Celiac disease is an autoimmune disorder affecting the small intestine, with a prevalence of about 1% globally, particularly impacting populations in North India. Symptoms vary significantly between children and adults, including gastrointestinal issues in children and often atypical symptoms like fatigue and joint pain in adults. Diagnosis is primarily through blood tests and endoscopic biopsy, with treatment focused on a strict gluten-free diet, as there is currently no cure.

1. PRESENTED BY
PRIYANKA SINGH
Celiac disease

2. Celiac disease
 digestive and autoimmune disorder
 the lining of the small intestine affected
 celiac sprue or gluten-sensitive enteropathy

3. Cause

5. Prevalence
 1% global population affected (Japan south-east Asia exception)
 Irish/European or Western disease
 North Indian population most affected (Punjab, Haryana, Delhi, Uttar
Pradesh, Maharashtra, Rajasthan, Bihar, Uttaranchal, Madhya Pradesh
and Gujarat.)
 Prevalence rate of celiac disease has been doubling
every 20 years.
 The diagnosis rate of celiac disease, only about 5%.

6. People at risk
 RELATIVES OF INDIVIDUALS WITH CELIAC DISEASE
(first degree relative more affected)
 PEOPLE WITH OTHER AUTOIMMUNE CONDITION
(type 1 diabetes , thyroid disorders)
 PEOPLE WITH OTHER GENETIC CONDITIONS
(down syndrome , tuner syndrome)

7. Symptom
 Multi symptom multi organ disorder
 More than 200 sign and symptom
 Children exhibit classical symptom (gastrointestinal)
 Symptoms are atypical in adults (extra – intestinal)

8. Symptoms in children and infants
 abdominal bloating and pain
 chronic diarrhea
 vomiting
 constipation
 pale, foul-smelling, or fatty stool
 weight loss
 fatigue
 irritability and behavioral issues
 dental enamel defects of the permanent teeth
 delayed growth and puberty
 short stature
 failure to thrive
 Attention Deficit Hyperactivity Disorder (ADHD)

9. Symptoms in adults
 unexplained iron-deficiency anemia
 fatigue
 bone or joint pain
 arthritis
 osteoporosis or osteopenia (bone loss)
 liver and biliary tract disorders
 peripheral neuropathy ( tingling, numbness or pain in the
hands and feet)
 seizures or migraines
 missed menstrual periods
 infertility or recurrent miscarriage
 canker sores inside the mouth
 dermatitis herpetiformis (itchy skin rash)

10. Associated medical conditions
Health problems :
 Osteoporosis
 Miscarriage or infertility.
 Birth defects (neural tube defects)
 Seizures
 Growth problems
 Cancer of the intestine (very rare).
Autoimmune diseases:
 Thyroid disease
 Type 1 diabetes
 Lupus
 Rheumatoid arthritis
 Sjögren's syndrome

11. Diagnosis
 Blood test
* tTG-IgA antibody (tissue transglutaminase antibody)
* total serum IgAt
* Anti-endomysial tests (EMA)
* Anti gliadin IgA and Anti- gliadin IgG antibody tests
* Genetic tests – Genetic tests determine the presence
of gene HLADQ2 or HLA DQ8 in an individual
 Endoscopic biopsy
gluten intake 8-12 weeks prior to biopsy
 Confirmation by positive attitude to gluten free diet

13. Treatment
 No cure
 No medicinal treatment
 Gluten free diet

14. Treatment and follow up
Treatment
 Strict gluten free diet
 Nutrition supplement for deficiencies (6-12 months after diagnosis)
Follow up
 Follow up visits at 2 week, 3 month , 6month annually
 Refer to gluten free health cards
 Biopsy in special conditions

16. LIVING GLUTEN FREE

17. WHAT IS GLUTEN ?
 storage protein
 three grains – wheat, barley and rye
 maintain shape, acting as a glue that holds food together

18. Going gluten free
 Gluten can be present in a food
product in many ways:
*As an ingredient
*As additives or as a processing aid
*Due to cross – contamination
 20 parts per million, i.e. 20 mg of gluten per kg of food, is the generally
accepted limit of gluten in ‘gluten free’ labeled food items
 In real life terms, approximately 1/10000th of a bread slice contains more
gluten than this safe limit

19. The big three
 Wheat is commonly found in:
 breads
 baked goods
 soups
 pasta
cereals
 sauces
 salad dressings
 Barley is commonly found in:
 malt
 food coloring
 soups
 beer
 Brewer’s Yeast


 Rye is commonly found in
 rye bread
 cereals

20. Other grains
Triticale
 breads
 pasta
 cereals
Oats

21. What can they eat?
 Fruits
 Vegetables
 Meat and poultryFish seafoods
 Dairy
 Beans, legumes, and nuts

22. What about grains?
 Rice
 Cassava
 Corn (maize)
SoyPotato
 Tapioca
 Beans
 Sorghum
 Quinoa
 Millet
 Buckwheat groats
 Arrowroot
 Amaranth
 Teff
 Flax
 Chia
 Yucca
 Gluten-free oats
 Nut flours

24. REFERENCES
www.google.com
www.celiac.org
www.celiacindia.org.in
http://www.webmd.com/digestive-disorders/celiac-disease/celiac-
disease