SWIRCA & More Nutrition Program
February  2012

Celiac Disease

People with celiac disease cannot eat foods containing gluten, a protein found in wheat, rye, barley and some other grains. In people with celiac disease, the body's  immune system responds to gluten by damaging the lining of the small intestine. Most of the nutrients in food are absorbed  through the small intestine. Damage to the small intestine means nutrients cannot be fully used by the body. This can lead to Nutrient  deficiencies.

Diagnosis

Celiac disease affects an estimated 1 percent of Americans. The condition is genetic. If an immediate family member has celiac disease, the chance you may have it increases to 1 in 22. Because so many cases of celiac disease go undiagnosed, family history alone is not always an accurate gauge.

Some symptoms of celiac disease include:

* Gas
* Diarrhea
* Stomach Pain
* Fatigue
* Joint Pain
* Weight Loss
* An itchy skin rash called dermatitis  herpetiformis

There are dozens of symptoms associated with celiac disease and vary from person to person. Symptoms may occur in the digestive system or in other parts of the body. Properly diagnosing celiac disease includes a medical review of your symptoms. It also involves a blood test to look for high levels of certain auto-antibodies and a biopsy of tissue from the small intestine.

Though celiac disease cannot be cured, the condition can be managed. People with celiac diseas can lead long, healthful lives.

Diet & Nutrition

The only treatment for celiac disease is to eat a gluten-free diet. There are plenty of foods that are naturally gluten-free, including fruits, vegetables, beef, poultry, fish, nuts, eggs and more. A growing number of foods are being developed by manufacturers to answer consumers increasing interest in gluten-free products.

However, managing celiac disease is not just about eliminating gluten from your diet. It also involves making sure your get all the vitamins and nutrients you needed......particularly iron, calcium, fiber and the B-vitamins thiamin, riboflavin, niacin and folate.....and watching weight gain. Weight gain can be a side effect for people with celiac disease once they start following a gluten-free diet. This is because the body is absorbing more nutrients and calories from foods.