DESCRIPTION

Celiac disease (also called ‘coeliac disease’ or ‘celiac sprue’) is a digestive disorder that damages the small intestine and interferes with the absorption of nutrients found in food. People with celiac disease are intolerant to gluten, which is a protein found in many grains such as wheat, barley and rye. When people with celiac disease consume food or use products containing gluten, their immune system responds to it by impairing or destroying the tiny projections of the intestinal mucosa, the so-called villi, which are responsible for nutrient absorption. If the villi do not function well, one experiences the symptoms of malnutrition, although apparently they feed themselves regularly.
Celiac disease affects all the world population: at the beginning it was considered to be a rare childhood disease, but now has been ascertained as a rather common genetic disease. People with a first-degree sick relative (parent, sibling or child) have 1 out of 22 chances being affected by the celiac disease as well.
The symptoms of celiac disease vary from person to person and can affect the digestive system or other body parts. The causes with the digestive tract are more common in infants and young children and include: bloating and abdominal pain; diarrhea; vomiting; constipation; foul-smelling, pale or oily stools; weight loss; irritability.

CAUSES

The causes of celiac disease encompass both environmental and genetic factors.
Environmental factors are represented by the gluten, while genetic ones are reflected in the fact that the studies on the family members of celiac patients show a 10% prevalence of intolerance among the first-degree relatives, but in some cases it might reach even 30 %. Given these premises, in case of every new celiac patient, also the first-degree relatives are advised to participate in screening tests.

TREATMENT

So far the dietary treatment is the only valid one to combat the coeliac disease. The patient is should avoid all the food containing even small amounts of gluten (pasta, sweets, bread, beer, cookies, etc.). Only in this way the inflammation of the intestinal epithelium might gradually regress bringing an individual back under normal living and health conditions.
In recent years the topic has become more prevalent, which, on the one hand, has brought new products prepared with gluten-free ingredients exclusively; and, on the other hand, has prompted many restaurants to offer special menus to the ones suffering from celiac disease.
Thanks to these developments, the quality of patients’ life has considerably improved. However, it is worth mentioning that the selection of gluten-free products must comply with the rules of a healthy diet; however, gluten-free food is not necessarily prepared with quality ingredients.

INFORMATIVE WEBSITES

AIC (acronym in Italian) – Italian Celiac Disease Association: www.celiachia.it
Celiachia.org – Knowledge portal: www.celiachia.org
Guidelines for celiac patients – Knowledge portal: www.guidarapidaceliaci.com
Information on celiac disease – Knowledge portal: www.infoceliachia.com

DMF SOLUTIONS

DMF offers special lines of gluten- and additive-free foods (A-gliadin and Harisin) specifically designed to eliminate the symptoms of celiac disease.