A syndrome resulting from intestinal sensitivity to gluten, a protein substance of wheat flour especially and of other grains.

Congenital disorder caused by an intolerance for gluten, a protein present in most grains. Gluten triggers an allergic reaction in the small intestine, which prevents the intestine from absorbing nutrients. Symptoms include poor appetite, abdominal bloating, fatigue and pale, bad-smelling stool that floats on water. Treatment includes a high protein, high calorie, gluten-free diet and vitamin-mineral supplements. Recovery is usually complete with treatment.

A defect of intestinal absorption caused by abnormal sensitivity to gluten in the diet that can first manifest with recurrent miscarriage or unexplained infertility, despite an absence of diarrhea or other disturbances of bowel function. Diagnosis is suggested by serum antigliadin antibodies and serum tissue transglutaminase (or endomysial) antibodies, but requires biopsy of the lining of the small intestine via gastroscopy for confirmation. Responds to a gluten-free diet.

Intestinal disorder with symptoms (diarrhea, with bulky foul-smelling stools, failure to thrive, and protruding abdomen) similar to the digestive complications of CF. Celiac disease is a disorder of intestinal absorption cause by an intolerance to gluten, the protein found in wheat, barley and rye, and is apparently inherited.

A disease resulting from the abnormal reaction by the body's immune system to gluten, a protein found in many grains, such as wheat, rye, and barley and other foods. In people who have celiac disease, the immune system causes damage to the small intestine and prevents the proper absorption of nutrients from food. Symptoms include diarrhea and weight loss.

a disease characterized by sensitivity to gluten, with chronic inflammation of intestinal mucosa; symptoms include diarrhea, malabsorption, and steatorrhea

a disorder in children and adults; inability to tolerate wheat protein (gluten); symptoms include foul-smelling diarrhea and emaciation; often accompanied by lactose intolerance

A disease in which one part of the gluten molecule found in wheat, rye and barley (questionably, also in oats) causes an immune system response in the digestive system, causing such symptoms as nausea, vomiting, intestinal cramping, and malabsorption; symptoms subside when gluten grains (wheat, rye, barley, oats) are avoided. Flattened Villi are often associated with the disease, and their appearance on biopsy/endoscopic evaluation helps diagnose the disease. Blood antibodies to the gluten and/or gliadin may also assist with diagnosis.

A disease characterized by sensitivity to the protein in many grain products leading to chronic inflammation of the small intestine. Symptoms include abdominal distension, diarrhea, malabsorption, fatty stools and vitamin deficiencies.

A disease characterized by sensitivity to the protein gliadin found in such grains as rye, wheat, oat and barley.

Digestive disease that damages the small intestine and prevents the proper absorption of nutrients from food. Celiac disease occurs when the body reacts abnormally to gluten, a protein found in wheat, rye, barley and oats. Gluten causes an inflammatory response in the small intestine.

Also known as gluten intolerance. For a list of typical allergens for our products, click here. Or, additional resources on the internet, try www.celiac.com/ or www.celiac.org/.

a systemic illness with multiple symptoms associated with antibodies to a specific compound, endomysial antibody, an IgA, as well as to gliadin

A disease characterized by an allergic reaction to proteins found within wheat. Gluten induces the allergy that results in diarrhea malnutrition in malabsorption of nutrients. Also called gluten enteropathy or non-tropical sprue.

inability to digest and absorb a protein found in wheat, resulting in poor absorption of nutrients from the foods because of damage to the lining of the small intestine; also called gluten intolerance or non-tropical sprue.

inability to digest and absorb gliadin, the protein found in wheat. Undigested gliadin causes damage to the lining of the small intestine, which prevents absorption of nutrients from other foods. Celiac disease is also called celiac sprue, gluten intolerance, and nontropical sprue.

When the small intestine is hurt from eating gluten and other substances like it (gluten intolerance). Glutens are found in wheat, rye, oats, barley and other grains.

Disorder that causes damage to the intestines when gluten is eaten (protein in grains like wheat, oats, rye, and barley). Celiac disease can lead to iron deficiency and iron deficiency anemia because of bleeding from the small intestine.

A disorder resulting from an immune reaction to gluten protein found in wheat and related grains, and present in many foods. Celiac disease causes impaired absorption and digestion of nutrients through the small intestine. Symptoms include frequent diarrhea and weight loss. A skin condition dermatitis herpetiformis can be associated with celiac disease. The most accurate test for celiac disease is a biopsy of the involved small bowel. Treatment is to avoid gluten in the diet. Medications are used for refractory (stubborn) celiac disease.

(also called celiac sprue or gluten sensitive enteropathy) - a sensitivity to gluten, a wheat protein. Individuals with this disease must avoid gluten-containing grains, which include all forms of wheat, oats, barley, and rye.

also known as celiac sprue, celiac disease is an inherited disease in which the intestinal lining is inflamed in response to the ingestion of a protein known as gluten. Treatment of celiac disease involves the avoidance of gluten, which is present in many grains, including rye, oats, and barley. Inflammation and atrophy of the lining of the small intestine leads to impaired nutrient absorption.

a condition characterized by hypersensitivity to gluten, a component of wheat.

A digestive disease that is caused by an immune response to a protein called gluten, which is found in wheat, rye, barley, and oats. Celiac disease damages the lining of the small intestine and interferes with the absorption of nutrients from food. A person with celiac disease may become malnourished no matter how much food is consumed.

a digestive disease that damages the small intestine because of a sensitivity to gluten, which is found in wheat, rye, barley, and oats. This hereditary disorder interferes with the absorption of nutrients from food.

A childhood chronic nutritional disturbance characterized by defective digestion and fat utilization. It is characterized by abdominal distention, diarrhea, and fatty stools.

(Gluten sensitivity) A digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate a protein called gluten. Common symptoms include diarrhea, increased appetite, bloating, weight loss, irritability and fatigue. Gluten is found in wheat (including spelt, triticale, and kamut), rye, barley and sometimes oats.