A Guide to Celiac and Dietary Management

 

Introduction

You may have heard about celiac disease but aren't sure what it is. You're not alone. Despite being around for a long time, celiac disease is still largely misunderstood.

So, we're here to clear things up. Celiac disease is a chronic autoimmune disorder that damages the small intestine when gluten is consumed. It's estimated that 1 in 100 people have celiac disease, but only about 25 percent of them have been diagnosed.

The good news is that there are ways to manage celiac disease through a gluten-free diet. In this article, we'll cover everything you need to know about celiac disease, from its causes and symptoms to diagnosis and treatment.

What Is Celiac Disease?

Celiac disease is an autoimmune disorder that affects the small intestine. When someone with celiac disease consumes gluten (a protein found in wheat, barley and rye), their immune system responds by attacking the small intestine. This can lead to a variety of symptoms, including diarrhea, abdominal pain, bloating and fatigue.

If left untreated, celiac disease can cause other health problems, such as osteoporosis and infertility. It's also worth noting that celiac disease is hereditary, so if you have a family member who has it, you're at a higher risk of developing it yourself.

Types of Celiac Diseases

There are several types of celiac disease, including:

• Classic celiac disease: This is the most common form of celiac disease and is characterized by symptoms such as diarrhea, abdominal pain, and weight loss.

• Silent celiac disease: This form of celiac disease is characterized by the absence of symptoms, even though the individual is consuming gluten and the immune system is reacting to it.

• Atypical celiac disease: This form of celiac disease is characterized by symptoms that are less common in classic celiac disease, such as anemia, fatigue, and bone loss.

• Refractory celiac disease: This is a rare form of celiac disease in which the individual does not respond to a gluten-free diet and may require additional treatment.

 

Dietary Management of Celiac 

The only known treatment for celiac disease is a strict gluten-free diet, which means avoiding all foods and beverages that contain gluten. This can be challenging, as gluten is found in a wide variety of products, including bread, pasta, cereals, baked goods, and many processed foods.

To manage celiac disease and maintain a healthy diet, it is important to carefully read food labels and ingredient lists to ensure that the products you are consuming do not contain gluten. Many naturally gluten-free foods, such as fruits, vegetables, meats, poultry, and dairy products, can be included in a gluten-free diet. In addition, there are many gluten-free grains, such as rice, quinoa, and oats, that can be used as substitutes for wheat, barley, and rye.

It is also important to be aware of cross-contamination, which can occur when gluten-free foods come into contact with gluten-containing foods. This can happen during food preparation, storage, or handling, so it is important to use separate utensils, cutting boards, and cookware for gluten-free foods.

To ensure that you are getting all the nutrients your body needs, it is also important to choose a variety of gluten-free grains, and to include fortified foods in your diet. Some people with celiac disease may also need to take vitamin and mineral supplements to make up for any deficiencies.

It is always a good idea to consult with a healthcare professional, such as a registered dietitian, for personalized advice on managing celiac disease and following a gluten-free diet.

Foods Allowed and Foods Disallowed in Celiac:

People with celiac disease must follow a strict gluten-free diet to manage their condition. This means avoiding foods that contain gluten, which is a protein found in wheat, barley, and rye.

Here are some examples of foods that are typically allowed on a gluten-free diet:

• Fresh meats, poultry, and fish

• Fruits and vegetables

• Legumes (beans, lentils, peanuts, etc.)

• Nuts and seeds

• Dairy products

• Gluten-free grains, such as rice, quinoa, and corn

• Gluten-free flours, such as almond flour and coconut flour

Here are some examples of foods that are typically not allowed on a gluten-free diet:

• Bread, pasta, and other wheat-based products

• Crackers and chips made with wheat flour

• Baked goods made with wheat flour, such as cakes, cookies, and pastries

• Beer and other alcoholic drinks made with barley

• Some processed and packaged foods, such as soups, sauces, and seasoning mixes, which may contain gluten as a hidden ingredient

It's important for people with celiac disease to carefully read labels and be aware of potential sources of gluten in their diet. Some people with celiac disease may also need to avoid oats, as they may be contaminated with gluten during processing. It's always a good idea to consult with a healthcare provider or a registered dietitian (+2348137323444) for personalized dietary advice.