Prolonged breastfeeding protects children predisposed to the disease. Nutritionist Gabriela Kapim still gives tips on how to make substitutions in ‘no-suffering’ nutrition.
How to explain to your son that he can not eat his little friend’s birthday cake and even the bread of that delicious hamburger? This is the daily challenge of parents with celiac children, intolerant to foods that contain gluten, a protein found in wheat, barley and rye.
Gluten is digested with difficulty in the gut of people predisposed to the disease. One of its components, gliadin, contains most of the harmful elements. By coming in contact with the inner layers of the intestinal mucosa, it triggers an immune reaction in the small intestine, causing the inflammatory process responsible for the symptoms. “Constipation, chronic diarrhea, vomiting, anemia and delayed growth are among the most common symptoms”, explains the gastropediatrist Cristina Targa.
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According to the Hospital das Clínicas de São Paulo, celiac disease occurs in people with a genetic tendency to disease. Usually appears in childhood, in children between 1 and 3 years , but can appear at any age. The diagnosis can be made in three stages: family history of the disease, blood test and biopsy of the small intestine. “If the blood test is positive, the intestinal biopsy is performed by endoscopy,” explains the specialist, who says that prolonged breastfeeding and the late introduction of gluten in food have reduced the number of diagnoses of the disease in children .
Treatment and restrictive feeding
According to Cristina Targa, “the only treatment currently available for celiac disease is the complete and permanent exclusion of gluten from the diet” . Despite restrictive feeding , Gabriela Kapim , nutritionist and host of GNT’s “Help! My Son Eats” program says that this is a great time for parents to offer more fruits and vegetables to celiac children. “Instead of getting stuck, parents can tap into other foods and add new flavors to their child’s diet , “ he suggests.
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Nowadays, several natural products stores have sections dedicated to gluten-free foods, such as cookies, pasta, breads and sweets. “At home, you can prepare cakes, gnocchi, pancakes, pizza and biscuits with rice flour or flour with a mix of gluten-free cereals, sold in natural food stores. taste of food, “ says Kapim.
Besides these, other foods can also be offered, such as tapioca, beans, quinoa, chia, linseed, corn, dairy products, yams, rice, manioc, meats and cereals produced without wheat, barley or malt. “Before buying products, it is important to read the labels. Most already provide information on the presence or absence of gluten in industrialized food”, says the nutritionist.