If you’re a healthcare professional involved in diagnosis and management of patients with coeliac disease (CD) this part of the website has been designed for you. It can be used to help you improve the care provided to your patients.
The power of a cereal grain
It is amazing to think that mere cereal proteins can reek such clinical havoc. People with Coeliac disease develop a gluten sensitive enteropathy of the small bowel (duodenum/jejunum) which causes malabsorption of macro and micro nutrients that can lead to the longer term clinical outcomes.
So what is gluten? Gluten is a catch all phrase for the range of cereal proteins that trigger the enteropathy. These include the wheat protein, gliadin, the rye protein, secalin, the barley protein, hordein and the oat protein, avenin.
NICE Guideline on Coeliac Disease
coeliac-disease-recognition-assessment-and-management-1837325178565 on the recognition and assessment of coeliac disease in children and adults were published in England and Wales.