Coeliac Disease

In order to assess the genetic similarities and differences between the two inflammatory disorders, the researchers obtained 9339 control samples, 8064 samples from people with type 1 diabetes, and 2560 samples from individuals with celiac disease. They found a total of seven regions of a chromosome were shared between the two (University).

Malnutrition. Untreated celiac disease can lead to malabsorption, which in turn can lead to malnutrition. This occurs in spite of what appears to be an adequate diet. Because vital nutrients are lost in

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.

According to the World Gastroenterology Organization, celiac disease is common throughout the world and affects one in every 133 people. Among people who have a first degree relative - a parent, sibling, or child— diagnosed with celiac disease, as many as 1 in 22 people may have the disease. This prevalence is much higher than that noted approximately 20 years ago. According to Health Canada, celiac disease is now recognized as one of the most common chronic diseases in the world. However, of the people with celiac disease, 97% are undiagnosed or misdiagnosed.

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 occurrence in women. It is a new lifestyle that many must 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 on the direct affect the disease takes on women living with celiac disease, and the lifestyle changes that are necessary to manage the symptoms.

When a person eats gluten, which is a protein that causes an attack on the villi’s of the small intestines, which are described as small finger-like structures and damages the villi’s in return it’s very difficult for a person to absorb any nutrients. That is why there is many long term affects in a person’s health. Where they either have Iron deficiency anemia, or early osteoporosis, vitamin and mineral deficiencies and many more health conditions. There are many symptoms to Celiac disease, and that is why it’s difficult to diagnose a person. Some people who have Celiac disease have little or no symptoms. There are several treatments for Celiac disease which are Gluten-free diet, vitamins and dietary supplements and bone health. Of course, the patient can treat Celiac disease with choosing to not eat gluten products such as cereals that contain wheats and processed foods. Eating foods like fruits and vegetables would be convenient for the person who has Celiac

Moreover, according to data 15% of people in the US suffer from gluten intolerance. You should know the symptoms of gluten intolerance to find out whether you have this same health issue as many people in the US and in the world.

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.

This sounds easy, but it is more difficult than it sounds. Cutting gluten out of one’s diet basically means that they may eat plain meats, fruits, vegetables, rice, potatoes, and most dairy products (King 120). This seems like a boring way to live, but there are many foods that have been made to be gluten free. For example, there are bands like “Gluteno” that make gluten free cookies, pasta, and other normally gluten-containing foods. When picking out foods that are gluten free one needs to be cautious. Always read the food label before purchasing any product you think may be gluten free (King 121). By law, labels must list all ingredients in a product and if it contains a common allergen (including wheat) and this should be stated clearly (Hand 54). Some foods that are labeled gluten free will still be processed in a facility that makes foods with the gluten protein. Steer clear of these items, as they may be cross-contaminated on the facilities processing equipment. Cross-contamination can be an everyday issue that people with Celiac Disease have to face. They are advised not to eat foods prepared with pans, dishes, or utensils that were previously used to prepare allergenic food (Hand 54). This can add difficulties when eating out or anywhere that one cannot regulate how the food is

In further details: Pastas (dumplings, couscous, and gnocchi), Noodles (ramen, soba, chow mein, and egg noodles), Crackers (pretzels, graham crackers, and goldfish), Cereal (even corn flakes and rice puffs, because they usually contain malt), Breakfast foods (waffles, biscuits, french toast), Sauces (gravies, soy sauce, and some cream sauces), and anything that uses wheat

Celiac disease effects around 1% of the world’s population; coincidently, the amount could be higher, due to undiagnosed sufferers. This disease is most common in Caucasians; however, starting to brach to other ethnic groups (Mayo Clinic Staff). This is a sensitivity to gluten,

AVOID CROSS-CONTAMINATION: Critical part of managing celiac disease is to assure foods and surfaces remain gluten free during food preparation & serving & during classroom projects. please develop these

People who have celiac disease can only have it is someone else in their family does

As the human race began to evolve and create new civilizations one variable stayed the same, they continued to eat bread. Seeing that they continued to harvest and enjoy something they could not digest problems arose. Celiac disease was first discovered by Samuel Gee in 1888 and then again by Willem Karel Dicke during World War II. In 1888 Gee named the new disease “coeliac” and decided that is was based off a person’s diet. During World War II Dicke was able to pin point the cause of celiac to types of flour, wheat and rye. Dicke discover this when children who had been deprived of bread during the war were reintroduced to bread and began to slow down (Green 66). As time passed and the disease continued to be observed it was discovered that celiac disease may lead to other autoimmune diseases. The Celiac Disease Foundation provided this evidence when they wrote In a 1999