Celiac Disease Symptoms
What is celiac disease?
Food like wheat, rye, barley, pasta and bread etc with high Gluten contents mainly causes Celiac disease. Actually Gluten is protein which is generally found in fast foods, and after the ingestion of such foods the in-build immune protocol fights Gluten which adversely reacts on small intestine, resulting in a tough task to absorb the proteins and nutrients. Hence the treatment becomes more important as Celiac may lead to iron deficiency anemia and osteoporosis and further may also aggravate to lymphoma. When a patient suffers from Iron deficiency anemia the proportion of the iron reduces from the normal to below the average, iron is a raw material to produce new RBC's, patient gets weakness, with pale skin and tiredness. Osteoporosis is a disease where a patient's bones become thin and brittle due to a lack of potassium, calcium and Vitamin-D.
Causes of celiac disease:
Actually it has not yet medically proved the causes of this disease; Heredetically genes can boost chances of getting it. In some cases, viruses or infections can also activate changes in the immune system that can lead to celiac disease.
Symptoms:
Celiac disease includes:
Gas and bloating, Changes in bowel movements, Weight loss, Feeling very tired, Weakness.
The above symptoms are expected to mild, whereas some vomit ingesting gluten vomiting is more common in children as compared to adults.
Diagnosis:
Pathological blood test are carried out to see certain bodies to measure the extent of this disease, and can be assured by means of endoscopy in which the medical officer examines the patient using endoscope an apparatus attached with thin and lighted tubes penetrated inside the small intestine through the mouth during the process he takes some sample of tissues which are further tested in lab and this process is called biopsy.
In the post celiac disease diagnosis, the consultant is expected to do more tests, such as an X-ray, in addition to stool test, and examination of bone density. This helps him to resolve the osteoporotic disorder, when a patient suffers from celiac disease.
Treatment:
It is seriously advisable that the diet shall be strictly controlled and the patient shall avoid Gluten foods.
Prevention:
Initially milk and by-products should be avoided, but further when the small intestine is healed the victim may restart, most certainly after a consultation by the medical officer.
Adults with celiac disease have an inadequately disorders of spleen, which again risks in the development of pneumococcal infection. Doctors suggest getting the immunity fortified with the pneumococcal vaccine.
Showing posts with label coeliac disease. Show all posts
Showing posts with label coeliac disease. Show all posts
Monday, June 23, 2014
What Is Celiac Disease, Non-Tropical- Sprue, Gluten-Enteropathy, Dermatitis Herpetiformis?
What Is Celiac Disease, Non-Tropical- Sprue, Gluten-Enteropathy, Dermatitis Herpetiformis?
The diseases clearly associated with Cereal grains or Gluten
intolerance are the bowel disorders bearing the names, "Celiac
Disease", "Non-Tropical- Sprue", or "Gluten-Enteropathy", and the skin
disorder, Dermatitis Herpetiformis.
Celiac disease is a genetic disorder that affects about 1 in every
150 Americans. The disease mostly affects people of European descent,
and occurs more rarely in black and Asian populations. Those affected
suffer damage to the villi (shortening and villous flattening) in the
lamina propria and crypt regions of their intestines when they eat
specific food-grain antigens (toxic amino acid sequences) that are
found in wheat, rye, and barley.
Oats have
traditionally been considered to be toxic to celiacs, but recent
scientific studies have shown otherwise. This research is ongoing,
however, and it may be too early to draw solid conclusions.
A study by Finnish researchers, published in 1995, remains the most
persuasive in suggesting that most adult Celiacs can tolerate moderate
amounts of oats in their diets, certainly in the short- term, This was
endorsed by the results of a 5-year follow-up study also in Finland.
However, reservations include the fact that the amount of toxic
protein the prolamin called avenin - in oats is relatively small
compared with the amounts of relevant toxic prolamins present in wheat,
barley and rye - hence the quantity of oats consumed may be critical.
Gluten is a mixture of individual proteins, classified in two
groups, the prolamines and the glutelins. The most troublesome
component of Gluten is the Prolamine, Gliadin. It is Gliadin in wheat
that causes the major problem in celiac disease, and Gliadin antibodies
are most commonly found in the immune complexes, associated with major
systemic disease.
We eat the seeds of the grain plants. The seed has a bran casing, a
starchy endosperm which contains 90 % of the protein, and a small germ
nucleus which is the plant embryo, waiting to grow. Any flour made from
the starchy endosperm contains prolamines and is potentially toxic to
the grain intolerant person.
If we look at the different grains we find that each has its own
prolamine. The following list gives the type of prolamine each grain
contains, and the percentage of protein the prolamine has in
relationship to the entire grain:
Celiac patients may be acutely and severely ill with weight loss,
vomiting and diarrhea or they may have chronic almost trivial symptoms
such as tiredness, lethargy and breathlessness. Usual symptoms would be
somewhere between these extremes. Adults may have a history of
abdominal or intestinal upsets, or they may suddenly develop the
condition at any time. Anemia, abdominal discomfort, mouth ulcers and
weight loss are common features.
