Celiac disease, also known as gluten-sensitive enteropathy, belongs to the category of autoimmune disorders.
Today, diagnosis is primarily made through blood tests that detect specific antibodies. In many cases, its symptoms are confused with those of Irritable Bowel Syndrome (IBS). Celiac disease has no age preference; it can appear both in childhood and in adulthood.
What Is Celiac Disease?
In individuals with celiac disease, ingestion of gluten (a protein found in wheat, barley, rye, and oats), triggers an immune-mediated inflammatory response.
Gluten acts as a toxic substance. It causes damage to the lining of the small intestine, specifically the part responsible for absorbing essential nutrients, vitamins, and trace elements. As a result, malabsorption and multiple nutrient deficiencies may occur.
Symptoms That Should Raise Suspicion
Although the diagnosis of celiac disease is not based solely on symptoms, their presence often triggers further diagnostic investigation.
Common gastrointestinal and extraintestinal symptoms include:
- Chronic diarrhea
- Abdominal cramps
- Bloating and intestinal gas
- Weight loss (especially in children)
- Fatigue
- Menstrual irregularities
- Skin conditions (eczema, acne)
Additionally, iron-deficiency anemia that does not respond to treatment, deficiencies in vitamin B12 or folic acid, or the unexplained development of osteoporosis may all be manifestations of undiagnosed celiac disease.
Nutritional Management of Celiac Disease
At present, dietary treatment is the cornerstone of managing celiac disease.
Adopting a strict gluten-free diet allows the intestinal lining to heal and return to normal function, significantly improving the patient’s quality of life. However, the dietary plan must be carefully designed to prevent nutritional deficiencies and ensure adequate energy and nutrient intake.
For this reason, the role of a registered Dietitian–Nutritionist is essential.
Foods to Be Excluded
- All foods containing wheat, barley, rye, and triticale, such as:
- Bread, toast, breakfast cereals
- Pasta, semolina, bulgur
- Pizza, croissants, cakes, crackers
- Processed meats containing gluten
- Surimi (fish paste mixed with wheat flour)
- Beer, gin, barley-based coffee substitutes
- Dried fruits coated with flour
- Spice blends with seeds
- Ready-made salad dressings, sauces, broths
- Commercial pre-fried foods
- Although oats do not naturally contain gluten, they are often contaminated during cultivation or processing due to shared production lines with gluten-containing grains. Only certified gluten-free oats are considered safe.
Hidden Sources of Gluten
Gluten may also be found in non-dietary sources, such as:
- Lipsticks
- Toothpaste
- Medications
Always check labels carefully.
Foods That Are Allowed
There is a wide variety of foods that can safely consumed and replace gluten-containing cereals, including:
- Rice
- Potatoes
- Corn
- Chestnuts
- Carob
- Buckwheat
- Millet
- Sesame
- Tapioca
- Manioc (cassava)
- Amaranth
- Quinoa
Flours made from these foods, as well as legume-based flours, are also available. In addition, many specially manufactured products carry the international “gluten-free” certification symbol, ensuring their safety.
Important Precautions
Special attention must be given to cross-contamination. Surfaces, utensils and cooking equipment that have come into contact with gluten-containing foods should be thoroughly cleaned or kept separate.
Final Thoughts
By following a strictly gluten-free diet, clinical improvement is often observed within days or weeks. The key to successfully managing celiac disease lies in proper nutritional education, careful food selection, and long-term dietary adherence.
References
http://www.koiliokaki.com/
http:/celiac.org/about-celiac-disease/what-is-celiac-disease/
https://my.clevelandclinic.org
This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or dietitian for advice tailored to your individual needs.