How Do Celiac Patients Have Stool?
Gluten enthoropathy refers to a systemic disease triggered by gluten, a special protein in grains such as wheat, rye, and barley, and mostly affecting the proximal small intestines, in individuals with genetic predisposition.
What are the Clinical Symptoms?
- * It can be present in any age group, most often in young individuals.
- * After a gluten-containing diet, the health status of the person appears. Two hours after this diet, it is possible to observe symptoms such as abdominal cramps, distention, diarrhea and weakness.
- * Deficiencies of vitamins A, D, E, K can be seen.
- * Mucosal lesions may begin to appear on the intestinal mucosa in contact with gluten within 8-12 hours.
How Does Celiac Patients Have Stool?
After consuming a gluten-containing food, stools of celiac patients may be observed in the form of diarrhea. In these patients, the amount of fat in the stool is observed to be increased. In addition, the feces of celiac patients are pale in color, soft, foul-smelling and shiny.
Diagnosis: The diagnosis of this disease starts with clinical suspicion and is made by serological tests and endoscopic small intestine biopsy. Finally, it is finalized with the response to the gluten-free diet.
Treatment: It is the most important condition to apply a gluten-free diet program to the patient during the treatment process. In case of resistant signs and symptoms, corticosteroid use is provided to the patient. Ideally, within 6 months after the gluten-free diet program, the small intestine returns to its normal state. If this situation does not improve with a gluten-free diet program, secondary lactose intolerance is the first thing that comes to mind.
Lactose intolerance is the inability of lactose to decompose into glucose and galactose as a result of lactase deficiency, and organic acids formed as a result of bacterial fermentation cause diarrhea.
Dietary Principles in Celiac Disease
Treatment of the disease is carried out with a special diet. The points to be considered while arranging a diet in celiac disease are as follows:
– The basic principle is to exclude gluten from the diet. For this, sick people are not given any food made from wheat, barley, rye and oats. All kinds of foods made from wheat and rye, such as bread, cake, crackers, pasta, bulgur, semolina, vermicelli, couscous, instant soups, ice cream, pudding and all foods containing gluten are prohibited.
– In the patient’s diet, milk, cheese, yoghurt, eggs, meat, fish, poultry, vegetables and fruits, potatoes, fruit juices, cakes and breads made from rice flour, potato starch and corn flour, all kinds of stuffing made using rice flour, rice, Soups and milkshakes should be included.
– Since diarrhea is observed in the patient, excessive fiber (pulp) foods are not given. The food is cooked thoroughly and softened, and it is said to be consumed in that state. Foods that are easy to digest are given.
– The patient first starts with a fat-free diet. Then fat is added to the diet little by little. Fatty and heavy foods, fried foods and fatty desserts should not be given to the patient.
– If the patient is going to eat outside the home, he should eat grilled meats, fruit and vegetable dishes with olive oil.
– With a gluten-free diet, pediatric patients recover within a few weeks, and adult patients within 3-6 months. This diet program has to continue for life.