To avoid serious complications of the condition, a strict
gluten-free diet is necessary for life. An adherence to a gluten-free
diet can prevent almost all complications caused by the disease. A
gluten-free diet means avoiding all products that contain wheat, rye
and barley, or any of their derivatives. This is a difficult task as
there are many hidden sources of gluten found in the ingredients of
many processed foods. Sometimes vitamin or mineral supplements may be
required to start with. The hospital consultant will know from tests
what the patient needs, and supplements should NOT be taken without
medical supervision.
There are at least four mechanisms involved at the bowel level for gluten intolerance:
Lack of the digestive enzyme, intestinal glutaminase.
Antibody production to the prolamine, or a fragment of it.
Increased permeability of the bowel to macromolecules including the antigenic protein and its fragments.
Increased production and release of mediators such as histamine, seratonin, kinins, prostaglandins, and interleukins.
A nutritional anemia may be a problem. The anemia results from malabsorption of iron, folic acid and/or vitamin B12.
Many foods are naturally gluten-free as they do not contain any
wheat, rye, barley and oats. For example, all fresh meat, fish, cheese,
eggs, milk, fruit and vegetables are gluten-free.
However, once such foods are processed or used as ingredients in
other foods, great care must be taken to ensure that wheat or other
gluten-containing cereals have not been added in the manufacture.
The diseases clearly associated with Cereal grains or Gluten
intolerance are the bowel disorders bearing the names, "Celiac
Disease", "Non-Tropical- Sprue", or "Gluten-Enteropathy", and the skin
disorder, Dermatitis Herpetiformis.
Celiac disease is a genetic disorder that affects about 1 in every
150 Americans. The disease mostly affects people of European descent,
and occurs more rarely in black and Asian populations. Those affected
suffer damage to the villi (shortening and villous flattening) in the
lamina propria and crypt regions of their intestines when they eat
specific food-grain antigens (toxic amino acid sequences) that are
found in wheat, rye, and barley.
Oats have
traditionally been considered to be toxic to celiacs, but recent
scientific studies have shown otherwise. This research is ongoing,
however, and it may be too early to draw solid conclusions.
A study by Finnish researchers, published in 1995, remains the most
persuasive in suggesting that most adult Celiacs can tolerate moderate
amounts of oats in their diets, certainly in the short- term, This was
endorsed by the results of a 5-year follow-up study also in Finland.
However, reservations include the fact that the amount of toxic
protein the prolamin called avenin - in oats is relatively small
compared with the amounts of relevant toxic prolamins present in wheat,
barley and rye - hence the quantity of oats consumed may be critical.
Gluten is a mixture of individual proteins, classified in two
groups, the prolamines and the glutelins. The most troublesome
component of Gluten is the Prolamine, Gliadin. It is Gliadin in wheat
that causes the major problem in celiac disease, and Gliadin antibodies
are most commonly found in the immune complexes, associated with major
systemic disease.
We eat the seeds of the grain plants. The seed has a bran casing, a
starchy endosperm which contains 90 % of the protein, and a small germ
nucleus which is the plant embryo, waiting to grow. Any flour made from
the starchy endosperm contains prolamines and is potentially toxic to
the grain intolerant person.
If we look at the different grains we find that each has its own
prolamine. The following list gives the type of prolamine each grain
contains, and the percentage of protein the prolamine has in
relationship to the entire grain:
- Wheat - Gliadin - 69%
- Rye - Secalinin - 30-50%
- Oats - Avenin - 16%
- Barley - Hordein - 46-52%
- Millet - Panicin - 40%
- Corn - Zien - 55%
- Rice - Orzenin - 5%
- Sorghum - Kafirin - 52%
Celiac patients may be acutely and severely ill with weight loss,
vomiting and diarrhea or they may have chronic almost trivial symptoms
such as tiredness, lethargy and breathlessness. Usual symptoms would be
somewhere between these extremes. Adults may have a history of
abdominal or intestinal upsets, or they may suddenly develop the
condition at any time. Anemia, abdominal discomfort, mouth ulcers and
weight loss are common features.
To avoid serious complications of the condition, a strict
gluten-free diet is necessary for life. An adherence to a gluten-free
diet can prevent almost all complications caused by the disease. A
gluten-free diet means avoiding all products that contain wheat, rye
and barley, or any of their derivatives. This is a difficult task as
there are many hidden sources of gluten found in the ingredients of
many processed foods. Sometimes vitamin or mineral supplements may be
required to start with. The hospital consultant will know from tests
what the patient needs, and supplements should NOT be taken without
medical supervision.
There are at least four mechanisms involved at the bowel level for gluten intolerance:
A nutritional anemia may be a problem. The anemia results from malabsorption of iron, folic acid and/or vitamin B12.
Many foods are naturally gluten-free as they do not contain any
wheat, rye, barley and oats. For example, all fresh meat, fish, cheese,
eggs, milk, fruit and vegetables are gluten-free.
However, once such foods are processed or used as ingredients in
other foods, great care must be taken to ensure that wheat or other
gluten-containing cereals have not been added in the manufacture.
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