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Gluten Consumption Is The Main Trigger of Celiac Disease

Gluten Consumption Is The Main Trigger of Celiac Disease

Gluten Consumption Is The Main Trigger of Celiac Disease – Celiac disease is a type of autoimmune disease that is quite fatal due to excessive consumption of gluten.

Gluten is a protein found in foods made from wheat, barley, rye, and other grains. Examples of foods that can contain gluten are bread, pasta, noodles, cereals, and cakes. Gluten is used to make dough elastic and give it a chewy texture.

These ingredients include foods that we often consume every day. However, there are some people who can experience certain symptoms after eating gluten-containing foods, such as in people with celiac disease.

1. Including autoimmune diseases

Celiac disease is an autoimmune disease that is triggered when a person eats gluten, which then makes the body’s immune system overreact and damage the villi in the small intestine.

Launching WebMD, celiac disease is an autoimmune disease that is triggered when a person eats gluten, which then makes the body’s immune system overreact and damage the villi in the small intestine.

Villi play a role in the absorption of vitamins, minerals, and other nutrients from food. If the villi are damaged, then the nutrients are not properly absorbed into the body.

Celiac disease is not the same as gluten intolerance. People with gluten intolerance may have some of the same symptoms and also avoid gluten. However, they did not show an immune response or damage to the small intestine.

Quoted from the Celiac Disease Foundation, celiac disease is estimated to affect 1 in 100 people worldwide. This disease is hereditary in the family. People whose first-degree relatives (parents, children, siblings) have celiac disease have a 1 in 10 risk of developing this disease

2. Symptoms to watch out for

Symptoms of celiac disease usually involve the intestines and digestive system, but it can also affect other parts of the body. Symptoms that arise in children tend to have differences with those experienced by adults.

Symptoms in children can include:

  • Feeling tired and irritable
  • stunted growth and puberty
  • Weight loss
  • Gag
  • Bloated
  • Stomach ache
  • Diarrhea or constipation
  • Pale, fatty, and foul-smelling stools

Also Read:5 List of Common Infectious Diseases

3. Factors that increase the risk of celiac disease

The exact cause of celiac disease is not known. Genetic factors and other conditions, such as undergoing surgery, pregnancy, childbirth, viral infection, or severe emotional stress can trigger this disease.

Celiac disease tends to be more common in people who have:

  • Family members with celiac disease or dermatitis herpetiformis
  • Type 1 diabetes
  • Down syndrome or Turner syndrome
  • Thyroid autoimmune disease
  • Microscopic colitis
  • Addison’s disease

4. Gluten-free diet to treat celiac disease

The only way to treat celiac disease is to avoid consuming foods or other ingredients that contain gluten by following a gluten-free diet. This allows the intestinal villi to recover and easily absorb nutrients properly.

Doctors will also provide instructions on how to read food and other product labels so that patients can identify any ingredients that contain gluten. No need to worry, because currently there are many gluten-free products or labeled gluten-free on the market.

In addition to wheat, examples of ingredients that contain gluten include barley, rye, bulgur, durum, and graham flour. Natural ingredients that are gluten-free include fresh meat and fish, fruit, dairy products, potatoes, corn and rice. Some types of flour that are gluten-free include corn flour, tapioca flour, soy flour, and potato flour.