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Celiac disease is a immune reaction manifested through gastrointestinal symptoms. These symptoms are produced by the presence in the diet of gluten or similar proteins that affect the villi of the small intestine, preventing the absorption of some micronutrients.
It is a fairly common disorder and seems to have, curiously, a greater prevalence in women. With the improvement of diagnostic methods, an early diagnosis has been established, especially in cases where it develops in childhood, being more difficult to diagnose when symptoms appear in adulthood, since the symptoms are very varied, even individually, and can be confused with other diseases.
The treatment of celiac disease is based on eliminating gluten from the patient's diet entirelyIn this way, the intestinal villi are allowed to recover and the symptoms of the disease will disappear. The gluten-free diet must be followed for life. In some cases, some vitamin supplements may be necessary initially, if when celiac disease has already been diagnosed there is symptom of deficiencies of some micronutrient, but obviously it will be the doctor who recommends them or not.
The recommendations on the age at which to introduce gluten into the diet of babies have been changing over the years, and the difference between the introduction of gluten in babies fed with breast or artificial lactation has also become apparent. The main reason is that relatively recent studies have shown that Eating practices during childhood, and more specifically during breastfeeding, can tip the balance and modify the risk of suffering from celiac disease.
Years ago, the introduction of gluten was not even something to consider, later its gradual introduction began to be recommended from 6 months of age, and not so long ago, pediatricians were inclined towards its introduction, not before 4 months and not after 7, incorporating it in very small amounts while the child continued to be breastfed for at least the first month after introduction.
It seems that the most recent studies conclude that there is no benefit in the early introduction of gluten and that it can also harm the development of lactation, and that Nor does continuing with breastfeeding influence protection against celiac disease. The only thing that seems to be confirmed is that late introduction, above 7 months, increases the risk of suffering from this disease.
While waiting for more studies, since, given the relevance of celiac disease in developed countries, there are many that are carried out each year, it seems that the most consensus is in the introduction of gluten around 6 months and no later than 7 and in a slow and gradual way. And of course, breastfeeding is the best food for the baby for at least the first 6 months of life, so, whether or not it protects against celiac disease, it will always be beneficial to maintain it the longer the better.
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