Celiac disease is a chronic autoimmune disorder that affects the small intestine, triggered by the consumption of gluten. When people with celiac disease eat foods containing gluten, their immune system responds by damaging the lining of the small intestine, leading to malabsorption of nutrients and a range of symptoms.
Gluten
Gluten is a protein that is found in wheat, barley, and rye, and is also present in some other grains such as spelt, kamut, and triticale. It is a composite protein made up of two primary components: gliadin and glutenin.
Gluten is what gives bread dough its elasticity. It is commonly used in the food industry to thicken and stabilize processed foods, such as soups, sauces, and salad dressings.
Gluten is also found in many unexpected food items, such as some brands of soy sauce, beer, and even some types of candy. It can also be present in cross-contaminated foods, such as when a gluten-free product is processed on the same equipment as gluten-containing products.
Risk factors
Some of the risk factors for celiac disease include having a family history of the condition, having other autoimmune disorders (such as type 1 diabetes or thyroid disease), and being of European descent.
Diagnosis
Diagnosis of celiac disease involves a combination of blood tests and an intestinal biopsy. Blood tests can identify the presence of certain antibodies that are commonly seen in people with celiac disease. However, a biopsy of the small intestine is necessary to confirm the diagnosis and assess the extent of damage to the intestinal lining.
Treatment
The primary treatment for celiac disease is a lifelong gluten-free diet. This means avoiding all foods that contain wheat, barley, and rye, as well as any processed foods that may contain gluten as a hidden ingredient.
For people with celiac disease, consuming gluten can trigger an immune response and cause damage to the small intestine. As a result, it is important for those with celiac disease to avoid all sources of gluten in their diet. This can require careful reading of food labels and potentially even avoiding certain types of restaurants or food preparation facilities.
A dietitian can provide guidance on how to maintain a healthy, balanced diet while avoiding gluten. In some cases, supplementation with vitamins and minerals may be necessary to address any nutritional deficiencies that may have developed due to malabsorption.
In addition to following a gluten-free diet, people with celiac disease may also benefit from working with a dietitian to manage any other health issues that may be related to the condition, such as osteoporosis, anemia, or lactose intolerance.
It’s important for people with celiac disease to take the condition seriously and to strictly adhere to a gluten-free diet, as failure to do so can lead to significant long-term health problems. With appropriate management, however, most people with celiac disease are able to lead healthy, active lives.