INTRODUCTION:
Celiac disease, also known as gluten-sensitive enteropathy, is an autoimmune illness in which the protein gluten causes damage to the small intestine and makes it difficult for the body to absorb critical nutrients. Gluten is a binding protein derived from grains such as wheat, rye, and barley; it is found in a wide range of products. Gluten acts as a toxin in celiac disease because the body is unable to digest it, and people with this disease show allergic symptoms as a defensive mechanism. While the gluten-free diet has risen in popularity in recent years, for some people with celiac disease, the eating style isn’t just a fad to try—iit’s a necessity. Gluten exposure leads the body to assault small intestinal cells.There is no cure, but a gluten-free diet can help to alleviate or eliminate symptoms.
CAUSES:
Celiac disease is an autoimmune condition. When a person with it consumes gluten, his or her immune system attacks and damages the small intestine. Villi, which are finger-like extensions in the intestine that absorb nutrients, become destroyed with time, decreasing overall absorption. This can result in a variety of health problems.
SYMPTOMS:
symptoms of celiac disease may include
- Bloating
- Chronic diarrhea
- Constipation
- Acidity
- Lactose intolerance due to damage to the small intestine
- Loose, greasy, bulky, and bad-smelling stools
- Nausea or vomiting
- Pain in the abdomen
- For children with celiac disease, being unable to absorb nutrients at a time when they are so important to normal growth.
- Damage to the permanent teeth’s enamel
- Mood changes, including impatience or annoyance
- Late-onset puberty
Nutrient shortages may occur in celiac disease patients since damage to the intestine restricts absorption of nutrients such as vitamins B12, D, and K. A person may get iron deficiency anemia for the same cause.
TREATMENT:
There is no cure for this disease, and all health professionals will recommend you have a gluten-free diet. Children with this disease will become more aware of what they can and cannot eat. This awareness helps them choose the best food for themselves, which does not trigger an allergic reaction in the body. At the time of the reaction, anti-allergenic drugs are advised by the doctor according to the severity of the disease.
Diagnosis
- A doctor can frequently identify celiac disease by reviewing the patient’s and their family’s medical histories and ordering testing such as blood tests, genetic tests, and biopsies.
- Doctors examine the blood for the presence of antibodies that are frequent in celiac disease patients, such as antigliadin and endomysia antibodies.
- If other tests reveal celiac disease, a doctor may perform an intestinal biopsy, which involves taking samples of the intestinal lining with an endoscope. It usually takes several to improve the accuracy of the results.
- Celiac disease can be difficult to diagnose since its symptoms overlap with those of other illnesses, such as:
- Irritable bowel syndrome
- Crohn’s disease of the small intestine
- lactose intolerance
- Non-celiac gluten sensitivity
- Small intestinal bacterial overgrowth
- Pancreatic insufficiency
what to avoid:
Gluten is found in wheat, rye, and barley. Gluten is present in the majority of cereals, grains, and pasta, as well as many processed meals. It can also be found in beers and other grain-based alcoholic beverages.
It is critical to read labels because gluten might be found in unexpected products.
Many processed foods can contain gluten, including:
- Canned soups
- Salad dressings
- Ketchup
- Mustard
- Soy sauce
- Seasonings
- Ice cream
- Candy bars
- Processed and canned meats and sausages
Celiac Friendly Food:
- Fish and meat
- Veggies and fruits
- Grains such as rice, amaranth, quinoa, and buckwheat
- Flour made from rice
- Cereal grains like corn, millet, sorghum and teff
- Pasta, bread, baked goods, and other products branded “gluten-free”
CONCLUSION:
In celiac disease, the immune system produces antibodies against gluten, which target the lining of the small intestine, causing inflammation and destruction to the villi. The symptoms of the disease are worst because people need go through extreme pain just after having gluten.
