Celiac disease is known as sensitivity to gluten, a protein found in wheat and barley. The disease was described long ago, but the causes of the disease were discovered after the Dutch pediatrician (Willem Dicke) noticed a remarkable improvement in patients with symptoms associated with this disease. When bread and cereals were cut off during World War II and symptoms returned after patients returned to eating these foods after the end of the war, which aroused the hearts of scientists and led to many studies and research, and the first accurate description of the disease based on samples from the small intestine was in 1954 AD.

This sensitivity causes the inability to absorb nutrients as a result of inflammation and damage to the intestinal lining of affected patients when eating foods containing this protein (gluten).

The incidence of this disease is estimated at about 1 for every 150 ordinary people, according to American and European research, but it is less than that in the Middle East, where it reaches 1 for every 250 ordinary people. It can appear at any age or gender, bearing in mind that the family members of the affected person are more likely to be infected than others because of genetic changes similar to the chromosomes of the affected person.

There are also people who are more susceptible to infection than others, such as patients with diabetes (type I), thyroid disease or Down syndrome.

Because of the lack of absorption in the intestine, which is the result of damage to the inner layer of the intestine, a person is prone to iron deficiency anemia and osteoporosis due to calcium and vitamin D deficiency. .

Abdominal pain and diarrhea

Among the symptoms of this disease are abdominal pain, diarrhea, and in some cases dehydration. The patient is also exposed to weight loss, arthritis, and skin rashes. The lack of protein in the body may result in swelling of the feet, and the lack of some types of vitamins may cause bleeding, some nervous disorders, dry skin, and ulcers of the lips and tongue, she explained. Some studies the odds of infertility in affected patients.

The disease is usually diagnosed by some accurate blood tests and stool samples, but the best and most accurate way to diagnose the disease is by making an endoscopy of the small intestine (by mouth) and taking a sample from the intestine by doctors specializing in the digestive system, and then this sample is microscopically detected to be sure of Diagnosis: Accurate diagnosis is very important because treatment requires a radical and difficult change in the patient’s nutritional life.

The treatment is for the patient to avoid foods that contain wheat and barley, and because I know this is difficult, as most canned foods are not free from wheat and barley. And that with the ingredients on the outer cover, as this contributes a lot to patients’ adherence to treatment because it is a lifelong treatment and in some cases it may be necessary to add some medications, but these are very rare cases.

Acceptable foods:

1- Rice, corn, potatoes, soybeans, legumes of all kinds, and nuts.

2- Bread and pasta made from rice or corn flour.

3- Natural dairy products.

4- All kinds of meat.

5- All kinds of fresh vegetables and fruits.

Forbidden foods:

1- Wheat, barley, rye and oats.

2- Most of the canned products of starches, dairy products, ice cream, meat, vegetables, flavors and sweets unless they are labeled gluten-free.

Note that in most developed countries there are associations that are in constant contact with the concerned authorities in the country and with companies producing foodstuffs to provide the appropriate service for this category of patients so that they can live in a normal situation, and there are websites on the Internet for those who wish to take some details and other information Wishing everyone good health.