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Advanced pathophisology of celiac disease
Celiac disease conclusion
Celiac disease conclusion
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Have you ever heard about what Celiacs Disease is? Celiacs Disease is a disease in which someone is not able to in take gluten products such as cakes,pies,and noodles all of the things that we eat and love to enjoy. Those with Celiacs Disease who come in contact with gluten and just to eat the slightest amount of gluten.The villi in the small intestine can get damaged and flattened. If the villi is damaged it will take up to six months or longer in order to heal fully and correctly.During World War II no know knew what was wrong with the soldiers when they would come in injured and constantly would be getting sick when nurses would feed them things with gluten because back during different times they did not have the technology that we have now a days to diagnose people with Celiacs Disease, Celiacs Disease is normally an under-diagnosed disease, there is many different ways to check if someone has Celiacs Disease.They do blood tests, endoscopy,and biopsy.Celiacs Disease can turn out to be a life threatening situation so try as hard as possible to stick to a gluten-free diet.Celiacs Disease is on the rise due to chemicals in modern-day foods and everyday products,an increase in the consumption of whole grain foods, and an increase in awareness and diagnosis within the medical community. With their being many more diagnosis and their being more of an awareness of what Celiacs Disease is doctors know more about what they are looking for and how to diagnose Celiacs Disease.Those with Celiacs Disease know more of the things that they are and are not able to eat the product if the person is not able to eat the product they tend to stay away from it unless that person is like me and are not ready to change their diet if they are not ready to change their diet quite yet than the symptoms will increase and get worse and worse each time. If someone tends eats something that
III. Credibility: My microbiology professor once stated, “no one can be allergic to gluten.” This sparked an interest and I immediately IV. Central Idea: The aims of this is to explore the relationship of celiac patients with gluten and the gluten-free diet and the impact of the gluten-free diet on health-related quality of life. Body
Celiac Disease is an inflammatory disease that destroys the lining of the small intestines and prevents the absorption of nutrients and vitamins into the system. The patients' health suffers; their digestive system is unable to process gluten foods that contain wheat, barley, and oats. The cause of this disease is unknown; however, environmental factors and a genetic predisposition are suspected.
When someone first finds out they have Crohn’s disease, they will probably feel overwhelmed. There are so many questions. Will I be able to work, travel and exercise? Should I be on a special diet? Could my medications have side effects? How will Crohn’s disease change my life? The better informed they can become, the more equipped they will be to be an active member in your healthcare (Crohn’s & Colitis Foundation of America, 2009).
"Another painful allergic reaction is called Celiac Disease. This reaction is caused by a chronic adverse reaction to gluten, a protein found in grain, wheat and corn. Children who have this disease, are sickly, have chronic diarrhea and fail to grow properly until all gluten containing products are taken out of the child's diet" (Edelson, 49).
Because there are over three hundred symptoms associated with Celiac, it is often called “The Great Imitator” (Sheehan, 19). Each case is different with symptoms ranging from enamel defects to constipation, while there are some patients that do not have any symptoms at all. There is an increased manifestation of women versus men; women past menarche may have had a delayed onset of puberty. Women may have to deal with missed menstrual cycles, infertility, reoccurring miscarriages, or any combination. In adults, depression and anxiety are often common, as are seizures and migraines; liver and biliary tract disorders may present. Systemic side effects including unexplained iron-deficiency anemia, fatigue, join pain, and mouth canker sores are usually presented with adults whereas children usually present with more of the abdominal reactions including bloating, diarrhea, and failure to thrive. Both children and adults may experience foul-smelling stool, arthritis, vomiting, or a rash called dermatitis herpetiformis. Children especially will present with attention deficit hyperactivity disorder (ADHD), delayed growth or short stature accompanied by numbness and tingling in the hands and feet, and osteoporosis or osteopenia. Profuse diarrhea, dehydration, electrolyte imbalance, hyperproteinemia, and vascular compromise are signs of “celiac crisis” which is life threatening without intervention. And yet the classic presentation of severe malabsorption and weight loss rarely occurs. The classic presentation is a patient 6 to 24 months old, although patients may go years with exposure before symptoms present. Often, young adults will begin to notice symptoms after a stressful trigger, including leaving for college, suffering another injury or illness or pregnancy (WebMd, 2016). The degree of symptoms are related to how long the patient was breastfed, the age when they were introduced to gluten,
The popularity of a gluten-free diet has risen in recent years due to several factors and misconceptions. A decade ago, gluten allergies were thought to be rare outside of Europe. Now, however, the number of Americans living with an entirely gluten-free lifestyle continues its exponential growth. The statistics of those adopting the diet show a vast combination of people, ranging from those with severe Celiac Disease to those with a desire to lose weight (Sapone). The factors and misconceptions include: the growing number of people with gluten allergies, the idea that gluten is harmful and has no nutritional value, and the idea that a gluten-free diet generates weight loss.
