Celiac disease is a disease of the intestinal tract caused by the presence of gluten in the diet.
An allergic reaction to the gluten causes a breakdown in structure of the villi which line the internal surface of the small intestine.
These small projections normally provide a large surface area for the absorption of nutrients from digested food.
In a person with Celiac Disease, however, the inflammatory reaction to gluten in the diet reduces the surface area to such an extent that the absorption of vital nutrients is severely restricted, resulting in malnutrition and a wide range of symptoms.
Celiac Disease (also known as Coeliac Disease, Celiac Sprue, Non-Tropical Sprue, Ideopathic Steatorrhoea or Gluten-sensitive Enteropathy) is a genetically determined allergy to the protein gluten, which is found in a number of closely related cereal grains (wheat, barley, rye and oats).
Note that there is open debate about whether some Celiacs can tolerate the gluten derived from oats.
I will discuss this in another article; but generally, if you have just been diagnosed as a Celiac, it is best to avoid all possible sources of gluten.
Gluten Intolerance is at the mild end of the Celiac Disease spectrum.
Because of the wide range in severity of symptoms in individuals it can be really difficult to distinguish between the two.
However since the treatment (complete exclusion of gluten from the diet) is the same, the distinction is really only academic.
In affected infants who have just been weaned onto cereals, symptoms are commonly diarrhoea (large, pale, foul smelling bowel motions), abdominal bloating, colic and poor growth.
In adults it manifests as bloating, abdominal pain, alternating diarrhoea and constipation as well as depression, fatigue and even infertility.
Around 1 in 250 people suffer from some form of gluten intolerance.
It is interesting to note that around 20% of celiacs are also lactose intolerant.
On exclusion of gluten from the diet some of these people regain the ability to tolerate lactose.
The only treatment for Celiac Disease is the complete exclusion of gluten from the diet...
permanently.
Although the intestinal lining can completely regenerate the person must stay clear of gluten for the rest of their lives (there is no 'cure').
One must be very careful in pursuing a gluten free diet since apart from the obvious sources of wheat, oats, barley and rye, there are many food additives such as flavours, thickeners, sweeteners etc.
, which include derivatives of these grains (particularly wheat) in their composition.
It is vital to read food labels very carefully to ensure that there are no gluten containing ingredients.
Preferably look for the "Gluten Free" sign on the packaging.
It is still possible to enjoy a wide variety of non-gluten foods and there are many great recipes available.
(You will find a range of recipes in future articles.
) The major difficulty is when dining out.
Ensure that you check with the waiter about the exclusion of gluten from your meal.
With a little care and discipline you can lead a completely normal life with Celiac Disease.
An allergic reaction to the gluten causes a breakdown in structure of the villi which line the internal surface of the small intestine.
These small projections normally provide a large surface area for the absorption of nutrients from digested food.
In a person with Celiac Disease, however, the inflammatory reaction to gluten in the diet reduces the surface area to such an extent that the absorption of vital nutrients is severely restricted, resulting in malnutrition and a wide range of symptoms.
Celiac Disease (also known as Coeliac Disease, Celiac Sprue, Non-Tropical Sprue, Ideopathic Steatorrhoea or Gluten-sensitive Enteropathy) is a genetically determined allergy to the protein gluten, which is found in a number of closely related cereal grains (wheat, barley, rye and oats).
Note that there is open debate about whether some Celiacs can tolerate the gluten derived from oats.
I will discuss this in another article; but generally, if you have just been diagnosed as a Celiac, it is best to avoid all possible sources of gluten.
Gluten Intolerance is at the mild end of the Celiac Disease spectrum.
Because of the wide range in severity of symptoms in individuals it can be really difficult to distinguish between the two.
However since the treatment (complete exclusion of gluten from the diet) is the same, the distinction is really only academic.
In affected infants who have just been weaned onto cereals, symptoms are commonly diarrhoea (large, pale, foul smelling bowel motions), abdominal bloating, colic and poor growth.
In adults it manifests as bloating, abdominal pain, alternating diarrhoea and constipation as well as depression, fatigue and even infertility.
Around 1 in 250 people suffer from some form of gluten intolerance.
It is interesting to note that around 20% of celiacs are also lactose intolerant.
On exclusion of gluten from the diet some of these people regain the ability to tolerate lactose.
The only treatment for Celiac Disease is the complete exclusion of gluten from the diet...
permanently.
Although the intestinal lining can completely regenerate the person must stay clear of gluten for the rest of their lives (there is no 'cure').
One must be very careful in pursuing a gluten free diet since apart from the obvious sources of wheat, oats, barley and rye, there are many food additives such as flavours, thickeners, sweeteners etc.
, which include derivatives of these grains (particularly wheat) in their composition.
It is vital to read food labels very carefully to ensure that there are no gluten containing ingredients.
Preferably look for the "Gluten Free" sign on the packaging.
It is still possible to enjoy a wide variety of non-gluten foods and there are many great recipes available.
(You will find a range of recipes in future articles.
) The major difficulty is when dining out.
Ensure that you check with the waiter about the exclusion of gluten from your meal.
With a little care and discipline you can lead a completely normal life with Celiac Disease.