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What is Celiac Disease?

celiac disease

Celiac is a food-borne small intestine allergen, which we have not heard much about before, but whose name we often hear, but what we do not know exactly.

The disease is constantly spread by genetic and environmental factors and the number of patients is increasing. Nowadays, with the better recognition of the disease by the doctors, we can say that it is better to put it in the diagnosis of the individual individual than in the past.

Celiac disease is a disease of the digestive system related to the immune system. It can be said that the
patient is suffering from malabsorption syndrome which occurs after the removal of foods containing protein called gluten.

Whether the disease is wheat, barley, oats, Causing a gluten-like protein in cereals like rye to break down in the small intestine. A type of protein that provides pulping of dough, prolongs the shelf life of food, and is an important effect on the quality of the obtained product. For this reason, the products made with gluten-free flour quickly become stale, difficult to shape, and the desired swelling is not achieved in many flour products that need to be blended. This situation, which causes great difficulties for celiac patients, greatly reduces the standard of living of celiac patients in our society, which has bread-based diet.

When celiacs receive gluten-rich foods, the immune system in the small intestine is stimulated and the inner surface of the intestine is inflamed. The tiny extensions (vilus) on the surfaces of healthy intestinal cells that promote the absorption of nutrients are diminished or lost (wiped off) depending on the appetite. As a result, the surface of the inflamed intestine can not absorb certain nutrients and mix with the blood. This leads to the lack of a variety of substances that the body needs, especially vitamins and minerals, to prepare for other diseases and growth

This is also evidenced by the fact that certain antibodies (Anti-Gliadin, Anti-Endomicium, Anti-Transglutaminase) are normally present in high amounts against gluten in the blood of celiac patients and against certain tissues of the intestine in connection with this inflammatory process.

Antibodies are special defense proteins (immunoglobulins) that the body produces to counteract the body it considers alien to itself and to remove them from the body. The immunoglobulins that come into play when the target body is self-contained are called auto-antibodies. The above-mentioned antibodies are the ones that bring inflammation in the intestines of celiac patients. Thus, growth, developmental delay and blindness syndrome occur.

One of the most noticeable factors in the formation of celiac disease is how long the person’s mother has been fed with the milk. Celiac disease is more likely to occur later in people who are fed with mother’s milk for a long time. Another factor is the age at which gluten-containing foods start to be eaten and how much gluten is eaten.

A specific genetic abnormality related to the disease has not yet been identified. Genetically determined individuals may appear at any time in life, or may remain secret. The hereditary disease may appear at any age. Although it is not known what triggers the disease, in order for the garlic to appear:

– Hereditary wide spread ,

– Gluten consumed,

– Genetically triggered.

Genetic Triggers; Stress, medical tremors (surgery, pregnancy, surgical intervention), excessive flour consumption, poor quality flour consumption and viral infections.

Where does the word come from?

The Greek physicist Aretaeus, who lived in ancient times, mentioned the symptoms of a disease in his writings. When describing his patients he called them “koilliakos” which means “patient from the intestines”. Francis Adams gave the name “celiac” in 1856 for the Sydenham Society while translating from Greek to English, which means abdominal. The word “Celiac” was later translated into ” celiac ” in Turkish .