Celiac disease is a condition caused by sensitivity to gluten, which is a protein found in the grain of certain grasses, such as wheat, rye and barley. The symptoms associated with celiac disease, also known as gluten-sensitive enteropathy, stem from immune damage to the lining of your intestine and the subsequent malabsorption of certain nutrients.
Incidence
Celiac disease affects from 0.5 to 1 percent of the American population, according to the journal "American Family Physician." Its cause is not entirely clear, but people with the disease are genetically predisposed---nearly all of them possess one of two specific genetic markers---and the disease only occurs in people who consume gluten. Individuals with Type 1 diabetes mellitus or other autoimmune disorders are more likely to suffer from celiac disease, notes "American Family Physician."
Signs and Symptoms
Because celiac disease interferes with the normal absorption of nutrients, the signs and symptoms can vary greatly from one person to the next. Many people who have the disease don't have any symptoms. Weight loss, diarrhea, fatigue, increased bowel sounds, bloating, flatulence and abdominal pain are common. Nausea, vomiting, constipation, thinning of the bones, delayed growth in children, rashes, neurologic problems, mental disturbances, anemia and liver abnormalities are less common but also occur. A blistering, intensely itchy rash called dermatitis herpetiformis is always associated with celiac disease, but only a small percentage of people with the condition develop this rash, according to "American Family Physician."
Legislation
Due to the prevalence of celiac disease in the United States, in 2004 the U.S. Food and Drug Administration began deliberations to determine what foods could be labeled gluten-free. However, the deadline for the proposed legislation passed without any final ruling or definition of the term. Ostensibly, manufacturers are able to claim gluten-free status for any foods that do not contain prohibited grains---wheat, rye, barley, or any of their subspecies or hybrids---or that contain less than 20 parts per million of gluten if they have been processed to remove it. Such labeling is voluntary on the part of producers, so even if a food could be considered gluten-free, you might not necessarily be able to identify it as such.
What to Eat
The mainstay of treatment for celiac disease is a gluten-free diet. Even though labels don't necessarily indicate whether a food contains gluten, they do list ingredients that aggravate celiac disease. Therefore, you must become a label reader. Foods that do not contain gluten and that are safe for consumption include potatoes, fresh fruits and vegetables, amaranth, buckwheat, cassava, rice and wild rice, soy, sorghum, corn, flax, millet, all legumes, tapioca, quinoa, flax, and nuts. Seeds that aren't related to the wheat family are also safe.
What to Avoid
Avoid foods containing wheat, barley, rye, spelt, triticale, einkorn, emmer, kamut, farina, durum, semolina or other members of the wheat family. In addition, do not eat any product containing hydrolyzed wheat protein or wheat starch, wheat bran or wheat germ. Oats or flours that aren't designated as gluten-free should probably be avoided due to the possibility of cross-contamination during production. Many processed foods, including potato chips, boxed soups, gravy and rice mixes, deli meats, candies, syrups, and sauces, contain gluten that is either added as a thickening agent or that enters the product as a contaminant. If they are not labeled gluten-free, avoid such processed foods.
Lifestyle
Celiac disease is not curable, but you can manage it with the proper diet. People sometimes have difficulty adjusting to new lifestyles when they are first diagnosed with celiac disease, but a sufficient number of foods are available to create a nutritious, interesting diet plan. As awareness increases among food manufacturers, gluten-free products that fit mainstream eating patterns are becoming more widely available.
References
- "American Family Physician"; Celiac Disease; R. John Pressuti et al.; December 2007
- "European Review for Medical and Pharmacological Sciences"; Prevalence of Celiac Disease and Symptoms in Relatives of Patients With Celiac Disease; A. Tursi et al.; June 2010
- U.S. Food and Drug Administration: Food Labeling, Gluten-Free Labeling of Foods
Member Comments