If there were a perfect storm of food sensitivities it would be summarized in one condition, celiac disease. This is a condition where the body cannot tolerate gluten. Gluten is found in grains such as wheat, barley and rye, and contains a component called gliadin that triggers an inflammatory response, which damages the lining of the small intestines where essential nutrients are absorbed into your body. Celiac disease is a serious and miserable disorder that, if left undiagnosed, can lead to death. This condition can be caused by a genetic predisposition or by eating so many gluten-containing foods that they become toxic instead of nutritious.
Signs and Symptoms
The term celiac disease used to be reserved for complete gluten intolerance. Recently it has been used to include persons with mild gluten sensitivity. The symptoms of gluten sensitivity can take a long time to show themselves and can be variable over time, so diagnosis is difficult without specific testing. Russell Jaffe states in "Food and Nutrients in Disease Management" that 85 percent of celiac disease and gluten sensitivity goes undiagnosed. If you are sensitive to gluten you will develop nutritional deficiencies such as vitamins and minerals, fats, proteins and carbohydrates. In a chronic condition, you will begin to experience unexplained weight loss, low energy, fatigue, low sex drive, diarrhea and hormonal imbalances.
Hormones Affected
Fats, specifically essential fatty acids, are necessary in the production of reproductive hormones, such as estrogen, testosterone and progesterone, in the adrenal gland. A female not absorbing enough fatty acids will have a disruption of reproductive hormones and she will notice a change in her menstrual cycle or changes in premenstrual or menopausal symptoms. Malabsorption of nutrients also affects the production of cortisol, which is a hormone responsible for modulating your immune system. The production of cortisol is increased in cases of malabsorption. Elevated levels of the hormone will begin to break down your immune system instead of maintaining it. Celiac disease typically exists with the autoimmune disorders Grave's and Hashimoto's disease.
Laboratory Tests
Celiac disease and gluten sensitivity are difficult to diagnose because their symptoms mimic or coexist with other conditions. There are some laboratory tests that are helpful in diagnosing but not fully conclusive. Blood tests can detect higher levels of certain autoantibodies, but the results can vary depending on food eaten before the time of testing. A more invasive test is an intestinal biopsy and is taken if the blood tests suggest high antibodies due to gluten sensitivity.
Treatment
Eliminating gluten from your diet is the only successful treatment of celiac disease and gluten sensitivity. A gluten-free diet is difficult but not impossible when you know what to look for in your foods. The diet eliminates all foods and food additives that contain wheat, rye and barley. The good news is that meat, fish, fruits and vegetables do not contain gluten, so you are all set if your diet consists mostly of these foods. The majority of gluten foods are processed, such as pasta, breads, crackers and baked goods. Gluten is also hidden in food preservatives. Physicians and nutritionists are well trained to aid people in choosing a gluten-free diet and food label reading education.
References
- "European Journal of Endocrinology"; Markers of Potential Coeliac Disease in Patients with Hashimoto's Thyroiditis; Rossella Valentino et al.; April 2002
- "Food and Nutrients in Disease Management"; R. Jaffe, M.D.; 2009
- National Digestive Diseases Information Clearinghouse; Celiac Disease; September 2008
