Celiac disease is an intolerance food permanent gluten produces atrophy of the villi of the intestine and leads to malabsorption of all nutrients. Gluten is a protein found in all cereals (wheat, barley, rye, buckwheat, kamut, triticale and oats) and their derivatives, excluding rice and corn.
The most common symptoms are loss of appetite and weight, chronic diarrhea, bloating, iron deficiency anemia, mood changes and growth delay in children .
Sometimes these symptoms are atypical or even be absent, hamper the diagnosis of the disease.
The presence of serological markers (antigliadin, endomysial and / or transglutaminase) higher in the active phase of the disease, ie when the patient is eating gluten, and its disappearance after eliminated from the diet is a factor biological supports the diagnosis, but not a sufficient criterion. Definitive diagnosis is essential to intestinal biopsy and pathological study of a sample obtained at the duodenal mucosa.
The only treatment to prevent atrophy of the villi is to follow a diet strict gluten-free for life (no drug treatment, at least for now). When gluten-free diet is repaired villous injury and provided not eat again remains in good condition. From the time of diagnosis must eliminate all foods that contain gluten security: bread and wheat flour, barley, rye, oats or triticale, muffins, pies, cakes and other pastries, cookies, cakes and pastries, Italian pastas such as macaroni, noodles and wheat semolina, milk and malt beverages, manufactured goods in which they appear flours with gluten in any form (starches, modified starches, starch, flour and protein), fermented drinks from grain, beer, barley water, some liquor, etc.
Gluten is a plant protein that can be replaced by others, both from plant sources (nuts, beans, rice and maize) and animal origin (meat, fish, eggs and dairy), so its exclusion Lifetime does not have to be linked to a nutritional deficiency.
The celiac can keep the balance of your diet is not complicated. To do this you should eat fresh food in moderate amounts as vegetables, meat, eggs, fish, fruits, vegetables, tubers, fats (olive oil and seeds), sugar (honey, table sugar, jam, ...), gluten-free cereal products, always following the pyramid healthy eating.
The celiac can keep the balance of your diet is not complicated. To do this you should eat fresh food in moderate amounts as vegetables, meat, eggs, fish, fruits, vegetables, tubers, fats (olive oil and seeds), sugar (honey, table sugar, jam, ...), gluten-free cereal products, always following the pyramid healthy eating. | Food Groups | Weight per serving (raw and net) |
| Flour Foods: bread, cereals, grains, rice, pasta, potatoes | 40 - 60 grams of bread 60-80 grams of pasta, rice 150-200 grams of potatoes |
| Dairy: milk, cheese and yogurt | 200-250 200-250 ml milk yogurt grams 40-60 grams of cheese 80-125 grams of cheese |
| Vegetables | 150-200 grams |
| Fruit | 120-200 grams |
| olive oil 10 ml | |
| Pulses | 60-80 g |
| Frutos dry | 20-30 grams|
| Seafood | 125-150 grams |
| Lean meats, poultry | 100-125 grams |
| Eggs Medium (53-63 grams) | |
| Occasional and moderate | |
| Drinking water 200 ml | |
| Wine / Beer | Wine: 100 ml Beer. 200 ml |
Of course, be careful with the labeling of manufactured products since many of them contain gluten added as a food additive. You can only consume to ensure the total absence of this protein through a certificate. Intake in small quantities and very gluten continued long term can cause major disruptions. Some examples of foods that contain gluten are meats like bologna, chorizo, poplar or black pudding, flavored cheeses, canned meat, canned fish with different sauces, candies and jellies, coffee and other substitutes fountain soda, salt roasted nuts, ice cream, chocolate and artificial food colors.
should be monitored with tagging because sometimes food is not specified as gluten ingredient but as cereals, flour, modified starch (E-1404 (oxidized starch), E-1410 (monostarch phosphate), E-1412 ( distarch phosphate), E-1413 (phosphate starch phosphate), E-1414 (phosphate, acetylated starch), E-1420 (Acetylated Starch), E-1422 (distarch acetylated adipate), E1440 (Hydroxypropyl starch), E -1442 (distarch phosphate), E-1450 (starch octenyl succinate)), starch, starch, fiber, thickeners, meal, protein, vegetable protein, hydrolyzed protein, malt, malt extract, yeast, yeast extract, spices and flavorings. To make life easier for celiacs and their families, the Federation of Associations of Celiac Spain (FACA) publishes an annual list of the products manufactured entirely excluding gluten from the composition. For more information, visit the following website:
to avoid gluten from the diet must be cautious with the handling of food when eating out home, in bars and restaurants and canteens (the chips can be made in pans that are used also for frying croquettes or patties, sauces linked with flour, batter, puree or vegetable puree is natural to add "croutons" wheat bread, etc.)..
addition, the home must avoid gluten-free foods fried in oils used for frying foods containing gluten from the rest of the family.
To solve this problem it is recommended that the whole family eat flour and bread crumbs gluten-free cereal. This must be purchased only in places where evidence of the absence of gluten. Other helpful tips include:
- Delete products in bulk, handmade and not bearing a label where you can check the list of ingredients.
- Pharmaceutical products can be used gluten, flour, starch or other derivatives for the preparation of its excipients. You have to check, especially in long-term treatment.
- Be cautious of imported food and that a manufacturer can employ, in different countries of distribution, different ingredients for a product that is sold in all under the same brand.
- In the market are special products for celiacs who can facilitate their daily life as croassants, pizza, bread, muffins, etc.
Knight Marta González
- Pharmaceutical products can be used gluten, flour, starch or other derivatives for the preparation of its excipients. You have to check, especially in long-term treatment.
- Be cautious of imported food and that a manufacturer can employ, in different countries of distribution, different ingredients for a product that is sold in all under the same brand.
- In the market are special products for celiacs who can facilitate their daily life as croassants, pizza, bread, muffins, etc. Knight Marta González
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