In recent years, such atypical pathology as celiac disease has become widespread. What it is? This is the body's immune response to eating gluten, a protein found in wheat, barley and rye.
In celiac disease (celiac disease), the use of this protein causes an inadequate response of a fragment of the immune system located in the small intestine. Over time, the pathological reaction leads to an inflammatory process that damages the lining of the small intestine and disrupts the absorption of a number of nutrients (malabsorption).
Injury to the small intestine, in turn, leads to weight loss, bloating and diarrhea. Gradually, the body begins to lack the nutrients necessary for normal life, and then the brain, nervous system, bones, liver and other internal organs suffer.
In children, celiac disease (photos showing its external signs are published in medical journals) often causes growth and developmental delay. Irritation in the intestinescan cause abdominal pain, especially after eating.
There is no cure for celiac disease, but with a strict diet, symptoms can be alleviated.
Symptoms
The signs and symptoms of the disease in question are very diverse, as they completely depend on the individual characteristics of the patient's body.
Although weight loss and indigestion are considered standard signs of celiac disease, many patients do not experience any discomfort associated with the functioning of the gastrointestinal tract. Only a third of patients suffer from chronic diarrhea, and only half of those surveyed complain of weight loss.
Approximately 20% of patients, on the contrary, suffer from chronic constipation; 10% - from obesity (although some scientists believe that these disorders are not caused by celiac disease at all). Non-digestive symptoms can be grouped into the following list:
- anemia (usually due to iron deficiency);
- osteoporosis (bone degeneration) or osteomalacia (softening of the bones);
- skin rash in the form of itchy blisters (dermatosis herpetiformis);
- damage to tooth enamel;
- headaches, feeling tired;
- damage to the nervous system, including numbness and tingling in the feet and hands, and possible difficulty with balance;
- pain in the ligaments;
- reduced spleen function (hyposplenia);
- acid reflux and heartburn.
Celiac Disease: Symptoms in Children
Over 75%children with celiac disease are overweight or obese. Signs of pathology associated with the functioning of the gastrointestinal tract occur in 20-30% of young patients. It is almost impossible to obtain more accurate data, since the symptomatology depends primarily on the age of the patient.
Typical signs of celiac disease in newborns:
- chronic diarrhea;
- bloating;
- pain;
- developmental delay, feeling unwell, weight loss.
Older children who are diagnosed with celiac disease may present with the following symptoms:
- diarrhea;
- constipation;
- low rise;
- delayed puberty;
- Neurological disorders including attention deficit hyperactivity disorder, learning disabilities, headaches, lack of muscle coordination.
When to see a doctor
Sign up for a consultation with a specialist if your upset stomach or abdominal discomfort doesn't go away within two weeks. Be sure to contact your pediatrician if you notice that the child has become pale, irritable, has stopped gaining weight and growing. Other warning signs include bloating and hard, bad-smelling stools.
You should consult a specialist before going on a gluten-free diet. If you eliminate wheat protein from your diet before your scheduled tests, the results of the studies are more likely toall will be wrong.
Celiac disease is often passed down from generation to generation. If one of your relatives is diagnosed with a pathology, it will not be superfluous to undergo an examination yourself. In addition, those people whose relatives suffer from type 1 diabetes are also at risk.
Reasons
Although in the modern world many people know what celiac disease is, the causes of its occurrence and development are still a mystery to scientists.
When the body's immune system does not respond adequately to gluten in food, it damages tiny, hair-like projections on the mucous membrane (villi). The villi on the lining of the small intestine are responsible for the absorption of vitamins, minerals and other nutrients from the food consumed. Under a microscope, they look like thick pile of soft carpet. With damage caused by celiac disease, the inside of the small intestine begins to look more like a tiled floor. As a result, the body is unable to absorb the nutrients it needs to grow and maintain he alth.
According to the results of one study of the National Institutes of He alth in the United States, it was revealed that approximately one American in 140 respondents suffers from celiac disease. On the other hand, many patients do not go to the doctor for a long time and therefore do not even suspect the presence of a pathology. Most often, celiac disease affects Caucasians.
According to some studies, it has been observed that certain gene changes (mutations) increase the riskdevelopment of celiac disease. However, the presence of such mutations does not mean that a person will necessarily get sick.
In some cases, the pathology first manifests itself after a surgical operation, pregnancy, childbirth, a dangerous viral infection or severe emotional overload.
Risk factors
Celiac disease can develop in any organism. However, there are circumstances that increase the risk of developing pathology, including:
- having a close relative with celiac disease or dermatosis herpetiformis;
- diabetes mellitus type 1;
- Down syndrome or Turner syndrome;
- autoimmune thyroiditis;
- Sjögren's syndrome;
- microscopic colitis (lymphocytic or collagenous colitis).
Complications
If left untreated or not following prescribed therapy, including diet, celiac disease can lead to the following complications:
- Wasting from malnutrition. Damage to the small intestine leads to a violation of the absorption of trace elements necessary for the body. Nutrient deficiencies can cause anemia and weight loss. In children, it leads to stunted growth and development.
- Calcium loss and osteoporosis. A lack of calcium and vitamin D can cause soft bones in children (osteomalacia) or bone loss in adults (osteoporosis).
- Infertility and miscarriages. The lack of calcium and vitamin D exacerbates existing reproductive disorders.
