🔅 CELIAC DISEASE
– This is a condition where the immune system reacts to gluten, a protein found in wheat, barley, rye, and some oats. This causes damage to the lining of the small intestine, which affects the absorption of nutrients from food.
– The cause of celiac disease is unknown, but it may involve genetic factors, environmental factors, infections, or medications.
– The symptoms of celiac disease vary depending on the age and severity of the condition, but they may include: diarrhea, constipation, bloating, gas, abdominal pain, weight loss, anemia, fatigue, bone loss, skin rash, mouth ulcers, infertility, neurological problems, or growth problems in children.
– The diagnosis of celiac disease is based on the medical history, physical examination, blood tests (such as anti-tissue transglutaminase antibodies or anti-endomysial antibodies),
biopsy (taking a tissue sample from the small intestine),or genetic tests (such as HLA-DQ2 or HLA-DQ8).
– The treatment of celiac disease involves: following a strict gluten-free diet for life,
which means avoiding all foods and products that contain gluten.
– The prevention of celiac disease is not possible in most cases, but it may help to introduce gluten gradually to infants at around 6 months of age
and breastfeed for at least 12 months.
– The dietary recommendations for celiac disease are: to eat a balanced and varied diet
that provides enough calories, protein, vitamins,
and minerals; choose gluten-free grains and flours, such as rice, corn, quinoa, buckwheat,
or sorghum; read food labels carefully and avoid cross-contamination; and take supplements if needed.
