Celiac Disease | What it is, symptoms, diagnosis, treatment… 31 de May, 2023 – Posted in: Nutrition
The Celiac Disease affects about 1% of the world’s population, 1 in every 100 people, being more common in women than in men. Characterized by gluten intolerance, it can cause various symptoms and complications if not properly diagnosed and treated.
What is Celiac Disease?
Celiac disease is an autoimmune condition that affects the digestive system and occurs when the consumption of gluten-containing foods triggers an immune response in the body. The disease can affect people of all ages and is often underdiagnosed. Its prevalence has been increasing in recent years.
What is gluten?
Gluten is a protein found in grains such as wheat, barley, and rye. It is responsible for giving food its elastic and soft texture, such as in bread, pasta, and cakes. Some foods may also contain hidden gluten, such as sauces, seasonings, and certain medications.
What foods contain gluten? Bread, cereals, pasta, cakes, cookies, and others are examples of foods that commonly contain gluten
What are the symptoms?
They can vary from person to person, but they may include: diarrhea, weight loss, fatigue, anemia, abdominal pain, bloating, irritability or depression, joint pain, fertility problems in women, among others.
However, some people with Celiac Disease may not have obvious symptoms and may not be aware that they have the disease.
When does it appear?
It can appear at any age, from childhood to adulthood. Generally, symptoms first appear in childhood, usually before 12 months of age, when gluten is introduced into the diet. However, it is also common for the disease to be diagnosed in adolescence or adulthood, when symptoms become more severe or when a person experiences a health crisis that leads to diagnosis.
Celiac disease can occur at any stage of life, even in old age. Often, the first signs of the disease only manifest in adulthood.
Difference between Gluten Intolerance and Celiac Disease
Coeliac disease is an autoimmune disorder in which the immune system attacks the lining of the small intestine when gluten is consumed, leading to inflammation, intestinal damage, and nutrient absorption problems.
On the other hand, gluten intolerance is a reaction to gluten that is not caused by the autoimmune reactions present in Coeliac disease. Although the symptoms may be similar, gluten intolerance does not permanently damage the small intestine like Coeliac disease.
The main difference between these two conditions is that Coeliac disease is an autoimmune disease that permanently damages the small intestine, while non-celiac gluten intolerance does not permanently damage the intestine. Both can cause similar symptoms such as abdominal pain, diarrhea, and bloating, but gluten intolerance is generally a less severe condition than Coeliac disease. Diagnosis and treatment may also differ between the two.
Diagnosis
Early diagnosis is crucial for proper treatment and management of the disease. If you experience symptoms suggestive of Celiac Disease, it is important to seek medical evaluation. The diagnosis typically involves blood tests and a biopsy of the small intestine. Regular medical follow-up is necessary to ensure that the disease is being properly controlled and to prevent long-term complications.
What is the treatment?
The only way to treat Celiac Disease is to completely avoid gluten in the diet. Even small amounts of gluten can trigger an immune response in the body, so complete elimination of gluten is essential. That means avoiding all foods that contain wheat, barley, and rye, as well as any food that may have been contaminated with gluten during the production process.
Celiacs need to always pay attention to food labels and check whether foods contain gluten, opt for naturally gluten-free foods, and ensure that kitchen utensils and surfaces are clean and free of contamination. In addition, individuals with celiac disease may need to take vitamin and mineral supplements to compensate for the loss of nutrients caused by the disease.
Risk Factors
Celiac Disease is an autoimmune condition that can affect anyone, but there are risk factors that can increase the likelihood of developing the disease. A family history of celiac disease is a risk factor, as are other autoimmune diseases such as Hashimoto’s thyroiditis and rheumatoid arthritis. Some medical conditions, such as Down syndrome and type 1 diabetes, are also associated with an increased risk of developing celiac disease.
While a gluten-free diet is essential for treating celiac disease, not everyone needs to follow this diet. Furthermore, a gluten-free diet can be deficient in important nutrients if not carefully planned. As such, it is important to seek medical guidance before starting a gluten-free diet.
Awareness
Awareness about Celiac Disease is important for several reasons. Firstly, many people who have the disease are undiagnosed and may suffer for years without knowing the cause of their symptoms. Additionally, it is important for food producers to be aware of the disease so that they can provide safe and suitable options for those with celiac disease.
In Mar Ibérica, we care about the health and well-being of our consumers. That is why we have developed a line of products specifically designed for celiac individuals and other conditions related to gluten intolerance. Our gluten-free products are made with high-quality ingredients and undergo strict quality control processes to ensure they are gluten-free and safe for consumption by people with Celiac Disease. We are committed to helping people with Celiac Disease enjoy a healthy and delicious diet without any worries.
APC Partners – Portuguese Coeliac Association
In order to fulfill our commitment, we are partners with APC – Portuguese Coeliac Association, a non-profit organization (IPSS) that focuses on advocating for the interests and rights of its members and providing services and support for celiac disease through information programs, awareness campaigns, education, and assistance.
