Celiac disease or coeliac is an autoimmune disease that is quite serious; it occurs in genetically predisposed people wherein the consumption of gluten harms the small intestine. 1 in 100 people worldwide is estimated to have this disease. One and a half million Americans are still not diagnosed and are at great risk for long-term health complications.

            In people with celiac disease, the immune system reacts abnormally to gluten (a protein found in rye, wheat, oats, and barley), resulting in small bowel damage. Many serious health problems may occur if the condition is not diagnosed and treated using medication and proper diet.

            Celiac disease can affect people regardless of age and gender; one must be born with the hereditary predisposition to develop the disease. Environmental factors also portray a vital role in triggering celiac disease in infancy, childhood or even in the late stages of life.

            In people with celiac disease, gluten triggers a reaction in the gut that prevents the absorption of nutrients resulting in painful symptoms like bloating, nausea, and diarrhea.

            1 in 70 Australians are affected with celiac disease; however, many people are still undiagnosed and have a higher risk to develop other complications.

            A registered dietician from miVIP Surgery Centers, Lisa Cohn, warns that people without celiac disease who follow gluten-free diets can increase the risk of heart complications. A decrease in vitamin B intake and folic acid and a rise in homocysteine levels are linked with heart problems.

            Dietary gluten can pose intestinal damage to people with celiac disease and is also associated with a rise in the risk of coronary heart disease – harm in the heart’s major blood vessels. These complications can lessen when patients follow a gluten-free diet.

            Avoidance of gluten among people who do not have celiac disease is partly based on the idea that harmful side effects like a higher risk of obesity, neuropsychiatric symptoms, metabolic syndrome, and cardiovascular risk are associated with protein resulting in an increased popularity in following gluten-free diets.

            People who follow gluten-free diets are not able to get the essential nutrients that boost heart health. It is vital for people without celiac disease to consume the proper amount of barley, wheat, and rye. It provides the body with vitamins, complex carbohydrate energy, and minerals.

            Dalewood Health Clinic emphasized the importance of having a proper diet and enough exercise to help the body function well.

            According to JAMA International Medicine (2015), consuming higher whole grain is linked with lower total and cardiovascular deaths in the US, regardless of other lifestyle and dietary factors.

            To sum it up, a gluten-free diet is advised for people who experience from celiac disease. On the other hand, people without celiac disease do not need to follow a gluten-free diet. There is a strong link between whole grains and better health – so why stop eating it?

Leave a comment

Your email address will not be published. Required fields are marked *