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July 2006
CELIAC DISEASE
By Brenda Murray
Celiac disease, also known as gluten sensitive enteropathy (GSE), gluten intolerance, or celiac sprue, is an inherited medical condition where the body cannot absorb all of its needed nutrients, because of damage to the absorptive surface of the small intestine, caused by ingestion of gluten. Gluten is a protein found in wheat, rye, barley, and most oats.
It is believed to be one of the most under-diagnosed common diseases today, affecting approximately 1 in 133 people in North America. It often takes years to diagnose, as symptoms are varied, vague, common to other diseases, or health problems, or even nonexistent. Some of the common symptoms are anemia, chronic diarrhea, weight loss, fatigue, cramps and bloating, irritability. In other cases, sufferers from gluten-intolerance develop an intense burning and itching rash called dermatitis herpetiformis. The intestinal symptoms of celiac disease may or may not appear in dermatitis herpetiformis.
To develop celiac disease (CD) three (3) things must be present: 1) you must inherit the gene, 2) consume gluten, and 3) have the gene triggered. Common triggers may include stress, trauma (surgeries, pregnancy, etc.), and viral infections. Approximately 1 in 20 first-degree relatives could have CD triggered in their lifetime. The disease is permanent and damage to the small intestine will occur every time you consume gluten, regardless if symptoms are present.
I was recently diagnosed with Celiac, after several years of trying to find out why I was not feeling well. I had lots of tests, like bone density, ultrasounds, and CT scans, that all came back normal.
Symptoms for me were fatigue, bone pain, having too many colds that hung on for weeks, and in the last year or so before diagnosis, I developed bloat, and a dull pain under my right rib, which in turn make one irritable. I was both shocked, and relieved to get this diagnosis. Shocked, because even though I basically knew what celiac was, nobody in my family had it, and relieved, because it could have been a much worse diagnosis, and I finally knew there was a real reason for not feeling well.
A definitive diagnosis can only be made with a small intestine biopsy. From this biopsy, the GI specialist can see that the villi in the intestine that does the nutrient absorption, are damaged, or flattened
and therefore cannot absorb nutrients. Usually a blood screening test is what leads to the biopsy, however in my case, the biopsy came first, followed by the blood screening test.
There is no cure for celiac disease, but it can usually be treated and controlled by following a gluten-free diet for life. It can be a challenge to eat gluten-free, as many processed foods contain hidden sources of gluten. You really have to look at ingredient lists, and call the 1-800 numbers to check for sure, that a certain food is gluten-free. Who would think that tomato soup, or chicken broth, or certain flavors of potato chips , or salami contains wheat? It is probably more of a loss of convenience than anything as I can no longer grab a quick burger, or slice of pizza, or use a can of cream soup in a casserole. Instead, I have to now make my own cream soup (or buy a gf one, if it can be found), or make or buy a special pizza crust, and find gluten free salami or pepperoni for topping. Most of the larger grocery chains locally carry a good supply of gluten-free breads, and specialty flours (like white or brown rice, tapioca, corn or potato flour) and grains that are gluten free for doing your own baking.
I have been eating gluten-free for about 2 months now. Already, I am feeling better, with no abdominal bloating, or pain under my ribs. Maybe it is just coincidence, but I haven’t had a cold either. It can take months or years to feel totally well again, depending on how long you’ve had the disease. I am sure I will be healthier in the end, because getting rid of the gluten in my diet also means I will be eating much less processed foods, baked goods, or fast foods, and more fresh meat, vegetables, and fruits.
As time goes on, and more people are diagnosed, and there is more awareness of this disease, then there will be more options for people like me. Some restaurants are more knowledgeable than others, and can provide a good gluten-free meal, while others have never heard of gluten. Cross contamination is also a big issue, as a very small amount of gluten can harm a celiac. I have found some interesting Internet forums for people with celiac, and in some U.S. cities, you can even pick up the phone, and order a gf pizza. Imagine that! There’s a little business opportunity for somebody who wants to do something different.
For ore information regarding celiac disease, contact the Canadian Celiac Association at 1-800-363-7296 or visit their web site at http://www.celiac.ca
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