The following cereals should be avoided in patients with Celiac disease except: (A) Wheat, (B) Barley, (C) Maize, (D) Rye
Answer is C. It is a disease characterised by increased sensitivity to a protein called Gliadin present inthe grains like wheat, oat, barley, and rye, resulting in T cell mediated chronic inflammatory reaction in the small intestine and impaired absorption. It is associated with HLA-DQ2 or HLA-DQ8