Celiac Disease
- Prof. Dr. Hakan DEMİRCİ
Medicana Kadıköy Hospital, Gastroenterology Clinic, Istanbul
Celiac disease, also known as gluten enteropathy, is a small intestine disease that develops as a permanent intolerance to gluten proteins found mainly in grains such as wheat, barley, rye, and oats in genetically susceptible individuals.
Previously characterized as a rare disease, studies have shown that celiac disease is quite common worldwide, with an average prevalence of around 0.3-1% in different populations.
Genetic factors are very important in the development of the disease. However, environmental factors are also important. The disease does not occur as long as wheat and other gluten-containing grains are not introduced into the diet. Among these grains, only the toxic effect of oats is not clear, but it is not considered completely safe. Rice and corn are gluten-free, safe grains that these patients can consume.
The clinical presentation of celiac disease can be quite different and varied. Celiac disease can have gastrointestinal system and extra-gastrointestinal symptoms. These are mostly related to malabsorption developing in the small intestine. The main complaints of patients are: Abdominal pain, nausea, vomiting, diarrhea, gas and bloating, weight loss, anemia, menstrual irregularities, constipation, headache, skin rashes, fatigue, dental disorders, bone diseases, and mood disorders.
It is very important that the diagnosis of celiac disease is definitive and clear. Because it is a lifelong disease and dietary treatment is also lifelong. The importance of celiac disease lies in the fact that its symptoms cover a very wide spectrum, like an iceberg, a large part remains below the water level, and it can occur at any age. These features cause the disease to be diagnosed late and people to deal with the disease for a long time.
The most important point in the diagnosis of the disease is suspicion of celiac disease. Afterwards, the diagnosis can be made definitively with specific blood tests and biopsies taken during endoscopy. In this way, patients are directed to dietary treatment to alleviate the disease.
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