The risk factors of Celia disease and complications of Celia disease are vital topics in the medicine industry. Celiac disease is a digestive disorder caused by an abnormal immune reaction to gluten. Gluten is a protein found in foods made with wheat, barley, rye, oats, and triticale, and in some medicines, vitamins, and lipsticks. Apart from gluten, the risk factors of Celia disease involves genetic and biological factors. In celiac disease, the immune response to gluten creates toxins that destroy the villi, thus making the body unable to absorb nutrients from food. Therefore, long-term effects and complications of Celia disease include anemia, malnutrition, damage to the large intestine, and other organs. There is no cure for the disease. Fortunately, effective treatment of Celia diseases is a gluten-free diet to help manage symptoms and promote intestinal healing.
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CAUSES, RISK FACTORS, AND COMPLICATIONS OF CELIA DISEASE
Risk factors of Celiac disease are a combination of genetic and biological factors. They include having a family history of celiac disease or dermatitis herpetiformis. Also, having another autoimmune disease that affects the thyroid or the liver can increase the chances of developing the disease. The latter include having Type 1 diabetes, rheumatoid arthritis, and autoimmune thyroid disease. Lastly, a genetic disorder, such as Down syndrome, is also a risk factor. However, there are various complications of Celiac disease if left untreated. They include Malnutrition, Bone weakening, Infertility and miscarriage, Lactose intolerance, Cancer, Nervous system problems, and Refractory celiac disease. Moreover, the inability to absorb nutrients might result in Failure to Damage to tooth enamel, Weight loss, Anemia, Irritability, Short stature, and Delayed puberty. Fortunately, there are several measures for the treatment of Celia disease.
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THE DIAGNOSIS AND TREATMENT OF CELIA DISEASE
The treatment of celiac disease entails adhering to a strict gluten-free diet. The latter allows the intestinal villi to heal and to begin absorbing nutrients properly. Thus, Patients need to be aware of which foods contain gluten and which do not. For instance, gluten-free products include bread, pasta, cereals, and baked goods. Alternatively, foods to avoid are wheat, rye, bran, enriched flour, bulgur and barley, oats, beer and other grain-based alcohol, canned soups, and ketchup. Moreover, some medications and cosmetic products such as lipsticks may contain gluten. The diagnosis of Celia treatment involves blood tests or a skin biopsy. Providently, taking vitamin and mineral supplements can help one avoid complications of Celia disease and the risks of deficiencies. In conclusion, understanding the causes and risk factors of Celia disease is essential for effective treatment and improvement of quality of life.
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