Gluten intolerance, also known as celiac disease, is a chronic disease of the intestines that causes malabsorption of food. Individuals who have a genetic predisposition to celiac disease have a reaction triggered by the gliadin component of gluten that causes a change in the lining of the bowels. Over time, this can lead to diarrhea, malnutrition and malabsorption. More physicians are recognizing the symptoms of celiac disease and its diagnosis is becoming more common. Several tests for glucose intolerance are available.
Mechanism of disease
Celiac disease occurs due to sensitivity to the gliadin component of gluten, which is found in many food sources. The small intestine reacts to gluten and, over time, the tiny folds responsible for food absorption in the intestine begin to flatten. Because of this, intestines do not absorb food or nutrients appropriately and diarrhea and malabsorption ensues. A physician can test for this ailment in several ways when he suspects this disease.
Symptoms of Gluten Intolerance
Several symptoms can alert patients and physicians to gluten intolerance. Many patients experience fatty, foul-smelling stools caused by malabsorption. Other symptoms include weight loss, anemia and malnutrition. Malabsorption of nutrients can cause iron deficiency, weight loss and B vitamin deficiencies that can lead to nervous system symptoms. Any of these symptoms should prompt an investigation into whether or not a patient is suffering from celiac disease.
Testing for Gluten Intolerance
Blood tests are the best initial evaluation for gluten intolerance and include testing for IgA anti tissue transglutaminase and IgA endomysial antibodies. If these studies are positive, a patient should then undergo endoscopy to obtain a biopsy of the small intestine. A pathologist can review the biopsies to diagnose whether changes associated with celiac disease are present. If the biopsies and blood tests are both positive, the diagnosis of celiac disease is almost certain. The diagnosis is confirmed when a patient abstains from gluten and has resolution of her symptoms. Each test alone can point toward the diagnosis; however, the combination of all three is the best way to test for gluten intolerance.
Treatment
The only treatment for celiac disease is for a patient to completely avoid gluten. The biggest sources of gluten are rye, wheat and barley. Patients should fully cut these ingredients out of their diet as even a small amount can cause changes within the intestine. Thanks to an increase in awareness of this disease, many food companies are creating gluten-free creations, making it easier for patients to enjoy their favorite foods while adhering to their diet.
