Celiac Disease

Doctors treat celiac disease with a gluten-free diet. Gluten is a protein found naturally in wheat, barley, and rye that triggers a reaction if you have celiac disease. Symptoms greatly improve for most people with celiac disease who stick to a gluten-free diet. In recent years, grocery stores and restaurants have added many more gluten-free foods and products, making it easier to stay gluten free. Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide. Two and one-half million Americans are undiagnosed and are at risk for long-term health complications

  • Malnutrition
  • Bone weakening
  • Infertility and miscarriage
  • Lactose intolerance
  • Cancer
  • Nervous system problems

Related Conference of Celiac Disease

April 16-17, 2021

3rd World Congress on Gastroenterology

Toronto, USA
April 26-27, 2021

16th Euro-Global Gastroenterology Conference

London, UK
May 26-26, 2021

International Conference on Hepatitis

London, UK
June 14-15, 2021

International Conference on Gastroenterology and Liver

Amsterdam, Netherlands
June 14-15, 2021

International Congress on Viral Hepatitis

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International Conference on Hepatitis & Liver diseases

Shanghai, Australia
July 20-21, 2021

20th World Gastroenterologists Summit

Osaka, Japan
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Global Congress on Pancreas

Zurich, Switzerland
September 27-28, 2021

8th Global Conference on Mass Spectrometry

Tokyo, Japan
September 28-29, 2021

2 nd World Congress on Oil and Gas Engineering

Auckland, Newzealand
November 23-24, 2021

World Conference on Digestive and metabolic diseases

Hanoi, Vietnam

Celiac Disease Conference Speakers

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