Coeliac Disease

Coeliac disease, also spelled celiac disease, is an autoimmune disorder that affects the small intestine when gluten, a protein found in wheat, barley, and rye, is ingested. It is a lifelong condition in which the immune system reacts abnormally to gluten, causing damage to the lining of the small intestine and interfering with the absorption of nutrients from food.

Here are the key points about coeliac disease:

1. Autoimmune Response: In individuals with coeliac disease, the ingestion of gluten triggers an immune response that damages the lining of the small intestine. This damage impairs the intestine's ability to absorb nutrients, leading to nutritional deficiencies over time.

2. Genetic Predisposition: Coeliac disease has a strong genetic component. People with specific genetic markers (HLA-DQ2 and HLA-DQ8) are more predisposed to developing the condition.

3. Symptoms: The symptoms of coeliac disease can vary widely and may include gastrointestinal symptoms (abdominal pain, bloating, diarrhea, constipation), fatigue, weight loss, skin rashes (such as dermatitis herpetiformis), joint pain, and even neurological symptoms.

4. Diagnosis: Diagnosis typically involves a combination of blood tests, such as testing for specific antibodies, and an endoscopy to examine the small intestine and assess the extent of damage. It's important not to start a gluten-free diet before getting tested, as it can affect the accuracy of the results.

5. Treatment: The primary treatment for coeliac disease is adopting a strict gluten-free diet. This means avoiding all sources of wheat, barley, and rye. Consuming even small amounts of gluten can trigger the autoimmune response and damage the intestine.

6. Gluten-Free Diet: Individuals with coeliac disease need to carefully read food labels to identify gluten-containing ingredients and avoid cross-contamination with gluten in kitchens and restaurants. Many naturally gluten-free foods are safe to eat, including fruits, vegetables, meats, fish, eggs, dairy products, and gluten-free grains (e.g., rice, corn, quinoa).

7. Nutritional Support: Individuals with coeliac disease may work with dietitians to ensure they are meeting their nutritional needs while following a gluten-free diet. Vitamin and mineral deficiencies, such as iron, calcium, and B vitamins, can occur due to malabsorption.

8. Long-Term Health: When properly managed through a gluten-free diet, most people with coeliac disease can lead healthy lives. However, ongoing vigilance and education are essential to avoid accidental gluten exposure.

9. Related Conditions: Coeliac disease is associated with other autoimmune conditions, such as type 1 diabetes, thyroid disorders, and certain skin conditions.

10. Non-Coeliac Gluten Sensitivity: Some individuals experience symptoms similar to coeliac disease when consuming gluten but do not have the autoimmune response and intestinal damage seen in coeliac disease. This condition is known as non-coeliac gluten sensitivity.

If you suspect you have coeliac disease or are experiencing symptoms, it's important to consult a healthcare professional for proper diagnosis and guidance. A diagnosis of coeliac disease requires careful adherence to a gluten-free diet and ongoing management to ensure optimal health and well-being.