD is characterized by positive serological and genetic markers with a normal intestinal mucosa and minimal signs of inflammation such an increase in IELs.

• #38

  https://journals.lww.com/ljms/fulltext/2021/05010/coeliac_disease_etiology_and_pathogenesis.2.aspx

  Coeliac disease is a chronic inflammatory autoimmune enteropathy that affects around 1% of people worldwide. It is caused by ingestion of gluten products in people who are genetically predisposed. The pathogenesis involves multifactorial factors of genetic, gluten exposure, and environmental triggers. HLA-DQ2 and HLA-DQ8 are the main responsible genes that contribute to the development of coeliac disease. […] There are three principal etiological factors of developing the coeliac disease (genes, gluten, and environmental factors), and interaction of these triad leads to the pathogenesis of coeliac disease. […] First, human leukocyte antigen (HLA) genes are the main genetic factors which contribute to the development of coeliac disease, namely, Class II HLA-DQ2 and HLA-DQ8 genes. […] Second, gluten is the primary trigger for coeliac disease and it is the main component of wheat.

• #39 Celiac Disease: Diagnosis and Management | AAFP

  https://www.aafp.org/pubs/afp/issues/2014/0115/p99.html

  Celiac disease is an autoimmune disorder of the gastrointestinal tract. It is triggered by exposure to dietary gluten in genetically susceptible individuals. Gluten is a storage protein in wheat, rye, and barley, which are staples in many American diets. Celiac disease is characterized by chronic inflammation of the small intestinal mucosa, which leads to atrophy of the small intestinal villi and subsequent malabsorption. […] The pathophysiology of celiac disease is immune based. Gliadin, the alcohol-soluble portion of gluten, cannot be fully broken down by the intestine, and generally remains in the intestinal lumen of all individuals. In persons with celiac disease, it can occasionally pass through the epithelial layer of the intestine and stimulate an immune response in those with genetic susceptibility.

• #40 How Celiac Disease is Triggered | BeyondCeliac.org

  https://www.beyondceliac.org/celiac-disease/gut-reaction-video/how-celiac-disease-is-triggered/

  Celiac disease is a serious, genetic autoimmune disorder triggered by consuming a protein called gluten, which is found in wheat, barley and rye. […] When a person with celiac eats gluten, the protein interferes with the absorption of nutrients from food by damaging a part of the small intestine called villi. […] In someone with celiac disease, undigested gluten fragments trigger a reaction by the immune system in the small intestine. […] This „signal” is then received by immune system cells, which then attack and damage the enterocytes. […] Additionally, the partially-damaged enterocytes release an enzyme, called tTG. […] The gluten that has been changed is picked up by special white blood cells, called antigen-presenting immune cells. […] By presenting the gluten, the receptor signals to another type of immune system cell, called a Helper T-Cell.

• #41 Pathogenesis | Celiac Disease Center at Columbia University Medical Center

  https://celiacdiseasecenter.columbia.edu/celiac-disease/pathogenesis/

  Celiac disease occurs in any individual due to an interaction of genetic factors, environmental factors and gluten. […] The genetic factors are HLA DQ2 or DQ8 as well as non HLA genes. […] The environmental factors include gastrointestinal infections in childhood, timing and amount gluten ingestion around the time of weaning, and the presence or absence of breastfeeding. […] Gluten is known to be poorly digested in the upper gastrointestinal tract of man. […] As a result, large molecules of gliadin are present within the intestine. […] These molecules are acted on by tTg that makes them more toxic to susceptible individuals (HLA DQ2 or DQ8 positive). […] The immune response to the presence of these toxic fragments of gliadin results in cytokine liberation and tissue damage. […] The tissue damage results in the characteristic pathological finding of villous atrophy and inflammation.

• #42 How Celiac Disease is Triggered | BeyondCeliac.org

  https://www.beyondceliac.org/celiac-disease/gut-reaction-video/how-celiac-disease-is-triggered/

  T-Cells fight disease in the body, but in celiac disease T-Cells are triggered by gluten to mistakenly attack the enterocytes. […] Additionally, scientists theorize that in response to gluten, zonulin, a molecule made by the body and linked to inflammation, may play a role in loosening the tight junctions earlier in the process. […] Currently, the only treatment for celiac disease is a strict, lifelong gluten-free diet. […] Potential treatments for celiac disease are designed to interrupt different steps in the disease process.

