Gluten Intolerance and Gut instincts
An article in New Scientist magazine last year identified the intestinal tract as pretty much having a mind of its own. It suggested the so-called enteric nervous system, embedded in the wall of our gut, has the ability not only to control digestion but also to play an important role in our mental and physical wellbeing.
Cereals and grain, and plenty of them – that’s what we’re told we need as part of a healthy diet. And for most of us that’s really good advice. But for some people, eating certain cereals and grains containing a protein component called “gluten” can be life threatening. Gluten is found in wheat, rye and barley and to a lesser extent in oats. It is often present in bread, cakes, biscuits, pasta, pizzas and many processed foods – meats, soups, sauces and so on.
About one in 100 Australians has a permanent intolerance to gluten; and these people are said to have coeliac (pronounced see-lee-ak) disease. Symptoms can include bloating, diarrhoea, nausea, wind and chronic fatigue. Sometimes the symptoms are very vague and may be confused with irritable bowel syndrome (IBS) or sometimes the symptoms may be put down to stress or just getting older.
Stomach pain and constipation can also occur. Children with coeliac disease fail to thrive; adults are more susceptible to mouth ulcers and osteoporosis. As well, unexplained weight loss, hair loss, skin problems, even infertility and recurrent miscarriages can result from coeliac disease.
National Coeliac Awareness Week (13-20 March) highlights the need for us to consider coeliac disease when “stomach problems” persist.
In coeliac disease our body’s immune system seems to overreact to what it sees as this foreign protein. The result is sometimes disastrous. Damage to the intestine leads to deficiencies in vitamins, iron, folic acid and calcium because of the poor absorption of nutrients. Sugars, proteins and fats are poorly absorbed as well. In some very severe cases coeliac disease can be fatal.
Early diagnosis of coeliac disease is important; because, despite the markedly varying symptoms and sometimes their extreme severity, treatment of coeliac disease is usually straightforward and successful. It very simply involves strict adherence to a gluten-free diet.
This might sound difficult but it’s well worth the challenge of finding gluten-free foods on the supermarket shelves. Once started on a gluten-free diet, coeliac disease sufferers will pick up quickly and regain their energy and good health.
Be aware, however, that a gluten-free diet is not a fad diet; certainly not for the more than 200,000 Australians who suffer with these gluten triggered symptoms. And a gluten-free diet should not be started before the appropriate blood screening or other tests your doctor can order. Otherwise diagnosis may prove difficult or inconclusive.
For more information consult the Coeliac Society of WA located in Bentley. And can be contacted on 08 9451 9255 or found at www.coeliac.org.au. They have dietary advice, recipes, information on where to buy gluten-free food, and above all the support needed to achieve effective control over the condition.
If you need more advice or just want to talk about this article, pop into the Pharmacy and see one of our Professional Services Pharmacist who will happily chat with you, give you advice and direction and give you a Pharmacy Self Care Fact Card that is full of real life good advice, hints and tips.
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