Celiac disease is often described as an autoimmune condition, which means that the body’s immune system creates antibodies that attack the body’s tissues by mistake. The root cause of celiac disease isn’t known, but genetics and specific environmental triggers are thought to be involved. Celiac disease risk factors can range from diet to family history, so understanding what you can do to reduce your odds of developing this disease can help you take preventative measures.
If you’re baking with gluten-free flour, it’s important to grind it up first. Flour becomes a different consistency when wet, so you need to ensure all ingredients are dry to get things right in your kitchen. This is especially important when substituting gluten-free flour for wheat or other grain flours because it can cause baked goods to fall flat if they are made with excess water and aren’t properly mixed. Also, be sure not to substitute one gluten-free baking mix for another. They contain different ingredients, depending on how they were processed.
There are several tests available for detecting gluten intolerance, including blood tests and endoscopy. These tests can help your doctor diagnose and determine which treatment options will work best for you. While there is no cure for gluten intolerance, it is crucial to find out if you suffer from gluten intolerance as soon as possible so that you can begin adjusting your diet accordingly to avoid any serious long-term complications associated with undiagnosed celiac disease.
Wheat and Rye Allergies
Many people with celiac disease or gluten sensitivity are allergic to wheat and rye. A study has shown that people with a celiac diagnosis are sensitive to gluten, and about 1/3 are also susceptible to grain. If you have been diagnosed with celiac disease, make sure your doctor tests you for other food allergies and creates a plan for managing those reactions as well. Wheat and rye allergy symptoms include hives, rashes, shortness of breath, nasal congestion, and vomiting.
Rheumatoid arthritis, or RA, is an autoimmune disease that causes inflammation in joints, tendons, and surrounding tissues. Most cases affect larger joints like elbows and knees, although RA can also appear in smaller ones. Approximately 1.5 million Americans have rheumatoid arthritis; most are women between 40 and 60 years old. Children can also develop RA. As a person ages, they have a higher risk of developing RA. Having a family history of RA increases your chances of developing it too.
Vitamin D Deficiency
One risk factor for celiac disease is a deficiency in vitamin D. This makes sense as vitamin D is needed to absorb calcium and promote bone health, both of which are damaged during a gluten reaction. If you have low vitamin D levels, you can reverse it by taking supplements or spending more time in sunlight. If your levels remain low after increasing your intake, you should talk to your doctor about potential celiac disease testing.
In The End
Celiac disease risk factors may differ for each person, but common ones include environmental and genetic factors. If you have been diagnosed with celiac disease, it’s important to remember that there is no cure yet. At the same time, it is possible to be symptom-free when following a gluten-free diet. Those who accidentally consume gluten can experience severe symptoms.