• #43 Pathogenesis | Celiac Disease Center at Columbia University Medical Center

  https://celiacdiseasecenter.columbia.edu/celiac-disease/pathogenesis/

  There is today no evidence for a direct pathogenic role of anti-gliadin and anti-transglutaminase antibodies. […] However, it remains possible that the immune complexes formed by these antibodies and their targets transglutaminase and gluten, play a role in the amplification of the local inflammatory response. […] The second component of the anti-gliadin T cell response is the intraepithelial CD8 T cell response. […] The first is an immune response in the epithelium, which is the single layer of cells on the surface of the intestine that provides the main barrier for toxic substances preventing them from entering the intestine and it is also the site for absorption of nutrients. […] In celiac disease, the epithelium is infiltrated with lymphocytes and the epithelial cells are damaged.

• #44 Pathogenesis | Celiac Disease Center at Columbia University Medical Center

  https://celiacdiseasecenter.columbia.edu/celiac-disease/pathogenesis/

  There is today no evidence for a direct pathogenic role of anti-gliadin and anti-transglutaminase antibodies. […] However, it remains possible that the immune complexes formed by these antibodies and their targets transglutaminase and gluten, play a role in the amplification of the local inflammatory response. […] The second component of the anti-gliadin T cell response is the intraepithelial CD8 T cell response. […] The first is an immune response in the epithelium, which is the single layer of cells on the surface of the intestine that provides the main barrier for toxic substances preventing them from entering the intestine and it is also the site for absorption of nutrients. […] In celiac disease, the epithelium is infiltrated with lymphocytes and the epithelial cells are damaged.

• #45 Pathogenesis | Celiac Disease Center at Columbia University Medical Center

  https://celiacdiseasecenter.columbia.edu/celiac-disease/pathogenesis/

  The arm of the immune system responsible for this damage is the innate immune system. […] This process occurring in the lamina propria is the site of the interaction of gliadin with tissue transglutaminase and the DQ2/DQ8 molecules and the generation of the cytokines that result in tissue damage and villous atrophy. […] It is also very important to identify all the other genes (apart from HLA DQ2 and DQ8) that may be interacting in any given individual to result in celiac disease. […] However, it must be noted that there is more known about the development of the autoimmune disease known as celiac disease than any other autoimmune disease. […] This is because the environmental precipitant, gluten, has been identified. […] Not until all the mechanisms of the development of celiac disease are fully understood can adequate therapies be developed.

• #46 Celiac disease: Causes, symptoms and treatments | Live Science

  https://www.livescience.com/celiac-disease-causes-symptoms-and-treatments

  Celiac disease causes severe digestive symptoms and results from an immune reaction to dietary gluten. […] In nearly all cases, this immune reaction is triggered by the ingestion of gluten, a group of proteins present in grains such as wheat, rye and barley. […] Celiac disease occurs mostly in people who have a genetic predisposition to the condition, due to abnormalities in the human leukocyte antigen (HLA) genes that are located on chromosome 6. […] Two HLA gene abnormalities, called HLA-DQ2 and HLA-DQ8, are linked to celiac disease, such that the presence of one or both of them makes a person genetically predisposed to the disease. […] In celiac disease, the hypersensitivity is classified as a type IV hypersensitivity reaction, or delayed hypersensitivity. […] The prevalence of celiac disease depends greatly on a genetic predisposition involving the HLA-DQ2 and HLA-DQ8 genes, but there is notable variation among countries and ethnic groups.

• #47 Celiac Disease – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK441900/

  The essential environmental trigger for celiac disease is dietary gluten, which is a protein found in wheat, barley, and rye, which induces a dysregulated immune response in susceptible individuals. Gluten is broken down into smaller peptides, such as gliadin, which are deamidated by the enzyme transglutaminase-2 (tTG2). This modification enhances their binding affinity to HLA-DQ2 and HLA-DQ8 molecules, triggering T-cell activation and an inflammatory response that leads to small intestinal enteropathy. […] Interestingly, many people carry HLA-DQ2 or HLA-DQ8 without ever developing celiac disease. Factors that might trigger gluten intolerance in genetically predisposed individuals include infections that alter immune responses, disruptions in the gut microbiome following antibiotic use, and physiological changes during pregnancy. Evidence suggests that certain infections, such as rotavirus and adenovirus, may predispose individuals to develop celiac disease, while others, like those caused by Helicobacter pylori, may offer protective effects. […] In conclusion, celiac disease develops when genetically predisposed individuals consume dietary gluten, which triggers a pathological inflammatory response leading to characteristic intestinal damage and associated systemic signs and symptoms.

