31 Possible Causes of Abdominal Bloating and Abdominal Pain  7. Gluten and celiac spruce disease
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31 Possible Causes of Abdominal Bloating and Abdominal Pain 7. Gluten and celiac spruce disease






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31 Possible Causes of Abdominal Bloating and Abdominal Pain  7. Gluten and celiac spruce disease 31 Possible Causes of Abdominal Bloating and Abdominal Pain 7. Gluten and celiac spruce disease Presentation Transcript

  • 31 Possible Causes of Abdominal Bloating and Abdominal Pain 7. Gluten and Celiac Spruce Disease Dr Yousef Elshrek
  • •Definition of Celiac disease, or celiac spruce • Celiac disease, or celiac spruce defined, as a chronic disorder of the small intestine caused by sensitivity to gluten. • It causes poor absorption by the intestine of fat, protein, carbohydrates, iron, water, and vitamins A, D, E, and K • In another words , Celiac Spruce Disease is a problem of malabsorption of certain proteins in the diet, mainly gluten • Or Celiac disease is an autoimmune disorder characterized by systemic inflammation resulting from the consumption of the protein gluten. • Of particular focus is the effect of inflammation on the intestinal villi, which shrink and atrophy( weaken) over time, and lead to chronic malnutrition.
  • •What is gluten ? • Gluten is a combination of the natural proteins found in wheat, and to much a lesser extent, in rye and barley. • Gluten molecules are activated when flour is moistened and then either kneaded or mixed. • When this happens, the glutens literally stretch out. • Then, the gases produced by yeast or another leavening agent inflate these gluten molecules like little balloons, which is what permits doughs to rise. • Finally, when the dough is baked, the gluten hardens, giving the bread its structure.
  • • Gluten is composed of about 75-86% protein, while the other components are carbohydrates and lipids; however, these are held within the gluten-protein matrix • gluten is made up of the protein fractions, glutenin and gliadin. • Glutenin is a tough and rubbery mass upon hydration, while gliadin becomes a viscous, fluid mass. • This is what allows gluten to exhibit both elastic and viscous properties in dough and lends to its properties of extensibility, resistance to stretch, mixing tolerance, and gas holding ability
  • • Gluten is a complex protein formed of two protein structures, Gliadin and Glutenin, connected by disulfide bridges. • In bread and other baked goods, yeasts consume sugar and produce carbon dioxide via fermentation. • The carbon dioxide becomes trapped in this molecular mesh structure of gluten, causing bread to “rise.” • In patients with Celiac Disease, consumption of this protein leads to inflammation and severely impacts digestive health. The long, complex strands of glutenin and the relatively compact gliadin combine to create a molecular mesh that we call gluten
  • • Inflammation • While often targeted as a symptom of an injury that must be relieved, inflammation is actually the bodies’ way of initiating the healing process. • Muscle. Inflammation is generally divided into two categories: acute and chronic. • Acute inflammation is the immediate response to an injury, and can be characterized by the sensation of heat, redness, swelling, pain and decreased mobility. • This results from the swelling of the blood vessles in the damaged region, increasing both blood flow and the permeability of certain blood vessels, allowing for the fast movement of fluids into and out of the affected area. • Acute inflammation has a short duration, lasting at most a few days, and either resolves with the injury, or becomes chronic inflammation.
  • • Chronic inflammation is the long-term inflammatory response that results from one of three possible sources. 1. A cause of acute inflammation may remain, failing to resolve the bodies inflammatory response. 2. An irritant may be present that persists, and is of low intensity. 3. Finally, chronic inflammation can result from an autoimmune response where the body mistakenly attacks itself. 4. Chronic inflammation can present in a manner similar to acute inflammation, or it can present with no visible symptoms at all. 5. In celiac disease, the patient is affected by chronic inflammation, specifically of the small intestine and intestinal villi.
  • • Intestinal Villi • Intestinal villi are structural projections that line the inside wall of the small intestine. • These projections, or folds, are responsible for the absorption of nutrients in digested food (See “Cause” for a breakdown of the cellular biology responsible for this process.) • In celiac disease, the affected villi shrink and atrophy as a response to chronic inflammation of the small intestine. • The damage of these intestinal villi leads to digestive problems and eventually malnutrition.
  • • Individuals with Celiac Spruce Disease have a lifelong intolerance to the gliadin fraction of wheat as well as the prolamins secalin (rye), hordeins (barley), and avidins (oats) • The primary method treatment of this disease is through the complete omission of foods containing gluten. • Celiac Spruce Disease impairs intestinal absorption and can lead to severe malnutrition. • Celiac Spruce Disease affects the small intestine which, in turn, prevents in the absorption of several important nutrients including iron, folic acid, calcium and fat soluble vitamins . • The only way to ensure a life free of complications is to adhere strictly to a 100% gluten-free diet
  • •What is Gluten Free Flour? • Gluten free flour is a term that is applied to flours that are made of non-gluten containing products. • There are many kinds of gluten free flours available at supermarkets these days, along with many “all purpose” gluten free flour blends that are designed to be an easy to use replacement for wheat flour. • Commercially available gluten free flours are all made with different mixtures and these mixtures vary widely from brand to brand. • They might contain rice flour, teff flour, tapioca flour, sorghum flour, potato starch, garbanzo flour or buckwheat flour – just to name a few of the many options that could be a foundation for a gluten free flour blend. Buckwheat flour
  • • These flours could also contain nut flours, made from very finely ground almonds or other nuts. • Xanthan gum is a binder that is frequently added to gluten free flour mixes to give the flour some elasticity and make it easy to use right out of the bag. • Since the base ingredients for gluten free flour can be very different, different brands can produce very different results in baked goods, giving a recipe a completely different taste and texture.