Celiac Disease
What it is: a multi-system immune disorder caused by a sensitivity to gluten (the major protein in wheat, rye and barley). At one time, celiac disease was believed to be a rare disease of childhood. Now, it is known to be a common condition that can occur at any time. Other names for the condition are: celiac sprue, nontropical sprue, gluten enteropathy.
Symptoms: bloating, diarrhea, cramps, constipation, anemia, and weight loss. In children, a failure to thrive.
Possible long term effects: malnutrition, stunting of growth, increased incidence of other immune disorders, dental enamel defects, early onset of osteoporosis
Conditions related to celiac disease:
- Type 1 diabetes
- Rheumatoid arthritis
- Dermatitis herpetiformis
- IgA deficiency
- Down syndrome
- Autoimmune thyroid disease
- Collagen vascular disorders
- IgA neuropathy
- Sjogren's syndrome
Nutrition: After diagnosis, the most important treatment for celiac disease is an elimination diet. Gluten-containing grains and food additives must be avoided. Some processed foods must also be avoided.
Foods to eliminate from the diet:
- Wheat: including semolina, durum, farina, bulgur, couscous
- Barley
- Rye
Amaranth, buckwheat, oats, and quinoa do not contain gluten. However, they are frequently milled in the same areas as wheat, barley, and rye products.
Stay away from these additives:
- Bouillon
- Soy sauce
- Caramel color
- Mono or diglycerides
- Food starch
- Brown rice syrup
- Malt, malt flavoring, malt syrup, malt vinegar
- Emulsifiers
Processed foods that may contain gluten:
- Breaded or stuffed foods
- Frozen dinners or pot pies
- Sauces and gravies
- Sausages
- Luncheon meats
Persons with celiac disease need to be careful of cross contamination from other foods. When eating out, they need to check ingredients and ask about preparation methods. Children and teens with celiac disease must do the same and try to avoid being influenced by peers.
For additional information go to:
www.celiac.org
www.nim.nih.gov/medlineplus/celiacdisease.html
