coeliac disease

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Related to Celiac sprue: celiac disease

coeliac disease

a chronic intestinal disorder of young children caused by sensitivity to the protein gliadin contained in the gluten of cereals, characterized by distention of the abdomen and frothy and pale foul-smelling stools
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Inflammatory component of celiac sprue mucosa: I - Mast cells, basophils, and eosinophils.
Obstetric and gynecological problems in women with untreated celiac sprue. J Clin Gastroenterol 1990;12:37-9.
Gluten major histocompatibility complex and the small intestine: a molecular and immunobiologic approach to the spectrum of gluten sensitivity ("celiac sprue").
Celiac disease (also called celiac sprue), a condition of the digestive system that damages the small intestines and interferes with the absorption of nutrients, also strikes older adults, according to a study published in the June 29, 2009 online issue of BMC Gastroenterology.
Approximately one in 133 people have celiac disease, but only about 3 percent of them have been diagnosed with the disease, according to the Celiac Sprue Association (CSA), which says that amounts to about 2.1 million people in the United States who remain undiagnosed.
Because of a greater risk of organic disease, patients who present with IBS symptoms plus other warning signs such as unexplained weight loss, GI bleeding, or a family history of colon cancer, inflammatory bowel disease, or celiac sprue require a more detailed evaluation, Dr.
Celiac sprue, or gluten-induced enteropathy as it is more appropriately known, is characterized by intolerance to wheat glutens.
The Celiac Sprue Association updates this listing of products every year.
If so, you just might have the rather exotic-sounding condition called Celiac Sprue, more commonly known as celiac disease (CD).
This also happened to me and after weeks of testing and many doctors, it was diagnosed as celiac sprue.
* Celiac Sprue Association of the United States of America
People with this condition, also known as celiac sprue, can't tolerate gluten, a protein present in grains such as wheat, barley, and rye.