Overview of Celiac Disease

One disease that really has fooled both doctors and laypeople alike is Celiac Disease. Celiac Disease is tricky to suspect, but once pinpointed, is easy to diagnose via a three part diagnostic test. People who have Celiac Disease can lead completely normal lives with the exception of the fact that they must closely attend to their food selections.

What is Celiac Disease?

Celiac Disease is defined as a genetic autoimmune disease that affects the digestive system and the ability to obtain nutrients from food sources.

What is Gluten?

Gluten is a protein found in wheat, rye and barley.

What Causes Celiac Disease?

It is commonly accepted that Celiac Disease is caused by abnormalities in gene HLA-DQ2 and also gene HLA-DQ8 plus a triggering event that often occurs in early childhood. In other words, an individual could have the genetic abnormality without having Celiac Disease in the absence of the triggering event.

What are the Symptoms of Celiac Disease?

Some of the symptoms of Celiac Disease include an itchy rash, diarrhea, cramps, bloating or no symptoms at all. Many people suffer with Celiac Disease for years, even decades, without knowing what the problem is. There exists now more awareness of Celiac Disease than previously, so people have more chances of having it accurately diagnosed and treated.

Treatment for Celiac Disease

In order to diagnose the disease, there is normally a three part test that is administered by a gastroenterologist. The test indicates whether the person has Celiac Disease. This is primarily a female disease, as three out of four of people with it are female. There is only one treatment for Celiac Disease. Complete abstinence from eating foods containing the protein gluten is the proper treatment for Celiac Disease and the best way of preventing the occurrence of the symptoms of the disease. The dietary changes primarily involve eating fresh fruit and vegetables and meats. Avoidance and caution with processed food as well as food that contains flour is a must. Rice flour is often substituted for wheat flour in bread and pasta.

The above is information about Celiac Disease. Celiac Disease is getting easier to live with as there is now a number of food with gluten substitution ingredients on the market. Thanks to these more varied commercial choices, people with Celiac Disease may now enjoy a broader range of food selections and have an opportunity to enjoy the taste of many dishes.

Source:

Smith, T. Celiac Disease. (2007) New York, NY: The Rosen Publishing Group, Inc.