Celiac Disease #8

Every 1 in 133 people in North America are diagnosed with Celiac disease. Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People diagnosed with Celiac disease become allergic to gluten, a protein found in wheat, rye, oat and barley. Even some medications and vitamins contain gluten. When people with celiac disease eat foods containing gluten, their immune system respond and begin to destroy the villi, which are small thread like structures that cover the small intestine and help to absorb nutrients. Destruction of these villi can lead to the formation of other diseases and eventually death. Celiac is a genetic disease, which means it runs in families and can be passed on to the off springs.

Symptoms of Celiac disease can be very painful and unexplained. Symptoms may occur in the digestive system or in other parts of the body. Short-term symptoms include; vomiting, constipation, weight loss, fatigue, bone loss and even seizures. Some long-term complications are malnutrition, osteoporosis, liver disease and intestine cancer. As you can tell these symptoms are also common for other diseases, this is why Celiac disease is very hard to diagnose. Celiac disease can be diagnosed by blood tests, intestinal biopsy and screening.

Unfortunately there currently aren’t any clinical treatments for Celiac Disease. The only way to control the disease and the symptoms is to go on a gluten-free diet for life. This is an example of what foods a Celiac patient can consume and some foods which he can’t consume.

Allowed Foods

• arrowroot
• buckwheat
• cassava
• corn
• flax
• legumes
• millet
• nuts
• potatoes
• quinoa
• rice
• sorghum
• soy
• tapioca

GLUTEN-CONTAINING INGREDIENTS TO BE AVOIDED

Barley Graham Flour Rye
Bulgar Kamut Semolina
Cereal Binding Malt Spelt (Dinkel)
Couscous Malt Extract Triticale
Durum Malt Flavouring Wheat
Einkorn Malt Syrup Wheat Bran
Oats Wheat Germ
Filler Oat Bran Wheat Starch
Farro Oat Syrup

Processed Foods that May Contain Wheat, Barley, or Rye*

• bouillon cubes, brown rice syrup, candy
• chips/potato chips
• cold cuts, hot dogs, salami, sausage
• communion wafers
• French fries, gravy, imitation fish, rice mixes, sauces
• seasoned tortilla chips, self-basting turkey
• soups, soy sauce, vegetables in sauce

When patients follow a gluten free diet, they can get rid of their symptoms, and even repair any damage that was done to the small intestine. But a gluten free diet is a very hard diet to follow, because the foods which you are allowed to eat should not contain even a bit of gluten. Cross-contamination is a challenge that faces the celiac patient everywhere-at home, while food shopping, and when dining out. So, the foods which are produced or processed in the same facility where other foods containing gluten are produced are not good for the person who is allergic to gluten. This means that even if a product is gluten free and processed in the same factory with other foods, it may contain gluten in trace amounts. For example, a patient should not buy a coffee from Tim Horton’s because cross contamination from other wheat products can occur. Food products can also become cross-contaminated with gluten if they come into contact with gluten. For instance, a knife that was used to cut bread should be washed thoroughly with soap and water before it is used to cut food for a patient with celiac disease. Cross contamination may also occur if bread and vegetables were cut on the same cutting board. So, the safe thing is to buy a food on which it is written gluten free or call the number given on the food label and double check with the manufacturer whether it is gluten free or not.

In conclusion celiac disease is unique in that it is controlled through diet. Patients who have celiac disease can prevent symptoms from returning by adhering to a gluten-free diet. Patients should carefully read the labels of all food products. Food manufacturers are required to clearly state whether their products contain wheat or gluten. If children have celiac disease, their baby-sitters, teachers, and other caretakers should be informed of their conditions. Patients with celiac disease should always ask about ingredients in the food when dining at a restaurant or someone else's home. Patients should consult their doctors and pharmacists before taking any drugs, herbs, or supplements because they may contain gluten. It’s also important to read the labels of cosmetics because even some beauty products, such as lipstick, may contain gluten. It can be challenging and frustrating for someone diagnosed with celiac disease, but if they follow a gluten free diet, they can continue to live a healthy lifestyle.

References:
Family Doctor (2009)Information about celiac disease.
Celiac Disease
http://www.celiac.ca/celiac.php

Information about Celiac Disease. CD. (2008)
http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/
(Diet table copied from this site)