Review article

https://doi.org/10.21860/medflum2019_216320

Gluten-related disorders

Iva Pozderac orcid.org/0000-0001-5292-6217 ; Medicinski fakultet Rijeka, Sveučilište u Rijeci, Rijeka, Hrvatska
Brankica Mijandrušić Sinčić orcid.org/0000-0002-4795-3445 ; Zavod za gastroenterologiju, Klinika za internu medicinu, Klinički bolnički centar Rijeka, Rijeka, Hrvatska

Abstract

Gluten is a protein found in wheat, while similar proteins are present in rye, barley and oats. These proteins can cause many different disorders, classified as autoimmune, allergic, and non-autoimmune non-allergic. Only celiac disease can occur in genetically predisposed people, and it presents with a variety of both intestinal and extraintestinal manifestations. Early recognition of symptoms and diagnosis of gluten-related disorders is important for the adequate treatment. A large number of people decide to go on a gluten-free diet under the influence of popular literature. However, it makes much more difficult establish the accurate diagnosis and appropriate therapy.

Keywords

allergy; celiac disease; gluten; wheat

Hrčak ID:

216320

URI

https://hrcak.srce.hr/216320

Publication date:

1.3.2019.

Article data in other languages: croatian

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