Celiac disease

Celiac disease is an autoimmune disease of the intestine that is triggered by eating foods containing gluten. This disease manifests itself in genetically susceptible individuals who have a permanent sensitivity to gluten.

Gluten is a protein that gives flours containing gluten their ability to absorb water, viscosity and elasticity. Q hen ingested by individuals genetically predisposed to the disease, an immune reaction is triggered that causes chronic inflammation in the small intestine, with consequent atrophy of the intestinal villi. These intestinal vill i are responsible for the absorption of various nutrients, and their malfunction leads to repercussions onthe absorption of minerals, vitamins and water, and when destroyed, can even lead to malnutrition.

Gluten is present in some cereals such as:

• wheat;
• trigo espelta;
• centeio;
• cevada;
• kamut;
• malte.

The clinical manifestations of celiac disease vary considerably depending on the person’s age and the amount of gluten ingested in their diet.

The symptoms are quite varied and vary in intensity, with some cases being more severe than others. The most common symptoms are

• Prolonged diarrhea;
• Flatulence;
• Abdominal distension;
• Abdominal cramps;
• Nausea and vomiting;
• Developmental difficulties in children (due to malabsorption of nutrients);
• Fatigue;
• Loss of appetite;
• Constipation;
• Anemia (due to iron and/or vitamin B12 deficiency);
• Osteopenia/Osteoporosis (due to calcium and vitamin D deficiency).

Note: in children, the classic form of celiac disease presents with gastrointestinal symptoms that begin after the introduction of gluten into the diet.

As we have seen, celiac disease is a disease of the small intestine characterized by intolerance to gluten. It is relatively common and can affect anyone, especially those who are more genetically susceptible. However, it is more common in Caucasians (whites) of northern European descent.

There are various causes for the onset of the disease, such as the following factors:

• Environmental: in Europe, its prevalence ranges from 0.2 to 1.2%;
• Immunological: celiac disease is caused by the genetically determined presence of antibodies produced by the immune system against gluten;
• Genetics: Family members of celiac patients have a higher risk of developing the disease.

We now know that gluten enteropathy can appear at any age; previously, it was considered a pediatric disease.

The only treatment for this disease is through nutritional intervention, excluding foods containing gluten. By excluding them, the intestine can recover and thus function properly and absorb the necessary nutrients.

In addition to a healthy and balanced gluten-free diet, nutrition counseling also makes it possible:

• learn how to handle food (there is a possibility of cross-contamination);
• know how to interpret nutrition labels; and
• draw up a tailor-made nutritional plan.

Also:

• Correct nutritional deficiencies;
• Reduce your worries about the disease;
• Tasty and healthy recipes: from quick and easy to more elaborate dishes;
• Plan meals to get all the nutrients;
• Cookbook recommendations;
• Practical advice to equip you for real life (how to eat socially and eat out);
• Confidence in separating fact from fiction;
• Variety: learn about dozens of new and interesting foods;
• Make sure you have enough energy;
• Ongoing support you can rely on.