Celiac Disease Research Paper Outline

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).

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 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.

Celiac disease is primarily a digestive condition triggered by consumption of the protein gluten resulting in an immune reaction in the small intestine, which leads to inability to absorb certain

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

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.

Celiac disease (CD) is marked by an inability to absorb gluten. Gluten, also known as glutenin, is a protein found in “wheat, rye, barley, spelt, and triticale” (Turner and Torkos). The problem with the disease is that it is an “autoimmune disorder in which the immune system responds to gluten by damaging the small intestine” (Turner and Torkos). This damage to the small intestine is “characterized by villous atrophy” in people who are “genetically susceptible” (Parnell and Ciclitira). The disorder may latent for years and then suddenly cause horrendous symptoms that may be misdiagnosed as irritable bowel syndrome. There is danger in a misdiagnosis because many high fiber foods used to help control irritable bowel syndrome are gluten

To help understand Celiac Disease it helps to know a little of its history. Celiac once named as koiliakos; recognized by a Greek Physician, Aretaeus of Cappadocia (3). The word "koiliakos" in simpler terms meant abdomen. Aretaeus describes the disease as an irritation of the stomach and whether or not a person actually digests their food. Celiac was not exactly officially recognized as a disease until the 19th century. Dr. Mathew Bailie described Celiac as chronic diarrhea and how a continuation of chronic diarrhea eventually leads to malnutrition (4). The severity of this disease was huge and the cause of which unknown. This greatly impacted the health and diet of all victims who did not know the cause of their pain and ultimately their path towards a malnourished life.

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.

What is celiac? Celiac Disease is an autoimmune disorder that results in damage to the lining of the small intestine. When you have celiac disease your immune system does not protect it from foreign invaders. When you eat things that contain gluten, their immune systems form antibodies to gluten which then attacks the intestinal lining. when your body starts to attack itself it causes inflammation in the intestines and damages the villi.

Celiac Disease (CD) is a digestive disease triggered and continued by the ingestion of gluten in the diet. Individuals with celiac disease have an irreversible intolerance to gluten. Celiac disease is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy. CD is considered an autoimmune disease. It is activated by eating gluten-containing foods. People who are genetically susceptible can experience varying degrees of lesions in the small bowel mucosa. The lesions can range from “mild intraepithelial lymphocytosis to severe mononuclear infiltration which can result in total villous atrophy”. (García-Manzanares,).

Celiac disease (gluten-sensitive enteropathy), sometimes called sprue or coeliac, is an immune response to eating gluten. people with coeliac disease who eat gluten, the immune system reacts ab`normally in your small intestine. Causing small bowel damage. The tiny, finger-like projections which line the bowel called villi become inflamed and flattened. This is referred to as villous atrophy. Villous atrophy reduces the surface area of the bowel used for nutrients absorption, which can lead to various gastrointestinal, fatigue, weight loss, bloating and anemia, and malabsorptive symptoms which can lead to other serious complications.

Celiac disease can effect a person at any age, however the onset is most common in children and adults. Depending on the length of duration a child is breastfed and the quantity of gluten in their diet, children can be predisposed to celiac disease. Adults normal begin to see the onset of the disease around the age of 30, but stress, surgery or childbirth can cause the onset to be sooner. (Gaur et al, 2013, para. 2) Though there are many gene mutations linked to celiac disease, it’s the combination of these genetic mutations and diet of a specific individual that creates the onset. (Gaur et al, 2013, para. 3) Onset of celiac disease can cause symptoms such as the following: diarrhea, abdominal cramping, pain and distension. In infants there can also be symptoms of failure

Gluten sensitivity, associated also as Celiac disease, is when gluten-high foods such as barley and wheat damage the small intestine and prevents the body from absorbing the needed nutrients to keep the body functioning. Gluten is not just found in bread. It is also present in oat, spices, candy, hot dogs, ketchup, mustard, some sauces, salad dressings including ranch, and soy sauce. Celiac can be developed not just from a high dose of gluten in the everyday intake of food but also from a high-permeable small intestine. This means that one's intestines have weak barrier linings and allow damaging particles like gluten to seep into the bloodstream, causing Celiac disease and other illnesses. Being intolerant to gluten does not particularly mean the person has gluten sensitivity or Celiac disease. It may however develop into those stages.

Celiac disease is a genetic, immune disease that targets the small intestine and is triggered by the consumption of gluten. Gluten is a protein primarily found in foods such as wheat, rye, and barley. Additionally, gluten has been included into man-made products such as medicines, vitamins and supplements, lip balm, and the glue on the backs of stamps and envelopes. When eaten, these gluten products affect the immune system’s response leading to the deterioration of the small intestine (U.S. National Library of Medicine, 2015).