First of all, it is essential to know what gluten is. Gluten is a protein present in barley, rye, wheat, and other grains, and it provides a chewy texture to bread and makes the dough elastic. So when a person who is genetically predisposed and more likely to have celiac disease eats a food that contains gluten, their body mounts an immune response that attacks the small intestine . This damage can lead to small finger-like projections called villi, which are located along the wall of the small intestine. The villi usually allow the absorption of nutrients, so when they are damaged, the small intestine decreases its tendency to absorb nutrients from food. This can lead the affected person to malnutrition, abortion, loss of bone density, infertility, neurological diseases and even certain types of cancer.
Research has shown that around 1 in 100 people in the world are affected by the pathology, there may be undiagnosed people, which makes them more at risk of health complications. Something very curious is that only about 20% of people with celiac disease receive an accurate diagnosis.
It should be noted that celiac disease is a genetic disease that is transmitted from generation to generation, that is, people whose direct relatives are celiac are more prone to the disease. It can develop at any age and should be treated as when left untreated it can lead to many complications.
How does it manifest?
Until now we have explained in general terms what celiac disease consists of, but we have not yet talked about symptoms. These can be very different in adults and children, and they vary a lot from person to person.
Even so, among the most common symptoms in children we find above all gastrointestinal problems , such as pain, bloating and gas, constipation or diarrhea, nausea, pale and smelly poop or weight loss, among others. Meanwhile, adults, in addition to having gastrointestinal problems like children, can also suffer from anemia, bone or joint pain , mouth ulcers , heartburn , or even nervous system problems , such as tingling in the extremities, changes in consciousness or problems with balance.
Causes and risk factors
There is no firm and substantial cause of celiac disease. In some people, the reason may be hereditary, while others may have it due to surgery or viral infections. Sometimes pregnancy and emotional trauma can trigger celiac disease. However, there is no precise data showing the exact cause of celiac disease, although it has been shown that people with other previous diseases and Caucasians are more likely to suffer from celiac disease.
Pre-existing diseases that make a person more prone to celiac disease include type 1 diabetes, Addison’s disease, Down syndrome, Turner syndrome, rheumatoid arthritis, Hashimoto’s thyroiditis, and multiple sclerosis , in addition to psoriasis, chronic pancreatitis, or lymphoma and intestinal cancer, among many others.
Tests and diagnostics
If a person is suspected of having celiac disease, the doctor may order blood tests to diagnose it. In this way, a study of the immune system will be carried out, in addition to assessing the possible appearance of anemia. Other tests that can be requested are genetic tests to look for leukocyte antigens that allow celiac disease to be detected in hereditary cases.
How is celiac disease treated?
There is no magical treatment to cure celiac disease , the only treatment is to stop consuming foods with gluten. Therefore, it is important to educate affected people about what they can or cannot eat, ideally going to a professional dietitian.
Although celiac disease has no cure, if there is treatment for the acute symptoms that may appear, yes, the villi that have already been damaged by the disease may need months or years to fully recover.
For all these reasons, if you suspect that you may be celiac, you should have a medical check-up, and, if the diagnosis is confirmed, it will be necessary to visit your doctor regularly, and, of course, limit gluten in your diet at all times. life .
Calm down, your change of diet is not going to be an ordeal as you may think. There are countless gluten-free foods in our daily diet, such as fruits, vegetables, dairy products, legumes and nuts, fish or meat. What’s more, nowadays, in supermarkets, there are already infinite products that proudly announce that they are suitable for celiacs, so don’t panic.
Referencias:
Bascuñán, K. A., Vespa, M. C., & Araya, M. (2017). Celiac disease: understanding the gluten-free diet. European journal of nutrition, 56(2), 449-459.
Lebwohl, B., Ludvigsson, J. F., & Green, P. H. (2015). Celiac disease and non-celiac gluten sensitivity. Bmj, 351.
Leonard, M. M., Sapone, A., Catassi, C., & Fasano, A. (2017). Celiac disease and nonceliac gluten sensitivity: a review. Jama, 318(7), 647-656.
Ludvigsson, J. F., & Fasano, A. (2012). Timing of introduction of gluten and celiac disease risk. Annals of Nutrition and Metabolism, 60(Suppl. 2), 22-29.
Mäki, M. (2014). Celiac disease treatment: gluten-free diet and beyond. Journal of Pediatric Gastroenterology and Nutrition, 59, S15-S17.
