What is the difference between celiac disease, gluten allergy, and non-celiac gluten sensitivity

  • What is the difference between celiac disease, gluten allergy, and non-celiac gluten sensitivity? Define each disorder.
  • How are each disorder diagnosed and treated?
  • Have you had any personal experience with either of these conditions, share it?

In APA format, provide 3 references from < 5 years.

 Response to Disease Prompt Answer

Celiac disease, celiac sprue, and gluten-sensitive enteropathy are used to describe the same thing: an immunological reaction to the gluten protein present in grains including wheat, rye, and barley (Caio et al., 2019). The term “gluten allergy” is often used interchangeably with “wheat allergy” or “celiac illness.” There is no such illness regarded as a gluten allergy. On the other hand, people with NCGS (Non-Celiac Gluten Sensitivity) have intestinal and non-intestinal symptoms connected to the consumption of gluten-containing foods, even if they do not have celiac disease or a wheat allergy. Therefore, the diseases this discussion will talk about are celiac disease and NCGS. Celiac disease can be confirmed with the help of two blood tests: Antibodies are located in one’s blood using serology testing (first test). Elevated indications of specific antibody proteins affirm an immunological reaction to gluten. The illness can also be diagnosed using human leukocyte antigens genetic testing (HLA-DQ8 and HLA DQ2).

Wheat-specific IgE blood testing, skin prick tests, and a food challenge diagnose NCGS. Gluten sensitivity can occur in people who experience gluten-related symptoms but do not have a wheat allergy. Moving to the treatment of the two illnesses, a gluten-free diet is the best remedy for coeliac. To avoid diarrhea and stomach pain, you need to protect the lining of your intestines. If you have celiac disease, you must avoid all foods containing gluten for the rest of your life (Parzanese et al., 2017). In contrast, a change in diet is the first line of defense against gluten sensitivity, regardless of the underlying cause. FODMAPs, gluten-free food, and/or restricted -amylase/trypsin inhibitors are only a few of the dietary suggestions that have been utilized to treat gluten sensitivity (Roszkowska et al., 2019). Luckily, I have no experience of these illnesses. However, consult your physician if you experience stomach pain or discomfort after consuming grains such as bread, cake, or cookies. You can find a diet that doesn’t give you any discomfort if you get tested to rule out the sickness we’ve discussed above.

References

Caio, G., Volta, U., Sapone, A., Leffler, D. A., De Giorgio, R., Catassi, C., & Fasano, A. (2019). Celiac disease: a comprehensive current review. BMC medicine17(1), 1-20.

Parzanese, I., Qehajaj, D., Patrinicola, F., Aralica, M., Chiriva-Internati, M., Stifter, S., … & Grizzi, F. (2017). Celiac disease: From pathophysiology to treatment. World journal of gastrointestinal pathophysiology8(2), 27.

Roszkowska, A., Pawlicka, M., Mroczek, A., Bałabuszek, K., & Nieradko-Iwanicka, B. (2019). Non-celiac gluten sensitivity: a review. Medicina55(6), 222.

Get nursing homework help

AllEscortAllEscort