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October Is Celiac Awareness Month
By Jennifer Snyder, Registered Dietitian and Licensed Nutritionist
Celiac disease is a genetic disorder that affects at least one of every 133 adults in the United States. Those with the disease cannot digest gluten, a protein that is found in wheat, barley and rye. As a result, the villi in the intestines become damaged and nutrient absorption is inhibited. If a person with the disorder continues to eat gluten, he or she is 40% more likely to develop gastrointestinal cancer and up to 15% more likely to develop lymphoma, compared to the general public. Therefore, it is very important that the disease be quickly and properly diagnosed so it can be treated as soon as possible. Unfortunately, celiac disease is often misdiagnosed because symptoms are similar to those of irritable bowel syndrome, Crohns disease and parasitic infections. Signs of celiac disease include diarrhea, abdominal pain, bloating, bone pain, weight loss and weakness. Some individuals may not show signs or symptoms at all. The disease can occur at any age, but often emerges after a traumatic experience, such as an injury, pregnancy or surgery. The best way to test for the disease is to make an appointment with your physician and request a blood test that detects antibodies that are present when a person with celiac disease eats gluten. Once diagnosed, the disease can be managed by removing all gluten from the diet. However, this is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. The most common foods containing gluten include bread, flour tortillas, cookies, pita bread, crackers, cereals, pastas, gravies and sauces. The FDA does not require foods to be labeled as gluten free, so those adhering to the diet must read ingredient lists closely and contact food manufacturers if unsure about a product. Fortunately, going gluten-free has become a sort of fad-diet in recent years, so more products have become available on the market that are celiac-friendly. In fact, manufacturers have developed nearly eight times more gluten-free products in the past five years. The downside of eating gluten-free is that many of the foods are expensive and low in vitamins, minerals and fiber. Also, many gluten-free alternatives can encourage weight gain, as manufacturers are making products high in fat, sugar and calories to increase palatability. Therefore, only those diagnosed with the disease should adhere strictly to the diet. If you suspect that you have celiac disease, avoid going gluten free until you have been tested, as a blood test will show a false negative. Once the disease has been confirmed, adhere to a strict gluten-free diet that includes lots of fresh lean meats, poultry, fish, most dairy, fruits, vegetables, rice, potatoes and gluten-free flours. Also, be sure to take a daily multivitamin and gluten-free fiber supplement, like Konsyl, to avoid deficiencies in the diet. Contact your physician, dietitian or other healthcare professional for more information on celiac disease, gluten-free products and recipes.
The Shop Rite supermarket chain's website has a list of national-brand gluten-free products and the National Foundation for Celiac Awareness offers recipes.
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