Celiac disease is an immune-mediated enteropathy characterized by injury to the small bowel triggered by the ingestion of gluten (a protein found in wheat, barley, and rye) in genetically susceptible individuals. Symptoms of celiac disease may develop any time after gluten-containing foods are introduced into the diet, usually after 6-9 months of age. Prevalence in the general public is 1:100. The approximate prevalence in first degree relatives is 1:20 and second-degree relatives is 1:40.
 

Main Guideline
 

References

These guidelines are intended solely for the use of healthcare professionals who are licensed to practice medicine. This material is not intended to replace professional medical judgment, prescribing information or consultation with a medical professional. Any health care provider using this material acknowledges full responsibility for the medical care and treatment of patients. All health care providers are solely responsible for confirming the accuracy, timeliness, completeness, appropriateness and helpfulness of this material and making all medical, diagnostic or prescription decisions.

For questions about the guidelines, CLASP [at] Connecticutchildrens.org (email the CLASP team).