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What is Celiac Disease?

Gluten Intolerance Affects Small Intestine and Causes Other Problems

Jul 2, 2009 Scott Hayden

Celiac disease has been around since humans began eating a diet of cultivated crops. But, it was not diagnosed or clearly understood until the late 20th century.

The Greek physician Aretaeus who lived in the second century A.D. documented a strange illness in his patients. He described them as koiliakos, which meant "suffering in the bowels." The recommendation he gave to those who were suffering this condition was to change their diet. Today celiac disease is accepted by the medical community as an autoimmune disorder. It runs in families and carriers are not able to properly digest gluten, a protein found in wheat, barley and rye products. Here are some other important facts about this debilitating disease.

Celiacs Cannot Eat Any Wheat Products

Even small amounts of gluten in pasta, pizza crusts, baked goods and breads can cause problems. In people without celiac disease the microscopic, finger-like projections that line the inside of the small intestine called villi help the body to absorb vitamins and nutrients from food. The villi can be described as a thick carpet.

In a celiac carrier, the immune system responds by damaging the villi when gluten is ingested. Instead of having that same thick carpet all that is left is a bare floor. Carbohydrates, proteins and fats will not be absorbed into the bloodstream. The result is malnourishment.

Complications Arising from Celiac Disease

Celiacs can lose important vitamins and minerals. The lack of vitamins B-12 and D, as well as the loss of folic acid and iron can contribute to anemia and a noticeable drop in weight.

Other maladies include:

Osteoporosis (the loss of bone density)
Rickets (softening of the bones, primarily in children)
Type 1 diabetes
Thyroid disease
Lactose intolerance
Stunted growth, depression and memory loss in children
Addison's disease (malfunctioning of the adrenal glands)

Is There a Cure for Celiac Disease?

No, there isn't. There are no medications to make digesting gluten less painful either. Celiacs can only manage their condition by eating a strict diet that is one-hundred percent free of gluten. Only then will the villi in the small intestine be able to heal.

What Foods Can Celiacs Eat?

Fresh foods like fruits and vegetables are safe to eat since they have not been artificially processed. Legumes, rice, soy products and anything that is made with buckwheat, cassava, corn, quinoa and tapioca flour are acceptable. As long as wheat is eliminated from the diet celiac carriers can stay healthy. Otherwise, some really uncomfortable symptoms will return.

Foods Celiacs Should Avoid Entirely

Triticale (a cross between wheat and rye)
Wheat germ
Cracked wheat
Durum
Semolina
Matzo
Bulgur
White flour
Enriched flour

Difficulties Living with Celiac Disease

Eating out in restaurants can be challenging for celiacs. They have to think carefully what they pick up for lunch or a quick snack. Reading food labels in supermarkets will be necessary to determine what is safe to eat and what isn't because gluten is hidden in all kinds of products and may be disguised by other names like stabilizers and preservatives.

How is Celiac Disease Diagnosed?

Blood tests and a biopsy of the small intestine can determine whether or not somebody has celiac disease. The symptoms of this disease closely mimic other problems like irritable bowel syndrome, so it's important to see a doctor and get the right diagnosis.

Celiac disease may affect approximately two million people in the United States. Men, women and children can all be carriers. Research is continuing and doctors are learning more about this disorder every year.

Sources:

celiac.org
The Mayo Clinic
The University of Chicago Celiac Disease Center
American Gastroenterological Association

The copyright of the article What is Celiac Disease? in General Medicine is owned by Scott Hayden. Permission to republish What is Celiac Disease? in print or online must be granted by the author in writing.