Understanding Coeliac Disease

Coeliac disease is a genetic condition that is caused by an
inability to digest gluten Hence the reason that this disease
is also known as gluten intolerance It appears that genetics
predispose some people to coeliac disease For these people,
some of the constituents of proteins found in wheat, in gluten
and gliadin, become toxic to the lining of the stomach
The condition is often diagnosed in childhood after weaning when
cereals are introduced into the diet, although it can be
diagnosed at any age The symptoms can be subtle, and you may
feel unwell for no reason for some time before the diagnosis is
made
When gluten comes into contact with the lining of the small
bowel, a reaction occurs, where the immune system mistakenly
attacks the lining of the bowel as if it was a ‘foreign’
organism
Symptoms include diarrhoea, weight loss or failure to grow, and
malnutrition
Sufferers sometimes have a swollen or bloated stomach As a
consequence of these symptoms, the sufferer can end up with
problems such as anaemia and osteoporosis due to the lack of
absorption of vitamin D and calcium
People with coeliac disease may also develop problems associated
with absorbing iron and vitamins less well ie anaemia, which
leads to general tiredness and sometimes shortness of breath or
fluid retention
People with coeliac disease also have a greater risk of some
bowel cancers which can also be reduced by following a gluten
free diet
Gluten sensitivity is also associated with Dermatitis
Herpetiformis which is characterised by a red blistery rash
This is also treated by adhering to a gluten free diet, although
medication is also sometimes used
Because of the broad range of symptoms coeliac disease presents,
it can be difficult to diagnose This is usually done via blood
tests or sometimes by biopsy of the stomach lining
The only acceptable treatment for coeliac disease is strict
adherence to a 100% gluten-free diet for life An adherence to a
gluten-free diet can prevent almost all complications caused by
the disease A gluten-free diet means avoiding all products that
contain wheat, rye and barley, or any of their derivatives This
is a difficult task as there are many hidden sources of gluten
found in the ingredients of many processed foods
When diagnosed, your doctor may refer you to a dietician who
will help you to determine what you can and cannot eat Most
gluten free foods in the supermarkets are now labeled as such
Many restaurants can help you if you ring ahead of time and
advise what you can have They will usually try to cater to your
needs if they can

Tags | adherence, diarrhoea, malnutrition, result, retention, shortness, stomach, tiredness, treatment, vitamin, weaning