Celiac disease, also known as coeliac disease, is sweeping across the world in ever-growing numbers. It was first given a name in the late 19th century, but it wasn’t until the past decade or so that people became keenly aware of this disease, which affects approximately 1 in 1,500 people in America, and studies are being done in other parts of the world as well. What was once considered a food allergy or a “sensitive stomach” is often some variation of the celiac disease, whether extremely mild or terribly severe.
What is Celiac Disease?
Celiac disease is an autoimmune disease characterized by an inability of the small intestine to properly recognize and metabolize gluten, which is a prolamin and is commonly found in wheat. The small intestine’s enzymes transform gluten, and the immune system reacts and responds accordingly, trying to eliminate the gluten. This results in an inflammatory reaction in the small intestine, which leads to severe pain, digestive discomfort, nausea, diarrhea, and a number of other symptoms.
Gluten is found in foods like wheat, rye, barley, farina, gram, etc. It is a protein, that when eaten by people with celiac disease, does immense damage to their villi, which are little finger-like protrusions that can be seen along the small intestinal wall.
Furthermore, gluten is responsible for nutrient absorption. Therefore, when the inflammation damages the villi, people suffering from celiac disease are able to absorb fewer nutrients, often causing them to feel weak, and eat more food (some of which contains gluten) making the problem begin all over again. This is why proper diagnosis is essential, so dietary and behavioral remedies can be put in place before more serious damage is done.
While gluten is considered as the primary cause of celiac disease, there are numerous other reasons as well, these include:
- Environmental factors
- Emotional stress
- Abnormal interaction between the genes
- Post-surgical stress
- Stomach infections
- Pregnancy and childbirth
- Viral fevers
The disease is genetic/inherited, but about 5% of celiac patients have also seemed to spontaneously develop the gene mutation, just like those who inherited it from their genes.
With the number of celiac patients rising every year, it is increasingly important to recognize when you might be developing the disease. The most common symptoms of celiac disease are:
• A pale or loose stool
• Unexplained weight loss
• Loss of bone density
• Joint pain (Arthritis)
• Mouth ulcers
• Itchy blistery rash (Dermatitis herpetiformis)
• Iron-deficiency anemia
• Abdominal pain
• Irritable bowel syndrome (IBS)
Symptoms of the celiac disease among children are mostly related to the digestive system, they include the following:
• Bloating in the stomach
• Abdominal pain
• Vomiting and nausea
• Smelly stool
• Weight loss
• Attention deficit hyperactivity disorder (ADHD)
• Halted physical growth
• Dental ailments
Furthermore, due to the inability to absorb nutrients properly, many different vitamin and mineral deficiencies can arise without the more obvious gastrointestinal symptoms. Celiac strikes people in varying degrees of severity, so many people continue to eat gluten and have no dramatic symptoms that might make them suspicious. However, fatigue, weakness, appetite loss, weight loss, and the complications of nutrient deficiency can often point to a mild form of the celiac disease. So be diligent and pay attention to your body!