WHAT IS CELIAC DISEASE?

 Celiac disease, is an autoimmune disorder that affects around 1 in 100 Americans. The disease is caused by a gluten intolerance. Gliadin, a protein in wheat, causes the afflicted persons immune system to attack their own bowel tissue. This causes villous atrophy, or the erosion of the nutrient absorbing villi that line the small intestine. Other grains, such as barley and rye, have similarly shaped proteins that can cause the same reaction in sensitive individuals.

Celiac disease can cause irreversible damage. It is genetic in cause and can be passed down through generations. Testing for celiac disease is done through blood tests and endoscopy. It is important for the afflicted person to continue eating gluten while they are being tested for celiac disease. When they remove gluten from their diet, their body starts to repair itself, giving a false negative for the tests.

Celiac disease can cause a multitude of problems. The major ones come from the malabsorption of nutrients. This can lead to osteoporosis, anemia, and stunted growth in children. Those who suffer from celiac disease are also more likely to develop non-Hodgkin lymphoma when compared to the general population. The best way to protect yourself and minimize your risk is early diagnosis and strict diet.  

WHAT CAN TRIGGER CELIAC ?

 What can trigger celiac disease?

Celiac disease is caused by specific genes, eating gluten, and possibly by some other triggers such as childbirth, surgery, stress, or other autoimmune disorders. However, medical science is still working to understand the roles of these potential causal factors.

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WHAT ARE THE 8 MOST COMMON SOURCES OF GLUTEN ??

 What foods are high in gluten?

Key is to read the labels and look for hidden sources of gluten or if made on shared equipment with gluten products.

The 8 most common sources of gluten include:

• Bread. This includes all types of bread (unless labeled “gluten-free”) such as rolls, buns, bagels, biscuits, and flour tortillas.
• Baked Goods. ..(Cookies, muffins, cakes and donuts)
• Pasta. .(all except ones labeled as gluten free)
• Cereal. ..(all except ones labeled as gluten free)
• Crackers. ..(all except ones labeled as gluten free)
• Beer. ..
• Gravy. ..
• Soup.

WHAT IS A GLUTEN FREE DIET?

 What is considered gluten free

A gluten-free diet excludes any foods that contain gluten, which is a protein found in wheat and several other grains. It means eating only whole foods that don't contain gluten, such as fruits, vegetables, meat and eggs, as well as processed gluten-free foods like gluten-free bread or pasta

WHAT LAB TEST CAN CONFIRM CELIAC DISEASE

 What lab test confirms celiac disease?

Two blood tests can help diagnose it: Serology testing looks for antibodies in your blood. Elevated levels of certain antibody proteins indicate an immune reaction to gluten. Genetic testing for human leukocyte antigens (HLA-DQ2 and HLA-DQ8) can be used to rule out celiac disease.

Next step is having an endoscopy for a biopsy.  This is recommended and gold standard.

WHAT IS CELIAC DISEASE

 An immune reaction to eating gluten, a protein found in wheat, barley, and rye.

Over time, the immune reaction to eating gluten creates inflammation that damages the small intestine's lining, leading to medical complications. It also prevents absorption of some nutrients (malabsorption).

The classic symptom is diarrhea. Other symptoms include bloating, gas, fatigue, low blood count (anemia), and osteoporosis. Many people have no symptoms.

The mainstay of treatment is a strict gluten-free diet that can help manage symptoms and promote intestinal healing.

SYMPTOMS OF CELIAC DISEASE

 What are the symptoms of celiac disease?

• bloating.
• chronic diarrhea.
• constipation.
• gas.
• lactose intolerance due to damage to the small intestine.
• loose, greasy, bulky, and bad-smelling stools.
• nausea or vomiting.
• pain in the abdomen

MAY IS CELIAC AWARENESS MONTH

 

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Symptoms of Celiac Disease

There are more than 250 known symptoms of celiac disease, a serious genetic autoimmune disease.

Celiac disease symptoms may vary among different people. Due to the wide variety of symptoms that may present themselves, it can sometimes be difficult to diagnose celiac disease.

