Essay about Celiac Disease

Celiac disease is an autoimmune disorder in which the ingestion of gluten damages the lining of the small intestine and thus leads to a wide range of symptoms and health issues. However, it is often confused with gluten intolerance or misrepresented as a dietary restriction. Consequently, most people assume cutting off pasta and baked goods from one’s diet for a limited period of time is enough to cure it. Therefore, it is necessary to raise awareness of the true definition of celiac disease and to familiarize people with the seriousness of this illness. This blog is my platform to share my story with this medical condition. My aim is to highlight the fact that having celiac is a lifelong journey that goes far beyond bread and cookies. My ultimate goal is to reveal the impact of the disease on one’s lifestyle and to uncover the concealed and invisible aspects of being celiac.

Celiac disease is a fairly common disease but is not very well known. Celiac disease, or celiac sprue, is a digestive condition triggered by consumption of the protein gluten (Hill, Clinical manifestations and diagnosis of celiac disease in children, 2011). Gluten is a protein found in wheat, barley, rye, and oats. People with celiac disease who eat foods containing gluten experience an immune reaction in their small intestines, causing damage to the inner surface of the small intestine and an inability to absorb certain nutrients (Hill, Clinical manifestations and diagnosis of celiac disease in children, 2011).

Desiree Ferrandi, a 50-year-old female who I had the pleasure to meet and interview, is 1 out of the about 3 million people in the world suffering from Celiac Disease. Celiac Disease is just one out of the many chronic illnesses that affect nearly 3 million people in America. It is a disorder that can lead to intestine damage if gluten is ingested. A strict, gluten-free diet is the only current treatment. Celiac, like other chronic illnesses, not only affects the health and body of someone, but it affects all aspects of one’s

One health condition that affects people is Coeliac Disease; this is intolerance to the protein ‘gluten’ which is found in wheat, barley and rye. When coming into contact with gluten the body produces antibodies which then attack the lining of the bowel. This then affects the body’s ability to absorb nutrients from food and can even lead to

Celiac disease is an autoimmune disorder that occurs due to the body’s immune response to ingested gluten, a protein found commonly in most wheat, rye, and barley products (Rubio-Tapia et al., 2012). After gluten absorption, the immune system attacks the small intestine and destroys the microvilli lining. The microvilli of the small intestine are primarily used for nutrient absorption and this degradation can lead to malnutrition (Zuckerbrot, 2013). CD affects approximately 2 million people in the United states, 0.71% or 1 in 141 of the population. However, due

Other factors increase your chances of having the disease. Sometimes celiac symptoms are misdiagnosed. Irritable Bowel Syndrome (IBS) is one of the conditions most commonly confused with CD. Doctors will often diagnose their patients with IBS when in fact celiac is the culprit. IBS symptoms include abdominal pain, bloating, diarrhea and constipation, which are identical to celiac symptoms. The difference is that while celiac damages the small intestine, IBS attacks the large intestine, for reasons still unknown. IBS sufferers should be tested, since their chances of having CD increases greatly (Lapid, N April 20, 2009). Consider the case of

Celiac Disease is an autoimmune disorder characterized by the ingestion of gluten causing damage to the gastrointestinal tract. The purpose of these education materials is to help you understand celiac disease and why some people need to eat gluten free. Gluten is a protein found in wheat, barley, rye and many other types of food. Celiac Disease was first described in the first century AD, but the modern description was developed late in the 19th century. Despite this long history, Celiac Disease only recently came into the public light through the new gluten free diet fad. With this new diet trend it is important to understand why people may need to change their diets and if you are one of those people.

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.

