About Coeliacs' Disease

Home
About
Eating
Events
Contact
Links

Coeliac disease is a condition caused by sensitivity to the protein gluten, which is found in wheat, rye and barley. The condition is very common but symptoms can be kept under control with a strict gluten-free diet. In people with coeliac disease, the body treats gluten as harmful and attacks it, so that the lining of the small intestine is damaged. The finger-like projections (villi), which increase the absorptive surface area of the small intestine, are partially or totally flattened. This means that the body is not able to absorb as many nutrients, including vitamins and minerals and leads to diarrhoea and malnutrition. The disease affects adults and children and runs in families. Around one in a 1000 people are known to have the disease, but it is believed that as many as one in 200 people may be affected but have minimal or no symptoms.

Diagnosis

Diagnosis is based on symptoms and a specialised blood test. A biopsy confirms the diagnosis; this involves removing and examining a small sample of tissue from the lining of the small intestine.

Treatment

Gluten as a protein is not essential to the diet and can be replaced by other foods. Coeliac disease can be kept under control and further problems prevented by completely eliminating gluten and related proteins from the diet, which means avoiding foods containing wheat, barley and rye, and possibly oats, although there is growing evidence that most adults with moderate coeliac disease can eat oats. Improvements begin within days of starting a gluten-free diet. The small intestine is usually completely healed in 3 to 6 months; individuals start to regain lost weight and are able to lead a normal and healthy life.
Source: www.nhsdirect.nhs.uk