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Type 1 Diabetes May Increase Risk of Gluten Intolerance
First of all, it is necessary to explain that intolerance to gluten, called celiac disease, is a disease that affects the intestine. It happens because the person's body does not recognize the gluten protein, and so an autoimmune defense reaction is triggered. The result is the destruction of the bowel cells that are responsible for absorbing food.
The common symptoms of celiac disease are diarrhea and tiredness. In children, growth and development can be reduced as they can absorb vitamins and minerals. However, some people with celiac disease are asymptomatic, that is, they do not show any sign or symptom of the disease.
It is estimated that about 2 to 10% of patients with type 1 diabetes have some form of disease celiac disease.
It was observed that type 1 diabetic patients are more likely to develop celiac disease, compared to the general population. This is related to the fact that type 1 diabetes is also an autoimmune disease, ie it occurs when the person's own immune system ends up destroying the body's cells. In the case of diabetes are the insulin producers, called beta cells of the pancreas.
But why is there such an association? Here is one of the mysteries of our body that have been unraveled in recent years by genetic research. Each person has a recognition code for the immune system, which is called a larger histocompatibility complex, encoded by our DNA. In some people, this recognition code is altered, and defense cells start to see their own body cells (as in the case of beta-pancreatics) as enemies and attack them. Other times, they recognize some foods, as in the case of gluten, as enemies and an activation of the system occurs.
There is still the possibility that the defense system comes into contact with some viruses and our body thinks that it has the the same structure of a cell that is in the histocompatibility complex, as a cross reaction. The consequence is that the immune system will start to attack the body itself, since it will recognize certain cells as viruses.
Thus, the explanation for people with type 1 diabetes to be more likely to develop celiac disease is a change in this larger histocompatibility complex. It is known that one in 3345 people in the world will have symptomatic celiac disease, and one in 200 or 300 will have the asymptomatic form. It is estimated that about 2 to 10% of patients with type 1 diabetes have some form of celiac disease.
For patients with type 1 diabetes, a good conversation with their physician is important to assess the need to person has or does not have celiac disease. The main modification in the diet is the withdrawal of gluten, which is present in wheat, barley, rye and oats. Carrying out the diet improves the person's overall health and makes it easier to control diabetes. Some studies even indicate an improvement in blood glucose levels with the control of gluten in the diet of those diagnosed with celiac disease.
Finally, it is important to note that with the advancement of scientific studies, diabetes, both type 1 and type 2, now encompasses more aspects and also assess the patient more and more globally, not only in the specific disease or organ. Much has been and is still being studied, and many mysteries are yet to be discovered.
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