Celiac disease is a disease of the human body that affects the absorption of micronutrients in the small intestines. This disease prevents the body from absorbing various fat-soluble vitamins, certain enzymes, iron, vitamin B12, and folic acid by destroying the inside surface of the small intestines. This malabsorption leads to unexplained weight loss, diarrhea, abdominal pain, and bloating which are the most common symptoms of gluten disease (Rubio-Tapia, Hill, Kelly, Calderwood, & Murray, 2013). This disease is becoming increasingly prevalent in healthcare as practitioners are being asked to screen for diagnosis

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 or even gluten intolerant. Unfortunately a gluten free “diet” seems to the be new black in North America house holds. As reported in “Gluten Free Diet Fad” on July 2015 “twenty nine percent of adult Americans say they are trying to cut back on their gluten intake, yet only one percent have a reported celiac disease” and as shown on a graph pictured on the online magazine the number of celiac patients from two-thousand-four to two-thousand-fifteen stayed the same at fifteen percent interest while the number of gluten free followers jumped from fifteen percent in two-thousand- four to a whopping ninety-five percent interest in two-thousand-fifteen (BBCnews.com). I am arguing that the gluten free diet for a non celiac patient is more damaging to your health then beneficial.

Coeliac disease is a condition that harms the lining of the small intestine and stops it from absorbing parts of food that are important for staying healthy. The damage is cause by taking in gluten. 1 in 100 in UK have coeliac disease, 1 in 300 in Ireland, 1 in 250 in Italy and 1 in 133 in the USA. Studies have shown that in Europe, USA and other places coeliac disease has enlarged as much as 4 times in the last 30 years. The cause of coeliac disease is sensitivity to gluten. Gluten is found in common foods like wheat, barley, and rye and any foods made from them such as bread, pasta and biscuits. Some people with the disease are usually also sensitive to oats. People with coeliac disease make antibodies against gluten. Antibodies are proteins in the immune system that usually attack bacteria, viruses and other germs. The gut makes a mistake and thinks gluten is harmful, and reacts against it as if it were fighting of a germ. These antibodies lead to irritation evolving the lining of the small intestine.

An imbalance in microbiota and an adequate association of bacteria in a newborns intestine can contribute to the development of their immune functions which can increase the risk of immune-mediated disorders such as Celiac Disease. Celiac disease is an autoimmune disorder whose environmental trigger is gluten and its man genetic determinant is the human leukocyte antigen. It has been discovered that breast feeding for a longer period of time and breast-feeding during the time of gluten introduction can either reduce the child’s risk of Celiac Disease or delay its onset. The child’s Celiac Disease susceptibility is associated with perinatal and postnatal environmental factors which give

Celiac disease definitely more than just an autoimmune disease, and this is mainly because its effects branches from a mucosal inflammation and the disruption of the small intestine’s surface area and harming the villi to psychological effects which will impact the surrounding environment of the patient such as their families and their work colleagues. Also, some people with the disease may not even know they have it, which leaves it untreated and leads them to be trapped in a risky position of being diagnosed with deadly diseases like cancer; we should therefore take celiac disease as one of the deadliest diseases we have in the world to maintain the well-being of society and the quality of our

when individuals who are sensitive to gluten, ingests it,reaches to the digestive tract and causes the immune system to mount a attack against it.Ingestion of gluten in these individuals causes an adverse reaction which ends up in damages the small intestine and consequently leads to gastrointestinal distress and nutritional deficiencies.The benefits and risks of a gluten-free diet should be carefully weighed, especially if the person starting the new diet doesn’t really need to restrict gluten intake. Gluten is the only protein found in food that is completely indigestible.In celiac disease, the immune system not only attacks the gluten proteins, but it also acts on the enzyme present in the cells of digestive tract called tissue transglutaminase.

In today’s world of fad diets one has to wonder whether Gluten-Free diets are legit or the next big thing. Gluten is a protein found in wheat which in someone sensitive to it can cause a multitude of health problems. It binds on the cilia of the Small Intestine and causes the body to attack the cilia, which results in irritation and malnutrition. My Mother was recently diagnosed with Celiac Disease. This causes sensitivity to Gluten and requires a special diet in order to control the symptoms. The road to this discovery was not an easy one. There were many doctors and expensive tests, yet, no one could figure out what was causing my Mother’s chronic digestion and diarrhea problems. Finally, one doctor was able