Aklan Polytechnic College

College of Nursing
Kalibo, Aklan

CELIAC DISEASE

Submitted to: Desarie N. Mencias, RN.

Submitted by: Arabella D. Marcelino - BSN 2 - B

INTRODUCTION

Celiac disease is a chronic digestive and immune disorder that damages the small
intestine. The disease is triggered by eating foods containing gluten. Gluten is a
protein found naturally in wheat, barley, and rye, and is common in foods such as
bread, pasta, cookies, and cakes. Many products contain gluten, such as prepackaged
foods, lip balms and lipsticks, toothpastes, vitamin and nutrient supplements, and,
rarely, medicines. Celiac disease can be serious. The disease can cause long-lasting
digestive problems and keep your body from getting all the nutrients it needs. Celiac
disease can also affect the body outside the small intestine.

SYMPTOMS

The symptoms of celiac disease can vary greatly. They also may be different in
children and adults. Digestive symptoms for adults include:

 Diarrhea.
 Fatigue.
 Weight loss.
 Bloating and gas.
 Abdominal pain.
 Nausea and vomiting.
 Constipation.

Children with celiac disease are more likely than adults to have digestive problems,
including:

 Nausea and vomiting.

 Chronic diarrhea.
 Swollen belly.
 Constipation.
 Gas.
 Pale, foul-smelling stools.

Diagnostic test/Laboratory Screening test

The main types of tests used to diagnose celiac disease are:

Blood tests. Your doctor will start by testing a small sample of your blood for
antibodies to gluten (called lymphocytes). This is called serology testing. If you're on
a gluten-free diet, you'll need to come off it before having this test so the results will
be correct. They may also do genetic testing on your blood to see whether you have
either of the two genes for celiac disease.

Biopsy. For this test, a doctor examines a sample of tissue from your small intestine
under a microscope to look for damage from celiac disease. To get the sample, a
specialist does an endoscopy. They insert a long, flexible tube down your throat and
all the way into your intestine. On the end of the tube is a tiny camera that guides the
specialist as they take the sample.

Treatment/Medications
The only treatment for celiac disease is to follow a strict gluten-free diet for life.
Medications
 Corticosteroids to treat any inflammation that remains after you cut gluten
from your diet, or for refractory celiac disease
 Dapsone, to treat the rash that may result from celiac disease
 Vitamin or mineral supplements if you have anemia or serious nutritional
deficiencies

Risk Factors

Celiac disease tends to be more common in people who have:

 A family member with celiac disease or dermatitis herpetiformis.

 Type 1 diabetes.
 Down syndrome, William syndrome or Turner syndrome.
 Autoimmune thyroid disease.
 Microscopic colitis.
 Addison's disease.

Health Teaching

 Eat a gluten-free diet to prevent symptoms and damage to the small intestine.
Even a small amount of gluten may cause damage.

 Avoid all foods that contain wheat, rye, and barley. Foods that are often made
with these grains include bread, bagels, pasta, pizza, malted breakfast cereals, and
crackers.
  Avoid oats, at least at first. Oats cause symptoms in some people. They may be
contaminated with wheat, barley, or rye during processing. But many people who
have celiac disease can eat moderate amounts of oats without having symptoms.
Health professionals vary in their long-term recommendations regarding eating
foods with oats. But most agree it is safe to eat oats labelled as gluten-free.

 You may need to avoid milk and milk products for a while. Once you stop eating
any gluten, the intestine will begin to heal. Then it should be okay to drink milk
and eat milk products.

 Read food labels carefully and look for hidden gluten, such as gluten in medicine
and some food additives. If a label says "modified food starch," the product may
contain gluten.

Plan your diet around:

 Eggs.

 Dairy products, if you can eat them. Cheese, yogurt, and other dairy products can
be an important part of the diet.

 Flours and foods made with amaranth, arrowroot, beans, buckwheat, corn,
cornmeal, flax, millet, potatoes, gluten-free oat bran, quinoa, rice, sorghum,
soybeans, and tapioca.

 Fresh, frozen, and canned meats, fruits, and vegetables. Watch for added gluten.