Celiac disease is a gastrointestinal disorder characterized by chronic inflammation of the small intestine that can develop in genetically susceptible individuals ingesting proteins in wheat (gliadin), rye (secalin), and barley (hordein), collectively called gluten. The prevalence of celiac disease in the United States and Canada is as high as 0.5–1 %, similar to earlier estimates outside North America (Hill et al. 2000).
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