Celiac information is an autoimmune disorder that occurs in association with gluten intake. It is used for gastrointestinal use in relation to the intake of non-celiac gluten-containing foods. It was designed by a life in 1980. Some studies that have done suggest how much bittersweet information from unburned gluten is more common. Non-celiac gluten consumption is observed between the ages of 30-50. The pathophysiology of non-celiac gluten planning is not yet clearly defined. In non-celiac gluten-free, gluten is eliminated from the diet, which occurs immediately from gluten ingestion. Before a diagnosis of non-celiac gluten intolerance is made, a proper screening of the feet is done. It can be used for extensive applications to target gluten that is not predicted with wheat good. So what compatibility gluten sensitivity is similar? You need to be recognized by your relatives today and have a good knowledge of gluten-free diet. Another product from the digestive system is Irritable Bowel Syndrome (IBS). IBS fermentability is without oligosaccharides, monosaccharides, and polyols (FODMAP) nutrition, and these dietary patterns are called the FODMAP diet. Wheat is also beneficial for those who can benefit from these nutrients and not to be grown in IBS patients. People for wheat education are also experienced in food consumption.
Celiac disease is the most severe form of gluten sensitivity, as well as an autoimmune disease that can cause damage to the digestive system. When people with celiac disease consume gluten, damage to the small intestine develops. It manifests itself with symptoms such as diarrhea, constipation, abdominal pain, gas, bloating, adequate vitamin-mineral deficiencies due to intestinal damage. People with celiac disease may also experience fatigue, pain, various skin reactions, and sudden weight loss. Anxiety and depression are also common in people with celiac disease. Symptoms of Non-Celiac Gluten Sensitivity Even if they do not have celiac disease when they consume gluten, there are also common symptoms in people with gluten sensitivity. The first of these is the feeling of bloating that occurs after consuming gluten. Diarrhea, constipation or vomiting may also occur when gluten is consumed. Stomach pain is also a common occurrence in non-celiac gluten sensitivity. People with non-celiac gluten sensitivity may be prone to migraine, confusion, headache and fatigue. Since these symptoms can be seen in many other ailments or sensitivities, a doctor should be consulted for an accurate diagnosis.
Wheat Allergy Symptoms
Wheat allergy is a reaction of the body’s immune system to gluten and some types of protein found in wheat. Wheat allergy symptoms include diarrhea and vomiting, as well as skin rash, nasal congestion, and digestive problems.
Gluten Free Diet
If a person has a disease that requires a gluten-free diet, he should be very conscious and careful about nutrition. Products containing gluten should be removed from the diet, cross-contamination should be avoided, and food labels should be read carefully. They should include naturally gluten-free products in their diet and should prefer packaged products with gluten-free declaration. In order to prevent cross-contamination, it must be directed to the products of companies that only produce gluten-free products in their facilities. In order to adapt to a gluten-free diet more easily in your life, you can tell your friends and family that you need a gluten-free diet, explain the reason and possible risks. A pre-planned and thoughtful meal will prevent the risk of not being able to reach gluten-free products instantly. If a communal kitchen is used, the dishes should be washed separately, the containers used for cooking gluten-free products and the containers for gluten-free products should be separate and located on different shelves. In addition, if the person has the time and opportunity, trying gluten-free recipes will be positive for both creating options and meal planning in the long run. Trying gluten-free products and discovering restaurants with gluten-free menus that they are sure to be reliable will make it easier for people who eat gluten-free.
Dietician Dilara Tuygan
Alas, Celiac! What will happen now?
The only cure for celiac disease is a gluten-free diet. Patients need to maintain strict gluten-free meals for life. People diagnosed with celiac disease as a result of clinical symptoms, serological tests, and small bowel histology should immediately start a gluten-free diet. He should stay away from the consumption of wheat, barley, rye and oat foods and beverages that should eliminate gluten from his life. Gluten-containing and iced tea such as white bread, whole wheat bread, bran bread and pasta, bulgur are not consumed in the gluten-free diet. It should be used with gluten-containing foods, which we call cross contamination, which do not contain gluten, but in this utility, attention should be paid to gluten contaminated contents.
Serological, hematological and biochemical tests (complete blood count, iron profiles, thyroid tests, calcium, magnesium, zinc, B12, folic acid and vitamin D) density and dietary compliance should be monitored. It is also important in follow-up in children.
Transglutaminase needs to be measured in a certain way to observe the effect of gluten-free treatment. If there are serological findings that do not improve at the end of a year, it should be considered that there is contamination in the diet. Serological tests are considered as a symptom of reaching normal levels, and it is known that the fastest serological tests in celiac disease reach their normal values in the 6th month and the slowest at the end of the 1st year.
A gluten-free diet should be followed very strictly. Very low amounts of gluten can cause clinical symptoms to persist. Celiac patients and their relatives should be well aware of the free, unfavorable foods that are included in the gluten-free diet and which should be controlled.
Dietician Armoni Yılmaz
Guide to Diagnosis, Treatment and Follow-up for Family Physicians in Celiac Disease, 2019
KULOĞLU, Z. (2014). Celiac disease. Turkish Journal of Pediatrics, 8 (2), 105-111.
Öztürk, Y. E., Uyar, G. Ö., Serin, Y., & Gürkan, Ö. E. (2018). Gluten-Free Diet Treatment in Celiac Disease: A Case Report. Journal of Nutrition and Diet, 46 (3), 320-324