Gluten and Celiac Disease

This article comes from the CostcoConnection.com (hence the Costco member references when describing a person's credibility on the subject matter).

Overall, this excerpt does a good job of addressing what the gluten allergy is and how it relates to Celiac disease.

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Gluten, a protein found in wheat, rye and barley, is what gives baked goods that wondrful texture and keeps them from crumbling apart. Yet, despite its culinary goodness, gluten also triggers celiac disease and wheat allergies.

Celiac disease, which affects an estimated 3 million Americans, is a unique autoimmune condition. "Unique, because we know the environmental precipitant: gluten," explains Peter H.R. Green, M.D., professor of clinical medicine at Columbia University Medical Center in New York City, director of the Celiac Disease Center at Columbia University and a Costco member. "It is a multi-system disorder, with the small intestine as the main target of injury."

Celiac disease is not the same as gluten allergy or wheat allergy, explains Vandana Nehra, M.D., a Mayo Clinic gastroenterologist. "Celiac disease (gluten sensitivity) is a genetically determined autoimmune condition that damages the lining of the small intestine. An allergy to gluten (wheat allergy) is an allergic response similar to other food allergies," she explains, adding that treatment of both gluten allergy and celiac disease involves avoidance of wheat.

Pinning Down a Diagnosis

Because celiac disease disrupts the digestive process, delayed diagnosis increase the risk of developing neurological problems, osteoporosis, infertility, autoimmune disorders, including Type 1 diabetes, thyroid disease and even cancer, says Green.

Green refers to celiac disease as "The Great Pretender" because some of its most common symptoms - diarrhea, weight loss and fatigue-mimic those of other gastrointestinal disorders. Albertelli suffered from mild stomach problems for years. Doctors labeled it irritable bowel syndrome and lactose intolerance. Three gastroenterologists later, Albertelli was finally diagnosed. Her husband and daughter also have celiac disease.

The initial diagnosis is made by blood tests to determine the presence of specific antibodies in patients with celiac disease," explains Nehra. If the blood test is positive the diagnosis must be confirmed by intestinal biopsy. A positive biopsy is the medical gold standard of celiac diagnosis. However, an immediate diagnosis might be overlooked due to a lack of awareness of the full spectrum and varying symptoms of the disease; adequate biopsies and accurate tissue-smaple interpretation are crucial, says Green.

Going Gluten-Free

"The gluten-free diet is low in fiber, and non-wheat flours are not fortified. Some of the foods are high in calories," says Costco member Suzanne Simpson, a registered dietitian at the Celiac Disease Center. Celiac patients are often low in iron, calcium and vitamin D and /or vitamin B, and their bone mineral density is often compromised. Vitamin supplements can be tricky (they must be gluten-free), and taking too much of a good thing, such as vitamin A or vitamin B can be toxic, says Simpson.

Eliminating wheat breads and baked goods might seem like a no-brainer. But gluten also hides in prepared foods, marinades and even some brands of tea. Patients must learn to scrutinize product labels. Albertelli adds that a gluten-free diet requires a lot of preplanning, especially when it concerns her daughter's school parties, eating out and travel - anything where food is involved. Fresh fruits, vegetables, meats and poultry are generally safe.

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Image thanks to the NuttyGallery.com