- Intolerancelactose. Damage to the small intestine causes abdominal pain and diarrhea after eating dairy products that contain lactose, even if they do not contain gluten. After a therapeutic diet, when the intestines are completely healed, lactose intolerance can go away by itself, but doctors do not give any guarantees: some patients have problems digesting dairy products even after they have completed their celiac disease treatment.
- Cancer. The key to fighting the scourge of celiac disease is a diet based on foods free of harmful protein. If you do not follow the diet and other recommendations of a doctor, the risk of developing several types of cancer, including intestinal lymphoma and cancer of the small intestine, increases.
Diagnosis
To determine celiac disease, the following tests and procedures are performed:
- Blood tests. Elevated levels of certain substances in the blood (antibodies) indicate an immune response to gluten. According to these analyzes, pathology can be detected even in cases where its symptoms cause little or no discomfort.
- Endoscopy. If a patient's blood tests reveal celiac disease, the diagnosis will be complemented by a procedure called "endoscopy", as the doctor will need to examine the small intestine and take a small piece of tissue by biopsy. In a laboratory study, specialists will determine whether the villi of the mucous membrane are damaged.
- Casule endoscopy. With capsularEndoscopy uses a tiny wireless camera that takes pictures of the patient's entire small intestine. The camera is placed in a capsule the size of a vitamin pill, after which the patient swallows it. As it moves through the gastrointestinal tract, the camera takes thousands of photographs, which are transferred to a recorder.
It is very important to first pass all the prescribed tests for celiac disease and only then go on a gluten-free diet. If you eliminate this protein from your diet before you get tested, your test results may appear normal.
Treatment
The only way celiac disease can be alleviated is through treatment with a gluten-free diet. It should be borne in mind that the harmful protein is found not only in ordinary wheat. The following foods are also rich in them:
- barley;
- bulgur;
- durum;
- semolina;
- torment of sin;
- m alt;
- rye;
- semolina (semolina);
- spelt;
- triticale (a hybrid of wheat and rye).
Your doctor will likely refer you to a nutritionist to plan an optimal gluten-free diet together.
As soon as this vegetable protein is eliminated from the diet, the inflammatory process in the small intestine will gradually begin to subside. Improvement can be noticed after two to three weeks, although many patients notice a significant improvement in well-being after a few days. Complete healing and overgrowth of the villi may take from severalmonths to several years. Recovery of the small intestine is faster in young children than in adults.
If you accidentally eat a product containing gluten, you may experience symptoms such as abdominal pain and diarrhea. Some people have no symptoms at all, but this does not mean that wheat protein is completely harmless to them. Read the ingredients on the packaging carefully: even traces of gluten can cause damage, regardless of the presence or absence of signs of the disease.
Vitamin and mineral supplements
Celiac disease diagnosis - what does it mean? First of all, it is necessary to avoid any dishes containing wheat, barley, rye and their derivatives. Decreased grain intake can lead to nutritional deficiencies - in which case a physician or nutritionist will recommend taking vitamin and mineral supplements to make up for the lack of appropriate substances in the diet. These vital substances include:
- calcium;
- folic acid;
- iron;
- vitamin B-12;
- vitamin D;
- vitamin K;
- zinc.
Vitamin supplements are usually taken as tablets. If you have been diagnosed with severe malabsorption of nutrients, your doctor will prescribe vitamin injections.
Inflammation in the intestines
If the small intestine is severely damaged, the doctor will recommend steroid medications forinhibition of the inflammatory process. Steroids can relieve the most severe signs of pathology and create fertile ground for the healing of damaged intestinal mucosa.
Dangerous Products
If you are at risk for celiac disease, prevention should be one of your personal priorities. Avoid packaged prepared foods unless the packages or packages are labeled "gluten free". Malicious protein is found not only in obvious dishes like baked goods, cakes, pies and cookies. It may also be found in the following foods:
- beer;
- sweets;
- sauces;
- soy meat or seafood;
- processed meatloaf;
- salad dressings including soy sauce;
- poultry that does not require fat when fried;
- ready-made soups.
Certain grains, such as oats, may contain traces of gluten because they are grown and processed in the same area and on the same equipment as wheat. Science still doesn't know for sure whether oats exacerbate celiac disease in adults, but doctors generally recommend avoiding oatmeal and cereals unless the product says gluten-free on the package. In some cases, even pure oatmeal without any trace of wheat leads to an aggravation of the inflammatory process in the small intestine.
Allowed Foods
Almost all common foodsuitable for a gluten-free diet. You can safely eat the following foods:
- fresh meat, fish and poultry without breading, adding dough or marinade;
- fruit;
- most dairy products;
- potatoes and other vegetables;
- wine and distilled liquids, alcoholic and fruit soft drinks.
From cereals on a gluten-free diet are acceptable:
- amaranth;
- arrowroot;
- greek;
- corn;
- polenta;
- any gluten-free flour (rice, soy, corn, potato, pea);
- quinoa (quinoa);
- rice;
- tapioca.
Fortunately for celiac bakery and pasta lovers, over time, many manufacturers are releasing more products specifically labeled gluten-free. If you can't find these items at your local bakery or grocery store, check out the range of online stores. Many foods and dishes that contain gluten have safe and affordable gluten-free counterparts.
