It is one of the most common diseases in the world, but in many cases it is asymptomatic. Anemia that no longer passes, difficulty concentrating are signs that can announce celiac disease (gluten intolerance).
Gluten is a protein found in certain cereals, such as wheat, oats, barley, rye and kamut. 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, which makes it possible to produce bread.
When there is a genetic predisposition, ingesting even insignificant amounts of gluten-containing foods triggers an immune reaction in the small intestine, causing chronic inflammation. The chronic inflammatory condition eventually leads to the destruction of intestinal villi and the limitation of the 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. Within this procedure, a tissue sample from the small intestine is collected which is then subjected to a histological examination that can confirm a possible atrophy of the intestinal villi.
Normally, the wall of the small intestine is covered by villi (protrusions in the intestinal mucosa) and microvilli that have the role of enlarging the surface of the intestine in order to absorb nutrients.
In people suffering from celiac disease, these villi are significantly reduced, and the lining of the small intestine is directly affected. As a result of the size of the small intestine, the absorption of proteins, fats, carbohydrates but especially 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 controlled without drug therapies.
Only by simply adopting a gluten-free diet, patients will experience the gradual resolution of symptoms, even if they have remained for years until diagnosis.
Dr. Alina Stanescu Popp – Chief of Works, Doctor of Medical Sciences: “Gluten intolerance is one of the most common diseases in the world. Recent data, published by the Association of Celiac Societies of Europe (AOESC), shows 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 family are about ten times more likely to get the same disease as the rest of the population), but also an external component, that of gluten exposure. within the diet.
This is why I believe that our efforts should be concentrated in three directions: early identification of celiac disease, correct diagnosis (identification of the disease), as well as subsequent treatment, which 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 celiac a perfect state of digestive health, characterized by the disappearance of the clinical symptoms, the normalization of the test results and the restoration of the normal structure of the intestinal mucous membrane. In the treatment of celiac disease, all foods containing wheat derivatives, including lesser known varieties, should be completely eliminated from the diet. It is of crucial importance to be aware that even small amounts of gluten can harm. So, pay close attention to the diet you follow!
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, they can have happy families, they can have children and they have no other restrictions. ”