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Celiac disease - a severe form of gluten intolerance

Celiac disease - a severe form of gluten intolerance


Gluten is a general term used to define proteins of vegetable origin, especially contained in cereals such as: wheat, barley, rye or oats.

Gluten intolerance is a term used to describe three special conditions:

- allergy grade;

- non-celiac sensitivity to gluten;

- celiac disease.

Up to 10% of the world's population suffers from various forms of gluten sensitivity.

Most forms of gluten intolerance are wheat allergy type with symptoms such as hives, difficulty in breathing and digestive problems, and in serious cases it can be reached anaphylaxis - a severe and severe allergic reagent with possible fatal consequences.

In celiac disease the symptoms are: bloating, weight loss and stagnation in growth and development, fatigue, muscle cramps, headaches and occur due to the fact that the body has difficulties in obtaining from nutrition all the nutrients it needs.

The cells in the small intestine in celiac disease are attacked by antibodies and destroyed, and as a result of this destructive process the body can no longer absorb and metabolize the vital nutrients. malnutrition it is accompanied by weight loss, anemia, low bone density and neurological problems.

In quite frequent cases, gluten intolerance is also associated with lactose intolerance - the mechanism would be explained by the fact that the cells that are aligned along the small intestine are not only responsible for the absorption of nutrients from the consumed foods and the cells that are immediately in the vicinity of the cells (which produce lactase which helps the lactose to digest milk products) when the cells are damaged and these cells will deteriorate, become unable to produce lactase and trigger lactose intolerance.

The body of the person with celiac disease (celiac disease) defends gluten by forming antibodies. Celiachia does not heal, the disease once it emerges remains for life. Only the antibodies and the symptoms of the disease can disappear in time, but they reappear when gluten is consumed again (which thus becomes prohibited for the rest of their lives).

The treatment and evolution of the disease involve total avoidance of gluten - patients should eliminate from their diet products such as oats, wheat, rye, barley, foods or beverages containing traces of malt, soy sauce and fried chicken and replace gluten cereals with products made from gluten-free cereals: corn , rice, as well as pseudocereals (millet, buckwheat, quinoa).

The foods "allowed" in the gluten-free diet are: meat, fish, eggs, milk and cheese, fruits and vegetables, legumes (beans, beans, lentils), seeds and oilseeds, corn, rice, buckwheat, quinoa, millet, soy, tapioca, amaranth.

In addition to the diet, specific treatment to correct the associated metabolic and hormonal deficiencies is initiated.

Dr. Luminita Florea, specialist diabetes doctor, nutrition and metabolic diseases at ProVita Medical Center - Diagnosis and treatment

Address: Str. Alexandrina no. 20 - 22, sector 1, Bucharest

Software tel: 0219432