The Cause Of Celiac Disease In The World

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.

The exact cause of celiac disease is not known, but scientists have found that it is genetic, meaning that if someone in your family has celiac then you have a high percent chance of having it too (The Mayo Clinic Staff, 2011). Even though there is no known cause of this disease, scientists do know that in a person without celiac the

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

When we first found out that I had Celiac Disease, we had a hard time adjusting. None of my family knew what gluten was until then. We heard about thing like cross contamination or even that I couldn’t be in the same room that flour is being used. Slowly, we learned how to accommodate for my needs. We went to a dietitian who showed us how to spot foods that had gluten in it. We also found out that the grocery store Reasor’s labels food that is gluten free. After a couple of years, it became easy for us to find foods and drinks that did not have any gluten in

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

“In this disorder the gastrointestinal tract is the major site of harm and it is also classified as an autoimmune disease. An autoimmune disease is a disease where the body instead of helping cure itself actually attacks itself.” The immune system begins trying to kill parts of the body that are healthy and functioning correctly. Also, more times than not the parts of the body it starts trying to kill need to be alive in order to live. “What happens in Celiac disease is the immune system treats gluten as a foreign object and inflames the villi in the small intestine in order to protect the body from what the immune system sees as an invader. This causes a problem because the villi in the small intestine enable the body to digest and absorb food. When they are inflamed and eventually flattened, they can no longer perform. This leads to malnourishment or a lack in nutrition” (Green). The villi can no longer do its job of absorbing nutrients into the body so no matter how many different kinds of food and how much of it they eat, the person will remain malnourished until they cut gluten out of their diet and the villi become healthy again (Langwith). Depending on each individual that has Celiac disease this effect can either progress rapidly or gradually (Green).

The cause of the disease is unknown. It is known that having certain genotypes can increase the chances of developing the disease however may not be the sole responsibility. A person is more likely to have these genes and get celiac disease if a close family member has it.

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.

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

Are you suffering from celiac disease? If you are suffering from celiac disease, you should avoid eating glutinous food altogether. Forget about indulging yourself in those baked goodies that contain a high level of gluten. You will only make yourself sick if you insist on eating those types of food. To stay healthy, you need to switch to gluten free food. Eating gluten free food is not really that bad. In fact, once you get used to the idea of eating gluten free food, you will no longer crave for food with gluten content.

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

The gluten free eating helps the treatment to work more efficiently and then the celiac disease can be cured in less period of time. Although the celiac disease is not as significant as other disease but its side effects last longer than other disease. If the patient did not cure the disease at the early states then it is quite possible that this can become the family heredity for the rest of future generation of the patient.

"This is the primary review to demonstrate that an infection can change the way our eating routine is seen by the invulnerable framework," Dr. Bana Jabri of the University of Chicago Celiac Disease Center and senior creator of the review, disclosed to NBC News. The infection kills the body's "peacekeeper" reaction to gluten, deceiving the insusceptible framework into speculation gluten is a destructive trespasser that should be assaulted.

Celiac disease (CD) is an autoimmune disorder involving both innate and adaptive immune responses that occurs among genetically-predisposed subjects who are exposed to gluten-containing foods (Green et al. 2015). People of all ages, genders, and races can develop CD (Fasano and Catassi 2012). Individuals with CD may have gastrointestinal symptoms or sometimes no signs of symptoms. The disease is characterized by severe immune-mediated damage to the small intestine, typically involving chronic diarrhea, weight loss, anemia, and malnutrition (Gayathri and Rashmi 2014).

Some common symptoms of celiac disease include gas, bloating, fatigue, diarrhea and skin rashes. One way that celiac disease can be diagnosed is through a blood test that tests for antibodies specialized to celiac disease. Another test that can be done to diagnose celiac disease is a small intestinal biopsy which uses an EGD (esophagogastroduodenoscopy) to collect samples of the small intestine. Doctors then use this to look for signs of celiac disease.