Coeliac disease (coeliac sprue’ or ‘gluten-sensitive enteropathy) is an inflammatory condition of the small intestine mucosa caused by ingestion of glutamine-rich and proline-rich proteins in genetically susceptible individuals (related to possession on particular HLA class II molecules) (1,2)
Coeliac disease was first identifed by Samuel Gee in 1888. However, it was W. Dicke in the 1950s who identified the dietary link, noting that patients with this condition were apparently cured by the deprivations of World War II, but relapsed when rationing was abolished.
Note the threshold amount of gluten in 'gluten-free' products that can be tolerated by people with coeliac disease is unclear:
With respect to screening for Coeliac disease, NICE have suggested (4):
Healthcare professionals should have a low threshold for re-testing
people identified in recommendations if they develop any symptoms consistent
with coeliac disease
Last reviewed 06/2020