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Healthy Diet Plans >>
Health Issues and Diet >>
Celiac Disease |
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Celiac DiseaseCeliac disease, also referred to as non tropical sprue, celiac sprue or gluten sensitive enteropathy is one of the most commonly occurring intestinal diseases, affecting the digestive tract.
It affects the small intestine and hinders the absorption of nutrients, thereby resulting in intestinal damage. It can also be referred to as ‘gluten intolerance’. They are intolerant to wheat protein, gluten. Gluten is also seen in barley and rye.
Immunity of individuals suffering from celiac disease is poor. Ingestion of gluten or gluten-containing products, result in intestinal damage. Gluten free diet is recommended.
Villi, or the finger-like projections on the brush border membrane helps in diffusion of nutrients into the blood.
Improper, unhealthy villi cause malnourishment, irrespective of the amount of food consumed. Coeliac disease is an autoimmune disorder, owing to the damage caused by the body’s very own immune system. It is also termed as a disease of malabsorption, due to the poor absorption of essential nutrients. It is an inherited disorder and is stimulated, initially, post stress, surgery, pregnancy or viral infection. Physiological or psychological symptoms are typical. The former involves abdominal discomfort or diarrhea and the latter includes, mood swings, depression and irritability.
Typical symptoms are fatigue, diarrhea, constipation, flatulence, behavioral changes, abdominal pain and discomfort, muscle cramps, delayed growth, menstrual irregularities, anemia, miscarriage, seizures, steatorrhea or fatty stools with bad odor, aphthous ulcers, itchy skin, nerve damage resulting in tingling sensation in legs, poor ability to survive, joint pain, enamel loss, osteoporosis, bloating and weight loss or gain. Absence of symptoms is also seen to a certain extent. Delayed symptom identification and intervention results in malnutrition and thereby deficiency of nutrients.
The time of occurrence and the causative factors of celiac disease correlates with the duration of breast feeding, quantity of gluten foods consumed and the age at which the individual commenced eating gluten-containing foods. Celiac disease diet comprises of a gluten-free diet, devoid of kamut, wheat, barley and rye. Gluten-free pasta and breads are recommended. Soy, potato, rice, bean flour, amaranth and buckwheat can be included. Rice, vegetables, plain meat and fruits can also be included in the diet.
Additives, such as stabilizers, preservatives and starch contain hidden gluten. The most common stabilizer and thickener used in the food industry contain wheat and wheat products. Oats is a question of controversy, as research is underway, regarding its gluten content and side effects. Reading food labels is an important point of consideration and labels containing ‘gluten-free’ is preferred. |
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