In March 2011, Dr. Alessio Fasano, lead researcher at the University of Maryland Celiac Research Center, announced that clinical research revealed there is a difference between gluten sensitivity or intolerance and celiac disease. Gluten intolerance and celiac disease have been used interchangeably in the medical world up to now. Few gastroenterologists accepted that there is a wide range of gluten-related disorders outside of celiac disease before the new research. Each disorder presents itself differently in each patient and diet restrictions vary per case.
About Celiac Disease
Celiac disease is an autoimmune disease in which the body reacts negatively to gluten when it enters the small intestine. The protein gluten is found in rye, barley and wheat as well as any ingredients that are derived from those grains. Patients with celiac disease can display a wide range of symptoms that start with chronic headaches and end with partial body paralysis. Gastroenterologists diagnose celiac disease through an anti-tissue transglutaminase antibodies, or tTGA, blood test. If this test shows high levels, an endoscopic biopsy of the small intestine will be performed.
Diet for Patients With Celiac Disease
If you have celiac disease, you need to maintain a diet that is completely free of gluten. Nutrients from foods that contain gluten are unable to be absorbed by the body. Over time, the digestive tract will slowly start die; patients with celiac disease who fail to maintain a completely gluten-free diet are likely to end up on a feeding tube later in life. According to Dr. Fasano, sensitivity to gluten for patients with celiac disease varies. Some patients are able to continue using lotion, hair care and skin care products that contain low levels of gluten while others are not. If you show signs of excessive hair loss, cystic acne style blisters and chronic itching, discontinue use of those products and get tested by a dermatologist for dermatitis Herpetiformis, a skin condition directly associated with celiac disease.
About Gluten Intolerance
Gluten intolerance is considered a food allergy. Patients with gluten intolerance will experience an adverse reaction to digesting gluten, but the body will not attack itself through an autoimmune response as with celiac disease. Common symptoms of gluten intolerance include chronic diarrhea within 30 minutes of eating, mental fog, unwavering fatigue and consistent migraine headaches. Gluten intolerance is diagnosed through a tTGA blood test. A biopsy may be performed at your doctor's discretion.
Diet for Patients With Gluten Intolerance
Patients with gluten intolerance have the option to tolerate the pain and negative reactions while maintaining their diet with gluten foods. The sensitivity levels with gluten intolerance vary per patient. Some patients are unable to handle minor cross-contamination or foods that contain low levels of gluten; these patients should stick to a completely gluten-free diet. Gastroenterologists recommend that those with gluten intolerance maintain a gluten-free diet, but there are optional supplements available that can counteract the body's reaction to gluten and allow a person to enjoy regular foods.
References
- Des Moines University: What is Gluten Intolerance?
- Purdue University: The University of Chicago Celiac Disease Center: Allergies vs. Intolerance
- "European Journal of Gastroenterology and Hepatology"; The Diagnosis of Gluten Sensitivity and Coeliac Disease -- The Two Are Not Mutually Inclusive;" Ciclitira PJ et al.; 1998
- University of Maryland School of Medicine: University of Maryland School of Medicine Researchers Identify Key Pathogenic Differences Between Celiac Disease and Gluten Sensitivity
- National Digestive Diseases Information Clearinghouse: How is Celiac Disease Diagnosed?
