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Family Practice Vol. 20, No. 5, 607-611
© Oxford University Press 2003

Selections from Current Literature

Gluten-free diets, coeliac disease and associated disorders

Lorraine Danowski, Lauren Garguila Brand and Josephine Connolly

Department of Family Medicine, State University of New York at Stony Brook, Stony Brook, NY 11794-8461, USA. Correspondence to Lorraine Danowski; E-mail: ldanowski@notes.cc.sunysb.edu

Danowski L, Garguila Brand L and Connolly J. Gluten-free diets, coeliac disease and associated disorders. Family Practice 2003; 20: 607–611.

Received 7 May 2003; Accepted 19 May 2003.

The first 150 words of the full text of this article appear below.

Introduction

Coeliac sprue is a life-long inflammatory condition of the gastrointestinal tract that affects the small intestine of genetically susceptible individuals. This condition is a chronic malabsorptive disorder caused by exposure to dietary gluten. Villous atrophy, a lowering of the villous height to crypt depth ratio, an increase in intraepithelial lymphocytes and extensive surface cell damage and infiltration of the lamina propria with inflammatory cells are characteristic of the disease.1 Prompt improvement of nutrient absorption and healing of the intestinal mucosa is seen upon withdrawal of gluten from the diet.2

Dermatitis herpetiformis is considered an extraintestinal manifestation of coeliac sprue. This condition presents as a pruritic, blistering rash. Treament involves dapsone and a gluten-free diet, which, if strictly followed, may allow for withdrawal of the medication.1 In children, the onset of coeliac disease occurs within the first or third years of life after introduction of gluten into the diet. These children . . . [Full Text of this Article]

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