Risk factor for Celiac disease

Celiac disease is a digestive disorder in which the small intestines become inflamed and incapable of absorbing nutrition (Kamycheva, Goto, & Camargo 2017). More than 3 million Americans are affected by the illness. When a person consumes gluten, the condition is activated. Gluten is mostly found in barley, wheat, rye, and other grains that most Americans consume.

Celiac illness is not the same as food allergies. For example, if a person is allergic to wheat, he or she may get berating or itchy, watery eyes after eating something containing wheat. On the other hand, a person with celiac accidentally consumes something with gluten will be more likely to have intestinal problems such as constipation, gas, and diarrhea (Liu, Dong, Barón, Taki, Norris, Frohnert, & Rewers 2017). Symptoms of the condition include abdominal pain, nausea, anemia, heartburn, weight loss, mouth ulcers, and headaches.

Risk factor for Celiac disease

Risk factors of the condition include malignant disease, type I diabetes mellitus, arthritis, osteoporosis, down syndrome, dermatitis herpetiformis, few respond to steroids and increased mortality because of the high risk of malignancy (Liu et al., 2017).

Diagnosis and treatment

Treatment of the condition involves consumption of food low in gluten. Gluten diet can be low in high proteins, zinc magnesium, fiber, calcium, and high calories. The only lifelong treatment to the condition is adherence to gluten-free diet (Kamycheva, Goto, & Camargo 2017). The condition is diagnosed through serology tests, historical evaluation, initial blood tests, and biopsy of the small intestine.

Follow-up

Use of the serologic markers to monitor the compliance of a gluten-free diet. Check if the antibody level returns to normal within 12 months of gluten free diet (Liu et al., 2017). If the patient does not respond to the therapy, the physician should consider a repeat of small bowel biopsy.

Disease management

The medical management of the condition involves vitamin D and calcium administration, mineral and vitamin supplementation, and fluid and electrolyte replacement (Kamycheva, Goto, & Camargo 2017). The nutritional management includes doing away with gluten sources and reading food labels for hidden gluten carefully.

Conclusion

Gluten is one of the primary cause of the celiac condition. Symptoms of the disease include abdominal pain, nausea, anemia, heartburn, weight loss, mouth ulcers, and headaches.

References

Kamycheva, E., Goto, T., & Camargo, C. A. (2017). Blood levels of lead and mercury and celiac disease seropositivity: the US National Health and Nutrition Examination Survey. Environmental Science and Pollution Research, 24(9), 8385-8391.

Liu, E., Dong, F., Barón, A. E., Taki, I., Norris, J. M., Frohnert, B. I., ... & Rewers, M. (2017). High Incidence of Celiac Disease in a Long-term Study of Adolescents With Susceptibility Genotypes. Gastroenterology, 152(6), 1329-1336.