Basics of Celiac Disease

My sister in law, Summer, wrote this article for the Texas A&M College of Medicine where is Communications Director, and I asked her if I could share it on our blog. This provides a little more insight into what Loren deals with...

“Gluten-free” labels seem to be popping up everywhere – from the grocery store aisle to restaurant menus. So what does gluten-free mean, and just exactly who follows a gluten-free diet?
Gluten is a protein found in grains like wheat, barley and rye. For most people, gluten poses no trouble. But for those with celiac disease, gluten can be a big problem.
Celiac disease is a lifelong autoimmune intestinal disorder that causes damage to the small intestine when gluten is ingested, making it difficult for the body to absorb nutrients.
The symptoms of celiac disease are gas and bloating, changes in bowel movements (either diarrhea or constipation), weight loss, fatigue, weakness and vomiting. Left untreated, it can lead to long-term health problems such as iron deficiency anemia, osteoporosis, vitamin deficiencies, intestinal cancers, diabetes and more.
Although a gluten-free diet means no wheat, barley or rye, those with celiac disease do have other options such as rice, corn, soy, potato, tapioca, beans, quinoa, millet, buckwheat, flax and nut flours. Research also shows that pure, uncontaminated oats consumed in moderation are tolerated by most people with the disease.
“Treatment for celiac disease is basically the elimination of gluten from the diet, which is easier said than done,” said Richard Dusold, M.D., assistant professor of internal medicine at the Texas A&M Health Science Center College of Medicine and gastroenterologist with the Scott & White College Station Clinic. “Going gluten-free should cause symptoms and endoscopy findings to improve. Diet compliance is critical for a positive long-term outcome.”
The cause of celiac disease is unknown, but it can be genetic. Approximately one in 133 people in the United States has celiac disease, and it shows up in 5 to 15 percent of siblings or children of those with the disease.
Celiac disease is often mistaken for food intolerance or irritable bowel syndrome because of the symptoms it causes. Doctors can order blood tests to check for certain antibodies that signal the disease. A positive blood test could then lead to an endoscopy and biopsy for confirmation.