Sprue | definition of sprue by Medical dictionary In dentistry, wax or metal used to form the aperture (s) for molten metal to flow into a mold to make a casting; also, the metal that later fills the sprue hole (s)
Tropical Sprue: Symptoms, Causes, Diagnosis Treatment Tropical sprue is a rare infectious disease It damages your small intestine so your body can’t absorb nutrients It typically affects people who live in or make long trips to tropical areas, including the Caribbean Symptoms include chronic diarrhea and pale, greasy, smelly poop
Sprue (manufacturing) - Wikipedia In casting, a sprue is the passage through which a molten material is introduced into a mold, and the term also refers to the excess material which solidifies in the sprue passage
Celiac disease – sprue: MedlinePlus Medical Encyclopedia Normal results mean that you have responded to treatment This confirms the diagnosis However, this does not mean that the disease has been cured Celiac disease cannot be cured Your symptoms will go away and the villi in the intestines will heal if you follow a lifelong gluten-free diet
Sprue | CommonSpirit Health Sprue is a disorder in which the intestines are unable to absorb nutrients from food It can cause loss of appetite, diarrhea, weight loss, muscle cramps, pale skin, and bone pain Sprue occurs in two forms: tropical and nontropical Tropical sprue affects people who live in tropical areas
SPRUE Definition Meaning - Merriam-Webster The meaning of SPRUE is the waste piece on a casting (as of metal or plastic) left by the hole through which the mold was filled
Celiac Disease (Non-Tropical Sprue) - Harvard Health Celiac disease (also called non-tropical sprue, celiac sprue, gluten intolerance and gluten-sensitive enteropathy) is an intestinal disorder in which the body cannot tolerate gluten
Pathology Outlines - Celiac sprue Celiac sprue celiac disease (gluten sensitive enteropathy) is an immune mediated inflammatory disease of the small intestine seen in genetically predisposed individuals and is caused by sensitivity to prolamins, like wheat (gliadin), Barley (hordein), rye (secalin) and oats (avenin)