Celiac Disease is a condition that causes patients to have an immune reaction to eating gluten. Gluten is a protein that is found in wheat, barley, and rye. For those with Celiac Disease, eating these substances can lead to an immune response in the small intestine. Over time, the small intestine is damaged by the disease, leading to malabsorption of nutrients, gastric distress, and other uncomfortable symptoms.
In children, Celiac Disease can cause failure to thrive and problems with growth and development. In adults, Celiac Disease can cause a wide array of symptoms, some of them seemingly unrelated to digestive upset.
The symptoms of celiac disease are:
The causes of celiac are not precisely known. Heredity might play a role in this condition, but you do not have to have a family history of celiac disease to display symptoms of the condition. It is thought that infant-feeding practices and issues with gut bacteria might impact this condition or cause it to be expressed. Celiac disease can seemingly be triggered by surgery, childbirth, viral infections, or even severe emotional or physical stress.
The risk factors for celiac disease are:
The diagnosis of celiac disease can be delayed in many cases when symptoms are not clearly related to the condition. Some patients will not suffer from gastric upset in the early stages of the disease, which can be misleading and can lead to an incorrect diagnosis.
The main tests that are used to diagnose this condition are serology tests which look for antibodies in the blood. If certain antibody proteins appear in your blood, they indicate a reaction to gluten. Genetic testing can also be done to look for human leukocyte antigens HLA-DQ2 and HLA-DQ8, which can also help rule out or confirm celiac disease.
When GI tract symptoms are severe, an endoscopy might be done to visualise the stomach more clearly. Capsule endoscopy can also be done to take images of the entire GI tract as the capsule passes through the body.
Treatment of this condition includes cessation of consumption of gluten-based products. A gluten-free diet is key to preventing flares and symptoms as well. Those with celiac disease will need to avoid eating barley, bulgur, durum, farina, graham flour, malt, rye, semolina, spelt, and triticale.
Patients will usually be referred to a dietician to help them to learn to manage their symptoms more effectively through the correct diet. Gluten can also be hidden in various other products like makeup, stamp glue, and things like play dough. For those who are very sensitive to gluten, exposure to these products must also be avoided.
Patients with anaemia will be given supplementation to help eliminate this symptom, and many patients will be placed on complete vitamin and mineral supplements to help support their health. When patients experience flares, they will usually be advised to take NSAIDs as needed, or they might be instructed to take corticosteroids to help reduce inflammation.
There is no cure for celiac disease, but it can be managed quite effectively in most cases, simply with diet changes and taking care not to allow yourself to be exposed to gluten in other products.