Celiac

What is Celiac Disease?

Celiac disease, which is seen in one of every 150 to 200 people today, is the result of hypersensitivity of the intestine to the gliadin protein contained in the gluten material in the cereals. Gluten causes inflammation in the intestine and especially in the mucosa that is responsible for absorbing nutrients.

What are the symptoms?

• Defecation disorders such as long-lasting (chronic) malodorous and fatty diarrhea or constipation
• Abdominal Pain
• Abdominal swelling, gas
• Weight loss or weight loss
• Short stature
• Fatigue, fatigue
• Anemia, iron deficiency
• Delayed adolescence
• Tooth disorders

How is it diagnosed?

Blood and stool examinations play an important role in the diagnosis of celiac disease. Disease-specific, Antigliadin Antibody Ig A, Antigliadin Antibody Ig G, Antiendomysium Antibody Ig A, IgG and transglutaminase can be useful in the diagnosis of sensitive tests. Genetic tests developed in recent years also help in the detection of celiac individuals. For the definitive diagnosis of the disease, an examination of the small intestine and the tissue samples taken from it should be done under a microscope.

What foods should the celiacs avoid?

Wheat, barley, rye and oats, all kinds of bread, pastry, bagels, cakes, pastry, pies, biscuits, pasta, pizza, cheese, dairy products, ketchup, mayonnaise, tomato paste, margarine, instant soups and ice cream are the foods that need to keep away.

How is celiac disease treated?

In the celiacs, the complete removal of foods containing gluten from the diet forms the basis of the treatment. With early and effective treatment, patients’ growth and development can reach an equal level with their admission. It should be kept in mind that the risk of developing health problems such as bowel cancer (lymphoma), diabetes, skin diseases, bone weakness and short stature is high in those who do not have gluten-free diet therapy or do not comply with treatment.