• #48 Epidemiology, pathogenesis, and clinical manifestations of celiac disease in adults – UpToDate

  https://www.uptodate.com/contents/epidemiology-pathogenesis-and-clinical-manifestations-of-celiac-disease-in-adults

  However, these polymorphisms, even when taken together, contribute only 3 to 4 percent to the genetic risk for celiac disease, as compared with 30 to 40 percent for HLA-DQ2 or -DQ8. […] In patients with celiac disease, immune responses to gliadin fractions promote an inflammatory reaction, characterized by infiltration of the lamina propria and the epithelium with chronic inflammatory cells and villous atrophy.

• #49 Celiac disease – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/celiac-disease/symptoms-causes/syc-20352220

  Celiac disease is an illness caused by an immune reaction to eating gluten. Gluten is a protein found in foods containing wheat, barley or rye. […] Your genes, combined with eating foods with gluten and other factors, can contribute to celiac disease. However, the precise cause isn’t known. Infant-feeding practices, gastrointestinal infections and gut bacteria may contribute, but these causes have not been proved. Sometimes celiac disease becomes active after surgery, pregnancy, childbirth, viral infection or severe emotional stress. […] When the body’s immune system overreacts to gluten in food, the reaction damages the tiny, hairlike projections, called villi, that line the small intestine. Villi absorb vitamins, minerals and other nutrients from the food you eat. If your villi are damaged, you can’t get enough nutrients, no matter how much you eat.

• #50 Celiac disease: Symptoms, diagnosis, diet, and treatment

  https://www.medicalnewstoday.com/articles/38085

  Celiac disease is an autoimmune disease that occurs in people with certain genes. It can develop at any age after someone starts eating gluten. […] When an affected person eats food containing gluten, the immune system responds negatively and damages villi in the intestine, affecting nutrient absorption. […] In a person with celiac disease, repeated exposure to gluten damages the intestinal lining. This can result in nutrient deficiencies that can cause issues such as: anemia, hair loss, osteoporosis, small bowel ulcers. […] Researchers have linked celiac disease with some types of cancer, including lymphoma, which develops in white blood cells. However, the association is rare, and most people with celiac disease never develop related cancer. A gluten-free diet can reduce the risk.

• #51 Frontiers | Celiac Disease Causes Epithelial Disruption and Regulatory T Cell Recruitment in the Oral Mucosa

  https://www.frontiersin.org/journals/immunology/articles/10.3389/fimmu.2021.623805/full

  Currently, the only available treatment for CD is the adherence to a lifelong GFD. After gluten removal, an improvement in clinical symptoms and intestinal histological findings is observed. […] In this study, we have found that the oral epithelial barrier of CD patients is compromised, even when they adhere to a GFD. Moreover, increased Treg numbers in the oral mucosa are observed in CD patients. Our data suggest that the characterization of the oral mucosal barrier may be a potential tool for advancing novel oral diagnostic markers and disease modifying and tolerization treatments for CD. […] Interestingly, the population of Tregs was greatly increased in the oral mucosa of CD patients. However, previous research in circulating Tregs of CD patients suggests that they have an impaired suppressive function.

• #52 What is Celiac Disease? | Celiac Disease FoundationBack to HomeBack to HomeAbout the DiseaseGluten-Free ResourcesResearch ResourcesAdvocacy and Public PolicyJoin the EffortSupport the FoundationShare on FacebookShare on TwitterEmail this pageprinter-miniR

  https://celiac.org/about-celiac-disease/what-is-celiac-disease/

  Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. […] Celiac disease is hereditary, meaning that it runs in families. People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in 10 risk of developing celiac disease. […] Celiac disease can develop at any age after people start consuming gluten. Left untreated, celiac disease can lead to additional serious health problems. […] Untreated celiac disease can lead to the development of other autoimmune disorders like type 1 diabetes and multiple sclerosis (MS), and many other conditions, including dermatitis herpetiformis (an itchy skin rash), anemia, osteoporosis, infertility and miscarriage, neurological conditions like epilepsy and migraines, short stature, heart disease, and intestinal cancers. […] In a 1999 study, Ventura, et al. found that for people with celiac disease, the later the age of diagnosis, the greater the chance of developing another autoimmune disorder.

• #53 Celiac disease: Symptoms, diagnosis, diet, and treatment

  https://www.medicalnewstoday.com/articles/38085

  Celiac disease is an autoimmune disease that occurs in people with certain genes. It can develop at any age after someone starts eating gluten. […] When an affected person eats food containing gluten, the immune system responds negatively and damages villi in the intestine, affecting nutrient absorption. […] In a person with celiac disease, repeated exposure to gluten damages the intestinal lining. This can result in nutrient deficiencies that can cause issues such as: anemia, hair loss, osteoporosis, small bowel ulcers. […] Researchers have linked celiac disease with some types of cancer, including lymphoma, which develops in white blood cells. However, the association is rare, and most people with celiac disease never develop related cancer. A gluten-free diet can reduce the risk.

