Celiac disease is an autoimmune disorder in which the immune system reacts to gluten. Gluten is a broad term for a group of proteins found in cereal grains such as wheat, barley, and rye. Gluten causes inflammation in the gut in people with celiac disease. The small intestine is gradually damaged by repeated exposure, which can lead to problems absorbing minerals and nutrients from food. Celiac disease affects approximately one in every 100 people worldwide, and many people are unaware that they have the condition. Undiagnosed celiac disease may affect up to 2.5 million people in the United States. The only way for someone suffering from celiac disease to avoid symptoms is to avoid gluten. The symptoms of celiac disease are discussed in detail below, as well as the diagnostic process, risk factors, and gluten-free diets. Celiac disease symptoms can range from mild to severe. They can shift over time and differ from person to person. Some people have no symptoms at all or only develop them later in life. A person with celiac disease may be unaware of their condition until they develop a nutrient deficiency or anaemia. Children are more likely than adults to develop digestive symptoms. Among these symptoms are abdominal discomfort, bloating, and gas, chronic constipation or diarrhoea, nausea and vomiting pale stool with a foul odour, and greasy stool that floats. Non-digestive symptoms of celiac disease can include: Fatigue from weight loss, Anxiety or depression, Joint pain, mouth sores, a rash called dermatitis herpetiformis, and nerve damage in the extremities, which can cause tingling in the legs and feet.
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