Celiac disease

     Celiac disease appears to have a genetic etiology because it is associated with specific human leukocyte antigen (HLA) molecules—HLA-DQ2 in 95% of patients and DQ8 in the remainder. These gene loci are thought to be involved in immunological recognition of antigens and immune responses regulated by specific T cells.

 

    Sensitization to gliadin occurs in both humoral and cell-mediated immunity, and T-cell dysfunction appears to be the primary factor responsible for enteropathy. Once the diagnosis has been established, a gluten-free diet is recommended. This diet should not contain wheat, rye, barley, triticale, or oats. Species that fall within the genus Triticum are almost certainly harmful to gliadin-sensitive patients. Although hybridization of wheat with higher concentrations of gluten has clearly exacerbated the problem, this does not mean that so-called “ancient” wheats are safe for those who react to gliadin. Triticum spelta (spelt or spelt), Triticum polonicum (Polish wheat or kamut) and Triticum monococcum (einkorn or small spelt) still contain gliadin and should also be avoide