DIET THERAPY FOR MALABSORPTION DISORDERS: GLUTEN-INDUCED ENTEROPATHY
Gluten-induced enteropathy is also known as celiac disease in children and non-tropical sprue in adults. Gluten occurs in wheat, oats, rye, and barley. When gluten is ingested changes occur in the epithelial cells of the jejunum, and absorption of sugars, fats, and amino acids is greatly reduced. The stools are bulky, foamy, and foul; they have a high percentage of fat (steatorrhea) and there are serious losses of all nutrients. Many signs of malnutrition are present in the untreated patient: weight loss, muscle wasting, protruding abdomen, sore mouth, bone pain, increased fractures, peripheral neuritis, and prolonged bleeding time.
Dietary management. The elimination of all sources of gluten in the diet brings about remarkable improvement. This means that all products containing wheat, rye, oats, or barley must be omitted from the diet. The diet must be continued indefinitely. Even small amounts of wheat as that used for thickening gravy produce harmful symptoms. The patient requires much counseling regarding the foods that he may have, how to prepare them, how to interpret labels, and so on.
*160/234/5*
GENERAL HEALTH

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