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Celiac Disease
Author(s): Haalah M. Shaaker (King Abdulaziz University, Saudi Arabia)
Copyright: 2021
Pages: 22
EISBN13: 9781799878148
PurchaseView Celiac Disease on the publisher's website for pricing and purchasing information.
Abstract
This chapter reveals and discusses a case involving celiac disease (CD). CD is a common, lifelong, genetically-based autoimmune disorder that causes inflammation of the proximal small intestine. This disease is triggered by eating foods containing gluten, which causes intestinal discomfort. Gluten is a protein that is found naturally in wheat, barley, and rye and is common in foods such as bread, pasta, cookies, and cakes. Many pre-packaged foods, lip balms and lipsticks, hair and skin products, toothpaste and vitamin and nutrient supplements contain gluten, although it is rarely found in medicine. The key to living with CD is to follow a gluten-free diet. This case shows the role of medical nutrition therapy in managing and preventing the undesirable symptoms of CD. Moreover, it allows dietetic professionals to assess celiac patients' conditions and provide them with relief from undesirable symptoms, while also establishing an effective follow-up plan with each patient.
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