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 become immune response 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 diarrhea, exhaustion, weight loss, bloating, or anemia 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.
Signs and symptoms
Celiac disease symptoms can vary widely. Additionally, they might differ between adults and children. Adults with digestive issues may experience diarrhea.
fatigue
Reduced weight.
Gas and bloating.
Stomach ache.
Vomiting as well as nausea.
Diarrhea
However, symptoms unrelated to the digestive system are present in over half of adult celiac disease patients. These symptoms include:
Anemia is typically caused by low iron absorption, which results in an iron deficiency.
osteoporosis, or loss of bone density, and osteomalacia, or softening of the bones.
Dermatitis herpetiformis, a rash that is itchy and blistery on the skin.
mouth sores.
weariness and headaches.
damage to the nervous system, which may include tingling and numbness in the hands and feet, balance issues, and cognitive decline.
Pain in the joints.
Hyposplenism is the reduced function of the spleen.
increased hepatic enzymes.
Factors at risk
Those who have dermatitis herpetiformis or a family member with celiac disease tend to have a higher prevalence of celiac disease.
diabetes type 1.
William syndrome, Turner syndrome, or Down syndrome.
Thyroid autoimmune disease.
small-scale colitis.
Addison’s syndrome.
UNTREATED CELIAC DISEASE CAN LEADT TO FOLLOWING :
Malnutrition
Bone weakning
Infertility
Lactose intolerance
Irritable bowel syndrome
Modifications in lifestyle to manage celiac disease
The only course of treatment for someone with celiac disease is a gluten-free diet. You will always have to stay away from gluten. Your small intestine may sustain damage from an immune system reaction brought on by even minute amounts. Consuming gluten-free food necessitates a change in eating habits. For the most part, a gluten-free diet entails avoiding processed foods, pasta, grains, and cereals. The reason is that barley, rye, and wheat are typically found in them. You’ll have to master the art of interpreting ingredient lists from packaging. Select meals that are gluten-free. You can still consume a wide variety of foods, such as rice, seafood, meat, vegetables, fruits, and vegetables, along with prepared foods that are purely gluten free .
Advice on how to maintain a gluten-free diet:
These are the actions you should take to eliminate gluten from your diet.
Reevaluate your grain intake:
Steer clear of anything that contains barley, rye, triticale (a wheat and rye hybrid), farina, graham flour, semolina, or any other type of flour that isn’t marked as gluten-free, including self-rising and durum.
Watch out for products made from corn and rice. They don’t contain gluten, but if they’re made in facilities that also produce wheat products, they might occasionally be tainted with wheat gluten. Check the label of the package for a warning like this.
Select oats. According to recent research, you can consume oats as long as they are processed without acquiring wheat gluten. Consult your healthcare professional first.
Replace wheat flour with potato, rice, soy, amaranth, quinoa, buckwheat, or bean flour. In addition, you can use tapioca starch extract, arrowroot, sorghum, chickpea or Bengal gram flour, and corn flour. These serve as leavening and thickening agents.
Develop your label expertise:
Learn the words for gluten that’s hidden. Steer clear of cracked wheat, emmer, spelt, kamut, wheat starch, bran, and germ, as well as hydrolyzed wheat protein. Avoid items that may contain gluten, such as emulsifiers, dextrin, mono- and di-glycerides, seasonings, and caramel colors.
Examine all of the food’s labels. You might be surprised to learn that some foods contain gluten. These are a few that probably include gluten:
Ales, lagers, and beer
Chevalier cubes
brown rice syrup
Sweets
Potato chips, chips
Sausage, hot dogs, salami, and cold cuts
Communion wafers
French fries
Fish imitation with gravy
Matzo
mixtures of rice