Coeliac Disease

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Untreated coeliac disease can be life threatening. Coeliac are more likely to be afflicted with problems relating to malabsorption, including osteoporosis, tooth enamel defects, central and peripheral nervous system disease, pancreatic disease, , organ disorders (gall bladder, liver, and spleen), and gynaecological disorders. Untreated coeliac disease has also been linked an increased risk of certain types of cancer, especially intestinal lymphoma A diagnosis of celiac disease does not mean giving up all your favourite foods. It just means adapting them to be gluten free. Many different gluten-free products, baking mixes, and recipes are available. A support group is a great resource for finding out which recipes and products are best…show more content…
Carbohydrates such as rice, potatoes, bananas and gluten free pasta and bread are needed by the body for energy (glucose) for the brain and muscle’s and is used for respiration. Fat provides energy, cushions your organs and allows the body to absorb necessary nutrients such as vitamins A, D, E and K, examples of unsaturated fat include nuts, avocado, tuna and salmon. The body needs vitamins and minerals in order to grow and develop Fibre is important because it: stimulates the digestive tract and helps it work efficiently; encourages the presence of health-giving bacteria in the large intestine. A good source of fibre is include brown rice, high fibre/multigrain gluten-free breads. Coeliac disease affects approximately 1 in every 100 people within the united kingdom. It does not discriminate against age although it is more common among people with type 1 (insulin-dependent) diabetes, autoimmune thyroid disease and many others. Treatment for Coeliac disease. Celiac disease is treated by not eating gluten. This can be difficult because gluten is in many foods, but a dietician can help adjust someone's diet to cut out gluten. It is important not to start a gluten-free diet unless you are truly diagnosed with celiac disease. In general, avoid the following foods unless they're labelled as gluten-free or made with corn, rice, soy or other gluten-free grain.
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