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Coeliac disease / Gluten Free Frequently Asked QuestionsWhat is coeliac condition? Coeliac condition is an intolerance of gluten. People with this condition are therefore unable to eat foods which contain gluten. What is gluten? Gluten is a protein present in a certain number of cereals: wheat, rye, oats and barley. Foods containing these cereals or their derivatives, such as flour, starch, bread, pasta, biscuits and cakes, all contain gluten. Gluten may also be present in less obvious foods, such as sweets, puddings, preserved meats, stock cubes, etc.. Why can’t people with coeliac condition eat gluten? If people with coeliac condition ingest foods containing gluten, they will inevitably cause themselves serious harm, primarily to the intestine and secondarily to other organs. What damage does the gluten cause? The walls of the intestine are lined with minute finger like projections called villi. Intestinal villi absorb nutrients from ingested food. When a person with coeliac condition ingests gluten, his/her villi flatten out and no longer perform their function. Nutrients in food are thus no longer assimilated and are passed out of the body in the faeces. What are the consequences and symptoms? Those with coeliac condition who ingest gluten effectively put their intestine out of service; their bodies no longer receive the necessary nutrition and consequently they lose weight, their growth is stunted and they become ill. Symptoms vary, the most noticeable being diarrhoea, abdominal swelling, loss of appetite and vomiting. However, sufferers may also develop other less immediately apparent symptoms, such as iron and calcium deficiency. How is coeliac condition diagnosed? When a patient’s symptoms suggest that he/she might be suffering from coeliac condition, specific tests must be carried out, including blood tests and an analysis of intestinal tissue. The gluten-free diet The only treatment required is a gluten-free diet. It might seem difficult at first to enjoy a complete and balanced diet without gluten, but in fact, providing you follow certain specific rules, it is really relatively simple. Gluten is present in wheat, rye, oats and barley, and consequently all foods which contain even the smallest amount of these cereals. This obviously excludes a large number of foods from the diet, but fortunately there are many foods which are naturally gluten-free: meat, fish, fruit, vegetables, eggs, milk and dairy products, olive oil, beans and pulses, potatoes, chestnuts and also maize, rice, millet and buckwheat. Moreover, a number of gluten-free dietary products are now available, which means those affected do not have to completely give up pasta, bread and cakes. Credit and acknowledgements: www.schar.com |
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