Certificate No.: H-2024-1362 Validity: April 18, 2024 to April 17, 2028
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An immune reaction to eating gluten, a protein found in wheat, barley and rye. Over time, the immune reaction to eating gluten creates inflammation that damages the small intestine's lining, leading to medical complications. It also prevents absorption of some nutrients (malabsorption).
Symptoms: Major one is Diarrhea. Other symptoms include bloating, wind, fatigue, low blood count (anaemia) and osteoporosis. Many people have no symptoms.
Treatments: Strict gluten-free diet that can help manage symptoms and promote intestinal healing.
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