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CELIAC DISEASE pathophysiology
CELIAC DISEASE pathophysiology
CELIAC DISEASE pathophysiology
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Introduction
I. Attention Getter (Hook): Did you notice the products being tossed away in the video?
II. Reveal Topic/Audience Connection: Imagine a lifestyle without those items or your favorite cuisine all because of a protein called gluten that lurks inside the ingredients. It is the enemy of your existence and the hero of your deathbed feast.
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
I. Main Point: A. 1. According to UCLA Division of Digestive Diseases “Celiac
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B. 1. It affects approximately 1 in 133 people. 2. Celiac disease has the highest prevalence in Caucasians. It is more commonly diagnosed in adulthood. Women are more likely to be diagnosed with celiac disease than men. Transition:
II. Main Point: In celiac patients, gluten causes intestinal damage that may lead to symptoms such as diarrhea, abdominal pain, and extra-intestinal complications such as weight loss, malnutrition, fatigue and neurological disorders. A. When food containing the gluten protein arrives in the small intestine, the immune system reacts against the gluten, causing an inflammatory reaction. 1. The small intestine lining is covered by millions of villi, finger-like projections, which act to increase the surface area of the intestine allowing increased absorption of nutrients. 2. The villi are damaged by the inflammation in celiac disease, which results in a decrease in the absorption of food. B. 1. 2. Transition: The rising prevalence of celiac disease led to changes for gluten-free
Over 200,000 Americans suffer from Crohn’s, according to Dr. Richard Curtis, chief of gastroenterology at Newton-Wellesley Hospital. Though the disease does not target a specific age group, certain risk factors do exist. People who have a genetic predisposition to it are more likely to develop Crohn’s, said Dr. Curtis. For example, people who have a close relative with Crohn’s have a 20 percent chance of being diagnosed with it themselves. Crohn’s is more common in Jews than in non-Jews; it is most common in Ashkenazic Jews than any other group.
Males and females appear to be affected proportionately. Crohn’s disease can occur in people of any age, but it is mostly a disease of adolescents and young adults. However, Crohn’s disease may occur in people over 70 years old and in young children (Crohn’s & Colitis Foundation of America, 2009). “Crohn’s disease appears to be caused by a dysfunctional inflammatory response in the gastrointestinal tract” (U. S. News, 2009). Inflammation is the body’s natural way to heal by sending immune cells to the site of the injury or invader.
Many foods we eat contain a common ingredient called gluten. Gluten is a protein that binds ingredients together and gives food its texture. About 1% of the United State’s population has an autoimmune disease called celiac disease. This percentage does not include those who are undiagnosed, wheat sensitive, or misdiagnosed. Celiac disease causes severe symptoms to the person when gluten is ingested. Therefore, the only way to treat it is to maintain a strictly ‘gluten-free’ regime. Maintaining this lifestyle is extremely difficult. Celiac disease is unknown to most of society. Many people do not understand what people who have it go through. Due to the lack of awareness, many people who have celiac disease often struggle with social situations
The first factor for the rising number of gluten-free individuals, which is likely the leading cause of the increase, is due to the exponentially growing number of people with a gluten-related allergy. The current s...
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.
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
Many people throughout the world may be living with a disorder that they may not even realize they have. I have never heard of this disorder until a few years ago whenever my father was diagnosed with Celiac disease. Celiac disease is a chronic disease which usually attacks the proximal parts of the small intestine, which is caused by an inadequate immune reaction in contact with gluten in genetically predisposed persons (Osmancevic, 2011, p134). Celiac’s disease is when your body can’t digest any food that contains gluten, which is a protein that is found in wheat plants and used in flour products. Celiac disease is one of the most common lifelong disorders worldwide and is characterized by a variety of clinical presentations according to age group (Poplawska, 2008, p317). If you have Celiac’s and are eating foods with gluten than your body isn’t able to absorb nutrients from that food due to the damage of the intestines. If someone in your family has celiac disease than most likely it will pass on through genetics. Most tests and diagnosing can be done now in infant and younger aged children to detect early on.
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.
Celiac Disease is cells that line the small intestine are run down and hurt and they are incapable to take in foods regularly, specifically fats. People that have this disease are super sensitive to gluten which is a material that is found in basic grains like oats, wheat, rye, and barley.This happens because the small intestine usually digests and takes in the food and drinks that are consumed.Gluten just damages the cells lining, the small intestine is not clear, but a protein chunk of gluten named gliadin might be causing the damage. Celiac disease is usually a disease you may get if your parent has it. But sometimes you don 't know you have it until your adult years specifically after severe emotional stress, pregnancy, surgery, or a viral infection. The effected of the disease is very different in different places around the world. In Ireland 1 in every 300 people get the disease in North America around 1 in 5,000 people gets the disease. If a parent, brother or sister has celiac disease, the risk of getting the disease might be close to 10
There is no one certain sign or symptom of Celiac disease. The symptoms associated with this disease vary from person to person. This disease is more common in, but not limited to, Caucasian females (Dugdale III, Longstreth, & Zieve, 2010). Celiac can affect a person at any point in their life, even as young as toddlers.
Celiac disease is an autoimmune deficiency triggered by the consumption of gluten, a protein found in wheat, barley and rye. Thousands of years ago, when a person’s diet consisted of mainly meats, fruits and nuts, celiac did not exist. However, once humans began using seeds from plants to grow crops, agriculture was born and along with it came celiac disease (Fasano, A August 2009). In a person living with celia...
Food advertisements, supermarket displays, and restaurant menus increasingly highlight foods, particularly bread, as being gluten-free. Gluten consists of two proteins, gliadin and glutamine, which combine and help produce light and fluffy bread (Lord, 2012). Wheat is bred for its high gluten content which serves efficiently well for all bakers and chefs. Today, gluten is becoming a problem in society since allergic reactions to the protein have increased. Bread is a worldwide staple food and gluten is a predominant aspect within the dough mixture. Gluten free bread is basically fixed as it was thousands of years ago without the fermentation of yeast and the mixture of sourdough.
Green, Peter H.R. and Rory Jones. Celiac Disease A Hidden Epidemic. New York: HarperCollins Publisher, 2010.
The HLA regions of the gene are responsible for coeliac disease, patients with HLA-DQ2 or the DQ8 variants are most at risk of having the disease, with most sufferers having the DQ2 serotype (Sollid, L.M., 2000). Rye, barley, as well as wheat create similar responses in coeliac patients (Meresse, B., et al., 2012). The usual advice for CD suffers is to maintain a gluten free diet for the rest of their lives (Van de Kamer et al., 1953). The gliadin antigen causes an adaptive immune response, and more recently it’s been found to cause a response in the innate system also. The gliadin epitope is recognised by CD4+ cells of the adaptive immune system and are signalled to create pro inflammatory cytokines (C. Gianfrani, 2003). CD8+ T lymphocytes infiltrate the mucosa of the intestine, their role in the ...
A recent study in 2015 reports that over 15 million people in America have food allergies that is 1 in every 13 people under the age of 18. Making it very likely that somebody in this room is part of these 15 million American’s who have food allergies. If you are somebody who has food allergies, or you know of someone who has food allergies, this speech will help you better understand more about food allergies, so you can deal with food allergies and more importantly be more careful around other people who do. So today, I am going to be informing you about Food allergies.