Celiac Disease
Celiac disease is an autoimmune condition in which the immune system attacks the small intestine when gluten is consumed. The cause of the disease is still unknown, but there are risk factors that may increase the likelihood of developing it. Most of the problems associated with celiac disease are related to growth and malnutrition due to intestinal damage.
Studies indicate that complications from celiac disease occur only in individuals who continue to consume gluten. There is no cure for celiac disease, but following a strict gluten-free diet can help control the symptoms.
Definition of Allergy
An allergy is an exaggerated immune response to certain substances, such as pollen, dust mites, fungi, and some foods. Reactions can vary from person to person and often include symptoms such as itching, rashes, and other symptoms that may require medical intervention.
Definition of Food Intolerance
Food intolerance refers to a condition where the body is unable to digest a certain type of food, causing gastrointestinal disturbances. Although the symptoms of food intolerance may resemble allergy symptoms, they do not lead to anaphylactic shock.
Definition of Gluten
Gluten is a protein primarily found in wheat and barley.
Differential Diagnosis of Celiac Disease
The main difference between celiac disease and non-celiac gluten sensitivity is that celiac disease causes damage to the intestinal villi, while this does not occur in cases of non-celiac gluten sensitivity.
Other Names for Celiac Disease
Celiac disease can be referred to by different terms such as: gluten-sensitive enteropathy and celiac gluten sensitivity.
Symptoms of Celiac Disease
Symptoms of celiac disease include diarrhea, abdominal pain, weight loss, fatigue, and difficulties in nutrient absorption. If left untreated, it can lead to serious health problems.
Risk Factors for Developing Celiac Disease
Celiac disease can affect anyone, but certain factors may increase the likelihood of developing it, including:
– A family history of celiac disease.
– Having Down syndrome or Turner syndrome.
– Having other autoimmune diseases, such as type 1 diabetes.
– Environmental factors, such as exposure to infections.
Associated Health Risks
Individuals with celiac disease are at a higher risk for a range of other conditions, including:
– Osteoporosis.
– Iron-deficiency anemia.
– Type 1 diabetes.
– Thyroid problems.
– Dermatitis herpetiformis.
– Neurological disorders.
Symptoms
Some cases may be mild to the extent that no symptoms appear, even though the diagnosis may show celiac disease. Symptoms may begin to appear in some individuals after consuming gluten for the first time, while others may experience symptoms after several exposures. Possible symptoms include:
– Diarrhea, which is the most common symptom.
– Digestive issues such as nausea, stomach cramps, vomiting, bloating, and constipation.
– Loss of appetite.
– Presence of fat in the stool, due to poor absorption in the body.
– Feelings of fatigue and exhaustion due to malabsorption of vitamins and nutrients.
– Unexplained weight loss.
Complications
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Complications of celiac disease occur only in individuals who continue to consume gluten, whether due to not knowing they have the disease, not having their condition diagnosed, or experiencing mild symptoms. Potential complications include:
– Osteoporosis.
– Malnutrition.
– Iron deficiency anemia.
– Deficiency in vitamin B12, folic acid, and vitamin D.
– Lactose intolerance, as celiac disease can damage part of the intestine responsible for digesting lactose.
– In pregnant women: it may lead to low birth weight.
– Certain types of cancer, such as small intestine cancer, in rare cases.
Prevention
There is no definitive cure for celiac disease, but adhering to a gluten-free diet helps manage symptoms and prevent complications. It is recommended to follow the treatment plan for anyone who has tested positive for celiac disease, even if they do not show symptoms or have mild ones, as they are also at risk for complications.
Treatment
There is no way to prevent celiac disease, but the following guidelines are advised to avoid complications:
– Adhere to a gluten-free diet and keep regular visits with a gastroenterology specialist.
– Consult a nutritionist for assistance in creating an appropriate dietary plan.
– Choosing food may initially be challenging, but it will become easier over time.
– Carefully read food labels before consuming them or giving them to children, ensuring they do not contain gluten.
– Teach children how to read nutrition labels and recognize gluten ingredient names.
– Be aware that food free of wheat does not necessarily mean it is gluten-free, as it may contain other ingredients with gluten.
– Take care to prevent cross-contamination of gluten-containing foods into meals for children with celiac disease. Therefore, wash hands thoroughly after cooking food that contains gluten before preparing another gluten-free meal.
– When dining out, inform the waiter about the celiac condition.
– A doctor or nutritionist may recommend taking the following supplements as needed: calcium, folic acid, iron, vitamin B12, vitamin D, vitamin K, and zinc. Joining support groups can also help exchange experiences and provide emotional support.