Here is the synopsis of our sample research paper on The Role of Nutrition in Treating Celiac Disease. Have the paper e-mailed to you 24/7/365.
Essay / Research Paper Abstract
A 10 page overview of this condition and the problems it introduces in terms of diet. This paper provides an overview of both the foods that should not be consumed and how to go about choosing healthy foods that can be consumed. Bibliography lists 5 sources.
Page Count:
10 pages (~225 words per page)
File: AM2_PPceliacNutrition.rtf
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Unformatted sample text from the term paper:
determined condition that results in the the inflammation of the internal surface of the proximal small intestine when certain varieties of the protein gluten are consumed (See and Murray, 2006).
Alicia (2008) clarifies that celiac disease is an autoimmune response to gluten. As many as 1 in 133 adults in the US have the disease (Alicia, 2008).
In the UK this number increases to 1 in 100 (Gay, 2005). The disease is attributable to human luecocyte antigens (HLA), a huge complex of genes. Many of
those at the superlocus, particularly those antigens encoded by specific ones of these genes, are integrally related to an individuals immunity to disease. HLAs can even offer immunity
against many devastating conditions. On the other hand, the presence of specific types of HLA antigens can result in a heightened likelihood of individuals developing such diseases as cancer,
type I diabetes, ankylosing spondylitis, SLE (Systemic Lupus Erythematosus), Myasthenia Gravis, and celiac disease. The long term impacts of coelic disease
are diarrhea, weight loss, and anemia caused by poor digestion and poor absorption of the nutrients needed to sustain proper health. Although celiac disease cannot be cured, it can
be controlled with the elimination of the causative glutens from the diet. Those with the disease, however, have to eliminate these glutens forever or their condition will flare up
again. Gluten, of course, is found in all grains. Those forms found in wheat, barley, and rye, however, are typically
the culprit in aggravating celiac disease (See and Murray, 2006). These glutens are commonly thought of by cooks as the "glue" that holds bread dough together (Childrens Digestive
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