Some individuals may develop coeliac disease later in life despite having consumed gluten without adverse reactions for many years. Research suggests that this shift could be attributed to a culmination of factors, including the body reaching a threshold after prolonged exposure to gluten. Stress and other environmental conditions may also contribute to triggering the onset of coeliac disease in susceptible individuals.
Certainly, older individuals with coeliac disease face an elevated risk of autoimmune disorders and certain cancers, with this risk being linked to both age and the duration of gluten exposure. Long-term exposure to gluten can exacerbate the inflammatory response and contribute to the development of associated complications, underscoring the importance of early diagnosis and adherence to a gluten-free diet to mitigate these risks. Regular monitoring and management are crucial for optimising the health outcomes of older patients with coeliac disease.
Exactly, the response to gluten consumption varies from person to person. While some individuals may experience symptoms within a few hours of consuming gluten, others may not notice any effects until the following day or even several days later. Additionally, some individuals may not experience noticeable symptoms at all. This variability highlights the importance of understanding one’s own body and its responses to gluten, as well as the need for personalised management strategies for individuals with gluten sensitivity or coeliac disease.
Individuals with coeliac disease should avoid foods and products containing gluten. Gluten is found in several grains such as wheat, barley, rye and oats (due to potential cross-contamination).
It’s crucial to carefully read food labels and ingredient lists, as gluten can be present in various processed foods, sauces, condiments, and even medications. Additionally, individuals with coeliac disease should steer clear of products made from these grains, such as Bread, pasta, cereals, baked goods, beer and malt beverages.
Cross-contamination is also a concern, so it’s essential to avoid foods prepared or processed on shared equipment or surfaces with gluten-containing products. Opting for certified gluten-free products and following a gluten-free diet is the cornerstone of managing coeliac disease and preventing symptoms and complications.
Individuals with coeliac disease who fail to adhere strictly to a gluten-free diet are at an increased risk of developing various complications, including certain types of cancer and nervous system conditions.
Cancer Risk: Long-term exposure to gluten in individuals with coeliac disease can lead to chronic inflammation and damage to the intestinal lining, increasing the risk of developing intestinal lymphoma, small bowel cancer, and other gastrointestinal cancers.
Nervous System Conditions: Coeliac disease can also have neurological manifestations, often referred to as gluten ataxia or gluten-related neurological disorders. These conditions may include peripheral neuropathy, epilepsy, migraines, cognitive impairment, and mood disorders. Continued exposure to gluten can exacerbate neurological symptoms and contribute to long-term neurological complications.
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