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Understanding Coeliac Disease

  • Writer: Jess
    Jess
  • May 6, 2024
  • 3 min read

What is Coeliac Disease?

Coeliac disease is an autoimmune disease caused by the ingestion of gluten, a protein present in wheat, barley, and rye. In the UK 1 in 100 people have coeliac disease (1). When people with coeliac disease eat gluten, their immune systems attack the small intestine, causing inflammation and damage to the lining. This damage impairs nutrient absorption and can result in various symptoms, including digestive issues, fatigue, skin rashes, and more severe complications if left untreated (1).


What are the Symptoms of Coelaic Disease?

The symptoms of coeliac disease can vary widely among individuals and can affect different systems in the body. Here are some symptoms associated with coeliac disease (2):

Digestive symptoms

  • Abdominal pain and cramping

  • Diarrhoea (which can be chronic or intermittent)

  • Constipation

Malabsorption-Related Symptoms:

  • Weight loss (despite adequate food intake)

  • Fatigue and weakness

  • Vitamin and mineral deficiencies (e.g., iron, calcium, vitamin D, vitamin B12)

Other symptoms

  • Dermatitis herpetiformis: an itchy, blistering skin rash, often found on elbows, knees, buttocks, or scalp

  • Mouth ulcers

  • Fatigue and irritability


How is it Diagnosed?

Blood testing Screening blood tests check for specific antibodies (such as anti-tissue transglutaminase antibodies and anti-endomysial antibodies) that are increased in people with coeliac disease (3).


Intestinal Biopsy If blood tests indicate coeliac disease, an intestine biopsy is done to confirm the diagnosis. During this technique, a small sample of tissue from the small intestine is removed and analysed for coeliac disease-specific changes (4).


Genetic Testing Genetic testing can be done to determine the presence of specific genetic markers (HLA-DQ2 and HLA-DQ8) that are associated with an increased risk of developing coeliac disease (3).


Nutritional Implications

Lack of Fibre and Nutrients

Eliminating gluten-containing grains can result in a decreased intake of fibre, B vitamins, and iron (6). To compensate, include naturally gluten-free whole grains such as quinoa, brown rice, and gluten-free oats, as well as a variety of fruits, vegetables, and legumes (6).


Calcium and Vitamin D Deficiency

Calcium-fortified non-dairy milks, leafy greens, and canned fish with bones are all good sources of calcium. Spend time outside to get natural vitamin D, or consider supplementation if necessary (7).


Gluten-Free Products

Although handy, many gluten-free processed foods include a lot of sugar and fat. Choose whole foods wherever possible to maintain a healthy diet (8).


Monitoring Nutrient Levels

Regular blood tests can help monitor nutrient levels and ensure that any deficiencies are addressed as soon as possible through diet changes or supplementation (9).


How To Live With Coeliac Disease?


A gluten-free diet is the only effective treatment for coeliac disease. However, sticking to this diet can be difficult due to the prevalence of gluten in many foods and the potential of cross-contamination (10). Gluten is hidden in sauces, seasonings, processed foods, and even non-food things such as cosmetics and pharmaceuticals (11). To reduce accidental gluten exposure, careful planning and communication are required while eating out or travelling (12). For support speak with your GP, a nutritionist/dietician or visit Coelic UK, which is an organisation that helps people with coeliac disease (13). Their website contains excellent information regarding gluten-free diets, local groups, volunteering, and campaigns.


Support and Information:


Coeliac Disease Foundation - https://celiac.org


References

(8) Saturni, L., Ferretti, G., & Bacchetti, T. (2010). The gluten-free diet: safety and nutritional quality. Nutrients, 2(1), 16–34. https://doi.org/10.3390/nu20100016




 
 
 

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