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According to the Celiac Sprue Association approximately 1 in 133 people in the U.S.have celiac disease, most of them undiagnosed. It is the most common genetic disease in the U.S.
Celiac disease (CD) is an autoimmune disorder in which the body has an immune response to a protein called gluten when eaten. Gluten is found in wheat, rye and barley and all their derivatives. Antibodies attack and damage the villi of the small intestine.
Villi are finger-like projections in the intestine that absorb nutrients from our food. People with celiac disease are at high risk for nutrient deficiencies and malnutrition.
Common symptoms of CDinclude abdominal cramping/bloating, anemia, constipation, diarrhea, irritable bowel, weight loss, mouth sores or cracks in the corners of the mouth, fatigue and weakness. Yet, some people with CD have no symptoms at all.
People with other autoimmune diseases such as Type 1 diabetes and thyroid conditions are more susceptible to celiac disease and should be tested periodically.
There is no known cure for CD and the only treatment is following a gluten-free diet for life. Eating a gluten-free diet allows the intestine to heal, thus reversing many of the symptoms and damage done.
CD can be diagnosed by blood tests or an intestinal biopsy. If you or your doctor suspect that you may have CD, you should not begin a gluten-free diet prior to diagnostic tests as this may cause a false negative.
A gluten-free diet eliminates all wheat, rye, barley and their various forms from the diet. Oatmeal is also eliminated unless it comes from a certified gluten-free source. Oatmeal does not contain gluten, but often it can become cross-contaminated if the factory also processes gluten-containing grains.
The challenge of following a gluten-free diet is identifying ingredients in processed foods that may derive from wheat, rye or barley. Packaged foods can have hidden sources of gluten. It is very important to read ingredient labels of foods every time they are bought as ingredients may change without warning.
Common foods that contain hidden sources of gluten are canned soups, catsup, lunch meats, salad dressings and soy sauce. Certain medications, vitamins and personal care products may also contain gluten. Food companies will often have a list of their gluten-free products on their website. They can also be contacted directly with questions. If there is ever a doubt as to whether a food is gluten-free or not, it is best to not eat it. Food manufacturers are responding to the increased prevalence ofCD by labeling many of their products with the words ‘gluten-free’ on package labels, but this is entirely voluntary at this point. Wheat is one of the top 8 food allergens and the FDA mandates that all packaged food that contain wheat as an ingredient must have the word ‘wheat’ clearly visible on the label. However, that does not always mean the food is gluten-free, as it may contain rye or barley. Gluten-containing products to avoid include barley malt, beer, couscous, farina, graham, semolina, spelt, triticale, and wheat.
Products that can be used freely in a gluten-free diet are amaranth, arrowroot, beans, buckwheat, corn, flax, millet, nut flours, potato, rice, quinoa, sorghum, soy, sweet potato, teff and wild rice.
Do not confuse CD with a wheat allergy. They are not the same.
A person with a wheat allergy has an abnormal immune system response to wheat proteins, which in turn produces an allergic reaction.
Symptoms can vary from mild (hives and rash) to more life threatening (trouble breathing, wheezing and loss of consciousness).
Following a gluten-free diet has become popular among people who have not been diagnosed with CD for purported health benefits including weight loss. At this time, there is little evidence-based research that eating a gluten-free diet without a medical reason has any health benefits.
For more information, go to the Celiac Sprue Association website atwww.csaceliacs.info/.
(Reminder: the dietitians are now offering a monthly “Dear Dietitian” column. If you have a nutrition-related question that you would like to have answered, please submit it to the Sierra Vista Herald.)
