In recent years, such an atypical pathology as celiac disease has become widespread. What it is? This is the body’s immune response to eating gluten - a protein found in wheat, barley and rye.
In celiac disease (celiac disease), the use of this protein causes an inadequate response to a fragment of the immune system located in the small intestine. Over time, the pathological reaction leads to an inflammatory process that damages the membrane of the small intestine and disrupts the absorption of a number of nutrients (malabsorption).
Damage to the small intestine, in turn, leads to weight loss, bloating and diarrhea. Gradually, the body begins to lack the nutrients necessary for normal functioning, and then the brain, nervous system, bones, liver and other internal organs suffer.
In children, celiac disease (photos showing its external signs are published in medical journals) often cause growth and development retardation. Irritation in the intestines can cause abdominal pain, especially after eating.
Celiac disease is incurable, but if you follow a strict diet, its symptoms can be alleviated.
Symptoms
The signs and symptoms of the disease in question are very diverse, as they completely depend on the individual characteristics of the patient's body.
Although weight loss and indigestion are considered standard signs of celiac disease, many patients do not experience any discomfort associated with the functioning of the gastrointestinal tract. Only a third of patients suffer from chronic diarrhea, and only half of the respondents complain of weight loss.
About 20% of patients, in contrast, suffer from chronic constipation; 10% - from obesity (although some scientists believe that these disorders are not caused by celiac disease). Symptoms not related to digestion can be combined in the following list:
- anemia (usually as a result of iron deficiency);
- osteoporosis (dystrophy of bone tissue) or osteomalacia (softening of bones);
- skin rash in the form of itchy blisters (herpetiform dermatosis);
- damage to tooth enamel;
- headaches, feeling tired;
- damage to the nervous system, including numbness and tingling in the feet and hands, as well as possible difficulties in maintaining balance;
- ligament pain;
- decreased spleen function (hyposplenia);
- acid reflux and heartburn.
Celiac disease: symptoms in children
Over 75% of children with celiac disease are overweight or obese. Signs of pathology associated with the functioning of the gastrointestinal tract are found in 20-30% of small patients. It is almost impossible to obtain more accurate data, since the symptomatology depends primarily on the age of the patient.
Typical signs of celiac disease in newborns:
- chronic diarrhea;
- bloating;
- pain
- lag in physical development, poor health, weight loss.
In older children who are faced with a diagnosis of celiac disease, symptoms may appear as follows:
- diarrhea;
- constipation
- short stature;
- delayed puberty;
- neurological disorders, including attention deficit hyperactivity disorder, learning disabilities, headaches, and lack of muscle coordination.
When to see a doctor
Make an appointment with a specialist if upset stomach or abdominal discomfort persists within two weeks. Be sure to contact your pediatrician if you notice that the child has become pale, irritable, has stopped gaining weight and growing. Disturbing symptoms are bloating and hard stool with a bad smell.
You should consult a specialist before you go on a gluten-free diet. If you exclude wheat protein from the diet before you go through the prescribed tests, the results of the studies are likely to be erroneous.
Celiac disease is often transmitted from generation to generation. If one of your relatives is diagnosed with a pathology, it will not be superfluous to go through the examination yourself. In addition, those at risk are those whose relatives suffer from type 1 diabetes.
Causes
Although in the modern world many people know what celiac disease is, the causes of its occurrence and development are still a mystery to scientists.
When the body's immune system responds inappropriately to the gluten contained in food, it damages tiny, hair-like protrusions on the mucous membrane (villi). The villi on the lining of the small intestine are responsible for the absorption of vitamins, minerals, and other nutrients from the food consumed. Under a microscope, they look like a thick pile of soft carpet. With damage caused by celiac disease, the inner surface of the small intestine begins to resemble a tile floor rather in appearance. As a result, the body is unable to absorb the nutrients necessary for growth and maintenance of health.
According to a study by the National Institute of Health in the United States, it was revealed that approximately one in 140 out of 140 respondents was suffering from celiac disease. On the other hand, many patients do not go to the doctor for a long time and therefore do not even suspect the presence of pathology. Most often, celiac disease affects representatives of the Caucasian race.
According to some studies, it has been observed that certain gene changes (mutations) increase the risk of developing celiac disease. Nevertheless, the presence of such mutations does not mean that a person will necessarily fall ill.
In some cases, pathology first appears after a surgery, pregnancy, childbirth, a dangerous viral infection or severe emotional overload.
Risk factors
Celiac disease can develop in any body. However, there are circumstances that increase the risk of manifestation of the pathology, including:
- the presence of a close relative with celiac disease or herpetiform dermatosis;
- type 1 diabetes mellitus;
- Down syndrome or Turner syndrome;
- autoimmune thyroiditis;
- Sjogren's syndrome ;
- microscopic colitis (lymphocytic or collagenous colitis).
Complications
In the absence of treatment or non-compliance with the prescribed therapy, including diet, celiac disease can lead to the following complications:
- Depletion due to malnutrition. Damage to the small intestine leads to impaired absorption of trace elements necessary for the body. Nutritional deficiencies can cause anemia and weight loss. In children, it leads to stunted growth and development.
- Loss of calcium and osteoporosis. A lack of calcium and vitamin D can cause bone softening in children (osteomalacia) or bone degeneration in adults (osteoporosis).
- Infertility and miscarriages. A lack of calcium and vitamin D exacerbates existing reproductive dysfunctions.
