Bread consumption can make us sick. It is one of the most common diseases in the world, but in many cases it is asymptomatic. An anemia that does not pass, difficulty concentrating are signs that may indicate celiac disease (gluten intolerance).
Gluten is a protein present in certain cereals, such as wheat, oats, barley, rye and camut. Gluten has a very low nutritional value and the main function of this protein is to act as a binding agent, giving the flour the ability to grow, making it possible to produce bread.
When there is a genetic predisposition, the ingestion of even small amounts of gluten-containing foods triggers an immune reaction in the small intestine, causing chronic inflammation. Chronic inflammatory condition ultimately leads to destruction of intestinal villitis and limiting absorption processes in the small intestine. This process is accompanied by a series of symptoms that differ from individual to individual. Gluten intolerance is called celiac disease (or celiac disease).
In the presence of symptoms that may be associated with celiac disease, an initial diagnosis of gluten intolerance is often obtained only on the basis of blood tests. However, a definitive diagnosis can only be obtained based on an intestinal biopsy. In this procedure, a sample of tissue from the small intestine is harvested and then subjected to a histological examination that can confirm a possible atrophy of the intestinal villites.
Normally, the wall of the small intestine is covered by villitis (prominences in the intestinal mucosa) and microvillites that increase the intestinal surface in order to absorb the nutrients.
In those suffering from celiac disease, these villities are significantly reduced, and the mucosa of the small intestine is directly affected. As a result of the decrease in the surface of the small intestine, absorption of proteins, fats, carbohydrates, but especially of vitamins, minerals and microelements is reduced, resulting in malnutrition and loss of functionality.
The most important step in the management of celiac disease is the diagnosis itself.
After diagnosis, the disease can be kept under control without drug therapies.
Just by simply adopting a gluten-free diet, patients will experience the gradual resolution of symptoms, even if these have been maintained for years to diagnosis.
Dr. Alina Stănescu Popp – Lecturer, Doctor of Medical Sciences: "Food intolerance to gluten is one of the most common diseases in the world. Recent data, published by the Association of Celtic Societies in Europe (AOCS), show that only 12-15% of those with Celiac Disease are diagnosed.
We are dealing with a disease that has both an extremely important genetic component (members of the celiac families are about ten times more likely to get sick of the same disease than the rest of the population), but also an external component, that of gluten in the diet.
That's why I think our efforts must be focused on three directions: early identification of celiac disease, correct diagnosis (disease identification), and subsequent treatment that is simple to follow and is based on a gluten-free diet. "
Dr. Lucian Tudose – Dr. Schär Romania: "The gluten-free diet is currently the only effective therapy that guarantees the celiacs a perfect state of digestive health, characterized by the disappearance of clinical symptoms, the normalization of test results and the restoration of the normal intestinal membrane membrane structure. In the treatment of celiac disease, all foods containing wheat derivatives, including lesser known varieties, should be completely disposed of from the diet. It is of crucial importance to realize that even small amounts of gluten can cause harm. So, great attention to the diet you are following!
It is also important to note that people who follow the gluten-free diet are perfectly healthy people. They can do any kind of physical activity, have happy families, can make copies and have no other restrictions. "