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Showing results for tags 'africa'.
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Celiac.com 12/23/2024 - Celiac disease is an autoimmune disorder that affects the small intestine, making it difficult for the body to absorb essential nutrients. This condition can occur globally, especially in individuals with other autoimmune diseases like Type 1 diabetes. In West Africa, however, there has been little research on celiac disease’s prevalence in populations with Type 1 diabetes, which prompted this study to investigate its occurrence among Nigerian children and adolescents with diabetes. Study Objectives and Design The study aimed to explore how frequently celiac disease autoimmunity occurs in Nigerian children and adolescents diagnosed with Type 1 diabetes. Researchers examined over 100 young patients from pediatric endocrinology clinics across Nigeria, gathering data on socio-demographic factors and clinical details like symptom history and overall health. To detect celiac disease autoimmunity, the study screened for specific antibodies in blood samples. Those with elevated antibody levels were encouraged to undergo an endoscopy and a biopsy to confirm a celiac disease diagnosis. Key Findings on Celiac Disease Autoimmunity Among the participants with Type 1 diabetes, around 6% showed signs of celiac disease autoimmunity based on elevated antibody levels. All cases occurred in females, primarily between ages 3 and 12. Most of the affected children experienced gastrointestinal symptoms, including nausea, vomiting, diarrhea, and bloating, which are typical symptoms of celiac disease. A notable finding was that children diagnosed with Type 1 diabetes before age 10 were more likely to have celiac disease autoimmunity compared to those diagnosed later. Regional and Gender-Based Patterns This study highlighted potential regional trends, finding that most children with celiac disease autoimmunity were from northern Nigeria, which borders regions in North Africa where celiac disease is more prevalent. This geographical proximity may play a role in increased autoimmune conditions due to genetic similarities and environmental factors. Additionally, the study confirmed that celiac disease autoimmunity appears more frequently in females, consistent with broader findings in autoimmune research. Challenges and Diagnostic Limitations Although antibody tests are useful in suggesting celiac disease autoimmunity, a duodenal biopsy is necessary to confirm the diagnosis. However, due to limited healthcare resources in Nigeria, most children with high antibody levels couldn’t complete a biopsy. Given the expense and accessibility issues related to this procedure, the study relied on combined antibody testing to improve diagnostic accuracy. Despite these constraints, researchers could identify patterns and suggest that screening programs might help to better understand the prevalence of celiac disease among high-risk groups in Nigeria. Comparisons with Other Regions The study’s findings align with similar research in Europe and the Middle East, where celiac disease occurs in approximately 5% of children with Type 1 diabetes. However, in certain African and Middle Eastern countries, the prevalence is often higher, likely due to genetic and dietary factors, as well as varying diagnostic practices. For example, countries like Egypt and Morocco report higher prevalence rates in children with diabetes than observed in Nigeria, which could be due to regional differences in food consumption, healthcare access, or population genetics. Implications for Health Practices in Nigeria This study brings attention to the potential for undiagnosed celiac disease in the general Nigerian population, especially among children with Type 1 diabetes. For individuals with both diabetes and celiac disease, untreated symptoms can lead to poor nutrient absorption, impacting their diabetes management and overall health. Diagnosing and managing celiac disease in young diabetic patients could improve their quality of life and reduce health risks related to nutrient deficiencies. Why These Findings Matter for Children with Type 1 Diabetes For healthcare providers, this research underscores the importance of routine screening for celiac disease in children and adolescents diagnosed with Type 1 diabetes. Early detection can help families and medical teams address dietary adjustments, specifically a gluten-free diet, to prevent complications and manage symptoms effectively. This study encourages proactive healthcare approaches, particularly for those at higher risk, and emphasizes the need for accessible diagnostic tools. By raising awareness and improving screening practices, the healthcare community can work to address the significant but often overlooked burden of celiac disease. Read more at: bmcgastroenterol.biomedcentral.com Watch the video version of this article: -
