Gluten, gluten-free, celiac disease, cross-contamination, wheat intolerance, cereal intolerance, gluten reaction... these are terms we hear more and more often, and labels or comments we see on more and more supermarket products and restaurant menus. In our country, more than 450,000 people live with celiac disease, which is 1% of the population, according to data from the Spanish Society for Celiac Disease.
Therefore, with the aim of informing and raising awareness in society about celiac disease and the reality and needs of those affected and their families, the Spanish Federation of Celiac Associations (FACE) promoted the celebration of National Celiac Day, an event held every May 27.
Despite being an increasingly common disease, celiac disease remains relatively unknown. The main reason for this is that many people who suffer from it do not attach much importance to the symptoms. What's more, they often attribute these discomforts to having a sensitive stomach. In this regard, the Spanish Celiac Disease Society estimates that, currently, between 50% and 70% of celiacs are undiagnosed, due to the variability of the symptoms presented by this condition or the absence of symptoms.
Not all celiacs experience the same symptoms or the same intensity of symptoms. Furthermore, adverse reactions to gluten do not manifest immediately, as is the case with other food allergies, which often hinders or delays the accurate diagnosis of gluten intolerance.
But what are we talking about when we talk about celiac disease? It is a permanent intolerance to gluten, a protein found in wheat, barley, rye, and oats, which causes chronic inflammatory damage to the lining of the small intestine in individuals with a certain genetic profile. The intestinal damage can cause inadequate absorption of nutrients from the diet (proteins, fats, carbohydrates, minerals, and vitamins).
What are the most common symptoms of celiac disease?
The most common symptoms of celiac disease are: unexplained weight loss, loss of appetite, fatigue, nausea, vomiting, diarrhea, abdominal distension, muscle loss, growth retardation (in children), mood swings (irritability, apathy, introversion, sadness), abdominal pain, bloating, or iron deficiency anemia resistant to treatment. However, in both children and adults, symptoms may be atypical or absent, making diagnosis difficult.
At Biosalud , we have a reliable detection method, as the associated symptoms may have a psychogenic origin, and we have the solution for food intolerances through analysis and biological treatment. Thanks to our extensive experience of more than 30 years in biological medicine, at Biosalud we have developed Foodgen, a genetic analysis through which, with a simple saliva sample, we can determine within a period of about three weeks whether you are gluten intolerant. Early diagnosis prevents long-term problems.
A gluten-free diet, the best way to manage celiac disease
It is important to bear in mind that , as this is a genetic intolerance, it cannot be corrected and therefore measures must be taken. For example, a suitable diet, which should exclude foods containing wheat, barley, rye, spelt, kamut, or oats, as they all contain gluten. The grains that you can include are corn, rice, or quinoa flour, but it is important that the label says "gluten-free." Also, many processed and/or packaged foods contain gluten, so you must be careful.
If you have been diagnosed with celiac disease, you should know that gluten is not an essential protein and can be replaced by other animal or vegetable proteins. Therefore, following a gluten-free diet does not prevent you from having a varied diet based on meat, fish, fruit, vegetables, legumes, eggs, and gluten-free cereals. Today, a gluten-free diet is the only way to control celiac disease and, therefore, to forget about the symptoms that accompany you in your daily life.
