ByOnlinecourses55
What is celiac disease meets celiac disease - nutrition celiac
Celiac disease is an autoimmune condition in which the immune system attacks the lining of the small intestine when gluten is consumed. It affects people of any age and gender, and can manifest various symptoms.
This disease develops in genetically predisposed individuals, with the HLA-DQ2 and HLA-DQ8 genes being the most common. However, not all people carrying these genes will develop the disease. Gluten exposure is also considered a possible triggering factor.
Gluten, a protein found in wheat, barley and rye, can damage the intestinal lining in people with celiac disease. However, some people may have gluten intolerance or sensitivity without having celiac disease.
When a person with celiac disease consumes gluten, their immune system reacts by attacking the small intestine, causing inflammation and damage that prevents proper absorption of nutrients.
Symptoms vary from person to person and may be mild or non-existent.
Common symptoms include:
It is essential to diagnose celiac disease as early as possible to avoid complications such as osteoporosis, infertility and intestinal cancer. Diagnosis usually begins with a blood test for antibodies to gluten and, if necessary, an intestinal biopsy is performed.
Early diagnosis and proper treatment are essential to prevent long-term complications.
The only treatment available is to follow a lifelong gluten-free diet. This involves avoiding foods containing wheat, barley, rye and their derivatives, such as bread, pasta, cereals, pastries and more.
In addition, people with celiac disease must make sure they get enough nutrients, as intestinal damage can hinder their absorption, requiring vitamin supplements in some cases. It is advisable to consult a nutritionist to develop a healthy eating plan.
