Celiac

What is gluten?

Commonly found in grains including wheat, rye and barley, gluten is a protein that helps food maintain its composure. While easily processed digestively by most, gluten intolerance is becoming an increasingly popular disease around the world.

What are the symptoms of celiac disease?

The majority of symptoms experienced in those with celiac are caused as a direct response to the damage of lining in the small intestine. Varying in children and adults, the following symptoms are often seen in adults with celiac disease:

• Diarrhea
• Weight Loss
• Malnutrition
• Bloating and Gas
• Constipation
• Nausea
• Vomiting
• Fatigue
• Abdominal pain

The majority of symptoms associated with celiac disease pertain to the better working of the digestive system, but may also affect other bodily functions causing joint pain, numbness, infertility and miscarriage, skin disorders, anemia, seizures, and even cancers if not treated.

Who is at risk for celiac disease?

Those genetically predisposed to celiac disease are at the highest risk for developing celiac disease. Those with other autoimmune issues such as lupus, thyroid disease, autoimmune liver disease, lactose intolerance, and rheumatoid arthritis are also at an increased risk for developing celiac disease.

How do you diagnose celiac disease?

Celiac disease may be diagnosed by a physician following a physical examination and analysis of your medical history. Should your doctor have reason to believe you may have celiac disease, they may run blood tests looking for heightened levels of antiendomysium (EMA) and anti-tissue transglutaminase (tTGA) antibodies. Following blood tests, your doctor may also request that you undergo an upper endoscopy to remove a tissue sample from the small intestine, and/or a capsule endoscopy to photograph the small intestine.

How is celiac disease treated?

Celiac disease is best treated by changing your diet. By maintaining a complete, gluten-free diet, those diagnosed with celiac disease often see noticeable improvements in their symptoms over time.

How to support someone with celiac disease

While the availability of gluten-free foods continues to grow, those with celiac disease may have a hard time maintaining their diet. As a rule of thumb, avoid wheat, rye, barley, bulgur, beer, bread, candy, cereal, cookies, processed lunch meats, soups, and pasta when preparing a meal for someone with celiac disease. Look for ingredients labeled as gluten-free whenever possible.