Celiac Disease is chronic hereditary intestinal disorder which is caused by gliadin, one of the proteins collectively known as gluten, found in these grains. Gliadin combines with antibodies in the digestive tract to damage the walls of the small intestine and interfere with the absorption of many nutrients, especially fats and certain starches and sugars.
Children with the disease are usually plagued with such symptoms as stomach upsets, diarrhoea , abdominal cramps, vomiting, mouth sores, and an increased susceptibility to infection. Their stool is pale and foul-smelling, floats to the top of the toilet bowl, high fat content. The child’s stunted; some children develop skin problems, especially dermatitis is confirmed by an inspection of tine with a special viewing intestinal biopsy indicating the presence of celiac disease.
People who develop celiac life may have had a mild or of the disease in childhood. In unusual cases, adults with no prior history of gluten sensitivity develop the condition after surgery on the digestive tract. Women with celiac disease often fail to menstruate (amenorrhea) and may also have problems getting pregnant.
Once the disease has been identified, patients are advised to permanently eliminate any foods that contain gluten from their diet. A registered dietitian can assist in planning nutritionally balanced meals free. Most doctors also prescribe counter any nutritional deficiencies is a problem, iron and/or folate will also be recommended.
Nutrition for people with Celiac Disease
It is advised to eat plenty of:
- Low-fat milk, eggs, fish, meat, and poultry for protein.
- Vegetables and fruits for vitamins and minerals.
- Legumes, potatoes, and rice for starches, minerals, and protein.
Foods that should be avoided:
- Bread, pasta, cereals, cakes, and other wheat, rye, or barley products.
- Foods using wheat products as a thickening agent or coating, such as breaded foods, meat loaf, frankfurters, sausages, sauces, and soups.
- Beverages containing gluten, such as beer, malted drinks, and chocolate milk.
Contrary to popular belief, people with celiac disease can eat pasta, bread, and other baked products, but they must look for gluten-free items, such as rice pasta and baked goods made with corn, rice, potato, or soy flours. Gluten free flour is now available in the market. In general, it is better to prepare most foods at home to assure a healthy diet without risking exposure to gluten. Always read labels on packaged foods. Avoid ingredients such as flour-based binders and fillers and modified starch. Be suspicious of any label that specifies “other flours” because they are likely to include at least some wheat derivatives. Beer is made from barley and should be avoided, along with malted drinks. Outside the home, order only plain foods, such as broiled fish or meat, steamed vegetables, and a baked potato—all without any sauces or dressings.