Essay on 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).

In fact half of the adult celiac disease patients coming to PGI do not have any abdominal symptoms. The most common non –gastrointestinal symptom is iron deficiency anemia followed by weight loss. Celiac disease symptoms can also mimic those of other conditions, such as irritable bowel syndrome, gastric ulcers, parasite infections, skin disorders or bone disease. Celiac disease may also present itself in less obvious ways, including irritability or depression, joint pains, muscle cramps, mouth sores, dental and bone disorders (such as osteoporosis), and tingling in the legs and feet (neuropathy).

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

Celiac sprue disease is an autoimmune disorder in which the body’s immune cells attack its own intestinal villi in response to digested gluten from one’s diet, leading to the inability to sufficiently absorb nutrients and vitamins needed to maintain good health. Its symptoms include a wide span of gastrointestinal issues such as diarrhea, nausea/vomiting, lactose intolerance, indigestion/bloating, and sudden weight loss; there are also several chronic symptoms such as fatigue, nosebleeds, and even seizures. There is not a cure for this disease. The best way to prevent it and allow your intestines to heal is to lead a life-long gluten-free diet. Additional vitamins and supplements may also be prescribed by doctors to ensure people with this

Celiac is an autoimmune disease; meaning the immune system is attacking and destroying ones on health cells within the body mistakenly when eating gluten also known as a protein found in wheat, rye and barley. When consuming these types of food hard to absorb for people with this type of disorder. Once gluten is digests by an individual for the first time this can cause a reaction in a person immune system with these disease because the antibodies from gluten are invading by damaging the villi which are finger- shaped tissue lined in your small intestine in your digestive tract. The villi are what helps take in all the nutrients from the food we eat to allow our body to stay healthy and fight off diseases. Damage caused to the intestines makes it hard to absorb nutrients our body requires such as; calcium, iron, fat and folate. Improper absorption of these nutrients can lead to other medical problems. This condition is a chronic autoimmune disease; which means it is not something you can get rid of overtime, but proper diagnosis and treatment can help.

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,).

Scientist believe that there are two main causes are for Celiac disease. It is estimated that about one in every 133 people have

Dermatitis herpetiformis is an extremely itchy rash made of bumps and blisters. The rash is chronic, which means it continues over a long period of time. Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats. Dermatitis herpetiformis and celiac disease are very similar in the way that they both have similar nutritional deficiencies but they are two different disorders. Both dermatitis herpetiformis and celiac disease react positively to a gluten free diet meaning the symptoms usually dissipate.

Consumption of cereal crops has been important in the history of humankind, and the ingestion of gluten – a class of proteins present in certain types of cereals which are mainly found in bread, pasta, cookies, and beer - has been linked with the development of diseases. Celiac disease (CD) is an autoimmune enteropathy, affecting mainly the small intestine. CD is triggered by the ingestion of gluten in genetically susceptible individuals, in which the unique treatment is the adherence to a long-term gluten-free diet (GFD). Altered microbiota in CD patients is emerging as a new factor in the development of the disease, prompting the research of probiotics as therapy. Therefore, the aim of this review is to summarize the current knowledge about features of CD, and discuss how microbiota could influence and/or be influenced by CD.

There is an estimate of 3 million people in the United States that have celiac disease (CD). Individuals with CD, any foods that contain gluten trigger the production of antibodies that attack and damage the lining of the small intestine; thus, limiting nutrient absorption (U.S. FDA, 2013). On August 2, 2013, the U.S. Food and Drug Administration (FDA) issued a final rule that defines “gluten-free” for food labeling. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health,” said the FDA Commissioner Margaret A. Hamburg, M.D. (Burgess, 2013).

Celiac disease (CD) and Non-Celiac Gluten Sensitivity (NCGS) is on the rise. Although general consensus states that the diseases’ incidence varies greatly, research conducted in the last 30-40 years contradicts those claims. Yes, the proliferation can be partially credited to increased efficiency in diagnostic techniques and the “mainstream” status of the diseases, but the spread of affliction in not only the US and Europe, but to geographic areas not historically affected by CD and NCGS, is equally enigmatic. A 2010 cohort study, with data collected since 1974, illustrated that CD increased 5-fold from 0.2% in 1975 to 1% 25 years later (1). A study in Scotland has marked a 6.4-fold increase between 1990 and 2009 (2), while Finland and Sweden

Have you ever had a stomach acne or pain in the stomach after eating certain foods? Well, if so you might have Celiac Disease. Although, many people have heard about Celiac Disease, they don’t know its implications, or it’s symptoms, and some of its preventive measures.

Celiac disease–like phenotypes can be traced back to the Greek physician Aretaeus in the first and second century AD (Kupfer and Jabri 2012). Since then, improved development of diagnostic testing provides more accurate data regarding the prevalence of CD, although many people remain undiagnosed. Epidemiologic studies in the United States and European countries consistently report a prevalence of 0.5% to 1.0% (Evans and Sanders 2012). CD is also prevalent in developing countries, like North Africa and the Middle East (Fasano and Catassi 2012). A significant public health concern remains, as it is estimated that 83% of Americans who have celiac disease are undiagnosed or misdiagnosed with other conditions (Beyond 2016). The causal factors of CD must be understood to determine the best diagnostic testing and treatment. The cause of CD is thought to be due to genetic,

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