Many Poles follow a gluten-free diet intended for patients with celiac disease, although they do not suffer from this disease. – It’s a matter of fashion, but it is suspected that 10 percent. people shows the so-called non-celiac hypersensitivity to wheat – says Dr. hab. Piotr Dziechciarz.
– From 13 to 25 percent people follow a gluten-free diet, with celiac disease being only 1 percent. our population – said dr hab. Piotr Dziechciarz from the Department of Gastroenterology and Nutrition for Children of the Medical University of Warsaw during a press conference in Warsaw on the occasion of the launch of the “Month without gluten” campaign. – Of this, 1 percent. of people with this disease, at most every tenth – and it is suspected that much less, because every fifty or even every hundred patients – has celiac disease – added the expert.
The specialist suspects that 10 percent. people shows the so-called non-celiac hypersensitivity to wheat. He explained that in this case, it is not only hypersensitive to gluten (the protein found in wheat, rye and barley), but also to other nutrients in wheat. This ailment, like celiac disease, is confused with other conditions, such as irritable bowel syndrome. Besides celiac disease and celiac disease, there’s a third gluten-related disease – wheat allergy.
Dr hab. Dziechciarz said he does not recommend a gluten-free diet for children with autism unless they have celiac disease and gluten sensitivity. – A gluten-free diet is not harmful as long as it is well-balanced, but it is expensive and threatens with a shortage of some ingredients because it is difficult to follow it properly – he emphasized.
The President of the Polish Association of People with Celiac Disease and Gluten-Free Diet Małgorzata Źródlak pointed out that celiac disease is usually detected only 8 years after the first symptoms appear. – Patients often circulate between doctors of various specialties, before the disease becomes even suspected. As a result, health problems are increasing – she added.
Celiac disease may be suspected when symptoms such as chronic diarrhea, abdominal pain, gas, and headaches appear. – This disease can manifest itself only with iron deficiency anemia and constant fatigue – emphasizes Dr. Childlike
The reason for this is the lack of nutrients important for the body that are not absorbed. In extreme cases, osteoporosis (due to lack of calcium) and depression (deficiency of brain neurotransmitters) develop. There may also be weight loss, hair loss, and fertility problems.
Celiac disease – explained the specialist – is an immunological disease of genetic origin. It consists in the fact that the immune system becomes hypersensitive to gluten and destroys the villi of the small intestine. These are projections of the mucosa that increase its surface and are responsible for the absorption of nutrients.
The disease can be detected by carrying out blood tests to detect antibodies against tissue transglutaminase (anti-tTG). However, the final confirmation of celiac disease is endoscopic biopsy of the small intestine.
The disease can occur at any age, in both children and adults, but it is twice as common in women as it is in men.
Gluten-free products with the crossed ear mark on the packaging are commonly available. There are also more and more restaurants where people with celiac disease can safely dine.
People with celiac disease cannot limit themselves to gluten-free products. The way they are prepared is also important, as gluten-free meals must be prepared in separate places and dishes.
Several types of celiac disease, different symptoms
The classic form of celiac disease with gastrointestinal symptoms occurs in young children. In adults, the atypical form dominates, in which extraintestinal symptoms are of the utmost importance. It happens, therefore, that even 10 years elapse from the first symptoms to diagnosis. There is also a mute form of the disease, without clinical symptoms, but with the presence of characteristic antibodies and atrophy of intestinal villi, and the so-called latent form, also without symptoms, with typical antibodies, normal mucosa and risk of discomfort caused by a gluten-containing diet.
Celiac disease develops gradually or attacks suddenly. Factors that may accelerate its disclosure include acute gastroenteritis, gastrointestinal surgery, diarrhea associated with travel to countries with poor hygiene, and even pregnancy. In adults, the symptoms of the disease can be very diverse – so far about 200 of them have been described. chronic diarrhea or (much less frequently) constipation, abdominal pain, flatulence, weight loss, vomiting, recurrent mouth erosions and liver dysfunction.
However, there are more frequent cases when initially nothing indicates a disease of the digestive system. There are skin symptoms, on the part of the genitourinary system (delayed sexual maturation), the nervous system (depression, balance disorders, headaches, epilepsy), pallor, fatigue, muscle weakness, short stature, tooth enamel defects or clotting disorders manifested easily bruising and nosebleeds. Therefore, it is not a disease that only pediatricians or gastroenterologists (specialists in digestive system diseases) encounter, especially as its picture may change depending on the patient’s age.