What is celiac disease?

Celiac disease has mechanisms similar to those of an allergy: when in contact with gluten, the immune system identifies it as a foreign substance and reacts against it, leading to common gastrointestinal symptoms such as intense and recurrent diarrhea, as well as abdominal discomfort.

Symptoms

It is estimated to affect 1 in every 300 individuals, with the incidence being twice as high in women.

Symptoms

A person with celiac disease may also experience weight loss, anemia, abdominal bloating, fatigue, and general malaise. In children, it can impair development, cause short stature, vomiting, muscle weakness, and recurrent abdominal pain.

Changes in liver enzymes, skin conditions, and the loss of the ability to absorb nutrients are other consequences that may result from celiac disease. The intestine loses its folds, reducing its absorptive capacity. As a result, conditions such as anemia, malnutrition, osteoporosis, and some types of tumors—especially digestive system lymphomas—may develop. In pregnant women, the condition increases the risk of miscarriage.

Diagnosis

It is usually diagnosed during childhood, when the disease reaches its peak incidence. Diagnosis is based on clinical evaluation and subsequent laboratory tests. The definitive test is a biopsy of the second portion of the duodenum or small intestine, which shows whether or not there is loss of intestinal folds.

Prevention

Given the problems triggered by gluten consumption, a gluten-free diet is the most effective treatment to control the disease. Instead of wheat, oats, rye, barley, and malt—as well as products made with these ingredients, such as flour and breakfast cereals—cornstarch, corn flour, potato flour, rice flour, soy flour, and cassava flour can be used as ingredients. Cookies, breads, and pastries can be made from rice or starch. Hominy, corn flakes, and rice flakes are also great alternatives.

Nowadays, it is also possible to find pasta, bread, and other foods without gluten. Since 2003, Law No. 10.674 requires that all ready-to-eat foods clearly state on the label whether or not they contain this protein.

By Einstein Editorial Board