Article

Guideline for the Diagnosis and Treatment of Celiac Disease in Children: Recommendations of the North American Society for Pediatric Gastroenterology, Hepatology and Nutrition

North American Society for Pediatric Gastroenterology, Hepatology and Nutrition, Flourtown, PA 19031, USA.
Journal of Pediatric Gastroenterology and Nutrition (Impact Factor: 2.87). 02/2005; 40(1):1-19. DOI: 10.1097/00005176-200501000-00001
Source: PubMed

ABSTRACT Celiac disease is an immune-mediated enteropathy caused by a permanent sensitivity to gluten in genetically susceptible individuals. It occurs in children and adolescents with gastrointestinal symptoms, dermatitis herpetiformis, dental enamel defects, osteoporosis, short stature, delayed puberty and persistent iron deficiency anemia and in asymptomatic individuals with type 1 diabetes, Down syndrome, Turner syndrome, Williams syndrome, selective immunoglobulin (Ig)A deficiency and first degree relatives of individuals with celiac disease. The Celiac Disease Guideline Committee of the North American Society for Pediatric Gastroenterology, Hepatology and Nutrition has formulated a clinical practice guideline for the diagnosis and treatment of pediatric celiac disease based on an integration of a systematic review of the medical literature combined with expert opinion. The Committee examined the indications for testing, the value of serological tests, human leukocyte antigen (HLA) typing and histopathology and the treatment and monitoring of children with celiac disease. It is recommended that children and adolescents with symptoms of celiac disease or an increased risk for celiac disease have a blood test for antibody to tissue transglutaminase (TTG), that those with an elevated TTG be referred to a pediatric gastroenterologist for an intestinal biopsy and that those with the characteristics of celiac disease on intestinal histopathology be treated with a strict gluten-free diet. This document represents the official recommendations of the North American Society for Pediatric Gastroenterology, Hepatology and Nutrition on the diagnosis and treatment of celiac disease in children and adolescents.

Download full-text

Full-text

Available from: Karoly Horvath, Jul 02, 2015
1 Follower
 · 
292 Views
  • Source
    Archives de Pédiatrie 02/2014; 21(3). DOI:10.1016/j.arcped.2013.12.022 · 0.41 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Patients involved on coeliac disease (CD) have atypical symptoms and often remain undiagnosed. Specific oral manifestations are effective risk indicators of CD and for this reason an early diagnosis with a consequent better prognosis can be performed by the dentist. There are not researches analysing the frequency of these oral manifestations in potential coeliac patients. The aim of this study is to investigate the oral hard and soft tissue lesions in potential and ascertained coeliac children in comparison with healthy controls. 50 ascertained children, 21 potential coeliac patients, and 54 controls were recruited and the oral examination was performed. The overall oral lesions were more frequently present in CD patients than in controls. The prevalence of oral soft tissue lesions was 62% in ascertained coeliac, 76.2% in potential coeliac patients, and 12.96% in controls (P < 0.05). Clinical dental delayed eruption was observed in 38% of the ascertained coeliac and 42.5% of the potential coeliac versus 11.11% of the controls (P < 0.05). The prevalence of specific enamel defects (SED) was 48% in ascertained coeliac and 19% in potential coeliac versus 0% in controls (P < 0.05; OR = 3.923). The SED seem to be genetically related to the histological damage and villous atrophy.
    Gastroenterology Research and Practice 01/2014; 2014:934159. DOI:10.1155/2014/934159 · 1.50 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: The manufacture and characterization of gluten-free spaghetti based on maize flour and different vegetable flours (artichoke, asparagus, pumpkin, zucchini, tomato, yellow pepper, red pepper, green pepper, carrot, broccoli, spinach, eggplant and fennel) were addressed in this study. The screening of the vegetable flours showed that homogeneity, color, fibrous, taste and odor were the parameters that have most influenced the overall quality of the dry spaghetti. The spaghetti added with yellow pepper flour was chosen for further analysis because of its highest sensory quality; in contrast, it recorded low carotenoids content due to the high temperature of the drying process (cycle named as HTDC). Therefore, an optimization of the drying cycle was performed (lower temperature) on the yellow pepper flour (cycle named as LTDC) that resulted in an increase of the carotenoids content. Although the spaghetti with low temperature yellow pepper flour had a higher cooking loss and lower instrumental hardness when compared to the spaghetti made with only maize flour (CTRL) it however had a significantly higher protein and dietary fiber content. Moreover there was no significant difference in the amount of glucose released during in vitro digestion for this spaghetti sample with respect to the CTRL sample.
    Journal of Cereal Science 05/2013; 57(3):333–342. DOI:10.1016/j.jcs.2012.12.010 · 1.94 Impact Factor