Celiac Disease, also known as celiac sprue or gluten-sensitive enteropathy, is a genetic disorder that can affect both children and adults. The onset of the disease has no age restriction and can happen at any time. In people with CD, eating certain types of grain-based protiens sets off an autoimmune response that causes damage to the small intestine's ability to absorb the nutrients in food, leading to malnutrition and a variety of other complications. The offending protien is collectively called gluten and is found in wheat, barley, rye and possibly oats. In the United States, celiac disease is largely unrecognized and under-diagnosed. The time between the first symptoms and subsequent diagnosis averages about ten years.

The risk of long-term complications, up to and including cancer, increases the longer the disease goes untreated, so the under-diagnosis of celiac disease is a serious concern.

 

• dental enamel defects
• bone or joint pain
• irritability
• infertility
• depression
• mood changes
• inability to concentrate

Due to the fact that the symptoms mimic other digestive diseases, patients are frequently misdiagnosed as having irritable bowel syndrome, spastic colon/bowel, ulcerative colitis or Chrohn's disease.

In some people, celiac disease manifests itself in small itchy blisters called dermatitis herpetiformis(DH).

The cause of Celiac Disease is unknown. But we do know that it is genetic. Current research indicates that CD is strongly associated with a group of genes on Chromosome 6. These genes are involved in the regulation of the body's immune response to gluten.

Many patients are asymptomatic for years, with the disease becoming active for the first time after surgery, viral infection, severe emotional stress, or pregnancy and childbirth.

HOW IS CELIAC DIAGNOSED?

Three major steps are taken to diagnose or confirm celiac disease. First, a thorough physical examination is conducted, including a series of blood tests, sometimes referred to as the Celiac Blood Panel. A small bowel biopsy (endoscopy) is performed as the second step. Lastly, a gluten-free diet is implemented. When the patient shows a positive response to the diet - symptoms subside and the small intestine returns to its normal, healthy state - the diagnosis of Celiac Disease is confirmed. (NOTE: To ensure the most accurate diagnosis, the gluten-free diet should be implemented only after the first two steps have been completed.)

For those with DH, skin samples will also be taken.

At this time the only known treatment for CD is the life-long adherence to a strict gluten-free diet. When gluten is removed from the diet, the small intestine will start to heal and a patient's overall health is improved. However, a gluten free diet is harder to achieve than one might think. Gluten is commonly used in many manufactured and processed foods and is commonly used as a binder, filler or carrier for flavorings and spices. That means not only are most breads, pastas and cereals off limits, but hidden gluten can be found in some unlikely foods such as: cold cuts, soups, hard candies, soy sauce, many low-fat products, even licorice and jelly beans. Gluten may also be used as a binder in some pharmaceutical products.

More specific labeling would be a tremendous help for celiac sufferers. A law was recently passed by Congress that mandates new information on product labels, specifying whether certain allergens are present. However, the presence of glutens is not required to be disclosed.