The number of people with celiac disease is increasing day by day. Celiac disease is the symptoms of the body against gluten, which is found in grains such as wheat, barley and rye. These symptoms begin to appear after 1 year of age. Initially, symptoms such as nausea, vomiting, diarrhea, weakness are observed. In the following periods, different symptoms such as anemia and skin rashes are added. Celiac disease can be treated and the treatment consists of eliminating gluten-containing foods from the diet. What causes celiac disease is still unknown. Gastroenterology Specialist. Dr. Taner Akyol made statements about celiac disease on the occasion of 9 May World Celiac Day.
MANY PATIENTS ARE NOT DIAGNOSED
Stating that celiac disease is seen in about 1 percent of the world population, Uzm. Dr. Akyol said, “In reality, it is estimated to affect 3-10 percent of the population, and many patients go undiagnosed. In the last 50 years, there has been a significant increase in the incidence of celiac disease due to the increase in awareness of celiac disease and improvements in diagnostic and screening tests.
THERE ARE VARIOUS SYMPTOMS OF CELIAC DISEASE
Stating that the symptoms of celiac disease are not specific, Dr. Dr. Akyol said, “In general, diarrhea, fatty stools, weight loss or malabsorption (deficiencies in fat-soluble vitamins, iron, folic acid, vitamin B 12) with weight loss or growth retardation are common symptoms. However, anemia, vague abdominal symptoms (usually similar to irritable bowel syndrome such as abdominal pain, bloating), reflux esophagitis, eosinophilic esophagitis, skin rashes, neuropathy, ataxia, depression, short stature, osteomalacia and osteoporosis, unexplained liver enzyme elevation, adverse pregnancy outcomes and may even present with symptoms of lymphoma. The main reason for the emergence of these symptoms is the loss of absorbent surface area of the small intestine and the decrease in digestive enzymes as a result of the chronic inflammation of gluten in the small intestines. The diagnosis of celiac disease is based on a combination of clinical, serological (antibody tests in blood samples) and histopathological (examination of small bowel tissue samples taken by endoscopy) data of people suspected of the above symptoms.
CAN BE TREATED WITH MOTIVATION AND FOLLOW-UP DIET
Expressing that if there are definite criteria in a group of children, a diagnosis can be made without a biopsy. Dr. Akyol said, “In addition, people with celiac disease in their first-degree relatives should also be screened for celiac disease. Treatment of the disease is primarily a gluten-free diet that requires patient education, motivation, and follow-up. A newly diagnosed adult celiac patient must undergo tests to reveal essential micronutrient deficiencies such as iron, folic acid, vitamin D and vitamin B12, and any deficiencies must be treated. Celiac patients should stick to a gluten-free diet for life. Celiac patients should remain under the follow-up of a gastroenterology specialist and a dietitian who is well-trained in celiac disease to receive a detailed nutritional assessment, education, and follow-up.”
PATIENTS MUST EAT GLUTEN-FREE FOR LIFE
Underlining that the mainstay of treatment in celiac disease is a lifelong gluten-free diet, Dr. “Celiac patients should be educated to exclude food products from wheat, barley or rye from their diet, as well as to avoid foods made from grains and foods that are normally gluten-free, such as corn and oats, but are contaminated or processed with gluten. Patients should be trained to use separate cookware, cooking surfaces and toasters. Patients should be advised to eat a high-fiber diet supplemented with whole-grain rice, corn, potatoes, and plenty of vegetables, as they are deprived of grains, which are important sources of fiber. Oats are safely tolerated by the majority of patients.
ATTENTION TO THE CONTENT OF READY FOODS
Emphasizing that celiac patients should pay attention to the contents of ready-made foods, Dr. Dr. Akyol said: “Gluten-free diet not only improves the quality of life, but also prevents the complications of the disease. Many patients have active disease despite adhering to the diet due to high sensitivity to trace amounts of gluten. Therefore, there is an urgent need for safe pharmacological treatments that complement the gluten-free diet. Oral enzyme therapy research using gluten-degrading enzymes continues and there are promising developments.