Celiac disease is a permanent and chronic bowel condition that is triggered by any food containing gluten. Gluten is a protein found in certain cereals such as wheat (wheat, spelt, kamut), barley, rye and triticale (a rye & wheat hybrid). Pure oats do not contain gluten. However, because of potential cross-contamination of oats by wheat, this cereal is excluded from gluten-free diets. Gluten is therefore common in baked goods, pastries or prepared foods of all kinds, from mass produced ketchup to peanut butter, canned soups, cold cuts, pasta, soy sauce and ice cream, to name a few. This protein is toxic to people with celiac disease. Its consumption triggers an
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Symptoms
Common symptoms are stomach aches, muscle cramps, diarrhea or constipation, nausea, bloating, flatulence, ulcers, fatigue, joint pain, and weight loss, among others. This results in the poor absorption of many nutrients, especially iron, calcium and folic acid, which in the long run can lead to malnutrition, early onset osteoporosis, arthritis, anemia and potential kidney stones. The only remedy is to completely exclude gluten from the diet. Symptoms usually disappear six to twelve months after starting a gluten-free diet.
How common is celiac disease?
This condition affects children as much as adults. However, it seems to be more common in people with type 1 diabetes, thyroid diseases and juvenile rheumatoid arthritis. According to the latest research, most people with celiac disease have HLA genes such as DQ2 or DQ8, but other genes may also be involved.
It remains difficult to determine the exact number of people affected, as experts believe many victims of celiac disease are unaware of their condition and continue to suffer in silence. The symptoms are complex, hard to define and may be confused with other gastrointestinal conditions such as irritable bowel syndrome.
What about the rest of the world?
Caucasian populations, mainly in Europe, North America and Australia seem to be the most affected. The ratio is one in 100 to one in 300 people, depending on the region. The disease is believed to be much less present in Asia and Africa, simply because culinary traditions on these continents include less gluten-rich foods. It is estimated that nearly 360,000 Canadians are affected, including more than 82,000 Quebecers.
Difference between celiac disease and gluten intolerance
Celiac disease is not considered an intolerance or food allergy because it causes an immune response. Moreover, reactions caused by the absorption of gluten in a person with celiac disease are usually not manifested by the usual allergy-related symptoms such as breathing difficulties, rashes, hives or anaphylactic shock. To protect itself, the immune system will instead attack the small intestine that hosts the ingested gluten.
In recent years, non-celiac gluten sensitivity has also been recognized by some scientific studies. The symptoms are somewhat similar, but they are less severe. Studies show that 3 to 6% of the population may be gluten-sensitive without suffering from celiac disease.
A hereditary disease
There is a hereditary predisposition to celiac disease. The probability of another family member being affected is about 20-30%.
Celiac disease screening
There are two main diagnostic methods:
- A blood test identifies antibodies related to the abnormal absorption of gluten. Such tests may also be recommended for the relatives of a patient.
- A small intestine biopsy. The lack of gut villi destroyed by the immune system is evidence of the affliction.
Once the celiac disease diagnosis is officially established, patients must follow a strict gluten-free diet.
Source :
https://www.passeportsante.net/fr/Maux/Problemes/Fiche.aspx?doc=maladie_coeliaque_pm
https://www.fqmc.org/maladies/maladie-coeliaque
https://www.brunet.ca/fr/conseils/7-questions-pour-mieux-comprendre-la-maladie-coeliaque.html
http://www.canalvie.com/sante-beaute/sante/index-des-maladies/maladie-coeliaque-1.1037290
https://allerg.qc.ca/Information_allergique/5_1_anaphylaxie.html