Apparently, the body of coeliac patients incorporates an incorrect amino acid into a protein produced by the body that is used to recognize enemies. As a result, gluten is bound to these immune cells for longer and triggers a foreign body reaction - which is actually unnecessary. Gluten is a gluten protein contained in cereals.
However, the immune cells not only attack the gluten, but also damage the intestinal mucosa: The intolerance to gluten causes the small intestinal protrusions to shrink.
This allows
- Fats,
- sugar,
- proteins,
- vitamins,
- minerals and
- water
are no longer properly absorbed by the body (malassimilation). The lack of these substances in turn leads to a variety of symptoms and complaints.
The classic symptom of coeliac disease is diarrhea. As the undigested fats are excreted in the stool, it is greasy, bulky and smells bad.
This is accompanied by
The vitamin and calcium deficiency can lead to coagulation disorders and osteoporosis. In the case of a prolonged course
may also occur.
The first symptoms in babies appear when they start to be fed porridge with cereal products (around 6 months of age). Babies with coeliac disease then have no appetite, abdominal pain and a distended stomach. This often results in large, greasy and foul-smelling stools and stunted growth.
Signs of anemia and dehydration can also occur.
However, almost half of those affected have no gastrointestinal complaints. The following symptoms may also indicate coeliac disease:
- Skin changes(dermatitis herpetiformis Duhring),
- iron deficiency,
- short stature,
- shrinkage of the gums,
- joint problems,
- inflammation of the liver,
- osteoporosis,
- depression,
- irritability,
- tiredness,
- reduced fitness.
The only treatment option for coeliac disease is the complete, lifelong avoidance of gluten-containing foods. The small intestine mucosa can only recover and regain its function on a gluten-free diet. Even the smallest amounts of gluten cause renewed damage and symptoms.
In most cases, the symptoms improve just a few weeks after the change in diet and then disappear completely. Until the diarrhea has subsided, vitamins, minerals and iron are replaced.
The gluten to be avoided by coeliac patients is mainly contained in the following cereals:
- Wheat
- spelt
- rye
- barley
- green spelt
- oats
People with coeliac disease must avoid all foods and medicines that contain these grains in any form. This includes above all conventional baked goods and pasta, e.g.
- bread,
- bread rolls,
- cakes,
- pasta and
- pizza, but also
- beer, malt beer and grain schnapps.
Since November 2005, all products that contain gluten must be labeled accordingly.
People with coeliac disease must use gluten-free products for the rest of their lives © fotofabrika | AdobeStock
For coeliac disease patients, the cereals
- Rice,
- maize,
- millet,
- buckwheat,
- amaranth and
- quinoa
These are also suitable for them to eat. Gluten-free products have been offered by most large supermarket chains for several years now. Gluten-free bread and baked goods are made from rice, corn, potato or chestnut flour, for example.
Many dietary gluten-free foods can be recognized by consumers by a special seal, a crossed-out ear of corn. However, in order to protect themselves legally, many manufacturers also state on the packaging that the product may contain traces of gluten, even though it does not actually contain gluten or is below the specified limits.
A gluten-free diet is still expensive. Dietary ready-made products without gluten cost around 30-50 percent more than comparable other foods. This is why gluten-free diets are subsidized in many European countries.
The exact causes of coeliac disease have not yet been clarified, but a genetic predisposition appears to play a role. The only preventive measure currently recommended is not to offer gluten-containing foods to infants under six months of age.
Relatives of a coeliac patient are more frequently affected than the rest of the population. These people should be examined, especially if one or more of the typical signs occur.
People with coeliac disease are more likely to suffer from type 1 diabetes. Both diseases are caused by faults in the immune system. Presumably, a genetic hypersensitivity to gluten leads to a chain reaction. As a result, cells of the immune system overreact and attack the body's own tissue (autoimmune disease). If certain cells of the pancreas are destroyed, an insulin deficiency develops, leading to diabetes.
