The diagnosis of celiac disease implies a substantial change in a person’s life, but even more so if it occurs during childhood, because it requires a complete modification of one’s diet and has an impact on daily life: from school lunch to children’s birthdays and outings with friends.
Celiac disease is a permanent intolerance to gluten, a group of proteins found in wheat, oats, barley and rye (TACC), which affects the mucosa of the small intestine of people with a genetic predisposition and reduces the ability to absorb nutrients. . It can appear at any time in life: from early childhood, when gluten is incorporated into the diet, to advanced adulthood.
According to official data and estimates, it is estimated that one in every 100 people has celiac disease . However, 80% of them do not know that they have this pathology. This is so, in part, because the symptoms are very diverse and often non-specific. Headaches, constipation, constipation, irritability, abdominal pain, delayed growth in boys and girls, weight loss and short stature even when eating well, anemia, infertility and spontaneous abortions are some of the most common manifestations.
To control gluten ingestion, it is essential to check the labels because it is present in many food products. Any gluten-free product must have the corresponding seal indicating this.
Likewise, to avoid cross contamination, the process by which foods without TACC come into contact with others not suitable for celiacs, the Buenos Aires College of Nutritionists recommends:
▪ Prepare gluten-free meals before the rest.
▪ Store gluten-free foods in containers with lids, separate from those that do contain gluten. In the refrigerator, preferably place them on the top part to avoid contamination due to spillage.
▪ Allocate a place in the kitchen exclusively for flour or products suitable for celiacs. The volatility of flour means that nearby products can be contaminated very easily.
▪ Use utensils that are perfectly clean and that are exclusive for cooking and handling gluten-free foods and thus avoid the risk of food remains that could contaminate.
▪ Cook covered gluten-free foods in the microwave.
▪ Keep in mind that some elements such as grill cloths, dish towels, kitchen aprons can also store food remains that can contaminate gluten-free food.
Adherence to a gluten-free diet is a huge challenge for celiacs since it is strict, without transgressions and for life. Failure to comply could cause complications in the body. For all this, it is essential that not only children with celiac disease know about their condition but also that their parents involve their family and friends in food education.
In that sense, Bianquet suggests, “talk to other parents to explain the situation and ask for support, especially in events such as birthdays, where they could feel excluded if there are no foods without TACC.” For her part, Nutrition graduate Julia Belén Muñoz (MP3442) complements: “It is very important to teach in kindergartens and schools about the care that must be taken when sharing snacks because cross contamination can occur there.”
The support of family and friends is one of the fundamental strategies to achieve adherence to treatment, which is why it is necessary that all of them are well informed.