Celiac disease is when the lining of the small intestine is damaged due to ingesting foods that contain gluten (WebMD, 2014). It is an autoimmune disorder which means, that the body attacks healthy cells and tissues by mistake. The body forms antibodies to gluten and this causes the attack on the small intestine. As a result, inflammation occurs and this damages the microvilli hairs within the small intestine (WebMD, 2014). Without villi, nutrients can no longer be absorbed. Gluten is a protein and is found in all grains except for corn and rice (Hoehn & Marieb, 2013, p.898). It is often found in foods such as anything with wheat, cookies, cakes, donuts, pizza, muffins, rye, and sometimes canned soups (Celiac Disease and Gluten sensitivity, 2014). Gluten can also be found in products. Medicines, lip balms, and vitamins are all products that gluten may be found in (NDDIC, 2012). As I explained, the small intestine is damaged as a result of celiac disease. The small intestine plays a big role in absorbing nutrients. Damage to the small intestine results in lack of nutrient absorption. Some of the nutrients included are fats, calcium, and iron (WebMD, 2014). This can become a serious issue and must not be left unattended. It can lead to the onset of other diseases such as neurological disorders, other immune disorders, and cancer (NFCA, 2014). Often times when one family member has celiac disease, other immediate family members have it as well. Celiac disease can affect anyone, no matter their age, race, or gender. About 1 in every 100 people has celiac disease (Hoehn & Marieb, 2013, p.898). This is equivalent to about 1% of the population nationally. There is no particular demographic group that is affected.
The Sanchez family are riddled with a unique set of problems for a social worker to intervene and provide assistance. Being a family that immigrated to the United States, they are managing many problems within the family that is ranging from disability, substance abuse, and immigration. This paper is a case analysis of each particular family member in the Sanchez family. Each family member will be analyzed and issues will be prioritized. Also, an intervention or a clinical resolution will be introduced to the best of the writer’s knowledge. Lastly, this writer will reflect on herself to determine her level of empathy and sympathy towards each family in the Sanchez family. Each family member is presenting individual problems and indicators that there is an underlying issue that needs intervention.
The reason I chose this topic is because my younger brother was diagnosed with this disease in 2002, and I find it very interesting and how it is well known now compared to 12 years ago when it was rare and there were hardly resources and the amount of people diagnosed and to find gluten free food and restaurant they are able to prepare gluten free foods. The whole concept of this paper is to understand what celiac disease is about and what are the new scientific studies that have come along currently.
REFLECTIVE JOURNALING FOR GLUTEN-FREE & SPECIAL DIETARY SMALL DESSERTS & PASTRIES. Nowadays, Celiac disease is very common, and more and more people are beginning to a vegetarian diet. It is very necessary for bakers to understand more about the gluten-free and special dietary baking. I chose gluten-free baking as my signature product.
Imagine, being born with your intestines hanging out of your belly. Sounds painful and uncomfortable right? "About 2,000 babies are born with gastroschisis each year in the United States" (Gastroschisis. (n.d.). Retrieved May 9, 2014, from http://www.cardinalglennon.com/fetalcareinstitute/conditions/AbdomenIntestines/Pages/Gastroschisis.aspx). Thats about 1 in every 5,000 babies born, not rare, but fairly uncommon for it to be seen in children. Most are born prematurely, but are often delivered naturally without any surgery on the mother.
Celiac Disease was very unknown in the early 2000’s, making it hard for doctors to diagnose. Most people that develop the disease do so during adulthood, but I was born with it. From birth, my immune system would attack the protein found in wheat, rye, malt, oat, and barley; when attacking the protein, the walls of my stomach and intestines were also being damaged. I would have stomach aches and vomit almost every day. Because the doctors had not diagnosed the disease, I continued to eat gluten, and it continued to cause my body to destroy itself.
We are seeing more wheat allergies than ever. There is a reason for this; the following will explain.
Celiac Sprue also known as celiac disease is a chronic disease of the digestive tract that interferes with the digestion and absorption of nutrients from food. (Mohaumed Wehbi, MD) also Celiac Sprue is an immune reaction to eating gluten a protein found in wheat, barley and rye. Due to the intestinal damage and malabsorption celiac sprue can reduce the quality of life due to diarrhea, fatigue weight loss, bloating, and anemia. The lining of the intestine contains essential enzymes for the absorption and digestion, its destruction leads to malabsorption, a difficulty in absorption of food and essential nutrients.
Galactosemia is a genetically inherited metabolic disorder. This disorder leaves the disabled with a partial or complete lack of the enzyme Galactose – 1 – Phosphate Uridyl Transferase (GALT). This enzyme is found in the bloodstream and it is used for breaking down the sugar galactose. This disorder comes in two different variations. Though there is more than one type, it is still rare, having only 1 in 80,000 births being affected by the disorder.