According to some research, those suffering from type I diabetes mellitus have a high risk of also suffering from celiac disease.
What they have in common
Both are diseases that involve the immune system. In both cases, the body’s defense system recognizes some components of the organism as “foreign” and destroys them. In the case of diabetes it is the beta cells of the pancreas that produce insulin, while in the case of celiac disease of some proteins including intestinal transglutaminase.
But the “points of contact” between the two pathologies are not over. In fact, it has been seen that they can be associated in the same individual with a rather high frequency. Data in hand, 5-7% of diabetics are celiac and to be most at risk is the pediatric age group, ie up to 16 years.
“This information makes us hypothesize that there is a common genetic predisposition for these two conditions – intervenes Marco Silano, Director of the Department of Food, Nutrition and Health of the Higher Institute of Health. Although the genes involved in celiac disease and type 1 diabetes mellitus are many, only a few have been identified and even fewer are those that we know to be shared by both diseases.
Environmental factors would then come into play and play a triggering role. These are clearly known in celiac disease and it is gluten, while they are not yet known regarding diabetes.
Diagnosis
“Clinically it is generally diabetes that precedes celiac disease – says Marco Silano, who is also coordinator of the scientific board of the Italian Celiac Association. However, it must be said that celiac disease can remain silent for tens of years, while diabetes immediately becomes clinically evident. Precisely for this reason, today specialists recommend, at the time of diagnosis of type 1 diabetes mellitus, to also carry out antibody screening for celiac disease and to repeat it once a year».
The cure
To treat type 1 diabetes mellitus, the only possible strategy is insulin, which is administered subcutaneously several times a day, according to the indications of the diabetologist doctor. It is also important to have an eye on nutrition, in order to avoid dangerous glycemic peaks or episodes of hypoglycemia.
The diet for the diabetic patient must be balanced, with particular attention to the intake of carbohydrates and saturated fats. For celiac disease, on the other hand, the cure is the diet that must totally exclude gluten.
In short, two diseases with two different diets. And who suffers from both? The foods to be used in this case must not contain gluten and must guarantee a low intake of simple sugars and on the other hand have a low glycemic index. In the case of pasta and bread, they must be wholemeal, but made with gluten-free cereals, such as rice, corn, sorghum, millet, buckwheat, amaranth, quinoa.
Joycelyn Elders is the author and creator of EmpowerEssence, a health and wellness blog. Elders is a respected public health advocate and pediatrician dedicated to promoting general health and well-being.
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