Celiac Disease

Celiac disease seems to be on an up rise today. You now walk into grocery stores and restaurants and see gluten-free food everywhere. Thankfully, for the celiac disease community, life has become a little easier with these accommodations. When most people hear celiac disease many just think gluten-free diets, but they do not realize that celiac disease can affect all parts of the body and mind, or that the disease has a higher prevalence in women. It is a new lifestyle that many have to take on. In the next few pages, I will discuss the affects that this disease has on the body systems, the lifestyle changes many make when diagnosed with celiac disease, and the importance of educating those who are dealing with the disease on a day to day basis. I also will discuss information from two articles which focus in on the direct affects that the disease takes on women living with it, and the lifestyle changes that are necessary to manage the symptoms.

1. Explain the physiologic mechanisms related to celiac disease. What anatomical features of the small intestine lend it to the digestion and absorption of fats, carbohydrates, and proteins?

Commonly referred to as wheat allergy, celiac disease is not an allergic disorder; rather it is actually intolerance to gluten, a protein in wheat. It is also known as celiac sprue, nontropical sprue and gluten-sensitive enteropathy. Celiac disease occurs in people who have a genetic susceptibility. It was considered a north European disease initially but now it has a high prevalence in all the continents. In north- India it affects 1 in 200-300 individuals, similar to its prevalence in Europe.

While a gluten-free diet can be life changing to a celiac patient it can be damaging to someone like me who is not celiac nor gluten intolerant. Yet the gluten-free diet seems to the be new black in North American house holds. As reported in Gluten Free Diet Fad

Life changing, life long, no cure! This paper is to give knowledge and inform readers on what Celiac Disease is, who it effects, what it affects, and try to explain how it can interrupt a normal, life style to where most of us take for granted. Have you ever wondered what life would be like if you found out you could not eat normal everyday foods that most of us take for granted? What if one day you woke up and found out you could not eat something as simple and as popular as pizza? That you could not eat bread, cake, cookies, lasagna, spaghetti, or even drink beer? That every time you did, you would get sick. Well, for a growing percentage of Americans, that is what is

Body A. First, I will discuss what gluten and celiac disease is and how it has made and effect in our society. 1. To start off gluten is the substance in grains like wheat, rye, and barley that is responsible for the elastic texture of the dough. It is formally known as the protein found in these grains.

People who inherit the gene for celiac disease show symptoms of the disease only when they consume foods with gluten, a protein found in wheat, barley, rye, and oats.

At her advanced age, Florence’s doctor decided to inject plastic into the bones to provide stable strength and to ensure that future breaks would not occur. Weeks later, she had a scope done, checking the small intestine for damage to the mucosa and microvilli. The ending result was a diagnosis of celiac and a decision that she must be put on a gluten-free diet for the rest of her natural life (Florence). With celiac disease, many negative outcomes are possible and many more are probable. Further research into celiac disease substantiates the belief that further research, public awareness, and knowledge are imperative in discovering how to deal with the disease and how to spread awareness of this very serious problem.

This article is focused around Celiac Disease and how the autoimmune disorder affects athletes that suffer from this disease. This article goes over several difficulties that come along with Celiac Disease (CD) such as, Etiology, exercise prescription, and diet management. The purpose of this article is to inform athletes with CD and even healthcare professionals that sometimes the signs are not clear and professionals have to take the correct steps and test to find the appropriate solution. The summary of this article would have to be that the number of CD cases are increasing rapidly throughout the United States. And with the rapid growth of athletes with CD, healthcare professionals had to become more educated with this disease because it was so hard to spot in individuals.

Risk factors of the condition include malignant disease, type I diabetes mellitus, arthritis, osteoporosis, down syndrome, dermatitis herpetiformis, few respond to steroids and increased mortality because of the high risk of malignancy (Liu et al.,

Some of the most prominent health issues people have who consume gluten are diarrhea, anemia, skin rashes, and bone pain (more prominent in Celiac disease). In people with gluten resistance or intolerance the more prominent symptoms are gas, bloating, constipation,

When a person is first diagnosed with celiac disease, a dietician will be working with the person by helping navigate safely around their food intolerances. In order to stay well, people with celiac disease must avoid gluten for the rest of their lives. Eating any gluten, no matter how small an amount, can cause irreversible damage to the small intestine.

CD is a European affliction.7–15 CD is rare in people of Japanese, Chinese, and purely AfricanCaribbean descent.16

A study conducted by Sharp, Walker, and Coppell (2014) examined the results of the New Zealand Coeliac Health Survey, a self-administered cross-sectional survey of “biopsy-positive respondents aged 16 years and over (n=936)” (p. 223). The results indicated that patients expressed an assortment of symptoms prior to being diagnosed. Patients expressed relief from some symptoms when adhering to a strict GFD, but continued to suffer from others. “12.6% (n=118) attributed their symptoms to other food allergies and 26.0% (n=243) to hidden sources of gluten” (Sharp et al., 2014, p. 224). Patients also had trouble with ensuring the

Celiac disease (CD) is defined as a chronic autoimmune disorder characterized by small intestine mucosal damage in response to the ingestion of dietary gluten (proteins found in wheat, barley, and rye) in genetically predisposed individuals that improves with strict adherence to a gluten-free diet (Kelly, et al., 2015; Woodward, 2016; Meyer & Rosenblum, 2016; Isaac, et al. 2016; & Hill, 2016). Ludvigsson, et al. (2013) explain that while the symptoms of celiac disease have been described in medical literature for over 100 years, it was not until the 1940s that Dutch physician Dicke made the association of gluten exposure to the symptoms now associated with CD (p. 43). This paper will explore characteristics of the disease, as well as the current treatments and role of the primary care provider in caring for afflicted children.