Celiac disease is a serious, genetic, autoimmune disorder characterized by damage to the small intestine due to the ingestion of gluten (Celiac Disease Foundation). Gluten is a protein found in wheat, rye, barley, and triticale, and helps foods maintain their shape. When gluten is ingested by people with celiac disease, damage can be seen on the villi within the small intestine, which is the small fingerlike projections that promote nutrient absorption (Celiac Disease Foundation). For the average celiac disease patient, the gluten threshold before damage is anywhere from 10 to 50 mg per day, while a single slice of bread contains approximately 1,600 mg of gluten (Allen, 2016). There is currently no cure for celiac disease, and the only treatment
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In infants and children, digestive symptoms are the most common (Celiac Disease Foundation). Some of the most common symptoms are: abdominal bloating and pain, chronic diarrhea, vomiting, constipation, weight loss, fatigue, irritability and behavioral issues, delayed growth and puberty, and failure to thrive (Celiac Disease Foundation). In adults, symptoms are less likely to be related to digestive issues. They are more likely to have: iron-deficiency anemia, fatigue, bone or joint pain, arthritis, depression or anxiety, peripheral neuropathy, seizures or migraines, and infertility (Celiac Disease Foundation). Celiac disease can be divided into two types: classical or non-classical. Patients with classical celiac disease experience the clear signs of malabsorption, which are mostly digestive issues. Patients with non-classical celiac disease may have mild digestive symptoms, but often express seemingly unrelated symptoms like those seen in adults with celiac disease, such as anemia, chronic fatigue, or chronic migraine (Allen, …show more content…
People who are gluten-free must avoid foods that contain wheat, rye, and barley, such as bread or beer (Allen, 2016). Consuming the most miniscule amounts of gluten, such as crumbs of bread from a toaster, can cause intestinal damage. Some of the most common foods that contain gluten are: pastas, noodles, breads and pastries, crackers, baked goods, and cereal and granola (Celiac Disease Foundation). Although a gluten-free diet is a huge lifestyle change, celiac disease patients are still able to enjoy many healthy and delicious foods.
REFERENCES Allen, P. J. (2015). Primary care approaches: gluten-related disorders: celiac disease, gluten allergy, non-celiac gluten sensitivity. Pediatric Nursing, 41(3), 146-150.
Celiac Disease Foundation. (2016). Understanding celiac disease. Retrieved November 30, 2016 from www.celiac.org.
Iorga, M., & Anton-Păduraru, D. (2016). Psychological distress of patients and their families in celiac disease. Jurnalul Pediatrului, 19(73/74),
In infants and children, digestive symptoms are the most common (Celiac Disease Foundation). Some of the most common symptoms are: abdominal bloating and pain, chronic diarrhea, vomiting, constipation, weight loss, fatigue, irritability and behavioral issues, delayed growth and puberty, and failure to thrive (Celiac Disease Foundation). In adults, symptoms are less likely to be related to digestive issues. They are more likely to have: iron-deficiency anemia, fatigue, bone or joint pain, arthritis, depression or anxiety, peripheral neuropathy, seizures or migraines, and infertility (Celiac Disease Foundation). Celiac disease can be divided into two types: classical or non-classical. Patients with classical celiac disease experience the clear signs of malabsorption, which are mostly digestive issues. Patients with non-classical celiac disease may have mild digestive symptoms, but often express seemingly unrelated symptoms like those seen in adults with celiac disease, such as anemia, chronic fatigue, or chronic migraine (Allen, …show more content…
People who are gluten-free must avoid foods that contain wheat, rye, and barley, such as bread or beer (Allen, 2016). Consuming the most miniscule amounts of gluten, such as crumbs of bread from a toaster, can cause intestinal damage. Some of the most common foods that contain gluten are: pastas, noodles, breads and pastries, crackers, baked goods, and cereal and granola (Celiac Disease Foundation). Although a gluten-free diet is a huge lifestyle change, celiac disease patients are still able to enjoy many healthy and delicious foods.
REFERENCES Allen, P. J. (2015). Primary care approaches: gluten-related disorders: celiac disease, gluten allergy, non-celiac gluten sensitivity. Pediatric Nursing, 41(3), 146-150.
Celiac Disease Foundation. (2016). Understanding celiac disease. Retrieved November 30, 2016 from www.celiac.org.
Iorga, M., & Anton-Păduraru, D. (2016). Psychological distress of patients and their families in celiac disease. Jurnalul Pediatrului, 19(73/74),