by Gloria Manzillo
Clicca qui per visualizzare l’articolo in italiano
About Coeliac Disease
Coeliac disease is an autoimmune disease, which makes produce some antibodies that attack the tissues of the body. This process is triggered by eating gluten, founded in the cereals wheat, rye, barley, spelt, kamut, triticale. Some people, especially children, may also be sensitive to the oats. When a person with coeliac disease eats gluten, the tiny projections of the gut, called villi, become inflamed, damaged, flattened and they can’t absorb nutrients from food. An undiagnosed coeliac disease can have a wide range of symptoms:
abdominal cramping and pain
bloatedness ( dues to fermentative production of bowel gas )
lack of energy
This disease can occur and be diagnosed at any age and it can be only cured by following a life-long gluten free diet.
Havig coeliac disease means that a person has the genetic predisposition, which is necessary to its manifestation . So a person must have one or both of two genes known as HLA-DQ2 and HLA-DQ8. This DNA test can only show whether or not you have the genes that predispose to the disorder and it doesn’t mean that the coeliac disease is inevitable. There are some other serological blood tests for making diagnosis of coeliac disease and they mesure the level of some specific antibodies:
anti-tissue transglutaminase ( tTGA )
anti-endomysium antibodies ( EMA )
anti-gliadin antibodies ( AGA )
A positive blood test is followed by an endoscopy with biopsy of the duodenum, which analizes the damage of the mucosa.
Gluten free diet
The diet is still the only sure solution to the problem. Once gluten has been removed from the diet, the gut healing will begin immediately, but it can take two years or more for a complete recovery. The absorption of nutrients from food will get back to normal.
Gluten is in bread, biscuits, pasta, cakes, pastry and also in other foods that you may not expect, such as soups, sauces, sausage and ready meals.
Fortunately, there are many naturally gluten free foods:
meat, fish, cheese and milk, vegetables, potatoes, fruit, eggs, oils, nuts, seeds, rice, corn, amaranth, quinoa, sorghum, soya, teff and all grains, flours and flour mixes labelled gluten free.
Some other naturally gluten free foods can be contaminated by wheat, by flours or by other cereals containing gluten, so you need of consulting a specific Food and Drink Directory makes available, in the own country, by specific associations , which help all the patients having the coeliac disease.
. Must be sure that all ingredients are gluten free
. Prefer a variety of naturally gluten free foods and plan meals around them
. Use labelled gluten free flours
. Be careful to avoid cross-contamination from foods containing gluten
. Wash down surfaces before preparing gluten free foods
. Keep all utensils separate during preparation and cooking of gluten free foods
. Cook gluten free foods and foods containing gluten in separate dishes with separate utensils
. Don’t fry gluten free foods in the same oil used for frying foods that contain gluten
. Beware of a floury environment ( ask to provide gluten free flour as an alternative )
. Avoid using flours containing gluten, because they can contaminate surfaces, utensils and uncovered gluten free foods
. Use a clean grill pan and a clean oven
. Don’t use the same toaster for gluten free bread and bread containing gluten
. Don’t use the same sifter
. Always wash your hands before preparing and cooking gluten free foods
. Use separate containers for gluten free foods and foods containing gluten
. Use a clean table cloth, which doesn’t have flour or bread crumbs containing gluten on it