One person might have diarrhea and abdominal pain, while another person has irritability or depression. Some patients develop symptoms of celiac disease early in life, while others feel healthy far into adulthood. Some people with celiac disease have no signs or symptoms at all.

These differences can make a celiac disease diagnosis extremely difficult to make, resulting in 83% of people with celiac disease undiagnosed or misdiagnosed with other conditions.

Left untreated, people with celiac disease can develop further complications such as other autoimmune diseases, osteoporosis, thyroid disease and certain cancers.

For a full list of the 281 associated symptoms, see University Health News.

Some common signs and symptoms of celiac disease include:

Anemia Anxiety Bloating or gas Brain fog Constipation Delayed growth in children Depression Diarrhea Discolored teeth

PROCESSED FOODS THAT OFTEN CONTAIN GLUTEN

 

Processed foods that often contain gluten

In addition to foods in which wheat, barley and rye are likely ingredients, these grains are standard ingredients in a number of other products. Also, wheat or wheat gluten is added as a thickening or binding agent, flavoring, or coloring. It's important to read labels of processed foods to determine if they contain wheat, as well as barley and rye.

In general, avoid the following foods unless they're labeled as gluten-free or made with corn, rice, soy or other gluten-free grain:

• Beer, ale, porter, stout (usually contain barley)
• Breads
• Bulgur wheat
• Cakes and pies
• Candies
• Cereals
• Communion wafers
• Cookies and crackers
• Croutons
• French fries
• Gravies
• Imitation meat or seafood
• Malt, malt flavoring and other malt products (barley)
• Matzo
• Pastas
• Hot dogs and processed lunchmeats
• Salad dressings
• Sauces, including soy sauce (wheat)
• Seasoned rice mixes
• Seasoned snack foods, such as potato and tortilla chips
• Self-basting poultry
• Soups, bouillon or soup mixes
• Vegetables in sauce

LABEL READING

 

Gluten-free food labels

When you are buying processed foods, you need to read labels to determine if they contain gluten. Foods that contain wheat, barley, rye or triticale — or an ingredient derived from them — must be labeled with the name of the grain in the label's content list.

Foods that are labeled gluten-free, according to the U.S. Food and Drug Administration rules, must have fewer than 20 parts per million of gluten. Foods with these labels may include:

• Naturally gluten-free food
• A prepared food that doesn't have a gluten-containing ingredient
• Food that has not been cross-contaminated with gluten-containing ingredients during production
• Food with a gluten-containing ingredient that has been processed to remove gluten

Alcoholic beverages made from naturally gluten-free ingredients, such as grapes or juniper berries, can be labeled gluten-free.

An alcoholic beverage made from a gluten-containing grain (wheat, barley, rye and hybrid grains such as triticale) can carry a label stating the beverage was "processed," "treated" or "crafted" to remove gluten. However, the label must state that gluten content cannot be determined and the beverage may contain some gluten. These beverages may not be labeled gluten-fre

IF LEFT UNTREATED CELIAC CAN LEAD TO .........

 

Undiagnosed or Untreated Celiac 

Disease Can Lead to:

Long-Term Health Conditions

• Early onset osteoporosis or osteopenia
• Gall bladder malfunction
• Heart disease
• Infertility and miscarriage
• Iron deficiency anemia
• Lactose intolerance
• Liver failure
• Malnutrition
• Neurological symptoms, including attention-deficit/hyperactivity disorder (ADHD), headaches, lack of muscle coordination, seizures, ataxia,  dementia, neuropathy, myopathy, and multifocal leucoencephalopathy
• Pancreatic insufficiency
• Small intestine cancer and non-Hodgkin lymphoma
• Vitamin and mineral deficiencies

WHAT IS CELIAC DISEASE

 Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide, but only about 30% are properly diagnosed.

When people with celiac disease eat gluten (a protein found in wheat, rye, and barley), their body reacts with an immune response that attacks the small intestine. These attacks lead to damage on the villi, that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body.

Celiac disease is hereditary, meaning that it runs in families. People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in 10 risk of developing celiac disease.

Celiac disease can develop at any age after people start consuming gluten. Left untreated, celiac disease can lead to additional serious health problems.