Celiac.com 12/06/2024 - Moroccan spiced fish, or hout in Moroccan Arabic, has a rich history shaped by Morocco’s geographic proximity to both the Atlantic Ocean and the Mediterranean Sea. This popular dish reflects the country's deep culinary tradition, with influences from Berber, Arab, and Andalusian cultures. Often prepared with whole fish or fillets, hout is marinated in a vibrant blend of spices like cumin, paprika, coriander, and turmeric, which enhance the fresh flavor of the fish. Traditionally, this dish is served with flatbread or over couscous, but for a gluten-free twist, it pairs beautifully with rice, quinoa, or roasted vegetables. This gluten-free Moroccan spiced fish recipe combines traditional spices with a refreshing touch of lemon and herbs, making it a wonderful choice for those seeking to enjoy a flavorful, authentic Moroccan meal without gluten. Here’s how to make it: Moroccan Spiced Fish (Gluten-Free Hout) Ingredients: 4 fillets of white fish (such as cod, tilapia, or halibut) 2 tbsp olive oil Juice of 1 lemon 1 tsp ground cumin 1 tsp ground coriander 1 tsp paprika ½ tsp turmeric ½ tsp ground ginger ¼ tsp chili powder (optional, for heat) 1 clove garlic, minced Salt and pepper to taste Fresh cilantro and parsley, chopped, for garnish Instructions: Prepare the Marinade: In a small bowl, mix together the cumin, coriander, paprika, turmeric, ginger, and chili powder. Add the olive oil, lemon juice, minced garlic, salt, and pepper. Stir until well combined. Marinate the Fish: Place the fish fillets in a shallow dish and rub them with the spice mixture until fully coated. Cover the dish and let the fish marinate in the fridge for at least 30 minutes (or up to 2 hours for a more intense flavor). Cook the Fish: Preheat a skillet over medium heat. Place the marinated fish fillets in the skillet and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork. Be careful not to overcook. Serve: Transfer the cooked fish to a serving platter and garnish with fresh cilantro and parsley. Serve with a gluten-free side, such as rice, quinoa, or roasted vegetables, for a complete meal. Enjoy the savory and warming flavors of this Moroccan-inspired gluten-free fish dish that’s as fragrant as it is delicious! -
Entrepreneur Chef Turns Local Crops into Gluten-Free Pasta
Jefferson Adams posted an article in Additional Concerns
Celiac.com 12/21/2022 - In many places in the world, access to gluten-free foods is not a sure thing. The challenges for people with celiac disease who live in Nigeria are similar to those who live in many areas: finding good quality, reliable products. Being able to buy locally sourced products made with local ingredients might also be a nice benefit. An upstart African chef is looking to change that. Using Cassava Root, Plantain and Fonio Flours to Make Pasta Finding reliable, good quality gluten-free products in many places, can be challenging, including in Lagos, Nigeria, where Renee Chuks, a trained chef, started experimenting with making pasta from cassava during the coronavirus pandemic. Cassava is a a root vegetable rich in minerals and Vitamin C, and plentiful in Nigeria. As part of her journey to create a viable gluten-free pasta product, she said, "We looked inward to like, what kind of products we have that we eat every day. Cassava is one of our major, major products...so we figured let's start with that," Chuks told reporters She ended up perfecting a hand-made pasta that also uses plantain and fonio, a small grain crop grown in West Africa, which she infuses with local herbs and vegetables, giving some of her pasta a green or pinkish tint. Launching "Aldente Africa" Chuks now sells her products via her company, Aldente Africa, which is among the first companies to make gluten-free pasta in Nigeria, she says. Her Aldente products feature upscale packaging and retail at US$2-$5 per package, which targets a fairly affluent local consumer for the time being. As the global market and the local appetites for gluten-free food continue to grow, look for local entrepreneurs like Renee Chuks to bring their passion, creativity and knowledge to new products for local markets. Read more at Reuters.com -
Celiac.com 06/19/2019 - Ancient gluten-free grains are helping African farmers to gain profit and save the environment by producing gluten-free beer that is safe for people with celiac disease. In Africa, local framers are growing nutritious, ancient gluten-free grains like corn and millet. In the process, they are growing a new economy, saving the environment, and brewing a delicious gluten-free beer that's safe for celiacs. It's a recipe for success. Gluten-Free Ancient Grains Are Nutritious Gluten-free ancient grains like millet and sorghum are rich in nutrients. They are also high in protein and antioxidants. Pearl millet, for example, has twice the protein of milk and sorghum is rich in vitamins, minerals, protein, and fiber. These crops are also drought-resistant, making them suitable for dry, hot climates. However, farmers tend to grow more popular crops like maize, wheat, rice, and soybeans. Gluten-Free Beer Helps Local Farmers Now, African farmers are using ancient grains like millet and sorghum to drive a new business in gluten-free craft beer and to preserve the environment. Since millet and sorghum are both gluten-free, they can be used to anchor brewing recipes for delicious, gluten-free beers. By sourcing grains from locally farmers, the brewers help to support local economies and community members. Drought Resistant Grains Help Save Environment And because millet and sorghum need significantly less water than wheat, and require less fertilizer and pesticide, growing them helps farmers to preserve the environment. Who knew that growing nutritious, ancient gluten-free grains could help local framers, save the environment, and result in a delicious gluten-free beer that's safe for celiacs? Talk about a winning plan. Stay tuned for more on this story. -
