Celiac disease is a serious autoimmune disorder that affects approximately 1% of the global population. It occurs when the ingestion of gluten leads to damage in the small intestine. Gluten is a protein found in wheat, barley, and rye. When someone with celiac disease eats gluten, their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, which promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body, leading to malnutrition and a host of other problems, including osteoporosis, infertility, nerve damage, and seizures.
Diagnosis of celiac disease can be quite challenging as it involves a combination of blood tests and a biopsy of the small intestine. Common blood tests used include the tTG-IgA test, which looks for the autoantibody tissue transglutaminase in the blood, highly indicative of celiac disease. If the tests suggest celiac disease, a gastrointestinal endoscopy can be performed to take a small tissue sample from the small intestine to look for damage to the villi. It's essential for the patient to be consuming gluten regularly for these tests to be accurate, as removing gluten from the diet can skew the results.
Managing celiac disease is solely through a strict, lifelong gluten-free diet. This means avoiding all products with wheat, barley, and rye. Some less obvious sources of gluten include soups, sauces, and processed foods. A gluten-free diet helps manage symptoms and promotes intestinal healing. In recent years, the availability of gluten-free products has expanded significantly, making it easier for people with celiac disease to avoid gluten while still enjoying a varied diet. However, it remains crucial to read labels carefully, as some products may contain hidden gluten.
Living with celiac disease also means being vigilant about cross-contamination. For instance, foods that are naturally gluten-free can be contaminated if they are processed on the same equipment that processes gluten-containing foods. Eating out can also pose a risk, as kitchen staff might not be fully aware of the severity of cross-contamination. Continuous education and advocacy are vital, as increased awareness can lead to better understanding and accommodations in various dining and social settings. Support from dedicated celiac disease support groups and consultation with dietitians specializing in gluten-free diets can be immensely beneficial. Additionally, ongoing research and developments in gastroenterology hold promise for new therapies and perhaps a cure in the future.