What is Celiac Disease? Celiac disease is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. When people with celiac disease eat gluten their body’s immune system attacks the small intestine which leads to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption.
Signs and Symptoms Celiac disease is very difficult to diagnose because it affects every person differently. There are about 300 known symptoms, but some people with the disease may present no symptoms at all. Whether or not a person displays symptoms, he or she is at risk for long-term complications.
Signs and Symptoms (cont.) Children and adults show different symptoms. It is more common for children to show digestive symptoms. These symptoms include… Abdominal bloating and pain Chronic diarrhea or constipation Vomiting Pale, foul-smelling, or fatty stool Weight loss Fatigue Irritability and behavioral issues Dental enamel defects of the permanent teeth Delayed growth and puberty Short stature Attention Deficit Hyperactivity Disorder (ADHD)
Signs and Symptoms (cont.) Adults are more likely to experience… Unexplained iron-deficiency anemia Fatigue Bone or joint pain Arthritis Bone loss or osteoporosis Depression or anxiety Tingling numbness in the hands and feet Seizures or migraines Missed menstrual periods Infertility or recurrent miscarriage Canker sores inside the mouth An itchy skin rash called dermatitis herpetiformis
How is it Diagnosed and Treated? If symptoms of Celiac Disease are noticed then that person should call a doctor and get screened. Screening constitutes a blood test where they look for celiac antibodies. If test results suggest Celiac Disease then an endoscopy and colonoscopy is recommended to confirm the results. Treatment is simple. A person with Celiac Disease must adhere to a gluten- free diet for his or her entire life.
What is Gluten? Gluten is a mixture of proteins found in wheat, rye, and barley. Gluten gives elasticity to dough and often gives the final product a chewy texture.
What is the Gluten-Free Diet? Basically, people with Celiac Disease must avoid breads, pastas, and most baked goods. The gluten- free diet is comprised of food that mainly contains corn, rice, or millet flour. Most foods that are usually made with wheat flour have gluten- free alternatives such as cookies and bread and all purpose cooking flour A big difficulty in the diet is avoiding cross contamination
What is Cross Contamination? With reference to gluten, cross contamination is the process by which gluten is unintentionally transferred from one substance or object to another. This is a problem because even a single crumb of bread is dangerous to people with Celiac Disease. The hardest thing about maintaining a gluten- free diet is avoiding cross contamination
Avoiding Cross Contamination Use separate oils, and ask the chef if eating at a restaurant if the same oil has been used for battered foods. Cutlery, utensils, pots and pans, toasters and ovens must be cleaned before preparing gluten free food Try to keep separate toasters Your mayonnaise, peanut butter jar, jams and jellies are easily contaminated when making sandwiches. Beware that any foods not prepared in a gluten-free facility, including your own home, runs the risk of getting cross-contaminated.
How Does that Relate to us at MHS There is an abundance of gluten- free options available at our own school cafeteria! This includes.. Gluten free Pizza Gluten free Pasta (if you ask for it) Sushi Salad And more!!!
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