Celiac disease is characterized by an insensitivity to gluten; the protein portion of the starches wheat oats, rye and barley. One out of 133 Americans has been diagnosed with celiac disease. The cause is unknown but there is a genetic predisposition to developing the disease.
What Happens When Gluten is Consumed
Gluten is toxic to individuals with celiac disease causing inflammation and swelling of the inner line of the small intestine. The small intestine is responsible for the absorption of protein, fat, carbohydrate, vitamins and minerals. Gluten damages the small intestine and reduces the absorption of nutrients leading to weight loss and malnutrition. Celiac disease is detected by testing for specific antibodies in the blood stream. If antibody results are positive, a doctor will perform a biopsy of the small intestine to determine the extent of damage. Removal of gluten from the diet along with multivitamin and mineral supplements are the primary mode of treatment.
Symptoms and Side Effects
Most people are not initially aware that they have celiac disease because the symptoms vary among individuals and can be very vague. Gastrointestional problems may include constipation, diarrhea, nausea, vomiting and lactose intolerance. Poor absorption of nutrients can facilitate unexplained weight loss, even in the presence of a high calorie diet. Vitamin and mineral deficiencies are often present resulting in fatigue, confusion, muscle cramps, hair loss, bruising and tingling and numbness in the hands and feet.
Foods Containing Gluten
There is no cure for celiac disease but symptoms can be controlled by following a gluten-free diet. Adherence to a gluten-free diet can be a challenge at first because gluten is often used in food manufacturing and listed on labels by several different names. Unless labeled as a gluten-free product, bread, cereal, pasta, oats, commercial desserts, gravy, soups, sauces, processed and prepared foods should be avoided.
Gluten-Free Foods
Manufacturers now make a variety of gluten-free starches and products which are indicated on the food label. Some supermarkets have a separate gluten-free section to make shopping easier. Many foods are delicious and naturally gluten-free such as fruits, vegetables, beans, nuts, seeds and eggs. Corn, rice, potato, tapioca and soy are gluten-free in their natural forms. Fresh meats, poultry and dairy are also gluten-free but it is important to read labels to determine whether gluten was added as an ingredient during processing. There is a wealth of nutrition and product information as well as cooking, recipe and shopping guides available on the market for guidance.
-Diane Tomkin,M.P.A, M.A., R.D., C.D.N.
What Happens When Gluten is Consumed
Gluten is toxic to individuals with celiac disease causing inflammation and swelling of the inner line of the small intestine. The small intestine is responsible for the absorption of protein, fat, carbohydrate, vitamins and minerals. Gluten damages the small intestine and reduces the absorption of nutrients leading to weight loss and malnutrition. Celiac disease is detected by testing for specific antibodies in the blood stream. If antibody results are positive, a doctor will perform a biopsy of the small intestine to determine the extent of damage. Removal of gluten from the diet along with multivitamin and mineral supplements are the primary mode of treatment.
Symptoms and Side Effects
Most people are not initially aware that they have celiac disease because the symptoms vary among individuals and can be very vague. Gastrointestional problems may include constipation, diarrhea, nausea, vomiting and lactose intolerance. Poor absorption of nutrients can facilitate unexplained weight loss, even in the presence of a high calorie diet. Vitamin and mineral deficiencies are often present resulting in fatigue, confusion, muscle cramps, hair loss, bruising and tingling and numbness in the hands and feet.
Foods Containing Gluten
There is no cure for celiac disease but symptoms can be controlled by following a gluten-free diet. Adherence to a gluten-free diet can be a challenge at first because gluten is often used in food manufacturing and listed on labels by several different names. Unless labeled as a gluten-free product, bread, cereal, pasta, oats, commercial desserts, gravy, soups, sauces, processed and prepared foods should be avoided.
Gluten-Free Foods
Manufacturers now make a variety of gluten-free starches and products which are indicated on the food label. Some supermarkets have a separate gluten-free section to make shopping easier. Many foods are delicious and naturally gluten-free such as fruits, vegetables, beans, nuts, seeds and eggs. Corn, rice, potato, tapioca and soy are gluten-free in their natural forms. Fresh meats, poultry and dairy are also gluten-free but it is important to read labels to determine whether gluten was added as an ingredient during processing. There is a wealth of nutrition and product information as well as cooking, recipe and shopping guides available on the market for guidance.
-Diane Tomkin,M.P.A, M.A., R.D., C.D.N.