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What is Celiac Disease?
The cause of celiac disease is unknown. Research has revealed that it is associated to a group of genes Chromosome 6, which are involved in the regulation of the body's immune response to gluten protein.
Gluten interrupts food nutrients from absorbing, which causes damage to the intestine and the digestive disease, Celiac Disease.
One out of 133 people in the United States is affected with celiac disease. Ninety-seven percent of adults and chidren go undiagnosed of his genetic disorder. The disease
occurs in 5-15% of the offspring and siblings of a person with Celiac Disease. Family members who have an autoimmune disease are at a 25% increased risk of having Celiac Disease.
The initial step of screening for Celiac Disease includes specific antibody blood tests for the following:
IgA endomysial antibodies, IgA tissue transglutaminase, IgG tissue transglutaminase and Total IgA antibodies.
Symptoms:
Include but are not limited to:
• Abdominal cramping, intestinal gas
• bloating
• chronic diarrhea
• Steatorrhea - fatty stools
• Unexplained anemia
• Weight loss with large appetite, or weight gain
• Dental enamel defects
• Osteopenia, osteoporosis
• Bone or joint pain
• Fatique, weakness
• Muscle cramps
• Seizures
• Infertility
• Vitamin K Deficiency
• Behavior changes
• Tooth discoloration
Treatment:
The only treatment for Celiac Disease is lifelong adherence to a gluten-free diet. A small intestine will heal once gluten is completely removed from the diet.
Someone suffering from Celiac Disease must avoid foods containing wheat, rye and barley. This includes foods such as pasta, cereal, and any processed foods.
It is essential to read labels of foods such as rice and corn products in case these foods are manufactured in the same factory as a wheat product.
In a gluten-free diet
Wheat Flour
is replaced with:
Soy Flour
Brown Rice Flour
White Rice Flour
Tapioca Flour
Terminology:
Celiac Disease: A gastrointestinal disease caused by an inability to absorb gluten, resulting in abdominal cramping, bloating, chronic diarrhea or constipation.
Gluten: Mixture of plant proteins occurring in cereal grains such as wheat, rye, barley and corn. As the main protein in wheat flour, it causes baked goods to rise
Gluten Allergy: Causes the body to have a negative reaction to gluten consumption, resulting in symptoms such as hives, swelling, abdominal cramps and vomiting.
Gluten Intolerance: Sensitivity to gluten occurring when the body's immune system misidentifies the protein gluten for a foreign substance. This mistaken
identification can result in inflammation and potential damage to the small intestine if gluten is consumed.
Click here to download a list of Celiac Support Groups Celiac Support Group List
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