Today, on International Celiac Disease Day, which is celebrated on May 16, we want to talk about this disease, which you may not know in detail, but which is more common than you think. In addition, we will mention a curiosity related to autism and the importance of ruling out celiac disease in cases of neurodevelopmental disorders.

What is celiac disease?

celiac disease is an autoimmune condition in which the consumption of gluten, a protein found in foods such as wheat, barley, and rye, causes damage to the small intestine, making it difficult to absorb nutrients. It affects approximately 1% of the world population.

How to recognize the symptoms of celiac disease

Symptoms can vary widely between individuals, and some people may not experience obvious symptoms. However, it is important to be aware of the common signs of the disease. The following are the typical symptoms of celiac disease:

Gastrointestinal symptoms of celiac disease

Gastrointestinal symptoms are the most common in celiac disease and can include:

• Chronic or intermittent diarrhea
• Bloating and gas
• abdominal pain and colic
• Constipation
• nausea and vomiting
• unexplained weight loss
• Foul-smelling, greasy, or pale-colored stools

Extraintestinal symptoms of celiac disease

Extraintestinal symptoms can also be indicative of celiac disease, even if they are not directly related to the gastrointestinal tract:

• fatigue and weakness
• Iron deficiency anemia
• Headaches and migraines
• Joint and muscle pain
• Dermatitis herpetiformis (itchy rash)
• Dental problems and canker sores
• Infertility and reproductive problems
• Failure in growth and development in children
• Mood changes, such as irritability, depression, or anxiety

Atypical and silent symptoms of celiac disease

Some people with celiac disease may experience mild or atypical symptoms, or even no symptoms at all. These cases are called silent celiac disease or asymptomatic. Despite the lack of obvious symptoms, the disease may be causing internal damage to the small intestine.

Gluten and its relationship with celiac disease: understanding the connection

When a person with celiac disease eats foods that contain gluten, their immune system reacts abnormally to the gluten, attacking and damaging the intestinal villi. The villi are tiny projections on the surface of the small intestine that help absorb nutrients from food.. The autoimmune response to gluten intake causes inflammation and damage in the small intestine, leading to poor nutrient absorption and a variety of associated symptoms.

The importance of a gluten-free diet in celiac disease

For people diagnosed with celiac disease, it is crucial to follow a strict gluten-free diet for life. By eliminating gluten from the diet, inflammation and damage in the small intestine can decrease, which allows the recovery and regeneration of intestinal villi. This, in turn, improves the absorption of nutrients and alleviates the symptoms of the disease.

Difference Between Celiac and Non-Celiac Gluten Sensitivity

It is important to note that Not everyone who experiences symptoms from eating gluten has celiac disease.. Non-celiac gluten sensitivity is a distinct condition that also causes symptoms when consuming gluten but without the autoimmune response and intestinal damage associated with celiac disease. People with non-celiac gluten sensitivity may also benefit from a gluten-free diet to alleviate their symptoms.

List of foods that contain gluten: what you should know for a gluten-free diet

Gluten is found in many common foods. The following are the foods that usually contain gluten:

Wheat: main source of gluten in the diet

Wheat is the grain most known to contain gluten and is found in a wide variety of food products, including breads, pastas, cookies, cakes, cereals, and many processed foods.

Barley: another common source of gluten

Barley also contains gluten and is used in making beer, malt, soups, sauces, processed foods, and some baked goods.

Rye: less common cereal but with gluten

Although rye is less common than wheat and barley, it also contains gluten. It is used in the manufacture of rye bread, beer, and some processed foods.

Triticale: hybrid of wheat and rye

Triticale, a hybrid of wheat and rye, also contains gluten and is found in some baked goods and cereals.

Oats: risk of gluten contamination

Although oats themselves do not contain gluten, they often become contaminated with gluten due to processing and contact with other gluten-containing grains. Be sure to look for certified gluten-free oats if you must.

processed foods with gluten

Many processed foods contain gluten as an additive, thickener, or stabilizer. Some examples include sauces, salad dressings, sausages, pâtés, canned soups, and candies.

Imitation foods that may contain gluten

Some products designed to resemble other foods, such as vegetarian "meats" and vegan "cheese," may also contain gluten.

prevalence in the world

Although celiac disease is most common in Europe and North America, it is not exclusive to these regions. In fact, It is estimated that millions of people are affected worldwide., many of which have not been diagnosed. It is crucial to raise awareness about celiac disease to improve the diagnosis and treatment of this disease.

Diagnosis and tests

The diagnosis of celiac disease begins with a blood test which measures the levels of certain antibodies, such as anti-tissue transglutaminase antibodies (tTGA) and anti-endomysial antibodies (EMA). If the results are positive, a small bowel biopsy is recommended to confirm the diagnosis.

Importance of genetic tests in the diagnosis of celiac disease

In addition to blood tests and biopsies, genetic testing may also be helpful in diagnosing celiac disease. These tests help identify the presence of certain genes associated with the disease, which can provide valuable information about a person's genetic predisposition to celiac disease.

The two main genes that are analyzed in genetic tests for celiac disease are the HLA-DQ2 and the HLA-DQ8. About 95% of people with celiac disease have one or both genes. However, having these genes does not necessarily mean that a person will develop the disease, as they are also present in approximately 30-40% of the general population. The Genetic testing may be helpful in ruling out celiac disease in doubtful cases, since the absence of these genes makes it highly unlikely that a person will have the disease.

Celiac disease and autism: the surprising connection between the two disorders

In about the 1% of the diagnosed cases of autism, the real cause is undiagnosed celiac disease. By receiving the proper diagnosis and treatment for celiac disease, autism-related symptoms may go away. Therefore, it is essential to rule out celiac disease in people with neurodevelopmental disorders such as autism.