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Document presentation of content: Definitions, key points, epidemiology, prevalence and incidence, diagnosis of celiac disease, clinical aspects and key symptoms, cascade for diagnosing celiac disease, management of celiac disease, references. | World Gastroenterology Organisation Global Guidelines Celiac disease April 2012 Review Team Julio C. Bai Chair Argentina Michael Fried Switzerland Gino Roberto Corazza Italy Detlef Schuppan Germany Michael Farthing United Kingdom Carlo Catassi Italy Luigi Greco Italy Henry Cohen Uruguay Carolina Ciacci Italy Alessio Fasano USA Andrea González Argentina Justus H. Krabshuis France Anton LeMair Netherlands WGO Global Guidelines Celiac disease long version 2 Contents 1 Definitions 3 2 Key points 3 3 Epidemiology 4 4 Diagnosis of celiac disease 6 5 Management of celiac disease 17 References 21 List of tables Table 1 The modified Marsh classification of gluten-induced small-intestinal damage 9 Table 2 Key factors to be considered for ensuring reliable histological diagnosis 9 Table 3 Sensitivity and specificity ranges for celiac disease serology tests according to systematic reviews and studies in low-risk and high-risk populations 12 Table 4 Conditions with mucosal changes similar to those in celiac disease 15 Table 5 Cascade for diagnosing celiac disease 16 Table 6 Grains starches and flours not permitted in a gluten-free diet 18 Table 7 Gluten-free grains flours and starches allowed in a gluten-free diet 18 List of figures Fig. 1 The celiac iceberg 5 Fig. 2 Diagnosis of celiac disease 8 World Gastroenterology Organisation 2012 WGO Global Guidelines Celiac disease long version 3 1 Definitions Celiac disease CD is a chronic immunologically determined form of enteropathy affecting the small intestine in genetically predisposed children and adults. It is precipitated by the ingestion of gluten-containing foods 1 . It is also referred to as celiac sprue gluten-sensitive enteropathy or nontropical sprue. Gluten can be defined as the rubbery protein mass that remains when wheat dough is washed to remove starch 2 . The major protein components of gluten gliadin and glutenin are storage proteins in wheat. Gluten is present in wheat rye and barley and gives the dough the .
