Gluten-free flour and product in dietary gluten-sensitive enteropathy

Gluten-sensitive enteropathy or celiac disease is the most common gastroenterologic autoimmune disease which is characterized by intolerance to gluten, protein that is found in wheat, barley, rye and often in oat. It is usually found in infants, between the 6(th) and 18(th) month of life, when a child begins to eat other food, besides mother's milk. In our research we have examined children from Slavonia and Barania, in a period of 3 years. There were 42 children, 25 of them were boys and 17 of them were girls. Diagnosis was based on histologic and serologic test, in a period from the 6(th) month of life till 18th year. Results showed that the symptoms of gluten-sensitive enteropathy disappeared after the 2nd month of gluten-free diet, in both, girls and boys, at any age. Children started to gain body mass, and the other symptoms disappeared (diarrhea, anemia, loss of appetite, vomiting, exposed abdomen, abdominal pain, irritability, etc.) It is important to emphasize that return of disease occurs suddenly if gluten-free diet is stopped, and if gluten-free food is taken again.