• #54 6 Atypical Symptoms of Celiac Disease – Celiac Canada

  https://www.celiac.ca/gluten-related-disorders/atypical-symptoms/

  The cause of CD-associated short stature is unclear. Proposed mechanisms include growth retardation due to generalized or selective malnutrition (eg, zinc deficiency), alterations in the insulin-like growth factor-1 system and a low response of growth hormone secretion after stimulation that reverts to normal after starting treatment with the gluten-free diet.

• #55 What is Celiac Disease? | Celiac Disease FoundationBack to HomeBack to HomeAbout the DiseaseGluten-Free ResourcesResearch ResourcesAdvocacy and Public PolicyJoin the EffortSupport the FoundationShare on FacebookShare on TwitterEmail this pageprinter-miniR

  https://celiac.org/about-celiac-disease/what-is-celiac-disease/

  Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. […] Celiac disease is hereditary, meaning that it runs in families. People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in 10 risk of developing celiac disease. […] Celiac disease can develop at any age after people start consuming gluten. Left untreated, celiac disease can lead to additional serious health problems. […] Untreated celiac disease can lead to the development of other autoimmune disorders like type 1 diabetes and multiple sclerosis (MS), and many other conditions, including dermatitis herpetiformis (an itchy skin rash), anemia, osteoporosis, infertility and miscarriage, neurological conditions like epilepsy and migraines, short stature, heart disease, and intestinal cancers. […] In a 1999 study, Ventura, et al. found that for people with celiac disease, the later the age of diagnosis, the greater the chance of developing another autoimmune disorder.

• #56 What is Celiac Disease? | Celiac Disease FoundationBack to HomeBack to HomeAbout the DiseaseGluten-Free ResourcesResearch ResourcesAdvocacy and Public PolicyJoin the EffortSupport the FoundationShare on FacebookShare on TwitterEmail this pageprinter-miniR

  https://celiac.org/about-celiac-disease/what-is-celiac-disease/

  Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. […] Celiac disease is hereditary, meaning that it runs in families. People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in 10 risk of developing celiac disease. […] Celiac disease can develop at any age after people start consuming gluten. Left untreated, celiac disease can lead to additional serious health problems. […] Untreated celiac disease can lead to the development of other autoimmune disorders like type 1 diabetes and multiple sclerosis (MS), and many other conditions, including dermatitis herpetiformis (an itchy skin rash), anemia, osteoporosis, infertility and miscarriage, neurological conditions like epilepsy and migraines, short stature, heart disease, and intestinal cancers. […] In a 1999 study, Ventura, et al. found that for people with celiac disease, the later the age of diagnosis, the greater the chance of developing another autoimmune disorder.

• #57 Celiac Disease | The Foundation for Peripheral Neuropathy

  https://www.foundationforpn.org/causes/celiac-disease/

  Celiac disease, or gluten sensitivity, is an autoimmune inflammatory disease that damages the villi – the small, finger-like projections that line the small intestine. For people with celiac disease, eating foods containing gluten – a protein found in wheat and other grains – sets off an autoimmune reaction that causes the villi to shorten and eventually flatten. […] Celiac disease is linked to a genetic pre-disposition for the disease. Individuals may show no signs of celiac disease until later in life, when symptoms appear, apparently triggered by surgery, viral infection, pregnancy, childbirth, or a stressful event. […] Because celiac disease is common in Europe, it is now thought that the disorder has been significantly under-diagnosed in the United States. […] Celiac disease is often associated with other disorders, including diabetes, sarcoidosis, peripheral neuropathy, and vasculitis. In addition, several autoimmune diseases have been linked to celiac disease, including systemic lupus erythematosus, collagen vascular disease, rheumatoid arthritis, and Sjögren’s syndrome.

• #58 What is Celiac Disease? | Celiac Disease FoundationBack to HomeBack to HomeAbout the DiseaseGluten-Free ResourcesResearch ResourcesAdvocacy and Public PolicyJoin the EffortSupport the FoundationShare on FacebookShare on TwitterEmail this pageprinter-miniR

  https://celiac.org/about-celiac-disease/what-is-celiac-disease/

  Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. […] Celiac disease is hereditary, meaning that it runs in families. People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in 10 risk of developing celiac disease. […] Celiac disease can develop at any age after people start consuming gluten. Left untreated, celiac disease can lead to additional serious health problems. […] Untreated celiac disease can lead to the development of other autoimmune disorders like type 1 diabetes and multiple sclerosis (MS), and many other conditions, including dermatitis herpetiformis (an itchy skin rash), anemia, osteoporosis, infertility and miscarriage, neurological conditions like epilepsy and migraines, short stature, heart disease, and intestinal cancers. […] In a 1999 study, Ventura, et al. found that for people with celiac disease, the later the age of diagnosis, the greater the chance of developing another autoimmune disorder.

