Celiac Disease

Celiac Disease

Celiac disease is an inherited, auto-immune disease affecting the lining of your small intestine. If you have celiac disease, it means that your body cannot process gluten, which is found in any food containing wheat, barley or rye. While symptoms vary from person to person, many patients will complain of gastrointestinal problems. Anemia is also a very common presenting symptom of celiac disease A life-long gluten free diet is the standard of care for treating celiac disease.

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    AHealthwise answered

    Call a doctor if you or your child has symptoms of celiac disease, such as:

    • Unexpected weight loss.
    • Diarrhea that lasts longer than 1 to 2 weeks.
    • Failure of a child to grow or gain weight as expected.
    • Unusual fatigue or mood changes, especially if these last more than a week and aren't related to any other illness, such as the flu.

    If you or your child has been diagnosed with celiac disease, call a doctor if:

    • Symptoms continue, come back or get worse.
    Watchful waiting

    If you think that you or your child may have celiac disease, watchful waiting is appropriate if mild symptoms of diarrhea or vomiting last only for a few days. Talk with a doctor if your child continues to have diarrhea and doesn't seem to be gaining weight as expected even though he or she has a good appetite.

    Who to see

    Health professionals who may evaluate symptoms of celiac disease in adults or children include:

    • Family medicine doctors.
    • Pediatricians.
    • Internists.
    • Nurse practitioners.
    • Physician assistants.

    A doctor who specializes in problems with the digestive system ( gastroenterologist ) should be consulted to confirm the diagnosis with a small intestine biopsy. In addition, a dietitian can help you plan and stay on a gluten-free diet.

    To prepare for your appointment, see the topic Making the Most of Your Appointment.




    This information does not replace the advice of a doctor. Healthwise disclaims any warranty or liability for your use of this information. To learn more visit Healthwise.org

    © Healthwise, Incorporated.

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    ALeo Galland, MD, Integrative Medicine, answered
    Celiac disease is an inherited intolerance to gluten, a group of proteins found in wheat, barley and rye. Celiac disease affects about one person in a hundred in North America and often goes undiagnosed, even when people have severe symptoms. The inflammation caused by active celiac disease causes Leaky Gut Syndrome, which in turn causes some of the complications associated with celiac disease.
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    AMehmet Oz, MD, Cardiology, answered
    Elisabeth_Hasselback_Exclusive

    More and more people are being diagnosed with celiac disease -- which means passing on wheat and other foods that contain gluten. No pasta?! No bread?! No pizza?! In this video, The View's Elisabeth Hasselbeck explains to Dr. Oz why living with celiac disease and eating a gluten-free diet isn't nearly as ominous as it sounds


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    Currently, there is no known method to prevent celiac disease.

    Patients who have celiac disease can prevent symptoms from returning by adhering to a gluten-free diet. A certified dietitian can help patients plan appropriate and healthy gluten-free diets.

    Patients should carefully read the labels of all food products. Food manufacturers in the United States are required to clearly state whether their products contain wheat.

    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 healthcare providers and pharmacists before taking any drugs, herbs, or supplements because they may contain gluten.

    Read the labels of cosmetics because some beauty products, such as lipstick, may contain gluten.

    Use self-adhesive postage stamps because stamps that require moistening may be contaminated with gluten.

    Food products can 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.

      You should read product labels, and discuss all therapies with a qualified healthcare provider. Natural Standard information does not constitute medical advice, diagnosis, or treatment.



      For more information visit https://naturalmedicines.therapeuticresearch.com/

      Copyright © 2012 by Natural Standard Research Collaboration. All Rights Reserved.

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      AMehmet Oz, MD, Cardiology, answered
      Because gluten is found in so many things, from food to beauty products, it can be hard maintaining a gluten-free lifestyle. Get familiar with the terms on this list, and make sure to check food items and products to ensure they are gluten-free before using or consuming them. While this is a comprehensive list, you may still want to call the company directly to get a complete list of ingredients, just to be safe.

