Celiac disease

Celiac disease is a chronic, multi-organ autoimmune disease that affects the small-bowel in genetically predisposed persons precipitated by the ingestion of gluten. Symptoms include diarrhea, fatty stools, weight loss, failure to thrive as well as liver inflammation, neurologic complication and skin rash. 

Gluten is the water-insoluble protein mass that remains when wheat dough is washed to remove starch and other water-soluble proteins. Gluten and gluten-related proteins are present in wheat, rye and barley and are used widely in food processing to give dough the desired baking properties, add flavors and improve texture. 

Diagnosis is made with blood work and biopsy of the small intestine via Upper Endoscopy. Immediate diagnosis and treatment is needed to prevent short and long term complications. Individuals with family history of celiac disease are at significantly higher risk of developing celiac disease. 

To make an appointment with one of our gastroenterologists for evaluation, please contact us

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