Celiac disease is an autoimmune disorder that is triggered when you eatgluten. It is also known as celiac sprue, nontropical sprue, or gluten – sensitive enteropathy.
Gluten is a protein in wheat, barley, rye and other grains. It is what makes dough elastic and gives bread its chewy texture.It is also found in oats.Glulus can even be found in some medicines, vitamins and lipsticks.
When someone with celiae disease eats something with gluten, their body overreacts to the protein and damages their villi, small finger_like projections found along the wall of their small intestine.
When your villi are injured, your small intestine can’t properly absorb nutrientsfrom food. Eventually, this can lead to malnourishment, as well as loss of bone density, miscarriage, infertility or even neurological diseases or certain cancers.
This disease is not the same thing as gluten intolerance or gluten sensitivity. People with gluten intolerance may have some of the same symptoms and may need to avoid gluten. But they don’t show an immune response or damage to the small intestine.
Celiac disease symptoms usually involve the intestines and digestive system, but they can also affect other parts of the body.Children and adults tend to have a different set of symptoms.
Symptoms in children –
Children with celiac disease can feel tired and irritable. They may also be smaller than normal and have delayed puberty. Other common symptoms include –
• weight loss
• abdominal bloating
• abdominal pain
• persistent diarrhoea or constipation
• pale, fatty, foul-smelling stools
Symptoms in adults –
Adults with celiac disease may experience digestive symptoms. In most cases, however, symptoms also affect other areas of the body. These symptoms may include-
• iron-deficiency anaemia
• joint pain and stiffness
• weak, brittle bones
• skin disorders
• numbness and tingling in the hands and feet
• tooth discoloration or loss of enamel
• pale sores inside the mouth
• irregular menstrual periods
• infertility and miscarriage
Dermatitis herpetiformis (DH) is another common symptom of celiac disease. DH is an intensely itchy skin rash made up of bumps and blisters. It may develop on the elbows, buttocks and knees. Those who do experience DH usually don’t have digestive symptoms.
Some people with celiac disease have no symptoms. However, they way still develop long-term complications as a result of their disease.
Your genes combined with eating foods with gluten and other factors can contribute to celiac disease, but the precise cause is not known. Infant-feeding practices, gastrointestinal infections and gut bacteria might contribute,as well. Sometimes celiac disease becomes active after surgery, pregnancy, childbirth,viral infection or severe emotional stress.
Risk factors –
Celiac disease tends to be more common in people who have-
• A family member with celiac disease or dermatitis herpetiformis
• Type 1 diabetes
• Autoimmune thyroid disease
• Microscopic colitis
• Down syndrome or Turner syndrome
• Addison’s disease
• Bone weakening
• Infertility and miscarriage
• Lactose intolerance
• Nervous system problems
A doctor can often diagnose celiac disease by considering the medical histories of the person and their family and ordering tests such blood tests, genetic tests and biopsies.
The blood check has been done for the presence of antibodies common m people with celiac disease, including antigliadin and endomysial antibodies.
If other tests indicate celiac disease, an intestinal biopsy need to perform by using an endoscope to take samples of the intestinal lining.
The only way to treat celiac disease is to permanently remove gluten from your diet. This allows the intestinal villi to heal and to begin absorbing nutrients properly. Your doctor will teach you how to avoid gluten while following a nutritious and healthy diet. Symptoms can improve within days of removing gluten from the diet.
Food precautions for people with celiac disease –
Here is a series of food guidelines thatcan help you determine what to eat and what to avoid .
Avoid the following ingredients –
• Graham flour
Avoid packed foods untill they are labelled gluten free.
You can eat these gluten – free grains and starches –
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