Celiac disease is an autoimmune disease that it affects about 1% of the world’s population. It’s about a chronic disease of the small intestine causing an abnormal immune reaction to glutena protein present in the grainin the ryein the’barleyIn the emmer It is in the kamut.
Doctor-patient dialogue and early diagnosis are fundamental aspects to ensure a better quality of life for patients who suffer from it, as well as correct information to recognize and treat this pathology. On the occasion of World Celiac Dayhere is an insight into 5 not always clear topics, explained by SIMBIOS.
Celiac disease, the atypical forms
Over the years, the clinical picture of celiac disease has changed, enriched by a great variety of symptoms. Today celiac disease no longer manifests itself exclusively with typical gastrointestinal disordersbut also with various extra-intestinal symptoms. Between these: migrainecaused byiron anemia, osteoporosis, neurological disordersoften related to deficiencies of B vitaminsuntil fertility disorders. Depending on the clinical picture, celiac disease is distinguished in various forms: classic, symptomatic, subclinical, potential erefractory.
The benefits of a gluten-free diet
Comply For all life to a gluten-free diet represents to date the only possible therapy in case of celiac disease or other gluten-related disorders. Even minimal amounts of gluten can in fact damage the intestinal mucosacompromising the patient’s well-being. Traces of gluten can be present in the most diverse refined foods, such as cured meats, spice-based condiments, sweets, soy sauce, seitan and beer.
THE benefits of a gluten-free diet are easily found by a patient diagnosed with celiac disease:
–the antibody values normalize;
–the intestinal mucosa regenerates;
–intestinal symptoms disappear;
–the body is able to assimilate the nutrients again;
– health status and quality of life improve.
The period between the adoption of the gluten free diet and the improvement of symptoms varies from individual to individual and can last from a few weeks to a few months.
The ideal diet of the celiac
It is possible that a person with celiac disease may have difficulty organizing their gluten-free diet in the best possible way, thus risking vitamin or mineral deficiencies. The first recommendation is to improve the diet by promoting a greater consumption of foods of plant origin: for example fruit, vegetables, legumesnuts, Whole grains And pseudocereals naturally gluten-free.
The importance of integrating micronutrients
It has been shown that in patients with celiac disease, due to the damage that occurred to the intestinal mucosa before adopting a gluten-free diet, theabsorption of some nutrients may be impairedthus leading to nutritional deficiencies. In particular, the most frequently deficient micronutrients they would be vitamin B12, iron, vitamin D, zinc, magnesium And seleniumas evidenced by recent scientific evidence.
These deficiencies are typically present in patients who have recently received a diagnosis of celiac disease and who must adopt – or have recently adopted – a gluten-free diet, but they can also occur in long-standing celiac patients, for reasons yet to be clarified. In these cases, it is essential to combine the use of gluten-free products with the gluten-free diet specific food supplementsin order to guarantee the correct supply of micronutrients.
The role of the microbiota
Microbiota is the population of microorganisms that coexist in an environment at a given time. So, with intestinal microbiota we refer to the set of bacteria, viruses, yeasts and fungi that populate our intestinescontributing to the maintenance of our state of health. Recent studies have documented an increase in potentially pathogenic bacteria in patients with celiac diseasesuch as some strains of Bacteroides, Prevotella and E. coli, and a reduction of beneficial bacteriaincluding strains of Bifidobacterium and Lactobacillus.
It is not yet clear whether this imbalance between pro- and anti-inflammatory species is the cause or the consequence of the onset of the disease. However, some mechanisms have been hypothesized through which dysbiosis could favor the development of celiac disease in predisposed subjects.
The supplementation of selected probioticssuch as some strains of bifidobacteria and lactobacilli, it has been shown to be able to restore the balance of the microbiota And improve symptoms in celiac patients. Probiotics can, in fact, influence the clinical picture of celiac disease through three potential mechanisms: digestion of gluten proteins, preservation of the integrity of the intestinal barrier And maintenance of the homeostasis of the intestinal microbiome.
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Source: Vanity Fair
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