China
Africa
Explore chapters and articles related to this topic
Do I Have IBS?
Published in Melissa G. Hunt, Aaron T. Beck, Reclaim Your Life From IBS, 2022
Melissa G. Hunt, Aaron T. Beck
Celiac disease is an autoimmune disorder in which the body is unable to break down gluten, one of the major proteins in wheat, rye, and barley. When people with celiac disease eat foods containing gluten (like bread and pasta), their immune system treats gluten as a foreign invader and mounts a huge defensive response. Unfortunately, this results in damage to the wall of the small intestine. The small intestine is lined with villi – tiny, fingerlike projections that coat the lining of the small intestine and dramatically increase the surface area available for absorbing nutrients from food. In celiac disease, the villi are damaged or even destroyed. The most common symptoms of celiac disease are – you guessed it – abdominal pain and diarrhea (and sometimes constipation), although the stools in celiac disease are usually pale in color. The second most common symptom in adults is anemia, due to malabsorption of nutrients. Like inflammatory bowel diseases, celiac disease can also manifest itself in other parts of the body, leading to fatigue, joint pain, arthritis, canker sores in the mouth, or an itchy rash on the skin. People with celiac disease usually find that their symptoms get worse after eating certain foods – but so do people with IBS. You can see why celiac disease, inflammatory bowel diseases, and IBS can be very difficult to distinguish from one another on the basis of symptoms alone.
Nutrition for Special Needs—In Pediatric Gastrointestinal Diseases
Published in Fima Lifshitz, Childhood Nutrition, 2020
Particularly for celiac disease, a gluten-free diet (avoidance of all wheat, rye and barley) is important. Extra fat-soluble vitamins are necessary, and iron-and/or Mate-deficient patients need appropriate supplements.
Food allergies and eosinophilic gastrointestinal diseases
Published in Phillip D. Smith, Richard S. Blumberg, Thomas T. MacDonald, Principles of Mucosal Immunology, 2020
Cathryn Nagler, Glenn T. Furuta
Non-IgE (cell-mediated) food-sensitive diseases include food protein–induced enterocolitis and celiac disease, which is induced by an inappropriate response to dietary gluten (see Chapter 31 for detailed description of celiac disease). Food protein–induced enterocolitis syndrome (FPIES) is an acute life-threatening disease; the diagnosis is based on history, physical, and biochemical analysis and does not require endoscopy with biopsy. FPIES can lead to profuse diarrhea, leading to dehydration and acidosis, that is typically caused by an immune-mediated response to milk protein. The diagnosis of celiac disease is based on the history and laboratory testing, including mucosal biopsy. Symptoms of celiac disease include diarrhea, abdominal pain, and slow growth. Serological testing for specific antibody titers (antitissue transglutaminase or endomysial antibodies) and an abnormal mucosal biopsy that shows villous blunting and lymphocytic inflammation are required to make a diagnosis of celiac disease.
Emergence of an adaptive immune paradigm to explain celiac disease: a perspective on new evidence and implications for future interventions and diagnosis
Published in Expert Review of Clinical Immunology, 2022
Persistent symptomatology is reported to be common in celiac disease and has attracted the attention of drug developers although it remains unclear how much is attributable to gluten versus irritable bowel syndrome [39]. Acute symptoms attributed to gluten are a major cause of lifestyle restriction and impaired quality of life in celiac disease. Understanding the mechanistic basis for acute and chronic gluten-induced symptoms will support novel therapies but also help resolve the relationship between patient-reported symptoms, gluten-specific immunity, and the objective endpoints of histology and serology. Whilst protection against gluten-induced symptoms may be regarded a major regulatory endpoint for novel celiac disease therapies, patient-reported outcome measures are subjective and contextual, and none have been validated to assess gluten-challenge induced symptoms. Recent insights linking acute gluten-specific T-cell activation with IL-2 release and symptomatology provide important clues implicating a central role for T cells that provides a rational starting point for mechanistic studies.
High disease burden in treated celiac patients – a web-based survey
Published in Scandinavian Journal of Gastroenterology, 2021
Frida van Megen, Gry I. Skodje, Marianne Stendahl, Marit B. Veierød, Knut E. A. Lundin, Christine Henriksen
A standardized dietetic assessment is considered the most objective and non-invasive method for monitoring adherence to a gluten-free diet [43,44]. CDAT is found to be highly correlated with expert dietitian evaluation and performs better than serology anti‐tissue transglutaminase antibodies [35]. However, biopsy histology is considered the gold standard to measure CeD activity [44], but due to the nature of the design in this study, we were not able to compare self-reported adherence with nutritional, serological or histological assessment. Therefore, gluten intake cannot be excluded as the cause of ongoing symptoms in our study. Another limitation of this study is the lack of assessment of dietary intake, for example, known triggers of IBS symptoms like FODMAPs. Others have shown that a gluten-free diet is lower in fiber and several micronutrients, and higher in saturated fat and as compared to a gluten-containing diet [45–47]. However, it is unknown whether this less healthy profile of the gluten-free diet is related to ongoing GI symptoms in patients with celiac disease.
Addressing the social needs of individuals with food allergy and celiac disease during COVID-19: A new practice model for sustained social care
Published in Social Work in Health Care, 2021
Lucy A. Bilaver, Rajeshree Das, Erin Martinez, Emily Brown, Ruchi S. Gupta, Marissa Love
Both health conditions affect an increasing number of patients nationwide. Food allergy (FA) is a potentially life-threatening chronic condition (Bock, 2001; Jones et al., 2017; Rudders et al., 2010), that affects approximately 32 million U.S. children and adults including 7.6% of U.S. children and 10.8% of U.S. adults (Gupta, Warren, Smith, Blumenstock, et al., 2019, Gupta, Warren, et al., 2019). Children living with food allergy often experience impaired health-related quality of life, have frequent school absences, and are at an increased risk of emergency department (ED) utilization and hospitalizations for care (Motosue et al., 2017; Warren et al., 2016). Forty percent of children and 51% of adults with food allergy report experiencing a severe life-threatening reaction in their lifetime, and one in five children report at least one food allergy-related ED visit per year. Celiac disease is a chronic autoimmune disorder which occurs in genetically predisposed individuals and is characterized by small intestinal inflammation due to gluten (Green & Jabri, 2003). The prevalence of celiac disease in the United States was found to be around 1% (Rubio-Tapia et al., 2012), but studies have shown an increasing prevalence of the disorder (Ludvigsson et al., 2013).