Celiac disease is thought to be linked to one's genetics. People with celiac disease have an autoimmune response to wheat proteins that causes damage to the small intestine. This causes the small intestine to be less effective in the absorption of nutrients. A diet free of wheat and gluten will reduce or eliminate these effects.
Identifying Gluten Intolerance
Approximately one in 133 people have celiac disease, and about 3% of these cases have been diagnosed. The symptoms of celiac disease can be misdiagnosed and the symptoms vary widely between individuals. People with celiac should avoid wheat, barley and rye, grains that are common sources of high levels of gluten. Some people with celiac can tolerate small amounts of oats and other related proteins like triticale, spelt and kamut, which are much lower in gluten. A gluten-free diet is a way to avoid the weight loss and malnutrition associated with this illness when the small intestine is damaged and unable to maintain its function of absorption properly.
Eliminating Gluten
When initially diagnosed, it is important to eliminate all sources of gluten, including oats and related proteins. This helps to repair damage and restore small intestine function. Introducing foods slowly and one at a time allows for an evaluation period to assess tolerance to a particular food. Reading all food labels is an important skill in identifying foods with sources of gluten. For example, processed meats often contain wheat fillers. Another possible source of gluten comes from cross contamination of food during preparation. A piece of fruit may come into contact with wheat if it is cut with the same knife that was used to slice bread. Individuals discover how sensitive they are by trial and error in different situations.
Maintaining Good Health
Even though the small intestine may have recovered from celiac damage, decreased absorption of nutrients remains. A health care professional will advise if additional intake of iron and folate or B vitamins is recommended. There may also be need for replacement of fluids and electrolytes, such as calcium, potassium and magnesium. This list would change if there are other related conditions involved such as lactose intolerance or diabetes. In a person with celiac disease, the auto-immune system functions at a lower-than-normal level. Stamina, resilience and potential infections may not be handled at the level they once were. A person with the disease may need less or more of a particular vitamin, mineral or medication due to varying absorption and immune response rates. Working with a physician, nurse or nutritionist with expertise in celiac will help determine the appropriate intake of a particular medication, supplement or nutrient by a modified diet.
Ready-Made Foods
Products are batch-tested for gluten content. At less than 20 parts per million, the manufacturer will be allowed to label a product gluten-free. This would be considered safe for people with gluten intolerance or celiac disease. These labels on foods indicate safe choices when shopping. Food shopping will take longer than before a diagnosis of celiac. Planning meals ahead and taking extra time to shop will assist in the process of becoming completely gluten-free.
Benefits
Following a gluten-free diet, in most cases, will cause a reduction or elimination in detrimental symptoms of the disease. A gluten-free diet is the known only treatment for the disease. Studies in the United States have shown that a person with celiac who continues to eat gluten will increase his chances of gastrointestinal cancer by a factor of 40 to 100 times that of the normal population. Gastrointestinal carcinoma or lymphoma develops in up to 15 percent of patients with untreated celiac disease. Following the diet is imperative in reducing these risks.
Options
Many alternatives to wheat are becoming readily available in health food stores and supermarkets. Some ingredients that can be found in gluten-free products or used in celiac-safe baking include amaranth, arrowroot, buckwheat, tapioca, teff, brown and white rice, chickpea flour, corn flour, quinoa, sorghum and soya flour. Creativity and trial and error with a little patience are needed to adapt favorite recipes to include these new alternatives. There are many online shops and resources to aid in shopping for those living in areas where items are difficult to find.
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