Celiac disease, which we have heard of frequently in recent years, is caused by sensitivity to gluten found in grains such as barley, rye and wheat.
In general terms,celiac disease is a disease that affects immunity and is seen in most people regardless of age. It is especially more likely to occur in children with a family history of celiac disease. In other words, celiac disease is a genetic and chronic disease.
Although it initially manifests with symptoms such as vomiting, nausea, diarrhea and weakness, it also brings along disorders such as anemia and skin rashes at later stages and times.
People diagnosed with celiac disease should eliminate gluten-containing foods such as barley, rye and wheat from their lives.
Although celiac disease is a chronic disease, it is treatable.
What is Celiac Disease?
Celiac disease is a disease that can be considered a sub-branch of gluten disease. The treatment process for both is quite long.
Celiac disease is known as an allergy and sensitivity in the small intestine to gluten found in grains such as barley, wheat and rye. In celiac disease, which is an allergic and chronic disorder, gluten in the grain foods consumed is recognized as a harmful substance by the immune system.
When the immune system recognizes gluten as a harmful substance, it begins to destroy intestinal cells. As a result of this destruction, the villi in the small intestine are damaged and begin to shrink. Due to damage to the villi, the intestine cannot fulfill its absorption function and for these reasons, symptoms of celiac disease occur. Symptoms of celiac disease are;
- Vomiting
- Diarrhea
- Nausea
- It begins to manifest itself with symptoms such as fatigue.
Celiac disease, which has recently become a very common disorder, is triggered by eating gluten-containing foods from infancy and is known to occur in 1 out of every 100 people. It is especially likely to be seen in children with celiac disease in family members.
What are the Causes of Celiac Disease?
Celiac disease, especially in people with gluten sensitivity in the findings obtained as a result of research, gluten digested in a certain area of the small intestine causes a reaction in the general structure of the immune system.
Genetic factors are at the forefront in the formationof celiac disease. The patient's diet, gastrointestinal infections and bacteria in the intestine affect the formation of celiac disease.
Gluten is found in grains such as wheat, rye, barley and oats, and the patient does not feel any symptoms of this disease unless they eat something containing these grains.
What are the symptoms of celiac disease?
Celiac disease does not cause the same symptoms in every patient. Some patients experience symptoms as children, while others experience them as adults. Children who receive breast milk for a long time have symptoms later. One factor in the onset of symptoms is the age at which gluten is regularly ingested and how much is consumed. Symptoms of each age are different.
Symptoms in children under 2 years of age
- Vomiting reflex and nausea
- Diarrhea with intense diarrhea
- Bloating in the abdominal area
- Developmental problems compared to their peers
- Decreased desire to eat
Symptoms in Children Over 2 Years of Age
- Prolonged and persistent diarrhea
- Being underweight and shorter in height than their peers
- Intestinal problems and constipation problems
- Persistent weight loss
- Anger and irritability
- Late puberty compared to peers
- Experiencing attention deficit problems
- Headache that won't go away
- Muscle coordination
Symptoms in Adults.
- Swelling in the abdomen
- Feeling sluggish and tired
- Anemia in vitamin values
- Problems with bowel function
- Vomiting accompanying nausea
- Abdominal pain and cramps
- Involuntary weight loss
- Tenderness and pain in muscle and bone tissues
- Intense and persistent headaches
- Liver-related problems of unclear cause
- Psychological problems characterized by depression
- Anger state
- Difficulties in getting pregnant
- Skin problems
- Tooth enamel problems are visible. These problems are general symptoms.
What are the Types of Celiac Disease?
Celiac disease does not show similar symptoms in every patient. While symptoms are evident in some patients with celiac disease, some patients do not show any symptoms. Because of this feature, it is divided into classical celiac, atypical celiac, silent celiac and potential celiac.
Classical Celiac
It is mostly seen in newborn babies and young children who have not yet been weaned from breast milk.
Classic celiac symptoms include problems with growth, persistent diarrhea, abdominal swelling, mood changes, eating problems, nausea accompanied by vomiting and weakness.
Atypical Celiac
Atypical celiac usually occurs in children aged 5-6 years and adults. The symptoms are usually quite mild.
Atypical celiac disease is characterized by severe abdominal pain, nausea and fluctuations in liver enzymes, as well as problems with height development, problems with tooth enamel and iron deficiency in the blood. These patients are somewhat difficult to diagnose.
Silent Celiac
Celiac disease is a condition in which a close relative who does not have celiac disease is diagnosed with celiac disease by coincidence during family screening.
Potential Celiac
A positive result obtained in celiac tests but normal small intestine biopsies. Due to the possibility of celiac disease in the following years, regular doctor controls are essential.
How is Celiac Disease Diagnosed?
Celiac disease is more easily diagnosed in children. Families should make observations on their children and consult a doctor when they notice the symptoms of celiac diseaseand at the same time keep their meals away from gluten. However, this diagnosis in adults is not as easy as in children. Therefore, adults should start avoiding gluten if they observe one or more of the symptoms.
In celiac disease, if pediatric or adult patients visit a doctor, they are asked to describe the detailed process and the necessary examinations are performed in order to make the correct diagnosis. After the examinations, the doctor may order tests to measure the level of antibodies against gluten. If even one of the antibodies is positive, a biopsy of the small intestine may be necessary.
During the procedure, if necessary, a sample of small tissue may be taken to make it easier to analyze the damage to the villi. In order for these tests to give a reliable result, they must be given before a gluten-free diet. Removing gluten from your life before the test can affect the blood test results and the results may return to normal.
How is celiac disease treated?
The only treatment option for patients with celiac disease is to completely eliminate gluten products from the general diet. People with this disease need to know the foods containing gluten very well. Since it is possible to see gluten in many products, you should pay attention to the content of the foods you buy.
Within 24 hours of starting the diet, the patient's clinical findings improve visibly, appetite improves and weight gain begins in a few months. Within an average of 3 to 14 days, the progression of damage to the intestinal mucosa is prevented and recovery usually takes 3-6 months in children and 1-2 years in adults. With the onset of recovery, nutrient absorption also begins to take place.
Unless celiac disease is treated and controlled, it can lead to a number of different diseases. These diseases are; lack of development, short stature, small intestine cancer, lymphoma, infertility, miscarriage, chronic health disorders and osteoporosis.
Things to Consider for Celiac Patients
- While following a gluten-free diet, foods containing oats, barley, rye and wheat containing gluten should be avoided.
- Celiac patients should consume rice and corn frequently.
- Important vitamins such as vitamin iron and vitamin B12 should be brought to normal levels in the blood.
- Doctors should inform patients about celiac disease and help them to follow a gluten-free diet.
- Apart from getting results by following a gluten-free diet, iron, folic acid, vitamin B12, fat-soluble vitamins such as A, D, E, K and calcium should be taken as supplements while following this diet.
Foods Containing Gluten
- Foods that contain gluten are as follows;
- Bread biscuits and cakes made from wheat and its derivatives
- Pasta that is normally made and sold ready-made
- Cereals that children often eat
- Sauces for pasta, etc.
- Crackers and packaged foods (labels must be read)
Gluten-Free Foods
- Foods that do not contain gluten are;
- Corn and corn flour
- Raw buckwheat and foods made from it
- Legume flours
- White rice and black rice
- Potatoes and products made from them
- Legumes are generally free of gluten.
- Raw nuts
- Fruits and vegetables
- Probiotic foods
- Homemade pickles
Click here for detailed information on gluten-containing foods .