This is what you should know about colic (VIDEO – 28 PHOTOS)

By | May 7, 2023

It exceeded all expectations, on the part of the organizers, in the renovated (and ready to host similar events) “Markelos Hall” of the Trikala Folklore Museum, today, shortly after 11:30 in the morning, the informative event with Title: “Knowing Celiac Disease”. In fact, seats had to be added so that no one was left standing!…

These days all over the world -since May is the month of awakening- events are held to inform local communities about celiac disease, an autoimmune disease, It afflicts many people, although most sufferers go undiagnosed.

Celiac disease, or gluten enteropathy, is a chronic disease of the small intestine, which is caused by the toxic effect of gluten, a protein contained in wheat, barley, rye and oats, in genetically predisposed individuals.

In these people, gluten activates immune mechanisms, which ultimately result in damage. (atrophy) of the mucosa of the small intestine, thus affecting the normal absorption of nutrients, vitamins and trace elements. For this reason, celiac disease is considered an autoimmune disease.

Celiac disease is much more common today than in the past. It is estimated that in Europe and the US the frequency is 1 in 100 to 200 people. The condition is more common in relatives 1you degree of illness (10%), as well as in people with other autoimmune diseases such as type I diabetes, autoimmune thyroiditis, psoriasis, dermatitis herpetiformis, autoimmune hepatitis or in people with various syndromes such as Down syndrome, Turner syndrome, Williams syndrome.

Celiac disease can appear at any age, from infancy, if gluten has been introduced into the diet, to the age of 60 or older.

Symptoms in infancy and up to 2 years they include diarrheal stools, vomiting, anorexia, less often constipation, weight stagnation, bloating, lethargy or irritability, malnutrition.

In old age to adolescence, include diarrheal stools or constipation, anorexia, stagnation or weight loss, iron deficiency anemia, fatigue, growth retardation (short stature)delayed puberty, hypoplasia of tooth enamel, osteoporosis or osteopenia.

In adults, symptoms are often atypical or nonspecific. (That’s why the diagnosis is delayed) as dyspeptic or irritable bowel symptoms (spastic colitis), chronic iron deficiency anemia, increased liver enzymes (transaminases)osteoporosis, dermatitis herpetiformis, mood disorders (dysthymia or depression)menstrual disorders, infertility.

However, most patients with celiac disease are asymptomatic or have very mild symptoms, so they remain undiagnosed for many years.

Diagnosis is made by looking for specific antibodies in the blood, while confirming the disease with a biopsy of the small intestine.

Celiac disease is treated with a strict gluten-free diet for life, that is, with foods that do not contain wheat, barley, rye and oats. As an indication, the products or foods that contain them are prohibited flour (bread, toast, empanadas, pizzas, cookies, sweets, cakes, etc.)pasta, some sausages, preserves, mayonnaise, mustard, sauces, cream cheeses, some prepared, beer, etc.

A wide variety of foods are naturally gluten-free such as fresh meat, poultry, game and fish, milk and its products (yogurt, feta, hard yellow cheeses), all fresh vegetables, legumes, rice, corn, fruits, oil. These foods are a valuable source of nutrients for the diet of people with celiac disease as long as they are prepared at home.

When it comes to pre-cooked or standardized foods, the possibility that gluten has been included in their preparation is high.

The event was opened, with a brief greeting, by the mayor of Trikkaia and president of KEDE, who is no stranger to celiac disease, having suffered from it, he said, since his baptism. HE Mr. Dimitris Papastergiou saw with “good eye” the proposal of the president of the Association “Action for celiac disease” Mr. Athanasiou Stampoulidis to be released (and) in Trikala, as in Thessaloniki (note that the Association has its headquarters in the co-capital)Map (local) shops, hotels and restaurants with gluten-free products.

Shortly before getting off the podium, Mr. Papastergiou handed a souvenir to Mr. Stampoulidis.

The speakers were EM. Stavroula KarydaPediatrician – Pediatric Gastroenterologist, former Director of the Pediatric Clinic of “G. nacimiento” (Thessaloniki), who developed the theme “What we should know about celiac disease” and the Dietitian – Nutritionist BSc EM. sunday tsombanidouwho was talking about her “Celiac Disease Treatment” and the “Nutritional interventions”.

in his chamber trikalaHello.gram Mr. Ath Stamboulidis, Ms. Calle, spoke. Karyda, Mrs. K. Tsombanidou and a suffering fellow citizen, h EM. Nicoleta Tziortzioti (who organized the successful event, with the valuable help of Mrs. Zafis Skrekas).

See the video and photographic material.

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