Celiac disease is an autoimmune disorder triggered by the consumption of gluten, a protein found in wheat, barley, and rye. When individuals with celiac disease ingest gluten, their immune system responds by attacking the small intestine, causing damage to the lining of the gut. This damages the tiny, finger-like projections called villi that line the small intestine and are responsible for nutrient absorption. As a result, the body becomes unable to absorb essential nutrients properly.

Symptoms:

Digestive issues: Including diarrhea, constipation, bloating, abdominal pain, and nausea.
Fatigue and weakness: Due to malabsorption of nutrients like iron, calcium, and B vitamins.
Skin problems: Such as a rash known as dermatitis herpetiformis.
Weight loss: Despite eating an adequate amount of food.
Anemia: Due to iron deficiency.
Joint pain.
Nervous system issues: Including headaches and numbness in extremities.
Tests:

Blood tests: These measure the levels of specific antibodies present in the blood. Elevated levels may indicate celiac disease.
Endoscopy: A procedure where a small biopsy is taken from the small intestine to check for damage to the villi.
Treatment:

Gluten-free diet: The primary treatment for celiac disease involves completely eliminating gluten from the diet. This means avoiding foods containing wheat, barley, rye, and sometimes oats.
Nutritional supplements: Depending on deficiencies, supplements like iron, calcium, vitamin D, and B vitamins may be necessary to address nutritional gaps.
Consultation with a registered dietitian: They can help plan a balanced gluten-free diet and ensure adequate nutrient intake.
Foods to Avoid:

Wheat-based products: Bread, pasta, cereal, and baked goods made with wheat flour.
Barley and rye: Beer, certain cereals, and bread.
Some processed foods: Many processed foods may contain hidden sources of gluten, so reading labels carefully is essential.
Gluten-Free Diet:

Naturally gluten-free foods: Such as fruits, vegetables, meats, fish, poultry, legumes, dairy, rice, quinoa, and potatoes.
Gluten-free substitutes: There are many gluten-free alternatives available, such as gluten-free flours (like almond flour or rice flour), gluten-free bread, pasta, and snacks.
It's crucial for individuals diagnosed with celiac disease to adhere strictly to a gluten-free diet to manage symptoms effectively and prevent further damage to the small intestine. Regular follow-ups with healthcare providers and dietitians are essential for monitoring health and nutritional status.


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Symptoms:

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Tests and Diagnosis:

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Treatment:

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