Living gluten-free is all the rage today, but those with celiac disease have no choice if they want to live healthy.
Celiac disease is a digestive condition in which an immune reaction in the small intestines is triggered when the individual with the disease eats foods containing gluten. These foods often include bread, pasta, cookies and pizza crust, and do include any other foods containing wheat, barley or rye. The immune reaction to protein gluten can cause abdominal pain and diarrhea, and can lead to vitamin deficiencies that can deprive the brain, peripheral nervous system, bones, liver and other organs of needed nourishment. Since the disease cannot be cured at this point in time, those suffering from celiac disease can manage it by changing to a gluten-free diet.
According to the Mayo Clinic, there are no “typical” symptoms for celiac disease, although many have general problems such as intermittent diarrhea, abdominal pain and bloating. However, other people may have symptoms that they do not connect with the disease, such as:
- Irritability or depression
- Anemia
- Stomach upset
- Joint pain
- Muscle cramps
- Skin rash
- Mouth sores
- Dental and bone disorders (such as osteoporosis)
- Tingling in the legs and feet (neuropathy)
Also, because celiac disease can cause malabsorption of nutrients, some patients may see weight loss; weakness and fatigue; foul-smelling stools, sometimes fatty or oily; osteoporosis; and, in children, stunted growth.
It is important that individuals with celiac disease have the condition diagnosed and treated. In addition to malnutrition possibilities, celiac disease can also lead to loss of calcium and bone density; lactose intolerance; neurological complications, including seizures and nerve damage; and people with celiac disease also have a greater risk of certain types of cancers, including intestinal lymphoma and bowel cancer.
A change in diet is necessary for those with celiac disease. All foods containing gluten must be avoided to manage the disease properly, including:
- Barley
- Bulgur
- Durham
- Farina
- Graham flour
- Rye
- Semolina
- Spelt (a form of wheat)
- Triticale
- Wheat
Fortunately, because of the gluten-free diet craze, many gluten-free items are on the market today.
For some patients, doctors may prescribe vitamin or mineral supplements, or steroids to help control inflammation.
For more information, visit the Mayo Clinic website.
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