The Celiac disease is not just for children. The only effective treatment so far is a gluten-free diet, although it is researching on oral enzyme supplements to block the immune response that causes this protein. Celiac disease is a disease that occurs due to genetic predisposition.
Not all celiac patients have the same symptoms or the same intensity. In addition, adverse reaction to gluten does not manifest immediately, as with other food allergies, which hinders or delays in many cases the accurate diagnosis of gluten intolerance. The most common symptoms include diarrhea, lack of appetite, vomiting, fatigue, and loss of weight without apparent cause or bloating.
In other cases anemia can also occur due to iron deficiency, constipation, joint pain, bone pain, thyroid disorders, mood changes (irritability, apathy …), dermatitis, irritable bowel syndrome and even infertility. In children there may be a delay in growth. It can also happen that not displayed any symptoms.
Diagnosis & Tests
Although we suspect that we are suffering from gluten intolerance, remove it from the diet without an accurate diagnosis before is not the most appropriate. First of all should undergo some medical tests, starting by a blood test to determine the presence of so-called serological markers of celiac disease (anti-gliadin antibodies, tissue transglutaminase and endomysium).
If the test shows any kind of doubt, the doctor may also recommend a bowel biopsy, more definitive test, although it should be noted that this is an invasive procedure and can generate discomfort in the patient. The biopsy involves removing a sample of tissue from the upper small intestine to check whether or not damaged. To perform this test is essential that has not stopped taking gluten. If the diagnosis certifies that are intolerant to gluten, the only treatment is to follow, of life, a diet without gluten, i.e. without this protein-containing foods. Thus, a person with celiac diet should consist mainly of natural foods like fruits, vegetables, meats, fish, beans, eggs and gluten-free grains (rice and maize).