• #59 Adult Celiac Disease and Its Malignant Complications

  https://www.gutnliver.org/journal/view.html?pn=vol&uid=106&vmd=Full

  Adult celiac disease is a chronic intestinal disorder that has been estimated to affect up to 1-2% of the population in some nations. Awareness of the disease has increased, but still it remains markedly underdiagnosed. Celiac disease is a pathologically defined condition with several characteristic clinical scenarios that should lead the clinician to suspect its presence. Critical to diagnosis is a documented responsiveness to a gluten-free diet. After diagnosis and treatment, symptoms and biopsy-proven changes may recur and appear refractory to a gluten-free diet. Recurrent symptoms are most often due to poor diet compliance, a ubiquitous and unrecognized gluten source, an initially incorrect diagnosis, or an associated disease or complication of celiac disease. Some patients with persistent symptoms and biopsy-proven changes may not have celiac disease at all, instead suffering from a sprue-like intestinal disease, so-called unclassified sprue, which is a specific entity that does not appear to respond to a gluten-free diet. Some of these patients eventually prove to have an underlying malignant cause, particularly lymphoma. The risk of developing lymphoma and other malignancies is increased in celiac disease, especially if initially diagnosed in the elderly, or late in the clinical course of the disease. However, recent studies suggest that the risk of gastric and colon cancer is low. This has led to the hypothesis that untreated celiac disease may be protective, possibly due to impaired absorption and more rapid excretion of fat or fat-soluble agents, including hydrocarbons and other putative cocarcinogens, which are implicated in the pathogenesis of colorectal cancer.

• #60 Celiac Disease – Digestive Disorders – Merck Manual Consumer Version

  https://www.merckmanuals.com/home/digestive-disorders/malabsorption/celiac-disease

  Celiac disease is a hereditary intolerance to gluten (a protein found in wheat, barley, and rye) that causes characteristic changes in the lining of the small intestine, resulting in malabsorption. […] In celiac disease, gluten, which is a protein found in wheat and, to a lesser extent, in barley and rye, stimulates the immune system to produce certain antibodies. These antibodies damage the inner lining of the small intestine, resulting in flattening of the villi (small projections along the lining of the small intestine that absorb nutrients). The resulting smooth surface leads to malabsorption of nutrients. […] Without diagnosis and treatment, celiac disease is ultimately fatal in some people. Currently, such outcomes are rare, and most people do well if they avoid gluten. […] Celiac disease does increase the risk of certain cancers of the digestive tract. The most common cancer is lymphoma of the small intestine. Such lymphomas affect about 6 to 8% of people who have had celiac disease for a long time (typically more than 20 to 40 years). People are also at increased risk of developing other cancers of the digestive tract. Strictly adhering to a gluten-free diet significantly decreases the risk of cancer.

• #61 Celiac disease: a comprehensive current review | BMC Medicine | Full Text

  https://bmcmedicine.biomedcentral.com/articles/10.1186/s12916-019-1380-z

  RCD can lead to complications such as ulcerative jejunoileitis, collagenous sprue, and intestinal lymphoma. […] The association between CD and cancers has been known for over 50 years and a delayed diagnosis of CD exposes patients to an increased risk of developing neoplastic diseases. […] Small bowel adenocarcinoma is an extremely rare cancer in the general population but it is much more common in patients with CD.

• #62 Celiac Disease – Digestive Disorders – Merck Manual Consumer Version

  https://www.merckmanuals.com/home/digestive-disorders/malabsorption/celiac-disease

  Celiac disease is a hereditary intolerance to gluten (a protein found in wheat, barley, and rye) that causes characteristic changes in the lining of the small intestine, resulting in malabsorption. […] In celiac disease, gluten, which is a protein found in wheat and, to a lesser extent, in barley and rye, stimulates the immune system to produce certain antibodies. These antibodies damage the inner lining of the small intestine, resulting in flattening of the villi (small projections along the lining of the small intestine that absorb nutrients). The resulting smooth surface leads to malabsorption of nutrients. […] Without diagnosis and treatment, celiac disease is ultimately fatal in some people. Currently, such outcomes are rare, and most people do well if they avoid gluten. […] Celiac disease does increase the risk of certain cancers of the digestive tract. The most common cancer is lymphoma of the small intestine. Such lymphomas affect about 6 to 8% of people who have had celiac disease for a long time (typically more than 20 to 40 years). People are also at increased risk of developing other cancers of the digestive tract. Strictly adhering to a gluten-free diet significantly decreases the risk of cancer.

