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Celiac Disease ~ Food Allergies
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Member Twin Cities R.O.C.K. (Raising Our Celiac Kids) Member Life Unlimited II Member FASGMN (Food Allergy Support Group Mn)
Celiac Disease
Celiac disease is a permanent, genetic autoimmune disorder that is inherited and affects 1 in 133 people, however only 3% have been diagnosed. Individuals with Celiac disease cannot digest gluten, a gliadin-like protein that is found in grains such as wheat, rye and barley. The word gluten comes from the Latin word for glue. Gluten gives dough elasticity and strength.
Eating gluten sets off an autoimmune response that causes inflammation and damage to the villi in the small intestine. Villi are small, finger-like projections that absorb nutrients. Gluten causes the villi to become flattened and unable to absorb nutrients, resulting in malabsorption and malnutrition. The small intestine is where iron, folic acid, calcium and Vitamins K, A, D and E are absorbed. Other names for Celiac disease include sprue, nontropical sprue and gluten enteropathy.
Because of the wide range of symptoms, Celiac disease can be difficult to diagnose. Many people experience gastrointestinal symptoms such as diarrhea, constipation and gas. Others may not have any intestinal issues, but may suffer from painful, swollen joints and migraines. Celiac disease symptoms can mirror the symptoms of many other health issues. Studies have shown that if an individual with Celiac disease continues to eat gluten, they have a 40 to 100 times higher chance of developing intestinal cancer.
The information on this website is for informational purposes only. The information provided and opinions stated herein are not meant to diagnose any condition. If you have concerns about your health, please consult a medical professional. As always, it is up to those following a gluten-free, dairy-free diet to determine if information or products are safe for them.
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