How gluten affects people with celiac disease - nutrition celiac

For most people, gluten is not a problem, but for those with celiac disease, this protein is the main enemy.

The prevalence of celiac disease in the world's population is estimated to be between 1% and 3%. However, it is complicated to determine as it is often not correctly diagnosed. The prevalence varies according to the region and population studied. Here we will discuss how gluten affects people with celiac disease.

Celiac disease is an autoimmune condition in which the immune system attacks the lining of the small intestine when it comes into contact with gluten, causing inflammation and damage to the intestinal villi.

Gluten is present in a wide variety of foods, from bread to products such as soy sauce. People with celiac disease should completely avoid its consumption.

Gliadin, one of the proteins that make up gluten, is found in cereals such as wheat, barley, rye and their hybrids, such as spelt, kamut, triticale and semolina.

The impact of gluten on people with celiac disease can vary. Some may experience digestive symptoms such as abdominal pain, diarrhea, nausea or vomiting. Others, however, experience symptoms unrelated to the digestive system, such as joint pain, fatigue, anxiety or depression.

Gluten can also affect the ability to absorb nutrients in those with the disease. By damaging the intestinal villi, which are responsible for nutrient absorption, people with celiac disease may develop iron, calcium or vitamin D deficiencies.

In addition to digestive problems and nutritional deficiencies, prolonged exposure to gluten can increase the risk of serious complications, such as osteoporosis, anemia, peripheral neuropathy, autoimmune diseases and even cancer of the small intestine in rare cases.

It is important to note that gluten is not the cause of celiac disease, but the trigger that activates the harmful autoimmune response. Therefore, the only solution to date to control this disease is to completely eliminate gluten from the diet.

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