COELIAC DISEASE
What is Coeliac Disease?
Some people are sensitive to a protein in cereals called
gluten. When eaten, gluten causes changes in the lining
of the upper part of the intestine which impairs its ability
to absorb nutrients from food. The condition is therefore
sometimes called gluten sensitive enteropathy (intestinal
damage). For many years the condition has been recognised
in children and called coeliac disease, though it can manifest
itself at any age.
How common is it?
In Britain, the condition affects approximately one in a
thousand people. It is more frequent in parts of Ireland.
Its frequency is increased among family members of a person
affected. The condition also occurs among people from abroad,
especially from northern India. The frequency of gluten
sensitivity is greater than expected among people with some
other disorders, particularly those with diabetes who need
insulin.
What are the symptoms?
In childhood, the condition most commonly presents between
9 months and 3 years of age after the introduction of cereals
into the diet. The child loses or fails to gain weight,
loses appetite, and the stools become softer, paler, larger
and more frequent than usual. The tummy may appear swollen
and contrasts with thin, floppy muscles. Vomiting, diarrhoea
or constipation may occur.
At older ages, coeliacs tend to present with a deficiency
of one or more nutrients because these are not absorbed
properly. In childhood or adolescence there may be short
stature and in adults, weight loss. Tiredness and irritability
are common. The skin and tongue may appear pale due to lack
of the normal red pigment in blood (anaemia). Problems with
bones may occur, such as deformity, pain or liability to
fracture. Since nutrients are incompletely absorbed, increased
bowel frequency with the passage of bulky pale stools may
occur and there may be associated abdominal pain and/or
distension. However, many sufferers experience no bowel
disturbance, and they can be constipated.
What treatment is available?
The abnormality of the intestine improves or disappears
if gluten is avoided in food. This This means excluding
all foods which contain wheat, rye or barley. To remove
gluten from all food and drink is difficult because it is
present in bread, biscuits, cakes, pastries, breakfast cereals,
pasta, beer, and most soups, sauces and puddings.
Gluten-free foods, such as gluten-free flour, bread, biscuits
and pasta are available on prescription by the doctor. Lists
of gluten-free foods are available from manufacturers and
also the:
Coeliac Society of the UK
PO Box 220
High Wycombe
Buckinghamshire
HP11 2HY
Tel: 01494 437 278
Information Courtesy of:
Digestive Disorders Foundation
For Further information visit the website:
www.digestivedisorders.org.uk
Email: ddf@digestivedisorders.org.uk
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