There may be hypersensitivity to a group of proteins called gluten. Autoimmune disease that causes inflammation in the small intestine celiac disease It is called. Patients cannot digest gluten and their immune systems react against this protein. This response affects nutrient absorption as a result of damage to structures called villi in the small intestine.
What are the Symptoms of Celiac Disease?
It may cause various symptoms in the digestive system and some other organs. These symptoms may differ in children and adults. celiac disease Some of the common symptoms are: Digestive symptoms include chronic diarrhea, abdominal pain and bloating. It also includes gas and discomfort, nausea and vomiting. Skin rashes called dermatitis herpetiformis and hive-like rashes occur on the skin. Decreased appetite, weight loss, feeling of weakness and constant fatigue are observed.
Iron deficiency anemia and anemias due to vitamin deficiency occur. Bone weakness and the risk of osteoporosis due to calcium and vitamin D deficiency are among the symptoms. Infertility, depression, anxiety and neuropathy (nerve damage) are also among the symptoms. If you suspect the disease or are experiencing symptoms, it is important to see a doctor. Diagnosis of the disease is made through blood tests and genetic tests. Sometimes it can also be detected using methods such as endoscopy.
What are the Risk Factors for Celiac Disease?
Risk factors of the disease may be: celiac disease It is more common in individuals with a family history. It is particularly associated with the HLA-DQ2 and HLA-DQ8 genes. The presence of these genes may increase the risk of developing the disease. The risk is higher in individuals whose first-degree relatives have the disease. The disease may be associated with other autoimmune diseases such as type 1 diabetes and thyroid diseases. The likelihood of such diseases occurring together may increase.
It is more common in women than in men. It can occur at any age, but is most often diagnosed in childhood or early adulthood. Early and excessive exposure to gluten-containing foods during infancy, celiac disease increases the risk. There are some studies showing that breastfeeding may reduce the risk of the disease. In other words, breastfeeding for a long time instead of switching to complementary foods early in infancy may reduce the risk.
Some intestinal infections and changes in intestinal flora may contribute to the development of the disease. Exposure to sufficient amounts of gluten may increase the risk of developing the disease. Early and excessive gluten exposure, especially during infancy, may increase the risk. Remember that each risk factor can interact individually and the development of the disease is a complex process. If celiac disease symptoms If you are observing this, it is important to consult your doctor.
How Should People With Celiac Disease Eat?
celiac disease It is important for people to follow the tips to have a healthy and balanced diet. Avoid wheat, barley, rye and products made from these grains. You should not consume foods containing gluten such as bread, pasta, crackers and pastries. You can choose gluten-free grains such as corn, rice, potatoes, oats (a gluten-free type of oats), and quinoa. You can also make recipes with gluten-free flours (such as almond flour, rice flour, corn flour).
Focus on natural and fresh foods such as vegetables, fruits, meat, poultry and fish. These foods are generally safe choices for patients. There are many gluten-free products available today. You can choose products such as gluten-free breads, pastas, crackers, and flour mixtures. However, it is important to check the ingredients of these products and make healthy choices. Gluten can be found in many prepared food products. Gluten is found in processed foods, sauces, pastes, meat products such as sausages, desserts and beverages.
Try to identify gluten-containing ingredients by reading labels carefully. It is important to prepare your own meals and use gluten-free and healthy ingredients. This allows you to control your nutrition more easily. Personalized nutrition plans should be prepared for patients. It is important to work with an experienced nutritionist or dietitian on this issue. Experts can evaluate your nutritional needs and provide you with appropriate recommendations.
When preparing gluten-free foods, you should be aware of the risk of gluten contamination. You should be careful about cleaning, especially when using the same kitchen equipment. Don't forget that celiac disease It is a serious health condition and proper nutrition is an important part of your treatment process. It is best to create a healthy, gluten-free eating plan with the guidance of a nutritionist.