Coeliac disease - gluten-free for life
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Many of the audience had not realised how serious coeliac disease is and that sufferers must eat gluten-free food for life. A soundtrack was prepared for this presentation but Slideshare refuses to process it for a slidecast. You can hear the soundtrack at http://www.4shared.com/audio/w1t1HCLe/coeliac_small.html Presentation prepared for Toastmasters International Advanced Manual on Technical Presentations, Project 3. 29th March 2010.
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Coeliac disease - gluten-free for life
- 3. 1987 - 1 in 1500 2010 - 1 in 100 Number of coeliacs in population
- 4. Where the damage happens X-section of small intestine Villus
- 5. Normal villi scale 200 micro metres = 0.2mm long X-section healthy villi X-section villi flattened by coeliac disease
- 6. Complications of Coeliac Disease Normal blood Anaemia
- 7. Complications of Coeliac Disease Normal bone Osteoporosis
- 8. What contains gluten? Wheat Rye Barley
- 9. Life-long gluten free diet - gluten-free foods
- 10. Free From Foods
- 11. Dangerous foods for the coeliac
- 12. How they do it in Spain! Sin Gluten
- 13. Eating Out
- 14. Help and Support - www.coeliac.co.uk
Notes de l'éditeur
- symptoms: weight loss, diarrhoea, fatty stools, anaemia, low in calcium and other minerals/vitamins can be non-specific and discovered by screening
- better diagnosis uncovers true rate of incidence means people ought not to suffer needlessly, but you can be asymptomatic, meaning no obvious symptoms, but damage occurs nonetheless Main problem is getting doctors to recognise the condition. Often don’t test
- digestion starts with stomach small intestine absorbs nutrients, about 6 m long surface area of small intestine 10 x greater than skin surface
- Autoimmune disorders arise from the immune system reacting to antigens. Gliadin an environmental antigen Immune system releases antibodies to combat gliadin proteins recognised as antigens, causing severe inflammation and flattening of villi In the United Kingdom , the National Insti tute for Health and Clinical Excellence (NICE) recomm ends screening for coeliac disease in patients with newly diagnosed chronic fatigue syndrome [59] and irritable bowel syndrome , [7] as we ll as in type 1 diabetic s, especially those with insuffic ient weight gain or unex plained weight loss
- Because nutrients are not absorbed Shortage of iron Weakness, fatigue, lack of concentration, general malaise
- Shortage of calcium Loss of bone density Broken bones difficult to heal, lack of mobility, pain
- family of grains contain gluten (gliadin) protein, Triticeae, wheat, rye, barley, spelt Oats OK but often contaminated by other grains growing in field Seems to be a link to early introduction of grains into diet, before 3 months of age, breastfeeding can help prevent Also a genetic component. Some heredity
- Foods coeliacs couldn’t normally eat but manufacturers are making substitutes Pasta, bread and flour available on prescription in UK Sales of GF food have tripled since 2004. True coeliac disease not helped by food fad image Difference - those who are coeliac show malabsorption problems. Those who find Gluten gives digestive problems do not show malabsorption problems
- These types of foods may or may not be GF depending on brand, manufacturer, etc Mint jelly, stocks, cornflakes, potato crisps, ice cream, ready grated cheese can all contain flour
- So much easier when foods are clearly labelled. Marvellous example in Spain. Big problem is eating out. Even though can choose GF foods, have they been contaminated by cooking? eg chips fried in oil used to fry batter?
- sauces, gravies, batter, coatings, cross-contamination variable knowledge by waiters and kitchen staff
- annual book of GF foods, magazine, research, recipes, information hand out foods