Table of Contents
Its symptoms can occur at any age and once diagnosed requires one particular attention from the food point of view: we are talking about celiac disease, a permanent pathology caused by an autoimmune reaction to gluten.
The latter is a protein complex present in some cereals including wheat, rye, barley, and which, even if ingested in small quantities, can cause intestinal disorders also important. In the case of celiac subjects, therefore, it is easy to imagine how crucial it is to exclude foods containing gluten from one’s diet.
As indicated by the Ministry of Health, celiac disease affects about 1% of the general population (mainly women) and represents the most frequent food intolerance. It is diagnosed following various tests prescribed by the doctor because the patient has experienced symptoms attributable to this pathology.
Once the diagnosis is received, it is fair to ask what are the foods to prefer and those that should be avoided. Not surprisingly, the only possible therapy to deal with this pathology is to follow a ad hoc diet which first of all excludes all foods containing gluten. In this way it is possible to prevent typical ailments from appearing and, above all, from serious complications.
We can say that, especially in recent years, the attention towards celiac disease has been gradually increasing. Consequently, it is now possible to find them very easily foodstuffs gluten free, even just going to the supermarket. And if you want to have fun with original recipes, strictly gluten free, there is no shortage of ideas on the net to prepare tasty and healthy dishes.
So let’s clarify this topic with the Dr. Laura Giori, Nutritionist Biologist.
What’s this
“Celiac disease is a ‘chronic inflammation of the small intestine. Its appearance is characterized by the ingestion of gluten which generates an immune response in a genetically predisposed subject. Other factors besides genetic predisposition may play a key role in the development of celiac disease, including stress and intestinal infections»Explains the expert.
Symptoms
With an onset that can occur already in childhood, in correspondence with the introduction of cereals in the diet, celiac disease does not present with specific symptoms or manifestations.
«Celiac disease is characterized by a very variable clinical picture. Celiac subjects can be symptomatic or asymptomatic, but both present in the intestine intestinal lesions of the mucosa. Between classic symptoms of celiac disease include:
- growth difficulties in children;
- intermittent diarrhea;
- foul-smelling stools;
- anemia;
- slimming;
- abdominal pain;
- swelling;
- irritability.
Atypical symptoms on the other hand, they can be asthenia, apathy, anxiety, depression, headache, reduced libido, muscle aches »emphasizes Dr. Giori.
Precisely by virtue of the variability of the clinical picture, it is good not to neglect these signals and talk to your doctor in case you have any suspicions. Celiac disease can be diagnosed with certainty through the search in the blood for specific antibodies (whose presence indicates an intolerance to gluten) and the biopsy of the mucosa, an invasive examination in which a sample of intestinal mucosa is taken and analyzed.
What not to eat
«Definitely to be eliminated are all those foods that naturally contain gluten, such as wheat, sorghum, barley, spelled, kamut. Also banned are industrial and pre-packaged products that do not guarantee the exclusion of gluten on the label »specifies the expert.
In fact, if some foods are known for the presence of gluten inside, others can be considered as “unsuspected”. On the other hand, gluten can also be used as a thickener and can therefore be found in mayonnaise, tomato and soy sauce, sauces, condiments, nuts, as well as ham. What about gods packaged sweets, where gluten can be present as an additive. How then? The advice is to to read labels carefully and buy products that bear the words “glutee free”.
To help the celiac person (but also health professionals or restaurateurs who want to offer gluten-free meals) to evaluate the suitability of foods with their diet, then, the Italian Celiac Association has developed the ABC of the diet of celiacs, a classification that indicates whether the food is suitable, unsafe or prohibited.
Diet in case of celiac disease
“There gluten-free diet it is the only therapy available for celiac disease and must be carried out rigorously throughout life. An ideal diet for celiac sufferers includes naturally gluten-free foods, such as rice, quinoa, buckwheat, millet, amaranth. Foods belonging to food categories not at risk for celiacs are also good, as during their production process there is no risk of contamination. Some examples are fresh or frozen meat and fish, not mixed with other ingredients ”, concludes the expert.
So it doesn’t matter when celiac disease occurs, as much as the foods that are consumed every day. In fact, to be sure to take all the necessary nutrients and not to bring to the table even foods contaminated by gluten, it is good consult a specialist who will be able to prepare a suitable and personalized diet. In addition, a good habit is to carefully read the labels on the packages.
Read also