Celiac.com 06/17/2009 - He stands aloof and watches absent-mindedly as the other children queue up for the food. He remembers his mother’s stern warning and the hunger pangs worsen. He knows the even a morsel of the delicious mouth-watering cake will surely make him ill. Meet Mike, he was born with celiac disease. Mike’s parents are well-off and highly educated. According to his mother, Mrs. Kintu, shortly after his birth Mike started showing signs and his parents immediately took him to a European hospital for a check-up. The doctors did an endoscopic exam and Mike was diagnosed with celiac disease. Mike had to stick to a gluten free diet for the rest of his life. Mike’s life was spared. Had Mike been born in a poor family, Mike would have eventually lost his life to celiac disease, just like the increasingly shocking numbers of African infants between the very minor age of 6 months and 4 years that die every year—particularly in the East-African region. The acute lack of awareness and subtle ignorance about the disease leads the devastated parents to think that sorcery or envious neighbors robbed them of their little ones. Mike is alive today and maintains a particularly sparse diet and survives on such food as vegetables, rice, beans, potatoes, small quantities of red meat, and fresh fruits. Granted, this may seem like a rather healthy and outright fulfilling diet for an adult, however, as fate would have it, Mike is also lactose-intolerant. Essentially, this means that, in lay-man’s language, Mike is allergic to milk in its natural form and all its by-products. Celiac disease is a permanent inflammatory disease of the small intestine triggered by the ingestion of gluten-containing cereals in genetically predisposed individuals. It is a lifelong autoimmune intestinal disorder. Damage to the mucosal surface of the small intestine is caused by an immunologically toxic reaction to the ingestion of gluten and interferes with the absorption of nutrients. Celiac disease is unique in that a specific food component, gluten, has been identified as the trigger. Gluten is the common name for the offending proteins in specific cereal grains that are harmful to persons with celiac disease. These proteins are found in all forms of wheat (including durum, semolina, spelt, kamut, einkorn, and faro), and related grains such as rye and barley must also be eliminated. Celiac disease was first described in the second century AD by Aretaeus of Cappadocia, a contemporary of the Roman physician Galen, who used the Greek word “koeliakos”, which means “suffering of the bowels”. However, only in 1888 AD did Samuel Gee of St. Bartholomew’s Hospital give the classical clinical description of celiac disease. The cause of celiac disease, also known as celiac sprue, or gluten sensitive enteropathy (GSE), is unknown. Celiac disease occurs in 5-15% of the offspring and siblings of a person with celiac disease. In 70% of identical twin pairs, both twins have the disease. It is strongly suggested that family members be tested, even if asymptomatic. Family members who have an autoimmune disease are at a 25% increased risk of having celiac disease. Celiac disease displays itself with the following symptoms: Recurring bloating, gas, or abdominal pain Chronic diarrhea or constipation or both Bone or joint pain Behavior changes/depression/irritability Vitamin K Deficiency Fatigue, weakness or lack of energy Delayed growth or onset of puberty Failure to thrive (in infants) Missed menstrual periods Infertility in male & female Spontaneous miscarriages Canker sores inside the mouth Tooth discoloration or loss of enamel And many others (to see a complete list go to the Celiac Disease Symptoms page).In any case, there is little or no research on this disease in East Africa. The principal ideals behind this article are the commencement of an awareness program, with particular emphasis on celiac disease and any other diseases that are not generally known about in the region. It is important that these are brought to the light and addressed duly by the concerned parties. There is also an urgent need to formally address the problem especially to those that can not possibly afford treatment and are generally ignorant. I am in the process of establishing an awareness campaign concurrently with a patients’ association for celiac disease in East Africa. The association is still in its infant stages and I am appealing for support and any form of assistance. The name of my association is: Creating Celiac Disease Awareness in Africa. Author's Note: The names of the characters in this article have been changed for privacy reasons.
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Johannesburg Coeliac Society of South Africa Contact: Mrs. M. Kaplan 91 Third Avenue Percelia 2192 Johannesburg, South Africa Tel: 27/440/3431
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