Abstract
Celiac disease (CD) is the most common malabsorption in the world, and is a major healthcare issue. It is an immune-mediated gluten-dependent enteropathy, which has a wide range of clinical manifestations and variable severity. It is triggered by the ingestion of gluten, which is found in wheat, rye, and barley, in genetically susceptible individuals. While typical clinical manifestations of CD include failure to thrive, chronic diarrhea, and anemia, a significant proportion of patients present with atypical symptoms, such as skin lesions, isolated hypertransaminasemia, dental or neurological problems [1–3]. A changing pattern in the presentation of pediatric CD, such as a more frequent diagnosis in older children, mostly presents with atypical symptoms, is reported [4]. Typical (classical) CD is more common in younger children (mainly between 6 and 18 months of age) and frequently is associated with more severe intestinal injury [5].
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Selimoğlu, M.A. (2013). Celiac Disease in Infants: Prevention and Dietary Treatment. In: Watson, R., Grimble, G., Preedy, V., Zibadi, S. (eds) Nutrition in Infancy. Nutrition and Health. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-62703-254-4_11
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