- Lactose intolerance. Damage to the small intestine causes abdominal pain and diarrhea after eating dairy products containing lactose, even if they do not contain gluten. After a therapeutic diet, when the intestines are completely healed, lactose intolerance can go away on its own, however, doctors do not give any guarantees: some patients still have problems digesting dairy products even after they have completed the course of treatment for celiac disease.
- Cancer. The key to fighting the scourge of celiac disease is a diet based on foods without harmful protein. If you do not follow the diet and other doctor's instructions, the risk of developing several types of cancer, including intestinal lymphoma and cancer of the small intestine, is increased.
Diagnostics
The following tests and procedures are performed to determine celiac disease:
- Blood tests. Elevated levels of certain substances in the blood (antibodies) indicate an immune response to gluten. From these analyzes, pathology can be detected even in cases where its symptoms practically do not cause discomfort or are completely absent.
- Endoscopy If the patient’s blood tests revealed a celiac disease, the diagnosis will be supplemented by a procedure called “endoscopy”, since the doctor will need to examine the small intestine and take a small piece of tissue by biopsy. In a laboratory study, specialists will determine if the villi of the mucous membrane are damaged.
- Capsule endoscopy. With capsular endoscopy, a tiny wireless camera is used that takes a photo of the entire small intestine of the patient. The camera is placed in a capsule the size of a vitamin dragee, after which the patient swallows it. As it moves through the gastrointestinal tract, the camera takes thousands of photographs transferred to a recording recorder.
It is very important to first go through all the prescribed studies to detect celiac disease and only then go on a gluten-free diet. If you exclude this protein from the diet before taking the tests, the diagnostic results may seem normal.
Treatment
The only way with which it is possible to alleviate an ailment such as celiac disease is treatment in the form of a gluten-free diet. It should be borne in mind that harmful protein is not only found in ordinary wheat. They are also rich in the following products:
- barley;
- bulgur;
- durum;
- semolina;
- flour by sin;
- malt;
- rye;
- semoline (grains);
- spelled;
- triticale (a hybrid of wheat and rye).
Your doctor will most likely redirect you to a nutritionist for joint planning of an optimal gluten-free diet.
As soon as this vegetable protein is excluded from the diet, the inflammatory process in the small intestine will gradually begin to disappear. The improvement can be noticed after two to three weeks, although many patients notice a significant improvement in well-being after a few days. Complete healing and overgrowth of the villi can take from several months to several years. Restoration of the small intestine proceeds faster in young children than in adults.
If you accidentally eat a product containing gluten, symptoms of the disease such as abdominal pain and diarrhea can occur. In some people, the symptoms are completely absent, but this does not mean that wheat protein is completely harmless to them. Carefully read the composition of the products indicated on the package: even traces of gluten can cause damage, regardless of the presence or absence of signs of the disease.
Vitamin and Mineral Supplements
Celiac disease diagnosis - what does it mean? First of all, it is necessary to avoid any dishes containing wheat, barley, rye and their derivatives. Reducing the amount of cereals consumed can lead to a nutrient deficiency - in this case, the therapist or nutritionist will recommend taking vitamin and mineral nutritional supplements to fill the lack of appropriate substances in the diet. These vital substances include:
- calcium;
- folic acid;
- iron;
- Vitamin B-12
- Vitamin D
- vitamin K;
- zinc.
Vitamin supplements are usually taken in pill form. If you have been diagnosed with serious malabsorption of nutrients, your doctor will prescribe an injection of vitamins.
Intestinal inflammation
If the small intestine is badly damaged, the doctor will recommend steroid drugs to suppress the inflammatory process. Steroids can alleviate the most severe signs of pathology and create favorable soil for the healing of damaged intestinal mucosa.
Dangerous products
If you are at risk and are threatened with celiac disease, the prevention of the disease should be one of your personal priorities. Avoid cooked food in packages if you don’t see “gluten free” on packs or bags. Malicious protein is not only found in obvious foods like baked goods, cakes, pies and cookies. It may also be part of the following foods:
- beer;
- sweets;
- sauces;
- soy meat or seafood;
- processed meat rolls;
- salad dressings, including soy sauce;
- fat free frying poultry;
- ready-made soups.
Certain cereals, such as oats, may contain traces of gluten, as they grow and process in the same locality and on the same equipment as wheat. Until now, science does not know for sure whether oats aggravate such an affliction as celiac disease in adults, but doctors usually recommend avoiding the use of oatmeal and cereals if the package does not indicate that the product does not contain gluten. In some cases, even pure oat flakes without any trace of wheat lead to an aggravation of the inflammatory process in the small intestine.
Allowed Products
Almost all the usual food is suitable for a gluten-free diet. You can safely eat the following foods:
- fresh meat, fish and poultry without breading, adding dough or marinade;
- fruits;
- most dairy products;
- potatoes and other vegetables;
- wine and distilled liquids, alcoholic and fruit soft drinks.
Of the cereals on a gluten-free diet, the following are permissible:
- amaranth;
- arrowroot;
- buckwheat;
- corn;
- polenta;
- any kind of flour that does not contain gluten (rice, soy, corn, potato, pea);
- quinoa (quinoa);
- rice
- tapioca.
Fortunately for lovers of bakery products and pasta with celiac disease, over time, many manufacturers produce more and more products with special gluten-free labels. If you cannot find such products in your local bakery or grocery, check out the range of online stores. Many gluten-containing foods and dishes have safe and affordable gluten-free counterparts.