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Celiac disease – Gluten Intolerance issues

Posted Apr 18 2011 9:05am

Celiac disease, more commonly known as gluten intolerance, affects one in 133 Americans. This lifelong disease causes intestinal problems when eating gluten, which is the common name for offending proteins in wheat (including durum, semolina, spelt, kamut, einkorn, and faro), rye, barley and oats. Gluten is like poison to people with celiac disease.

Celiac disease   Gluten Intolerance issues

Celiac Disease

Celiac disease affects those who are genetically susceptible. In fact, if one member of a family has celiac disease, about one out of 10 other members of the same family are likely to have it as well. Some may harbor the tendency for a while without getting sick, but then stress, physical injury, infection, childbirth or surgery can actually “activate” the disease. The disease mostly affects people of European (especially Northern European) descent, but recent studies show that it also affects Hispanic, Black and Asian populations as well.

Because of the broad range of symptoms celiac disease presents, it can be difficult to diagnose. The symptoms can range from mild weakness, bone pain, and aphthous stomatitis to chronic diarrhea, abdominal bloating, and progressive weight loss. Those with celiac disease who consistently consume gluten can increase their chances of developing gastrointestinal cancer by a factor of 40 to 100 times that of the normal population. Furthermore, gastrointestinal carcinoma or lymphoma develops in up to 15 percent of patients with untreated or refractory celiac disease. Celiac disease should be quickly and properly diagnosed so it can be treated as soon as possible. Testing is fairly simple and involves screening the patient’s blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on specific areas of the intestines.

With a strict adherence to a 100 percent gluten-free diet, almost all complications caused by the disease can be prevented. A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This can be a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. It is important to read labels carefully and become educated on what types of ingredients to look out for.

Durum flour, couscous, semolina, spelt, kamut, bulgur and triticale, a grain crossbred from wheat and rye, are all names for certain kinds of wheat.
Corn starch, wheat starch, dextrin, malt, maltodextrin, modified food starch, fillers, natural flavoring, hydrolyzed vegetable protein (HVP), emulsifier, stabilizer and hydrolyzed plant protein (HPP)

Most cereals, grains, pastas, breads, and processed foods contain some type of gluten, unless, of course, they are specifically made to be gluten-free. Vegetable cooking sprays, tomato pastes, spaghetti sauces, and veined cheeses, such as roquefort and blue cheese, may contain gluten.

Many vitamins and medications can contain gluten in their additives. Always check with your doctor or pharmacist before taking any medication.

Be careful of cross-contaminating foods. This can happen in the toaster, deep fryer, griddle, etc.
Imitation seafood and instant or flavored coffees and teas
Glue on envelopes and postage stamps
Chewing gum
Some lotions, creams, and cosmetics

For more information go to www.celiac.org.

And don’t forget to go to www.foodallergybuddy.com to print your free food allergy buddy cards on your home computer. There is no limit to the number of cards you can print and we are constantly adding new designs.

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