• #63 Adult Celiac Disease and Its Malignant Complications

  https://www.gutnliver.org/journal/view.html?pn=vol&uid=106&vmd=Full

  Adult celiac disease is a chronic intestinal disorder that has been estimated to affect up to 1-2% of the population in some nations. Awareness of the disease has increased, but still it remains markedly underdiagnosed. Celiac disease is a pathologically defined condition with several characteristic clinical scenarios that should lead the clinician to suspect its presence. Critical to diagnosis is a documented responsiveness to a gluten-free diet. After diagnosis and treatment, symptoms and biopsy-proven changes may recur and appear refractory to a gluten-free diet. Recurrent symptoms are most often due to poor diet compliance, a ubiquitous and unrecognized gluten source, an initially incorrect diagnosis, or an associated disease or complication of celiac disease. Some patients with persistent symptoms and biopsy-proven changes may not have celiac disease at all, instead suffering from a sprue-like intestinal disease, so-called unclassified sprue, which is a specific entity that does not appear to respond to a gluten-free diet. Some of these patients eventually prove to have an underlying malignant cause, particularly lymphoma. The risk of developing lymphoma and other malignancies is increased in celiac disease, especially if initially diagnosed in the elderly, or late in the clinical course of the disease. However, recent studies suggest that the risk of gastric and colon cancer is low. This has led to the hypothesis that untreated celiac disease may be protective, possibly due to impaired absorption and more rapid excretion of fat or fat-soluble agents, including hydrocarbons and other putative cocarcinogens, which are implicated in the pathogenesis of colorectal cancer.

• #64 Celiac Disease: Symptoms, Causes & Diagnosis | Allergy Insider

  https://www.thermofisher.com/allergy/wo/en/living-with-allergies/symptom-management/celiac-disease.html

  Celiac disease is an autoimmune reaction to eating gluten. […] If you have celiac disease, eating gluten causes your body’s immune system to attack your small intestine. This damages the lining of your small intestine and prevents your body from absorbing required nutrients. […] Celiac disease occurs in approximately 1 percent of the world’s population, but most people with the condition are undiagnosed. […] Celiac disease is an underdiagnosed, undermanaged condition associated with serious long-term complications, including the development of osteoporosis, neurologic disorders, gastric ulcers, and cancer (such as lymphoma). […] A missed or incorrect diagnosis of celiac disease can delay treatment and lead to an increased risk of other serious health complications including: Bone disease, such as osteoporosis; Reproductive problems including infertility; Some intestinal cancers; Inadequate nutrient absorption; Delayed growth in children; Development of additional autoimmune diseases.

• #65 Coeliac Disease – Zero To Finals

  https://zerotofinals.com/medicine/gastroenterology/coeliac/

  Coeliac disease is an autoimmune condition triggered by eating gluten. It can develop at any age and is thought to be caused by genetic and environmental factors. […] There is a link with other autoimmune conditions, particularly type 1 diabetes and thyroid disease. […] In patients with coeliac disease, autoantibodies are created in response to exposure to gluten. These autoantibodies target the epithelial cells of the small intestine, leading to inflammation. […] It is associated with certain human leukocyte antigen (HLA) genotypes: HLA-DQ2 and HLA-DQ8. […] Coeliac disease causes atrophy of the intestinal villi, resulting in malabsorption. […] If someone with coeliac disease continues eating gluten, even in tiny amounts, it can lead to nutritional deficiencies, anaemia, osteoporosis, hyposplenism, ulcerative jejunitis, enteropathy-associated T-cell lymphoma (EATL), non-Hodgkin lymphoma, and small bowel adenocarcinoma.

• #66 Celiac disease: a comprehensive current review | BMC Medicine | Full Text

  https://bmcmedicine.biomedcentral.com/articles/10.1186/s12916-019-1380-z

  The combination of epidemiological, clinical, and animal studies suggests that broad exposure to a wealth of commensal, non-pathogenic microorganisms early in life are associated with protection against CD and that pre-, peri-, and post-natal environmental factors may strongly influence the gut ecosystem. […] Several studies have shown an association between CD and a change in the microbiome composition. However, these associative studies do not necessarily imply causation between microbiota composition and CD pathogenesis. […] It has been reported that, compared to control infants, neonates at family risk of CD had a decreased representation of Bacteriodetes and a higher abundance of Firmicutes. […] The potential form of CD is characterized by positive serological and genetic markers with a normal intestinal mucosa and minimal signs of inflammation such an increase in IELs.

