Celiac disease

Celiac disease is an issue some individuals have with foods that contain gluten. It is important to note that gluten is a form of protein present in wheat, rye, barley and triticale.

If an individual is diagnosed with this condition and eats foods containing gluten, an erratic immune response is triggered. This results to the impairment of the interior of the small intestine where it could no longer properly absorb nutrients from food. Treatment is vital since the condition can result to the following:

  • Anemia
  • Osteoporosis
  • Increase the risk for lymphoma

Among children, celiac disease can cause slow growth and weakening of the bones. If not treated, the child can become very sick. A doctor must be consulted if a child starts to loss significant weight, has diarrhea or feels weak or tired for several days without any reason.

Celiac disease
It is vital to avoid all foods that contain gluten. For many individuals, this necessitates alterations on the way they eat which can be a challenge.

Possible causes

Doctors do not precisely know what causes celiac disease. It is believed that possessing certain genes can put one at higher risk for developing it. In addition, one is more likely to have these genes and develop the condition if there is a family history.

Indications of celiac disease

  • Bloating and gas
  • Weakness
  • Changes in the bowel movements
  • Feeling very tired
  • Weight loss

In some cases, vomiting can occur but more likely to occur among children than adults.

Management

It is vital to avoid all foods that contain gluten. For many individuals, this necessitates alterations on the way they eat which can be a challenge. Working with a dietitian is needed to determine foods that can be included in the diet. Foods that are made of rye, wheat, triticale or barley must be avoided as well as ale or beer.

The individual can still eat meat, eggs, fruit, fish and vegetables. Foods made of flour, arrowroot, amaranth, buckwheat, beans, cornmeal, corn, millet, flax, potatoes, quinoa, sorghum, rice, tapioca, soybeans and pure uncontaminated oat bran and nut can be eaten. Within 2 weeks of starting a diet free from gluten, most claim that the symptoms settle.

Once treatment is started, the individual should also stop drinking cow’s milk and dairy products. In most cases, but not always, the individual can have these foods again after the intestines has healed.

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