DIETITIANS AND CELIAC DISEASE

Proper dieting is essential for treatment of celiac disease, as treatment depends on a gluten-free diet for life. Dietitians need to be aware of all the aspects relating to nutrition and celiac disease so that they can provide individuals who have celiac disease with advice and instructions about how to go about their gluten free diet. Dietitians need to make sure that a proper gluten-free diet is administered to individuals with celiac disease, as it is crucial to managing the condition and their health. Celiac disease is a condition where individuals cannot tolerate gluten as it causes damage to the small intestine and disrupts absorption of nutrients from digested foods. So when individuals with celiac consume gluten, in any amount, it causes damage to the small intestine which leads to harmful effects like malnutrition. Even consuming small amount can cause damage to the small intestine, in spite of the development of symptoms. That is why individuals with celiac disease must follow a gluten-free diet for life.

A gluten-free diet enables most individuals with celiac disease to be free of symptoms and prevents any damage to the small intestine. At the same time, it can heal existing damage to the small intestine in most individuals with celiac disease. Usually up to 80 per cent experience the benefits of the gluten-free diet and its ability to improve their condition. On first commencing a gluten-free diet, an individual’s condition should improve within days. Healing of the small intestine, where the small intestine’s normal absorptive functions are fully restored, takes place within 3 to 6 months in children and young adults and usually within 2 years in adults.

On the other hand, there are a small number of individuals who do not experience any improvements in their condition despite being on a gluten-free diet. This is commonly due to there still being small amounts of gluten in the diet. It is important that individuals follow a strict gluten-free diet. That is a dietitian should be very knowledgeable about the gluten-free diet and is able to educate patients in order to help improve their conditions. A gluten-free diet is one that excludes any foods that contain the protein gluten. Gluten is found in barley, rye and wheat. These foods need to be avoided, as well as foods and products that are made from barley, rye and wheat. Therefore, most grains, cereals, pasta and a lot of processed foods cannot be eaten. Oats may or may not be eaten, as there are some individuals who are able to consume oats without experiencing any adverse effects. Dietitians need to ensure that individuals with celiac disease are able to still eat a diet that is well balanced. There are a variety of foods individuals can eat, including gluten-free pasta and bread. Instead of using wheat flour, they can use rice, soy, potato, buckwheat or bean flour. People on gluten-free diets can eat plain meat, fish, rice, fresh fruits and vegetables because they do not contain gluten.

There are foods available that are specially designed to cater to the needs of people on a gluten-free diet. Another important aspect of the gluten-free diet is to ensure that an individual receives their nutritional requirements including essential nutrients, minerals and vitamins. Sometimes it might be necessary for vitamin or mineral supplements to be administered, often including iron and folate, as well as calcium, phosphorus, vitamin B12 and fat soluble vitamins. For individuals with celiac disease, adopting a gluten-free diet for life can be quite challenging. They need to be careful about every food they consume. A gluten-free diet needs to be followed for the rest of the person’s life. Even when a person may appear healed and symptomless, they still need continue with their gluten-free diet. It is important that a person has regular check-ups with their dietitian, so that their health, diet and any complications can be monitored closely. It is important that individuals with celiac disease are instructed well by their dietitians on how to identify foods containing gluten so that they can avoid them. Dietitians can help individuals with how to read food labels and ingredient lists. Food labels need to be checked to see whether they are gluten-free, and caution needs to be taken with foods that may be produced or processed in factories that manufacture wheat or other gluten containing products. There may be hidden sources that contain gluten, including additives like modified food starch, preservatives and stabilizers.