Celiac disease (CD) is an auto-immune disease triggered by ingesting gluten (a protein in wheat, barley and rye). When persons with the genetic predisposition to CD consume products containing gluten, the autoimmune response damages villi in the small intestine, causing malabsorption of nutrients and calories. The only remedy is to eliminate gluten from the diet. This paper examines the challenges persons face as they attempt to implement the gluten-free diet within social settings not always conducive to gluten-free eating.
|Presenters:||Denise Copelton (Faculty)
Cristina Lovullo (Undergraduate Student)
|Time:||10:45 am (Session II)|