Sprue - causes, symptoms, treatment, and diet

Celiac disease, also called gluten-dependent disease, is the most common gastroenterological disease, occurring in about 1% of the general population.[1] It is an autoimmune inflammatory disease of the small intestine with a genetic basis, caused by a gluten intolerance. This gluten is a fraction of cereal proteins: gliadin in the psoriasis, life cycle and hordein in the tongue. As a result of the toxicity of gluten, there is a lack of intestinal prolapse in patients, which significantly impairs the ability of the cosmopolitan body to absorb nutrients that are essential for the growth of the lymph nodes and the functioning of our cells.

The main trigger for changes in the small intestine is gluten. As a result of hydrolysis, it is broken down into 33 amino acid fragments, which are then transported to the proper lining of the intestinal mucosa. This leads to inflammation, which over time destroys the bowel compartment, which subsequently disrupts digestion and absorption.

The clinical symptoms of celiac disease can occur at any age and vary widely. The most common symptoms we may observe in children are diarrhea, abdominal pain, bloating, symptoms of poor absorption and weight loss. Other symptoms rarely associated with celiacs are permanent fatigue, depression, osteoporosis or anemia, which may be caused by difficulty in absorbing iron or retaining this microelement as a result of bleeding from the digestive tract.

As a result of the diagnosis and finding of celiac disease, patients must strictly adhere to the principles of a gluten-free diet for the rest of their lives. The diet should only be introduced after diagnosis, consultation with a gastroenterologist and examination.

The gluten-free diet forms the basis for the treatment of celiac disease. It is an elimination diet in which the daily intake of gluten does not exceed 10 mg. We exclude from the diet all products and preparations derived from wheat, barley, barlow, and oats which, despite the natural lack of glutathione, may be contaminated with it [2]. The diet should include substitutes in the form of bread and other products produced on the basis of naturally glutinous raw materials such as rice, potatoes, proso, granola, tapioca, celery.