04 Jan

Celiac disease is a disease that develops in the intestine by an autoimmune mechanism, that is, by some kind of allergic mechanism, caused by gluten contained in cereals. Gluten is just one of the concomitant diseases.

Gluten hypersensitivity, gluten allergy, and gluten intolerance are other gluten-related diseases, and they are all different from each other.

Normally, there are finger protrusions in the intestine that are responsible for the absorption of nutrients called villous structures, just like the water-absorbing, fluffy surface of a towel.

As a result of the reaction that develops against this substance called gluten in celiac disease, the finger protrusions that we call the villous structure located in the intestine become shorter, blunt and flatter.

As a result, the intestine loses its ability to absorb, and the absorption of nutrients is impaired. Because it is an autoimmune disease, the event is a systemic disease, not only the intestine, and organs such as the liver, bones, and brain can also be affected.

Currently, celiac disease, which occurs in one out of every 150-200 people, occurs as a result of hypersensitivity of the intestine to the protein gliadin, which is contained in the substance gluten, which is contained in cereals.

Gluten causes damage by causing inflammation in the tissues lining the inside of the intestine and especially the mucosa responsible for absorbing nutrients.
Symptoms of celiac disease in children include;

  • Defecation disorders such as foul-smelling and oily diarrhea or constipation that persist for a long time
    • Bellyache
  • Abdominal swelling, gas
    • Weight loss or inability to gain weight
    • Short stature
  • Weakness, rapid fatigue
  • Anemia, iron deficiency
  • Delayed puberty
  • Dental diseases
    For a definitive diagnosis of the disease, the patient’s small intestine and tissue samples taken from it must be examined under a microscope (pathological examination) by mouth with an illuminated device called an endoscope.
    Foods that celiac patients should avoid include;
    • Wheat
    • Barley
    • Rye
    • All kinds of bread containing oats
    • Dough
    • Wheel
    • Cake
    • Cake
    • Cake
    • Biscuit
    • Pasta
    • Pizza
    • Cheese
  • Dairy products
    • Ketchup
    • Mayonnaise
    • Tomato paste
    • Margarine
  • Ready-made soups
    • Freezing
    In celiacs, the complete exclusion from the diet of gluten-containing foods that lead to the disease is the basis of treatment. With early and effective treatment, the growth and development of patients can reach an equal level with their hospitalization. It should be remembered that the risk of developing health problems such as bowel cancer, diabetes, skin diseases, bone weakness and short stature in celiac patients is high in those who do not take gluten-free diet therapy or do not comply with the treatment.
  • Celiac disease, which disrupts the growth and development of children, is the most important cause of weakness, anemia, diarrhea, constipation and short stature.
  • People grow by absorbing nutrients that have roots like trees. Your roots are located in the intestine.
  • The main foods that celiacs can safely consume are corn, rice and soy flour.

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