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Celiac Disease – Treatment of Celiac Disease

Celiac disease is a problem of the gastrointestinal tract and an autoimmune disorder that results in the damage of the lining of small intestine when foods that contain gluten are eaten.The damage to the intestines makes it hard for the body to absorb nutrients like calcium, iron, fats and folate.
This decreases the absorption of nutrients that occurs with celiac disease and can cause vitamin deficiency that can deprive the brain and other organs of vital nourishment. This can result in other illnesses and stunted growth. There is no cure for this disease but this can be managed with a change in the diet of the patient.

Celiac Disease Treatment
Although there is no cure for celiac disease, the treatment can be given to reduce the symptoms and the other treatment is to give a gluten free diet. The treatment include:

Medical Intervention
The medical treatment depends on the severity of the symptoms. They include:

  • Antidiarrheals can be given to reduce diarrhea that occurs intermittently.
  • Pain killers may be prescribed depending on the severity of the pain in the joints and abdomen.
  • Ointments and gels to cure mouth sores may be given by a doctor.
  • If the patient has anemia, then a doctor may prescribe iron supplements.
  • Calamine lotion or anti-allergic ointments can be given depending on the severity of the rashes.
  • Vitamin supplements may be given for general weakness and fatigue.

What if you eat Gluten

If you eat accidentally any product that contains gluten, then you may experience severe abdominal pain and diarrhea. Some times it may not cause any problem, but traces of gluten in the diet can cause severe damage at times. Most of the people with this disorder end up with many complications. people who does not respond to the dietary changes, may need frequent monitoring of their condition.

2 responses to Celiac Disease – Treatment of Celiac Disease

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  2. Coeliac disease in North America is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages from middle infancy onward. Symptoms include chronic diarrhoea, failure to thrive (in children), and fatigue, but these may be absent, and symptoms in other organ systems have been described. A growing portion of diagnoses are being made in asymptomatic persons as a result of increased screening,[2] and is thought to affect between 1 in 1,750 to 1 in 105 people in the United States.[3] Coeliac disease is caused by a reaction to gliadin, a prolamin (gluten protein) found in wheat, and similar proteins found in the crops of the tribe Triticeae (which includes other common grains such as barley and rye). Upon exposure to gliadin, and specifically to three peptides found in prolamins,[4] the enzyme tissue transglutaminase modifies the protein, and the immune system cross-reacts with the small-bowel tissue, causing an inflammatory reaction. That leads to a truncating of the villi lining the small intestine (called villous atrophy). This interferes with the absorption of nutrients, because the intestinal villi are responsible for absorption. The only known effective treatment is a lifelong gluten-free diet.[5] While the disease is caused by a reaction to wheat proteins, it is not the same as wheat allergy.

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