Coeliac Disease

Coeliac Disease refers to a digestive condition that results from intolerance to dietary gluten, which is a type of protein found in wheat, oats, barley, rye and their products. People suffering from the condition get immune reactions in the small intestines when they take foods with gluten. The disease affects the way the body absorbs nutrients from the food consumed and destroys the small intestine’s inner surface.

It destroys the small, fingerlike protrusions that line the small intestine, which are called villi, creating a condition known as villous atrophy. The villi help in breaking down and absorption of nutrients from food; hence their destruction leads to malnutrition irrespective of how well the patient eats.

Coeliac Disease is alternatively known as gluten-sensitive enteropathy, nontropical sprue or celiac sprue. The condition is genetic but a variety of factors may trigger it, including viral infection, surgery, severe emotional stress, pregnancy and childbirth.

Coeliac Disease Symptoms

The condition manifests different symptoms from one person to another. The symptoms affecting the digestive system are commonly found in young children and infants. They include constipation, vomiting, chronic diarrhoea as well as abdominal pain and bloating. The children may also expel fatty, foul-smelling or pale stool and they tend to be irritable. Malnutrition leads to weight loss. (2)

Although the disease has no typical symptoms in adults, the patients may experience such things as muscle cramps, joint pain, mouth sores, skin rashes, fatigue as well as bone and dental disorders. The sufferers may also experience tingling in the feet and legs. (3)

Some sufferers do not manifest any symptoms but may still develop complications associated with the disorder with time. Some of the long-term symptoms associated with the condition include osteoporosis, anaemia, miscarriage, intestinal cancers and liver diseases.

Different factors lead to such varied symptoms. Some of the contributing factors are length of breastfeeding, the age at which gluten-rich foods started to be consumed as well as the amount eaten.

Diagnosis

Since Coeliac Disease shows similar symptoms to other diseases, diagnosing it can be challenging. However, technological advancements have made it possible to get more accurate diagnosis. Some of the methods used include:

Blood Tests: Coeliac Disease patients tend to have unusually high levels of some types of antibodies in the blood. Blood tests look for high levels of anti-endomysium antibodies or anti-tissue transglutaminase antibodies. It is important for the patient to keep using a gluten-rich diet before taking the test (2).

Intestinal Biopsy: this test helps to confirm earlier diagnosis. It involves checking damage on the intestinal wall by extracting tissue samples using an endoscope, which is a thin tube inserted into the mouth up to the small intestine (1).

Treatment

Coeliac Disease does not have a cure and the only treatment method is changing to a gluten-free diet. Although gluten is mostly consumed in food, it is also available in different products, including some medicines, lip balms and vitamins.

It may take between several months and 3 years for the damaged villi to regrow.

However, taking mineral and vitamin supplements may help combat nutritional deficiencies depending on the severity of the condition. The recommended supplements include folate, calcium, iron as well as vitamins B-12, D and K.

Doctors may also prescribe steroids to control intestinal inflammation.

1. NSW Department of Health. Coeliac Disease. Extracted on September 13, 2011 from www.health.nsw.gov.au/factsheets/general/coeliac.html
2. National Institutes of Diabetes and Digestive & Kidney Diseases. Coeliac Disease.
3. The Mayo Clinic. Celiac: Symptoms. Extracted on September 13, 2011 from www.mayoclinic.com/health/celiac-disease/DS00319/DSECTION=symptoms