What is Celiac Disease

Celiac disease (also known as gluten-sensitive enteropathy and celiac sprue) is a disorder of the small intestine caused by a complex immune response to gluten.

Gluten is a storage protein found in wheat and other cereals such as rye and barley.

Celiac Disease

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Celiac disease is a set of debilitating symptoms, but by following a proper gluten-free diet, people with celiac disease can fully recover.

It is not an allergy.

Celiac disease is not an allergy. An allergic reaction occurs when the body's immune system produces antibodies against a normally harmless substance in food or the environment, as if it were a pathogen.

In celiac disease, gluten from food damages the lining of the small intestine, preventing the body from properly digesting and absorbing food.

The result is mainly chronic malnutrition, characterized by a lack of calories and essential nutrients such as protein, vitamins and minerals.

Symptoms

The classic symptoms of untreated celiac disease are related to malabsorption of food, which causes diarrhea, intestinal cramps and abdominal distension, and malnutrition that leads to weight loss in adults, growth retardation in children, anemia and bone disease (among others).

More recently, it has been suggested that the effects of celiac disease extend far beyond the intestinal mucosa and that disorders as varied as liver disease, dermatitis, type 1 diabetes, and infertility may be related to it.

Prevalence and diagnosis

Because the symptoms are varied and sometimes mild, such as lethargy, irritability, and bowel discomfort, in many people with celiac disease, it can go undiagnosed.

Celiac disease is sometimes diagnosed quite late in life. Previously it was thought to affect 1 in 1,500 people, but new studies have found that blood tests on 1 in 100 people show the disease.

Although endoscopy and intestinal biopsies are necessary to confirm the diagnosis, it is likely that many Europeans have celiac disease without knowing it.

Gluten-free diet

When people with celiac disease follow a gluten-free diet, the intestinal mucosa gradually repairs itself and returns to normal function.

The results can change the lives of many people, as the body heals itself and the symptoms disappear.

Gluten is present in the grains of wheat, rye and barley used in the production of many everyday foods such as bread, breakfast cereals, pasta, pizza, cakes and cookies.

But knowing that gluten-containing grains are also used as ingredients in pancake batter and sauces, and are present in some meat products such as sausages and hamburgers, it's not as simple as that.

Rice, potatoes, and corn are gluten-free and there are many special gluten-free products available today for people with celiac disease.

Although oats do not contain gluten, commercial oats are generally produced in factories that also process gluten-containing grain, leading to contamination.

Gluten-free oatmeal is a good choice for people with celiac disease.

Help and advice

Following a gluten-free diet can be time-consuming and uncomfortable, but once celiac disease is diagnosed, there is a great deal of help available for those who suffer from it.

A qualified nutritionist will help identify appropriate foods and create a tasty, balanced diet that fits the individual's lifestyle.

Lists of up-to-date information on gluten-free products that can be safely included in your diet are also available.

In many countries, official coeliac societies function as national support groups and provide a wealth of information on all aspects of the disease.

Can the disease be prevented?

It is not yet known why some people develop celiac disease, but it is hereditary.

Currently, the only recommended preventative measure is to avoid introducing wheat-containing foods into your baby's diet until at least six months of age.

More effective detection

Since there are probably more people with celiac disease than initially thought, there is a debate about how to improve the diagnosis.

Some suggest a mass screening, others suggest offering blood tests to people with symptoms such as anemia, chronic fatigue, irritable bowel syndrome or family history of the disease.

However, people should be discouraged from self-diagnosis; adopting a gluten-free diet "just in case" without professional help can lead to unbalanced and inadequate nutrition that can do more harm than good.

Content (Click to view)
  1. It is not an allergy.
  2. Symptoms
  3. Prevalence and diagnosis
  4. Gluten-free diet
  5. Help and advice
  6. Can the disease be prevented?
  7. More effective detection
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