Gastroenterologist, leading expert, consultant in laboratory medicine of the Molecular Diagnostic Center of the Rospotrebnadzor Central Research Institute of Epidemiology Yulia Zotova explained what celiac disease is and why it is dangerous.
Celiac disease is not just an allergy to gluten (present in bread and pastries, pastries, pasta and some cereals), but a dangerous pathology that causes a vitamin and mineral deficiency. The latter are simply not absorbed in the diseased intestine, the doctor noted.
If you do not take care of the treatment of this disease, turn to specialists, then the consequences can be extremely serious, up to an increased risk of developing cancer of the digestive organs in adults, writes aif.ru quoting an expert.
By the way, gluten intolerance can be the result of an acute respiratory or intestinal infection (viral or bacterial), intestinal dysbiosis. With treatment of the underlying disease, this condition passes for sure.
The exclusion of gluten-containing foods (gluten-free diet) is the basis for the treatment of gluten-induced diseases, the professor, MD Vera Revyakina, previously noted.
“Wheat, wheat bran, wheat starch, wheat flour, semolina, matzah are excluded from the diet. Couscous, rye, barley, barley malt”, specified the specialist.