      Gluten glossary:
      • amino peptide complex
      • amp-isostearoyl hydrolyzed wheat protein
      • avena sativa (oat) flour
      • avena sativa (oat) flour kernel
      • barley derived
      • barley extract
      • disodium wheatgermamido PEG-2 sulfosuccinateH
      • hordeum vulgare (barley) extract
      • hydrolyzed wheat gluten
      • hydrolyzed wheat protein
      • hydrolyzed wheat protein PG-propyl silanetriol
      • hydrolyzed wheat starch
      • hydroxpropyltrimonium hydrolyzed wheat protein
      • oat (avena sativa) extract
      • oat beta glucan
      • oat derived
      • oat extract
      • oat flour
      • phytophingosine extract
      • rye derived
      • sodium lauroyl oat amino acids
      • triticum vulgare (wheat) flour lipids
      • triticum vulgare (wheat) germ extract
      • triticum vulgare (wheat) germ oil
      • tocopherol
      • tocopheryl acetate
      • vitamin E (make sure it's not derived from wheat)
      • wheat (triticum vulgare) bran extract
      • wheat amino acids
      • wheat bran extract
      • wheat derived
      • wheat germ extracts
      • wheat germ glycerides
      • wheat germ oil
      • wheat germamidopropyldimonium hydroxypropyl hydrolyzed wheat protein

      This content originally appeared on doctoroz.com
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      AMehmet Oz, MD, Cardiology, answered
      If you spot an itchy or blistery rash on your elbows or knees, it could mean you have Celiac disease. If so, your body is treating the gluten in wheat and other grains as an invader and reacting with this inflammation, which can also appear on your bottom. The rash affects 10 to 15% of people with Celiac disease. If you notice it, try giving up gluten for a period of time, then follow up with your doctor.
      This content originally appeared on doctoroz.com
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      There is no correlation between type 2 diabetes and celiac disease. The prevalence of celiac disease among people with type 2 diabetes is the same as for the general population, which is about 1 percent.

      However, the prevalence of celiac disease is higher among people with type 1 diabetes. Approximately 8 to 10 percent of people with type 1 diabetes also have celiac disease. Researchers don't know for sure why the prevalence of celiac disease is higher among people with type 1 diabetes, but they think it probably has something to do with the fact that both diseases are autoimmune conditions, and so they may share genetic similarities. Every person with type 1 diabetes should be tested for celiac disease so they can go on a gluten-free diet if necessary. If people with celiac disease continues to eat gluten, they are at risk for developing other complications such as osteopenia, osteoporosis, iron deficiency anemia, fatigue, and more serious complications such as intestinal cancers.

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      There are many people who are said to have a gluten intolerance. When these people eat foods that contain gluten, they experience uncomfortable symptoms. However, they test negative for celiac disease and actual damage to their small intestine does not occur. More research about gluten intolerance is needed, but avoiding foods with gluten should help to relieve these symptoms.
      View All 3 Answers
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      While celiac disease cannot be cured, a person can live healthfully with celiac disease through eliminating their gluten intake, monitoring their weight gain and ensuring they are eating enough nutrients. Follow these tips to develop a healthy diet plan for celiac disease:

      • Meet with a registered dietitian to help you understand which foods are safe to eat and which to avoid, and to develop a meal plan and ensure you get all the nutrients you need.
      • Learn about grains that can be used in place of grains with gluten, such as brown rice, whole corn, oats, millet, teff and sorghum.
      • Learn about ingredients in foods as many packaged foods can contain gluten even if the ingredients don't include wheat, rye or barley. Ingredients such as modified food starch, malt or soy sauce also contain gluten. If a package says "gluten-free" it means the manufacturer has ensured there is no gluten in that food product, if the package does not specifically say this check directly with product manufacturers for more information.

       

       

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      Gluten intolerance or celiac disease is an intestinal disorder and not a true food intolerance. If you have it, your body cannot tolerate gluten, a form of protein found in wheat, rye, barley and maybe oats.

      Reading food labels is crucial if you are gluten intolerant. These are some of the ingredients that indicate gluten is present in a food:
      • Emulsifiers
      • Stabilizers
      • Thickeners
      • Barley
      • Wheat, rye, triticale, kamut and oat
      • Flour, self-rising flour, enriched flour, graham flour, durum flour, gluten four
      • Food starch and modified food starch
      • Hydrolyzed vegetable protein (HVP)
      • Malt or malt flavorings