Gluten-sensitive Enteropathy |
Overview Celiac disease is a chronic digestive disorder that inflames and damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate a protein called gluten, found in wheat, rye, and barley. It is a relatively rare condition, affecting an estimated 1 in every 100 to 200 people in Canada. However, it is believed to be under-diagnosed. That's because recognizing celiac disease can be difficult. Some of its symptoms are similar to those of other diseases and as a result celiac disease is sometimes confused with irritable bowel syndrome, iron-deficiency anemia caused by menstrual blood loss, Crohn's disease, diverticulitis, intestinal infections, and chronic fatigue syndrome. While the condition can occur at any age, it usually first appears in infancy or early childhood when certain foods are initially added to the diet. Causes For those with celiac disease, eating foods that contain gluten triggers an immune response in which the body attacks itself and ends up damaging the lining of the small intestine. Why this happens is unknown, although celiac disease often first appears following an infection, surgery, pregnancy, an injury or severe stress. Some people are at higher risk, including those of European descent, those with type-1 diabetes or thyroid disease and those who have a family member who has celiac disease. Symptoms It is possible to have celiac disease and have no symptoms. However, most people will experience some or all of the following:
Treatment In order to effectively treat celiac disease, the source of the problem must be permanently removed. Thus, any food containing gluten needs to be eliminated from the diet. The list is longer than you might think because gluten appears as an incidental ingredient in a wide range of products, including some medications. It is even in the glue on the back of a postage stamp! Approximately 70% of celiac patients experience improvement within two weeks following withdrawal of gluten-containing food from the diet.
The gluten-free diet means not eating foods that contain wheat (including spelt, triticale, and kamut), rye, and barley. The foods and products made from these grains are also not allowed. In other words, a person with celiac disease should not eat most grain, pasta, cereal, and many processed foods. Despite these restrictions, people with celiac disease can eat a well balanced diet with a variety of foods, including gluten-free bread and pasta. For example, people with celiac disease can use potato, rice, soy, amaranth, quinoa, buckwheat, or bean flour instead of wheat flour. They can buy gluten-free bread, pasta, and other products from stores that carry organic foods, or order products from special food companies. Gluten-free products are increasingly available from regular stores. Checking labels for "gluten free" is important since many corn and rice products are produced in factories that also manufacture wheat products. Hidden sources of gluten include additives such as modified food starch, preservatives, and stabilizers. Wheat and wheat products are often used as thickeners, stabilizers, and texture enhancers in foods. Some people with celiac disease also are lactose intolerant and have to avoid dairy products. Your doctor can refer you to a dietician who can help identify foods that you should avoid and those that you can safely eat. The good news is that once you stop consuming gluten, the damage to your intestine usually heals completely in 6 months to a year. Unfortunately, it is unlikely that you will be able to resume eating food that contains gluten without incurring further damage. |