DESCRIPTION
Celiac
disease (gluten-sensitive enteropathy), sometimes called spruce or coeliac, is
an immune reaction to eating gluten, a protein found in wheat, barley and rye.
CAUSES
Celiac disease occurs from an interaction between genes, eating foods with gluten
and other environmental factors, but the
precise cause isn’t known.
Infant feeding practices, gastrointestinal
infections and gut bacteria might
contribute to developing celiac disease.
Sometimes celiac disease is triggered — or becomes active for the first time — after
surgery, pregnancy, childbirth, viral
infection or severe emotional stress.
When the body’s immune system
overreacts to gluten in food, the reaction
damages the tiny, hair-like projections (villi) that line the small intestine.
Villi absorb vitamins, minerals and other
nutrients from the food you eat.
If your villi are damaged, you can’t get
enough nutrients, no matter how much you eat.
Some gene variations appear to increase the risk of developing the disease.
But having those gene variants doesn’t
mean you’ll get celiac disease, which
suggests that additional factors must be
involved.
SYMPTOMSAnemia, usually resulting from irondeficiency • Loss of bone density (osteoporosis) or softening of bone (osteopathic) • Itchy, blistery skin rash (dermatitis herpetologist) • Damage to dental enamel • Mouth ulcers • Headaches and fatigue • Nervous system injury, including numbness and tingling in the feet and hands, possible problems with balance, and cognitive impairment ‘Joint pain• Reduced functioning of the spleen (hypothyroidism) •Acid re-flux and heartburn . PREVENTIONC eliac disease can’t be prevented TREATMENT A strict, lifelong gluten-free diet is the only way to manage celiac disease.
Celiac disease occurs from an interaction between genes, eating foods with gluten
and other environmental factors, but the
precise cause isn’t known.
Infant feeding practices, gastrointestinal
infections and gut bacteria might
contribute to developing celiac disease.
Sometimes celiac disease is triggered — or becomes active for the first time — after
surgery, pregnancy, childbirth, viral
infection or severe emotional stress.
When the body’s immune system
overreacts to gluten in food, the reaction
damages the tiny, hair-like projections (villi) that line the small intestine.
Villi absorb vitamins, minerals and other
nutrients from the food you eat.
If your villi are damaged, you can’t get
enough nutrients, no matter how much you eat.
Some gene variations appear to increase the risk of developing the disease.
But having those gene variants doesn’t
mean you’ll get celiac disease, which
suggests that additional factors must be
involved.
SYMPTOMSAnemia, usually resulting from irondeficiency • Loss of bone density (osteoporosis) or softening of bone (osteopathic) • Itchy, blistery skin rash (dermatitis herpetologist) • Damage to dental enamel • Mouth ulcers • Headaches and fatigue • Nervous system injury, including numbness and tingling in the feet and hands, possible problems with balance, and cognitive impairment ‘Joint pain• Reduced functioning of the spleen (hypothyroidism) •Acid re-flux and heartburn . PREVENTIONC eliac disease can’t be prevented TREATMENT A strict, lifelong gluten-free diet is the only way to manage celiac disease.
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