Every year more is known about this autoimmune disease that needs to be taken seriously. Today the only treatment that exists is eating gluten free
It is quite common to listen to many people, usually misinformed, phrases like: “now everyone is allergic to something.” The truth is that there is no data that support this sentence but what is true is that it is increasingly known and diagnosed better. In Spain there are approximately 1 million people diagnosed, i.e. between 1% and 2% of the population. A figure that's nothing deniable but most worrying is that it's estimated that there are about 80% of celiacs who are and don't know it because it's a disease that often doesn't get symptoms from there that those who have it don't get tests. Not to face it does not imply, however, that it does not compromise the health of who suffers it.
What is it about and why is it easier for children to detect?
Celiac disease is an autoimmune disease that affects multiple organs of the body. It is caused by a protein called gluten, which is present in wheat, barley and rye. It mainly depends on childhood and adolescence, which is when the first symptoms appear. “It could be summed up as an exaggerated inflammatory reaction of our immune system to gluten, which can damage many organs, mainly the first portion of the small intestine (duodene)”, he explains Cristian Serra, specialist in digestive tract.
Premature diagnosis: key to preventing malnutrition and lack of growth
“It is very important to have the clinical suspicion and confirm it as soon as possible,” explains Dr. Serra. It is a condition that by decreasing or eliminating contact with gluten is practically completely solved. Early diagnosis in children is vital to ensure adequate nutritional input, as they are in full growth and development. Once there is a clinical suspicion, it should be systematically searched as most patients have very few symptoms and very unspecific. The most common symptoms are gastrointestinal, such as bloating or abdominal swelling, inspecific abdominal pain, diarrhea in some cases. In children the most frequently is anemia, fatigue and growth delay. In fact, when in the pediatric revisions of the healthy child it is observed that the first suspicion is slowly growing, it is usually this, celiac.”
Certain criteria should be met to know whether or not the patient is celiac: serological tests (blood analysis, where gluten-specific antibodies are detected); histologic tests (slim intestine biopsies, to check mucosa involvement and atrophy of the hairs); genetic tests (HLA DQ2 and DQ8) and above all the response to gluten-free diet, which in general improves all the altered parameters and resolves.
Origin and incidence
The celiac disease is caused by the immune system, which reacts inadequately when contacting gluten. It is more common than those believed and as it has been said, according to prevalence studies, between 1-2% of the general population suffers from this disease and up to a 75-80% of them are undiagnosed. Disfraces para niños y adultos
How do you explain it to the child?
Children generally accept much better than adults to make changes in their diet, precisely because they have been maintaining a specific one for less years and, above all, it is quite reassuring that they are often very responsible, not only in the case of celiacs, also in other allergies such as egg, nuts, etc.
The first thing is to normalize the fact of following a gluten-free diet. Calm down and explain to them that they should avoid the consumption of certain products and foods for their own sake. Anyway for children, he explains psychiatrist Pedro Matos“It is easier to accept their situation than adults who take longer to assume they have to change their habits one day for another.” In general they can make a normal life, caring especially at school age for the transgression of the diet, usually involuntary. The ideal thing would be for the whole family to stop eating gluten to avoid what is called cross contamination but the truth is that according to FACE, the basket of buying a celiac means an increase of 1300 euros more a year than one that is not.
How does the food change?
Gluten is a protein present in the seed of some cereals, it is quite laborious to isolate and separate it completely. It should be careful how to prepare food at home, as well as products that are consumed outside. Fortunately, the offer of gluten-free products is growing.
What if they make gluten by mistake?
It should be strict not to transgress the diet to get a proper clinical response. “In general, contact with gluten should be restricted to the maximum. Generally very small amounts do not usually have a great clinical impact,” explains Dr. Sierra. Given the suspicion that a food or product may have gluten, the recommendation would be to avoid it and not to consume it.
What if you eat gluten-free and not celiac?
It has no medical or nutritional consequences. Gluten is a protein, composed of amino acids. It can be supplied with other food without problem.
What foods have gluten?
“It is primarily in wheat, barley, rye, so it is up to remove these foods and their diet derivatives. The key is to feed on natural products, such as fruits, vegetables, eggs, milk, fish, meats, pickles, always better in their original form because as soon as they are cooked or bounced they already run the risk of gluten (in such case make sure to use gluten-free flour and bread)”, explains the nutritionist of gluten-free. Anthea Clinic, Natalia Cuéllar Fernanz.
Celiac experts explain the truth of celiac
Every year more is known about this autoimmune disease that needs to be taken seriously. Today the only treatment that exists is eating gluten free /COMUNI
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