• #67 Celiac Disease > Fact Sheets > Yale Medicine

  https://www.yalemedicine.org/conditions/celiac-disease

  You must carry at least one of two genes (HLA-DQ2 or HLA-DQ8) that are associated with celiac disease in order to develop it. […] While celiac disease can affect anyone, it is most common in women and among people of northern European heritage. […] The severity of symptoms depends on how much of the small intestine is affected. […] There is no cure for celiac disease. If you have it, you must exclude all gluten from your diet for the rest of your life. Eating even a small amount can trigger symptoms. […] Once you remove gluten from your diet, your small intestines surface (and ability to absorb nutrients) will return to normal. Symptoms should go away within a week or two.

• #68 Celiac disease: a comprehensive current review | BMC Medicine | Full Text

  https://bmcmedicine.biomedcentral.com/articles/10.1186/s12916-019-1380-z

  The combination of epidemiological, clinical, and animal studies suggests that broad exposure to a wealth of commensal, non-pathogenic microorganisms early in life are associated with protection against CD and that pre-, peri-, and post-natal environmental factors may strongly influence the gut ecosystem. […] Several studies have shown an association between CD and a change in the microbiome composition. However, these associative studies do not necessarily imply causation between microbiota composition and CD pathogenesis. […] It has been reported that, compared to control infants, neonates at family risk of CD had a decreased representation of Bacteriodetes and a higher abundance of Firmicutes. […] The potential form of CD is characterized by positive serological and genetic markers with a normal intestinal mucosa and minimal signs of inflammation such an increase in IELs.

• #69 Toward an Etiology of Celiac Disease

  https://pubs.sciepub.com/ijcd/12/1/1/index.html

  The model developed here is that the stress arises from mitochondrial breakdown due to excessive Ca2+ concentration in the cell from increasing the Tg2 supply. […] The proposal here is that the label-retaining cells (LRCs) remain lytic but quiescent due to miRNA, as they are seldom required to produce daughter cells unless there is dramatic damage to the CBCs. […] The withdrawal of gliadin from Gluten reduces glutamine. […] The likelihood of refractory CD increases in those who have inherited HLA DQ2/8 genes from both parents. […] The above suggests that there are four possible explanations. […] The HLA DQ2/8 gates may attract glutamine from other sources, such as meat, eggs, white rice, Tofu (soy), and corn. […] The only way of reducing this is to reduce the glutamine pump action of H+ to the HLA DQ2/8 grooves.

• #70 Celiac disease: Causes, symptoms and treatments | Live Science

  https://www.livescience.com/celiac-disease-causes-symptoms-and-treatments

  While the aforementioned genetic factors constitute risk factors, people are not often tested for the presence of the HLA-DQ2 and HLA-DQ8 gene variants. […] Additionally, type 1 diabetes has been found to be a potential risk factor for celiac disease. […] If not recognized and treated, celiac disease can lead to severe malnutrition due to an inability of the small intestine to absorb nutrients. […] Celiac disease also may raise the risk of other medical conditions, including lymphoma and fertility problems. […] When celiac disease is diagnosed, the first treatment attempted is a gluten-free diet. […] In cases when patients don’t improve on a gluten-free diet, they may have to work with a dietitian to confirm that their diet is truly gluten-free before receiving a diagnosis of refractory celiac disease. […] As noted above, there are some rare cases in which celiac disease does not resolve after a switch to a gluten-free diet.

• #71 Celiac disease: a comprehensive current review | BMC Medicine | Full Text

  https://bmcmedicine.biomedcentral.com/articles/10.1186/s12916-019-1380-z

  The combination of epidemiological, clinical, and animal studies suggests that broad exposure to a wealth of commensal, non-pathogenic microorganisms early in life are associated with protection against CD and that pre-, peri-, and post-natal environmental factors may strongly influence the gut ecosystem. […] Several studies have shown an association between CD and a change in the microbiome composition. However, these associative studies do not necessarily imply causation between microbiota composition and CD pathogenesis. […] It has been reported that, compared to control infants, neonates at family risk of CD had a decreased representation of Bacteriodetes and a higher abundance of Firmicutes. […] The potential form of CD is characterized by positive serological and genetic markers with a normal intestinal mucosa and minimal signs of inflammation such an increase in IELs.

