Celiac Disease (CD) is a disorder characterized by mucosal inflammation and villous atrophy (VA) in the small intestine. The disease has been shown to affect at least 1% of the European population [1]. The inflammatory reaction is triggered and maintained by the ingestion of gluten peptides found in common grains, such as wheat, barley and rye. The only causal treatment for CD is a gluten free diet (GFD) [2–4]. Patients may present with the classical symptoms associated with the disease, i.e. severe diarrhea, bloating and abdominal pain, but many patients also present with more atypical or low-grade symptoms [3,4].
