Celiac Disease Flashcards

1
Q

celiac disease (overview)

A

*an intestinal autoimmune disorder
*occurs in genetically susceptible individuals
*triggered by a specific dietary antigen (GLIADIN)
*mucosal inflammation causes destruction of villi -> malabsorption -> diarrhea & malnutrition

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2
Q

gluten

A

*complex wheat seed storage protein
*composed of glutenin + several gliadins (alpha, gamma, omega)
*analogous proteins present in rye, barley, oats

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3
Q

digestion of alpha-gliadin

A

*digested by gut proteases to form a highly immunogenic 33-residue “innate” peptide
*resistant to further proteolysis
*contains epitopes recognized by HLA-DQ2
*contains deamidation sequences (Q-L-P) recognized by tissue transglutaminase (tTG)
*enzyme modification further increased antigenicity

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4
Q

HLA-DQ2 and HLA-DQ8 in Celiac Disease

A

*upon binding alpha-gliadin -> activation of pathogenic CD4+ T cells in intestinal mucosa; also directs a humoral response against tTG
*almost ALL celiac disease pts carry either HLA-DQ2 or 8 BUT there are people with these HLAs that do not have celiac

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5
Q

which HLA types are implicated in celiac disease

A

HLA-DQ2
*HLA-DQ8

note - absence of either DQ2 or DQ8 is almost 100% negative predictive value for having celiac disease

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6
Q

histopathology of celiac disease

A

*intra-epithelial lymphocytes
*lamina propria infiltrate (lymphocytes, eosinophils, plasma cells)
*reduced villi/crypt ratio
*partial to total villous atrophy
*subepithelial collagen deposition

note - these findings are NOT pathognomonic for celiac but they support a diagnosis alongside the clinical picture

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7
Q

epidemiology of celiac disease

A

*about 1% of the population
*female:male ratio = 2:1
*prevalence in high-risk populations:
-first degree relative with celiac = 10x increased risk
-secondary degree relative with celiac = 2-5x risk

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8
Q

disorders associated with celiac disease

A

*Down syndrome
*Turner syndrome
*type I diabetes
*many other genetic and autoimmune disorders

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9
Q

clinical presentation of celiac disease

A

*can be latent, silent, or active

*malabsorption:
-DIARRHEA/STEATORRHEA
-cramping, bloating, gas
-vitamin deficiencies
-lactose intolerance (secondary)

*extra-intestinal manifestations:
-IRON DEFICIENCY ANEMIA
-edema
-growth retardation or arrest
-neuro sx, ataxia

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10
Q

diagnosis of celiac disease

A

*clinical suspicion (sx, iron deficiency anemia, weight loss, family history)
*serology: ANTI-TISSUE TRANSGLUTAMINASE IgA (anti-tTG)
*HLA genotyping for HLA-DQ2/DQ8 (+ is NOT diagnostic, but - rules it out)
*EGD appearance (scalloped folds; mosaic mucosa)
*intestinal biopsy (gold standard)

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11
Q

what is the diagnostic serology test used for celiac disease

A

anti-tissue transglutaminase (tTG) IgA

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12
Q

EGD appearance consistent with celiac disease

A

scalloped folds; mosaic mucosa

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13
Q

treatment of celiac disease

A

*lifelong gluten-free diet!
*initially - lactose-free diet, Lactaid
*measure and correct plasma vitamins & minerals:
-vitamin B12, folate
-vitamins A, D, E, K
-iron (ferritin levels)
-bone densitometry

*follow-up:
-symptomatic response, weight gain, vitamin levels
-serologies
-mucosal healing (repeat biopsy)

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14
Q

dermatitis herpetiformis

A

*affects 10-15% of patients with celiac disease
*papulo-vesicular rash
*intensely pruritic (itchy)
*back, buttocks, scalp, and extensor surfaces (forearms, elbows, knees)
*patients often may have no GI sx
*dx: IgA-tTG deposits seen in the upper dermis
*responds slowly to gluten elimination
*tx: rapid response to dapsone, sulfapyridine

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15
Q

celiac disease - potential causes of failure to respond to gluten free diet?

A

*non-compliance with strict gluten free diet
*ingestion of hidden sources of gluten (cross-contamination; meds, malt-derived products)
*associated conditions; misdiagnosis
*refractory sprue

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16
Q

non-celiac gluten sensitivity

A

*many people who do not have celiac disease report that they feel better on a gluten free diet
*placebo effect?
*ALSO: eliminating foods with gluten also eliminates other compounds that can affect GI function and symptoms:
-allergens (eggs, soy, nuts, etc)
-preservatives, additives, chemicals
-sugars (FODMAPs)