• #72 Toward an Etiology of Celiac Disease

  https://pubs.sciepub.com/ijcd/12/1/1/index.html

  The model developed here is that the stress arises from mitochondrial breakdown due to excessive Ca2+ concentration in the cell from increasing the Tg2 supply. […] The proposal here is that the label-retaining cells (LRCs) remain lytic but quiescent due to miRNA, as they are seldom required to produce daughter cells unless there is dramatic damage to the CBCs. […] The withdrawal of gliadin from Gluten reduces glutamine. […] The likelihood of refractory CD increases in those who have inherited HLA DQ2/8 genes from both parents. […] The above suggests that there are four possible explanations. […] The HLA DQ2/8 gates may attract glutamine from other sources, such as meat, eggs, white rice, Tofu (soy), and corn. […] The only way of reducing this is to reduce the glutamine pump action of H+ to the HLA DQ2/8 grooves.

• #73

  https://journals.lww.com/ljms/fulltext/2021/05010/coeliac_disease_etiology_and_pathogenesis.2.aspx

  Third, although HLA-DQ2 and HLA-DQ8 are essential for the development of the disease, only about 1% of these people who expose to gluten develop coeliac disease. This suggests that the environmental factors have a role in the pathogenesis of coeliac disease. […] Gluten is the primary etiological and trigger factor for developing the disease, and interaction between gluten, genetic factors, and environmental factors is responsible for pathophysiology, histology, and clinical features of coeliac disease.

• #74 Celiac Disease – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK441900/

  The essential environmental trigger for celiac disease is dietary gluten, which is a protein found in wheat, barley, and rye, which induces a dysregulated immune response in susceptible individuals. Gluten is broken down into smaller peptides, such as gliadin, which are deamidated by the enzyme transglutaminase-2 (tTG2). This modification enhances their binding affinity to HLA-DQ2 and HLA-DQ8 molecules, triggering T-cell activation and an inflammatory response that leads to small intestinal enteropathy. […] Interestingly, many people carry HLA-DQ2 or HLA-DQ8 without ever developing celiac disease. Factors that might trigger gluten intolerance in genetically predisposed individuals include infections that alter immune responses, disruptions in the gut microbiome following antibiotic use, and physiological changes during pregnancy. Evidence suggests that certain infections, such as rotavirus and adenovirus, may predispose individuals to develop celiac disease, while others, like those caused by Helicobacter pylori, may offer protective effects. […] In conclusion, celiac disease develops when genetically predisposed individuals consume dietary gluten, which triggers a pathological inflammatory response leading to characteristic intestinal damage and associated systemic signs and symptoms.

• #75 Pathogenesis | Celiac Disease Center at Columbia University Medical Center

  https://celiacdiseasecenter.columbia.edu/celiac-disease/pathogenesis/

  Celiac disease occurs in any individual due to an interaction of genetic factors, environmental factors and gluten. […] The genetic factors are HLA DQ2 or DQ8 as well as non HLA genes. […] The environmental factors include gastrointestinal infections in childhood, timing and amount gluten ingestion around the time of weaning, and the presence or absence of breastfeeding. […] Gluten is known to be poorly digested in the upper gastrointestinal tract of man. […] As a result, large molecules of gliadin are present within the intestine. […] These molecules are acted on by tTg that makes them more toxic to susceptible individuals (HLA DQ2 or DQ8 positive). […] The immune response to the presence of these toxic fragments of gliadin results in cytokine liberation and tissue damage. […] The tissue damage results in the characteristic pathological finding of villous atrophy and inflammation.

• #76 How Celiac Disease is Triggered | BeyondCeliac.org

  https://www.beyondceliac.org/celiac-disease/gut-reaction-video/how-celiac-disease-is-triggered/

  T-Cells fight disease in the body, but in celiac disease T-Cells are triggered by gluten to mistakenly attack the enterocytes. […] Additionally, scientists theorize that in response to gluten, zonulin, a molecule made by the body and linked to inflammation, may play a role in loosening the tight junctions earlier in the process. […] Currently, the only treatment for celiac disease is a strict, lifelong gluten-free diet. […] Potential treatments for celiac disease are designed to interrupt different steps in the disease process.

• #77 Pathogenesis | Celiac Disease Center at Columbia University Medical Center

  https://celiacdiseasecenter.columbia.edu/celiac-disease/pathogenesis/

  The arm of the immune system responsible for this damage is the innate immune system. […] This process occurring in the lamina propria is the site of the interaction of gliadin with tissue transglutaminase and the DQ2/DQ8 molecules and the generation of the cytokines that result in tissue damage and villous atrophy. […] It is also very important to identify all the other genes (apart from HLA DQ2 and DQ8) that may be interacting in any given individual to result in celiac disease. […] However, it must be noted that there is more known about the development of the autoimmune disease known as celiac disease than any other autoimmune disease. […] This is because the environmental precipitant, gluten, has been identified. […] Not until all the mechanisms of the development of celiac disease are fully understood can adequate therapies be developed.

Zobacz więcej