Celiac disease

By | 23 March 2021

What is celiac disease?

Celiac Disease is a life-long small intestine disease that occurs with allergy and sensitivity to the protein called GLUTEN. Grains such as Wheat, Barley, Rye, and Oats contain GLUTEN. While digested food travels through the small intestine, it is absorbed from the intestinal mucosa and mixed into the blood. The intestinal surface has a very large absorption surface with indentations called villi. Our body can get enough food thanks to this curved structure.

When Celiac Patients consume gluten-containing foods, the villi protrusions in the intestinal mucosa are destroyed and shrunk due to allergies. Thus, the area of ​​the intestine gradually decreases. Consequently, foods taken become non-absorbable. As a result, symptoms of the disease develop due to nutritional deficiency and insufficient intake of essential substances for the body.


Sensible complaints arising from foods containing gluten usually manifest themselves after a long time, sometimes even years. The symptoms of the disease vary widely depending on the extent of the nutritional deficiency.

  • Weakness
  • Muscle weakness
  • Anemia
  • Diarrhea
  • Vomiting
  • Tedium
  • Anorexia
  • Growth retardation
  • Sores in the mouth
  • Gas and bloating
  • Joint and bone pain
  • Irritability
  • Itchy rashes on the skin
  • Liver function impairment

Diagnostic method

Celiac disease can occur at any age. Due to the wide distribution of symptoms, the complaints of celiac patients can sometimes be associated with other diseases, causing delays and errors in diagnosis.

Correct diagnosis of celiac disease is important because it causes many changes that are important for human health. A definitive diagnosis is made with blood tests and subsequent small intestine biopsy.

It is not possible to detect Celiac Disease by Allergy Tests, food sensitivity tests, or any imaging method.

Diseases That May Be Associated With Celiac Disease Are:

  • Type1 DM
  • Autoimmune thyroid disease
  • Autoimmune liver disease
  • IgA deficiency
  • Down, Turner, Willians Syndromes.

If not, what are the short and long-term risks of celiac disease?

  • Protein and fat absorption disorder
  • Growth retardation
  • Anemia due to factors such as B12, iron deficiency
  • Calcium and vitamin K deficiency
  • Increased coexistence of autoimmune diseases
  • Osteoclasis
  • Infertility, low
  • Depression
  • Lymph node tumor
  • Large and small intestine cancers


The treatment of celiac disease is a strict GLUTEN-FREE diet. If the diet is followed, the damaged small intestine surface regains its normal shape and functions.

Complaints decrease noticeably shortly after the diet is started. The duration of the complete disappearance of complaints may vary depending on the degree of damage to the small intestine, the age of the patient, and other factors. As a result, the patient usually does not have a complaint as long as the diet is paid attention to.

Matters Needing Attention !!!

Keep gluten-containing and gluten-free foods separate, as they may touch and mix with each other.
The utensils such as cutlery, strainer, plate, etc. used in the preparation of gluten foods should never be contacted with the foods of people with celiac disease.

One-eighth of a teaspoon of flour, wheat, or bulgur is enough to damage the small intestine. For this reason, it should be taken into account that almost all ready-made foods prepared outside contain flour.

There is no treatment alternative for the celiac disease other than diet.
Having no complaints despite dieting loopholes does not mean that he can quit the diet.
Disrupting or abandoning the diet can cause severe illnesses that are much more difficult to treat.