Introduction
Celiac disease is an immune-mediated enteropathy triggered by the ingestion of gluten in genetically susceptible individuals. The major predisposing genes are located on the HLA system on chromosome 6, namely the HLA-DQ2 and DQ8 genes found in at least 95% of patients. Gluten is a complex mixture of storage proteins of wheat, a staple food for most populations in the world, and other cereals (rye and barley). Gluten proteins have several unique features that contribute to their immunogenic properties. They are extremely rich in the amino acids proline and glutamine. Due to the high proline content, gluten is highly resistant to proteolytic degradation within the gastrointestinal tract because gastric and pancreatic enzymes lack post-proline cleaving activity. Moreover, the high glutamine content makes gluten a good substrate for the enzyme tissue transglutaminase (tTG). Gluten proteins are now known to encode many peptides that are capable of stimulating both a T cell-mediated and an innate response. The 33-mer is a gliadin peptide of 33 residues (α2-gliadin 56–88) produced by normal gastrointestinal proteolysis, containing six partly overlapping copies of three T cell epitopes. The 33-mer is an immunodominant peptide that is a remarkably potent T cell stimulator after deamidation by tTG (Shan et al., 2002).
Celiac disease is one of the most common lifelong disorders on a worldwide basis. The condition can manifest with a previously unsuspected range of clinical presentations, including the typical malabsorption syndrome (chronic diarrhea, weight loss, abdominal distention) and a spectrum of symptoms potentially affecting any organ or body system. Since celiac disease is often atypical or even silent on clinical grounds, many cases remain undiagnosed, leading to the risk of long-term complications, such as osteoporosis, infertility or cancer (Fasano and Catassi, 2001). There is a growing interest in the social dimension of celiac disease, since the burden of illness related to this condition is doubtless higher than previously thought (American Gastroenterological Association, 2001). Although celiac disease can present at any age, including the elderly, typical cases often manifest in early childhood. In 1888, Samuel Gee, having drawn attention to the disorder in a lecture delivered on October 5, 1887 at the Hospital for Sick Children, Great Ormond Street, London, produced his classical paper, On the Coeliac Affection (Gee, 1890). Dr. Gee described celiac disease as follows:
There is a kind of chronic indigestion which is met with in persons of all ages, yet is especially apt to affect children between one and five years old…. Signs of the disease are yielded by the faeces; being loose, not formed, but not watery; more bulky than the food taken would seem to account for ….
Remarkably, he already hypothesized that foodstuff could be the trigger of the disease:
The causes of the disease are obscure. Children who suffer from it are not all weak in constitution. Errors in diet may perhaps be a cause, but what error? Why, out of a family of children all brought up in much the same way, should one alone suffer? To regulate the food is the main part of treatment…. The allowance of farinaceous food must be small; highly starchy food, rice, sago, corn-flour are unfit.
Despite his great clinical acumen, Dr. Gee was not able to make the final link between gluten ingestion and celiac disease, since he concluded:
“Malted food is better, also rusks or bread cut thin and well toasted on both sides ….”