Published date: Nov 16 2017

Journal Title: Arab Journal of Nutrition and Exercise

Issue title: AJNE: Vol 2, No 2 (2017)

Pages: 58-61

DOI: 10.18502/ajne.v2i2.1245

Dimitrios PapandreouDimitrios.papandreou@zu.ac.aeDepartment of Health Sciences, Zayed University, Abu Dhabi, United Arab Emirates

Celiac disease is described when some people have with foods that contain gluten. Gluten is a type of protein. It's found in the grains wheat, barley and rye. It has antigenic properties and usually triggers an immune response. On the other hand, gluten sensitivity or intolerance is a similar condition that causes a person to react to gluten found in the above food items described.

Even though the clinical symptoms are similar to both conditions, the pathology, diagnosis and treatment is different, thus it is very important to get the correct diagnosis. The purpose of this mini review is to compare the main aspects of these two conditions.

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