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Celiac Disease.edited

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Nutrition
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California State University
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Running Head: CELIAC DISEASE 1
Celiac Disease
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Institution Affiliation
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CELIAC DISEASE 2
It is an autoimmune disease that is triggered when people develop sensitivity to the
protein called gluten. The sensitivity causes damage to the villi lining in the small intestines; an
individual with the conditions eats gluten. Gluten is a proteinous substance found in foods like
rye, barley, and wheat. The sensitivity significantly causes the villi's flattening and may result in
elimination, hence obstructing food absorption, resulting in malnutrition. The celiac intestinal
complication is irreversible, and people with it remain with it for a lifetime, and its therapy does
not require surgery, pills, or shots. In the U.S, at least one person out of 100 has the condition.
Therefore, gluten-free foods, signs and symptoms, risk factors, complications, and celiac disease
management are vital for understanding.
People with celiac disease require to consume foods with no gluten component to avoid
the causes of inflammation and shortening of the villi in the small intestine. The only approach in
celiac disease therapy is the shunning intake of foods with gluten composition, which might be
challenging, especially for people who don't use them (DiMarino et al., 2021). Therefore, the
celiac individuals' diet includes nuts, legumes, beans, dairy, seafood, fish, poultry, meat,
vegetable, and fruit. Additionally, tapioca, soy, sorghum, sago, quinoa, potato, millet, flax, corn,
arrowroots, and amaranth, arrowroots lack gluten and are healthy for consumption by people
who are celiac. Reaction to the consumption of food that contains gluten does not mean that an
individual has celiac disease. Response to gluten may result from non-Celiac Gluten sensitivity,
FODMAP sensitivity, and allergy. The three conditions always mimic Celiac disease in
manifestation.
Celiac disease manifests with different signs and symptoms, and they differ individually.
Signs and symptoms vary in children and adults. People with Celiac condition exhibit diverse
signs; constipation, vomiting, nausea, abdominal pain, excess stomach gas, bloating, weight loss,

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Running Head: CELIAC DISEASE 1 Celiac Disease Students Name Institution Affiliation Date CELIAC DISEASE 2 It is an autoimmune disease that is triggered when people develop sensitivity to the protein called gluten. The sensitivity causes damage to the villi lining in the small intestines; an individual with the conditions eats gluten. Gluten is a proteinous substance found in foods like rye, barley, and wheat. The sensitivity significantly causes the villi's flattening and may result in elimination, hence obstructing food absorption, resulting in malnutrition. The celiac intestinal complication is irreversible, and people with it remain with it for a lifetime, and its therapy does not require surgery, pills, or shots. In the U.S, at least one person out of 100 has the condition. Therefore, gluten-free foods, signs and symptoms, risk factors, complications, and celiac disease management are vital for understanding. People with celiac disease require to consume foods with no gluten component to avoid the causes of inflammation and shortening of the villi in the small intestine. The only approach in celiac disease therapy is the shunning intake of foods with gluten composition, which might be challenging, especially for people who don't use them (DiMarino et al., 2021). Therefore, the celiac individuals' diet includes nuts, legumes, beans, dairy, seafood, fish, poultry, meat, vegetable, and fruit. Additionally, tapioca, soy, sorghum, sago, quinoa, potato, millet, flax, cor ...
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Anonymous
Very useful material for studying!

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