We are more and more often encountered with the disease. But what is it and what are its characteristics?
If you have regular abdominal pain, diarrhea and bloating after eating some wheat, rye, barley, and oat foods, you may want to consider the possibility of the above disease.
Its point is that, due to gluten consumption, the small intestinal mucous membrane is typically injured, causing gastrointestinal complaints and severe disturbances in nutrient absorption. If the disease is untreated for a long time, secondary symptoms may develop:
- weight loss,
- lactose intolerance,
- bone problems,
- aphthae in the mouth,
- gum abnormalities,
- blood clotting disorders,
- iron deficiency anemia,
- psychological disturbances,
- thyroid function disorder,
- and infertility problems in women.
Gliadin, a complex protein component of gluten in the wheat and similar proteins of rye, barley and oats commonly used in Hungarian cuisine are responsible for the development of the hereditary, autoimmune disease, celiac disease. Celiac disease is therefore an immune disease, not an allergic reaction.
Since celiac disease is hereditary, genetically determined, it can develop at any age.
It is investigated by a gastroenterologist who first orders different blood tests for suspected illness. It is very important that you do not have a gluten-free diet prior to your examination, because you can get “pseudo-negative” test results!
Treatment of the disease is possible with a gluten-free diet and cannot be cured for the time being. The diet should be kept for a lifetime to achieve an asymptomatic condition. It is important that bloating, diarrhea, abdominal pain, and weight loss may be caused by a number of other illnesses, so please contact your gastroenterologist with similar complaints.