Celiac disease is curable without medicine.
Abbreviated version
Celiac disease is a chronic autoimmune disease that mainly affects the small intestine, it is also referred to as Coeliac disease. The illness known as celiac disease is brought on by an immune response to gluten consumption. The protein gluten is present in foods produced from wheat, barley, or rye.
Celiac disease |
Reasons for Celiac Disease.
- Gluten Intolerance: A negative reaction to gluten, a protein present in some grains, causes celiac disease. People who have celiac disease develop antibodies to fight off gluten because their immune system misinterprets it as a threat.
- Genetic Basis: Celiac disease is strongly influenced by genetics. Certain genetic markers (like variations of HLA-DQ2 or HLA-DQ8) are linked to an increased risk, and they tend to run in families.
Damage to the gastrointestinal tract:
- The small intestinal tract normally contains millions of villi, which are tiny structures that resemble fingers.
- Villi increases the surface area of the gut, aiding in nutrient absorption.
- The intestinal lining is harmed by the immune response in celiac disease, which causes the villi to flatten.
- Symptoms arise when nutrient digestion and absorption are hampered by reduced villi function.
Common symptoms of celiac disease:
- Abdominal pain and bloating, fatigue and weakness, chronic diarrhea, gastrointestinal distress, and celiac disease can all result in deficiencies in vital nutrients like iron, vitamin B12, and folate. Skin rashes (Dermatitis herpetiformis) can also be caused by celiac disease.
- It typically appears as small, red, raised bumps or blisters, often on the elbows, knees, or buttocks. Nerve damage, disorders affecting coordination and speech (ataxia), and problems with fertility can also occur. Delayed growth in children.
Diagnosis:
Coeliac Disease Blood Testing:
- Your GP will typically order specific blood tests to check for antibodies related to coeliac disease. These antibodies are produced in response to eating gluten. When it comes to diagnosing coeliac disease, blood tests play a crucial role.
- Tests for specific antibodies associated with celiac disease are performed on blood samples. A gluten-related immunological response is indicated by elevated levels of these antibodies.
- Genetic Testing: Checking for specific genetic markers (HLA-DQ2 or HLA-DQ8 variants) associated with celiac disease.
- Biopsy: A sample of the small intestine lining is analyzed to confirm the diagnosis. During testing, it’s essential to continue eating foods containing gluten to ensure accurate results.
- The two main blood tests used for diagnosing coeliac disease in adults and children are:
- Total immunoglobulin A (IgA): This measures the overall level of IgA in your blood. It’s essential because some people with coeliac disease may have an IgA deficiency. IgA Tissue Transglutaminase Antibody (tTG): Elevated levels of tTG antibodies indicate an immune reaction to gluten.
Complications:
- Osteoporosis: Long-term complications can occur if gluten is not eliminated from the diet. Anemia: iron deficiency anemia and deficiencies in vitamin B12 or folate.
- Cancer Risk: Some types of cancers, such as bowel cancer, are more common in untreated celiac disease.
- Pregnancy Issues: Problems affecting pregnancy, including low birth weight in babies.
Celiac disease is indeed a serious condition.
Autoimmune Reaction to Gluten:
When someone with celiac disease consumes gluten, it triggers an immune response that damages the lining of the small intestine. This damage affects nutrient absorption, leading to various symptoms and potential complications.
What are the stages of celiac disease?
Celiac disease is a complex condition, and its progression can be understood through different frameworks. Let’s explore the stages:
Marsh Score System:
The Marsh Score system is commonly used to assess celiac-related damage to the small intestine. It categorizes the stages based on histological changes observed during a biopsy. Here are the three main stages:
Stage 1: An increase in intraepithelial lymphocytes (IELs) without significant changes in the crypt/villus ratio.
Stage 2: In addition to increased IELs, there’s an increase in crypt depth without a reduction in villus height.
Stage 3: Further damage with flattened villi and increased IELs. Stage 3 has three substages:
3a: Partial villous atrophy.
3b: Subtotal villous atrophy.
3c: Total villous atrophy.
Clinical Phenotypes:
Beyond the Marsh Score system, celiac disease presents in various clinical phenotypes:
Gastrointestinal: Classic symptoms include abdominal bloating, diarrhea, constipation, and fatigue.
Extraintestinal: These symptoms affect other organs or systems, such as skin (dermatitis herpetiformis), joints, or the nervous system.
Subclinical: minimal or no symptoms but detectable intestinal damage.
Potential: Positive serology (blood tests) without evident intestinal damage.
Seronegative: negative blood tests despite intestinal damage.
Non-responsive: persistent symptoms despite a gluten-free diet.
Age and Life Stages:
How do I know if I'm celiac?
If you suspect you might have celiac disease, here’s what you should consider:
Dermatitis herpetiformis (DH):
Gluten-Free Diet:
- This means avoiding foods containing wheat, barley, and rye.
- The cornerstone of managing celiac disease is to follow a strict gluten-free diet. This means avoiding foods containing wheat, barley, and rye. Fortunately, there’s now a wider range of gluten-free options available.
- Health and Balance: It’s essential to maintain a healthy and balanced diet even while avoiding gluten. Importance of a Gluten-Free Diet:
- Even mild symptoms warrant dietary changes because continuing to eat gluten can lead to serious complications.
Not to eat by celiac patients
- Cereals and Grains, Wheat, products like bread, pasta, and couscous.
- Rye: Rye bread, rye crackers, and other rye-containing foods.
- Barley: barley-based products, malt (used in beer and some processed foods), and barley flour.
- Oats: (certified gluten-free oats if you’re sensitive to gluten.)
- Pastries and other baked goods:
- Processed Foods:
- Canned Soups: Some soups contain wheat-based thickeners.
- Cold Cuts: Deli meats may have gluten-containing additives.
- Sauces and Gravies: Many sauces and gravies use wheat flour as a thickener.
- Dairy Products:
- Processed Cheese
- Sour Cream