A gluten-related immune response is what causes celiac disease. Foods containing wheat, barley, or rye contain a protein called gluten.
Eating gluten causes your small intestine’s gluten protein to be attacked by the immune system if you have celiac disease. The lining of your small intestine becomes damaged over time by this reaction, which stops it from absorbing nutrients—a condition known as malabsorption.
Symptoms including diarrhoea, exhaustion, weight loss, bloating, or anaemia are frequently brought on by intestinal damage. If left untreated, it can also result in severe complications. In addition to gastrointestinal symptoms, malabsorption in children can also have an impact on growth and development.
Symptoms
Celiac disease symptoms can vary widely. Additionally, they might differ between adults and children. Adults experiencing digestive symptoms include:
- a case of diarrhea.
- weary.
- reduced weight.
- gas and bloating.
- stomach ache.
- vomiting as well as nausea.
- diarrhea.
Causes
Celiac disease can be caused by your genes, gluten-containing foods, and other variables. The exact cause is unknown, though. Although these causes have not been established, infant feeding practices, gastrointestinal infections, and gut flora may all be involved. Celiac disease can occasionally flare up following surgery, childbirth, pregnancy, viral infection, or extremely high levels of stress.
The body’s overreaction to gluten in food damages the villi, which are the microscopic projections that resemble hairs and line the small intestine. Vitamins, minerals, and other nutrients are absorbed by villi from food. No matter how much you eat, you cannot absorb enough nutrients if your villi are damaged.
Treatment
Gluten-free eating plan
In order to treat celiac disease, doctors advise patients to avoid gluten in their diet. A naturally occurring protein in some grains, such as wheat, barley, and rye, is called gluten. In addition, a lot of other foods and products contain gluten. Gluten consumption causes an aberrant immune system response in celiac disease patients, which harms the small intestine.
Most celiac disease patients find that their symptoms significantly improve when they follow a gluten-free diet. In most cases, healing small intestinal damage and preventing further damage can be achieved by adhering to a gluten-free diet. After beginning the diet, many patients report feeling better in a matter of days to weeks.
In addition to explaining the gluten-free diet, your doctor might suggest that you see a registered dietitian who specialises in celiac disease treatment. The dietitian will advise you on gluten-free food alternatives and teach you how to avoid gluten while maintaining a healthy diet. He or she will support you.
- Look for gluten on food and product labels.
- Create daily meal plans.
- Make wholesome food and drink selections.
Steer clear of medications and other items that might contain gluten
Apart from recommending a diet devoid of gluten, your physician will also advise you to stay away from any concealed sources of gluten. A chemist can provide you with information about the ingredients in
- dietary and herbal supplements
- both over-the-counter and prescription medications
- supplements of vitamins and minerals
Gluten is rarely found in medications. If gluten is included in a medication, it probably isn’t there in significant enough amounts to produce any symptoms.
There may be unreported gluten sources in other products. If you eat these products, use them near your mouth, or inadvertently bring them from your hands into your mouth, you may be consuming tiny amounts of gluten. Items that could be gluten-containing include
- kid-friendly modelling dough, like Play-Doh
- makeup
- lip balm, gloss, and lipstick
- products for the skin and hair
- mouthwash and toothpaste
- communion crackers
Sometimes reading product labels can assist you in avoiding gluten. Some businesses mark the gluten-free status of their goods. Since less than 20 parts per million of a product must contain less than 20 percent gluten, most people should not have any issues with gluten-free products. Ask the manufacturer for an ingredients list if the product’s label leaves you wondering what’s in it. You cannot take the product’s gluten-free status for granted.
