Celiac disease is a condition that results from abnormal immune reaction to gluten found in wheat (component that makes the dough elastic), which damages the small intestines. The disease is hereditary as it is related to specific genetic predisposed people where the condition runs in families. Gluten sensitivity or intolerance is associated with the inability of the body to digest or break down gluten. When the person with this disease eats food made of wheat, like bread, the body creates an immune reaction that damages the small intestine lining known as villi. The reaction responds to gluten by creating toxins that destroy the finger-like projections triggering their ability to absorb nutrients from food into the bloodstream (Lebwohl & Green, 2015). Lack of absorption of nutrients and minerals leads to undernourishment, weak bones, miscarriage, and neurological diseases, among other health effects.
Symptoms
The disease is characterized with many symptoms though the signs and can vary proportionately in children and adults. Some of the symptoms revealed in adults include diarrhea, constipation, and weight loss. The person affected also suffers from nausea, vomiting, abdominal pain, bloating, gas, and fatigue (Green & Greywoode, 2015). There are other signs unrelated to the digestive system that are also as a result of celiac disease. The symptoms may include anemia caused by iron deficiency when the body fails to absorb minerals. There is a loss of bone density, where the bones become soft. Other symptoms include headache, skin rash, fatigue, mouth ulcers, lack of body balance, nervous system injury, and cognitive impairment.
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Symptoms such as joint pains, stiffness, tooth discoloration, infertility, and miscarriage are notable with such patients with celiac disease. Persistent hunger, nose bleeding and eye bruising, persistent hunger, muscle cramps, and bloodstains in stools are other symptoms of the disease. Infants have signs such as swollen belly, paleness, stunted growth, damaged tooth enamel, attention deficit, and learning disabilities, among others (Marasco, Eusebi & Festi, 2016).
Causes
The disease is believed to be caused by a person's genetic predisposition combined with eating food containing gluten, among other possible prevailing factors. Other factors may include gastrointestinal infections, infant-feeding practices, and leaky gut bacteria. Surgery, pregnancy, childbirth, emotional stress, and infection by the virus can be a contributor of celiac disease due to internal injury (Lebwohl & Green, 2015). People who have a high risk of the disease include people with ailments of other autoimmune diseases such as diabetes and arthritis or a family member who has the disease. People with Down syndrome, thyroid disease, Addison disease may also have a high risk of getting celiac disease.
Diagnosis and Treatment
The procedure is conducted by physical examination, the body and the medical history is reviewed. Several tests are carried out to confirm possibility of the disease, such as blood tests, to determine high levels of gluten while still in the diet (Marasco et al., 2016). The standard blood tests include complete blood count, alkaline level test, cholesterol test, serum albumin test, and liver function tests. Skin biopsy can also be carried out by the removal of some skin tissues to determine any rush caused by celiac disease. Where blood test and skin biopsy fail to give exact findings, upper endoscopy may be carried out to investigate the damage of the villi.
To treat the celiac disease, the patient should stop eating gluten-related foods to allow healing of villi and began absorbing nutrients properly. Eating a nutritious, healthy diet free from gluten would speed up the recovery process finally making the symptoms to disappear. Patients are advised to check labels on foodstuff they buy to avoid consuming gluten without their knowledge. Patients with celiac disease should avoid wheat, barley, oats, enriched flour, rye, bulgur, bread, cakes, crackers, and cookies, among others. Beer is also prohibited and any other grain-based alcohol (Green & Greywoode, 2015). The recommended foods include; corn, arrowroots, rice, potatoes, beans, animal products like meat and fish, fruits, vegetables, and daily products.
Leaky Gut
Leaky gut is a disorder that occurs along the small intestines lining which develops cracks or holes, resulting in inflammation that leads to other diseases (Kirby, Reilly & Luo, 2017). The gaps that develop along the lining of the small intestines allow bacteria and other toxins to penetrate the bloodstream. The inflammation and bacterial imbalance in the gut cause the gaps to expand. It then becomes more permeable to allow the bacteria seep through into the bloodstream hence the name leaky gut. Small holes are supposed to protect the body from absorbing harmful substances, but when the gaps enlarge, it becomes easy for bacteria and toxins to penetrate the bloodstream. The exact cause is yet to be known. It leads to inflammation, bloating, and digestion problems.
Causes and Symptoms
Medical experts have not yet identified what causes leaky gut. Several risk factors have been established to disrupt the gut microbiota and contribute to increased permeability of the small intestines (Michielan & Dinca, 2015). The contributors include; infections of the small intestines, poor nutrition, diabetes, autoimmune disorders, stress, and consumption of alcohol for an extended period. After the causes contribute to the disease, the symptoms start to appear.
The symptoms are almost similar to that of celiac disease, making it difficult to diagnose and identify. People affected have symptoms such as fatigue, joint pain, headache, chronic diarrhea, bloating, constipation, skin problems such as acne and rashes, concentration problems, confusion, and nutritional deficiencies (Kirby et al., 2017).
Prevention and treatment
There is no standard treatment for this condition, but specific dietary changes can help mitigate the problem and improve gut health. The recommended diets involve consuming food that has prebiotic fiber like vegetables and whole grains (Michielan & Dinca, 2015). Patients are also advised to avoid stress, exercise more, reduce sugar intake, and avoid antibiotics.
Conclusively, leaky gut and celiac disease have close similarities in respect to affected body regions. Additionally, the diseases have similar signs and symptoms. A thorough medical examination is recommended to avoid misdiagnosis and wrong treatment.
References
Lebwohl, B., & Green, P. H. (2015). Celiac disease and non-celiac gluten sensitivity. Bmj , 351 , h4347.
Green, P. & Greywoode, R. (2015). Celiac disease. Journal of Allergy and Clinical Immunology , 135 (5), 1099-1106.
Marasco, G., Eusebi, L., & Festi, D. (2016). Gut microbiota and celiac disease. Digestive diseases and sciences , 61 (6), 1461-1472.
Kirby, J., Reilly, C. M., & Luo, X. M. (2017). The leaky gut as a danger signal for autoimmune diseases. Frontiers in immunology , 8 , 598.
Michielan, A., & Dincà, R. (2015). Intestinal permeability in inflammatory bowel disease: pathogenesis, clinical evaluation, and therapy of leaky gut. Mediators of inflammation , 2015 .
