Celiac disease is a genetic intestinal autoimmune disorder caused due to gluten intolerance. The human body becomes intolerant to gluten, a protein which contains two components called gliadin and glutenin. When these two components are mixed with water, they become sticky with wheat dough texture. Gliadin, which is found in barley, rye and wheat, causes adverse reactions on the upper small intestine resulting in various health complications.

Villi, the small protrusions found in the interior wall of the small intestine become inflamed and start functioning abnormally. Hence, the vital nutrients required by our body are not absorbed in adequate amounts resulting in various health deficiencies and the related disorders.

Excess amounts of vitamins, fat, calcium, minerals, iron and folate are passed through stools. Due to the mal-absorption of nutrients, most of the patients end up having weight gain or weight loss, skin damage in the form of eczema, rashes, blisters and allergic reactions, headaches, fatigue, abdominal pain and bloating, weak bones and joints, rheumatoid arthritis, irritable bowel syndrome, swelling in various parts of the body, malnutrition, anaemia, diarrhea, depression, numbness, pregnancy complications, abnormal child growth, neural tube defects, tingling sensation, birth defects, diabetes (type I), cramps, brain damage, and other chronic complications and degenerative diseases.

The disorder is diagnosed through blood test or biopsies in the affected area. It can be prevented by avoiding those food items that have gluten in them. Though the staple foods can be clearly avoided, many other items have hidden gluten content which may not be consciously known by the individual. For example, bread, cereal, cookies, certain vitamin supplements and medication contain hidden ingredients of gluten which can cause further damage to the intestine.

Though some of the individuals clearly exhibit the symptoms of celiac disease, others do not show any symptoms except damage of small intestine. Hence, this disorder becomes complicated to be diagnosed.

The disorder is widespread among many people but it is very common in the individuals with Northern European descent. It is found that this disease is commonly diagnosed in children or adults between 30 and 45 years. Since this is a genetic disorder, if one of the family members develops this disease, there is every possibility that the descendants can also contract at a later point of time. Thus, it is advisable that the individuals and the family do not consume gluten-containing food once the disorder is diagnosed. Also, breast feeding for longer time period can give more stamina and can develop a stronger immune system for the baby.

Women who find difficulty in conceiving or observe recurrent miscarriages should check with the doctor for celiac disease. Pregnant women who have this disorder should be very careful during their pregnancy and lactation period. Since adequate amount of nutrients may not be absorbed, the baby may not get enough nourishment from the mother and can develop a lot of health disorders at an early age. In addition, women can develop weak bones, anaemia and osteoporosis due to the lack of sufficient iron, vitamins and calcium in the body.

Jonathan Pitts

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