Posts Tagged ‘celiac disease’
Gluten Intolerance: Dietary Recommendations
- A varied and balanced diet to avoid nutritional deficiencies.
- Encourage the consumption of natural foods that do not contain gluten (gluten-free cereals: rice, maize, millet and sorghum, vegetables, fruits, vegetables, dairy products, meats, fish and eggs), reserving the consumption of manufactured products called “gluten free” in case or situation.
- Use gluten-free bread substitutes (rice, maize, potatoes and vegetables) to maintain an adequate intake of carbohydrates and calories.
- Allowed up to 5 eggs per week as preparations to facilitate digestion, omelet or scrambled varied tortillas made with little oil, poached, boiled or grilled. Read the rest of this entry »
Gluten Intolerance: Dietary Response
The treatment of this disease is only consist of removing dietary and cereals containing gluten and products made from them. It is necessary to remove very small amounts of gluten in food. The widespread use of emulsifiers, thickeners and other additives derived from grains that contain gluten in commercially processed foods, may complicate the strict adherence to gluten-free diet.
When gluten is removed from the diet, a person attains a good nutritional status in a period of several weeks or months and the symptoms disappear. Read the rest of this entry »
Gluten Intolerance: Medical Response
The changes, which sensitizes the body against gluten, is one of the genetic disorders more common, affecting an estimated 1 child in 300, and 7 out of 10 patients are women.
Doctors say the disease itself is not preventable, but the rigorous exclusion of gluten in the diet prevents its manifestation and progression. To diagnose the condition is sufficient, usually conduct the analysis, but do not be alarmed if a child has a malabsorption syndrome, as this is very common. In some cases it will be necessary to perform a biopsy for histological confirmation of the picture. Read the rest of this entry »
Gluten Intolerance
Celiac disease is a relatively common chronic intestinal disease that causes malabsorption due to impaired proximal small intestinal mucosa (the part of intestine nearest the stomach) and can first appear in childhood (most common) or adulthood.
It is characterized by intolerance to gluten, a complex of proteins contained in wheat, rye, oats, barley and triticale (hybrid of wheat and rye) and foods containing these grains. In particular is gliadin, a component of gluten, a substance that is toxic to people with the disease. Read the rest of this entry »