Celiac disease is also called celiac sprue, non-tropical sprue, and gluten-sensitive enteropathy. It is a hereditary autoimmune condition in which a person has a delayed immune reaction to gluten (a protein that causes dough to be sticky) found in cereals, such as wheat, barley, and rye. This reaction causes the immune system to attack the lining of the small intestine, damaging it so that it can’t absorb nutrients from food.
Celiac disease affects almost 1% of people in Canada. Recent research has revealed that, contrary to what was previously believed, celiac disease may be just as common in places like Africa, South America, and Asia. The disease affects 10% of first-degree relatives and is about twice as common in women as in men.
The lining of a normal small intestine is covered with finger-like projections called villi. The villi are covered with tiny hair-like endings called microvilli, which trap and absorb nutrients from food. In celiac disease, the villi flatten out or disappear due to the immune reaction caused by eating foods that contain gluten. The villi lose their shape and their microvilli, resulting in the damage to the intestinal lining.
Although it was once thought of as a condition that always started in childhood, it is now known that celiac disease can develop at any age in susceptible individuals. You are more susceptible if you have a family history of celiac disease, have type 1 diabetes, or if you have other autoimmune conditions such as thyroiditis. There is a strong association between Down syndrome and celiac disease. In older people, celiac disease can be triggered by an intestinal infection or some other intestinal condition.
People with celiac disease must avoid eating gluten-containing foods. This means that they can’t eat bread products made with wheat, rye, or barley. Gluten is also found in many prepared foods such as pasta. Until recently, people with celiac disease were advised to avoid oats. We now know that oats themselves do not contain gluten, though they may be contaminated in processing.
People with celiac disease have to carefully check the labels on processed foods for gluten. They shouldn’t buy any processed food unless they know exactly what’s in it. They should also be careful to check if the vitamins and medications they are taking contain any gluten. Fortunately, more and more gluten-free food options are becoming available.
Keeping the body hydrated is important. Taking vitamin and mineral supplements may also be helpful to compensate for the problems of malabsorption. Once the person begins to follow the gluten-free diet, the bowel begins to heal and the problem of malabsorption may go away.
It can be difficult to follow a truly gluten-free diet so it’s important to make a definite diagnosis of celiac disease. If celiac disease is diagnosed, a gluten-free diet must be followed for the rest of your life. Some people find it helpful to speak with a nutritionist to learn how to adopt a gluten-free diet.
All material copyright MediResource Inc. 1996 – 2025. Terms and conditions of use. The contents herein are for informational purposes only. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Source: www.medbroadcast.com/condition/getcondition/Celiac-Disease
Pharmasave uses cookies to provide a personalized experience, analyze traffic, improve site performance, and provide social media features. By using our site, you agree to our privacy policy.