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Celiac disease

Celiac disease


Celiac disease is an autoimmune disorder triggered by the consumption of gluten, a protein found in wheat, barley, and rye. It causes damage to the lining of the small intestine, leading to inflammation and malabsorption of nutrients, and can result in a wide range of symptoms, including diarrhea, abdominal pain, bloating, weight loss, and fatigue.

What is celiac disease?

Celiac disease, also known as coeliac disease, is an autoimmune disorder that affects the small intestine. It is triggered by the consumption of gluten, a protein found in wheat, barley, and rye.

In individuals with celiac disease, the immune system reacts to the gluten protein as if it were a harmful substance, damaging the small intestine's lining and leading to inflammation and malabsorption of nutrients. This can cause a wide range of symptoms, including diarrhea, abdominal pain, bloating, weight loss, and fatigue.

Celiac disease is a genetic condition, which means that it tends to run in families. It can be diagnosed through blood tests and a biopsy of the small intestine. The only effective treatment for celiac disease is a lifelong gluten-free diet, which involves avoiding all foods and products that contain gluten. With a strict gluten-free diet, most people with celiac disease can manage their symptoms and live a healthy life.

What are common foods that can trigger celiac disease?

The primary trigger for celiac disease is gluten, a protein found in wheat, barley, and rye. This means that foods containing these grains should be avoided by individuals with celiac disease. Some examples of foods that commonly contain gluten include:

  • Bread, including white, wheat, and rye bread
  • Pasta, including spaghetti, macaroni, and other wheat-based noodles
  • Cereals made with wheat, barley, or rye, including bran flakes, oatmeal, and granola
  • Baked goods, including cakes, cookies, and pastries
  • Processed foods that contain wheat or barley as a thickener or filler, such as soups, sauces, and gravies
  • Beer and other alcoholic beverages made with barley or wheat

It's important to note that gluten can also be found in many other foods and products, including some that may not be obvious. For example, soy sauce, malt vinegar, and some types of candy can all contain gluten. It's essential for individuals with celiac disease to read ingredient labels carefully and avoid any products that contain gluten.

How can a dietitian help with celiac disease?

A dietitian can play a critical role in managing celiac disease by providing nutritional guidance and support to individuals with the condition. Here are some ways in which a dietitian can help:

  1. Assessing the individual's nutritional status: A dietitian can evaluate the individual's nutrient intake and identify any deficiencies or imbalances that may be related to celiac disease.
  2. Developing a gluten-free meal plan: A dietitian can work with the individual to develop a well-balanced meal plan that meets their nutritional needs while avoiding gluten.
  3. Identifying sources of gluten: A dietitian can help the individual identify foods that contain gluten and suggest alternative options.
  4. Providing education and support: A dietitian can educate the individual and their family about celiac disease, including the importance of a gluten-free diet, and provide ongoing support as needed.
  5. Monitoring progress: A dietitian can monitor the individual's progress and make adjustments to their meal plan as needed to ensure they are meeting their nutritional needs and managing their symptoms effectively.

Overall, a dietitian can provide valuable support and guidance to individuals with celiac disease, helping them to manage their condition and maintain a healthy, gluten-free diet.

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Celiac disease