A FEW MORE FACTS:

WHAT CAUSES IT?

Celiac disease can develop at any age after people start consuming gluten. Its cause is still not fully understood, but most experts believe it only occurs in people who have specific genes. Not all people with these genes will develop celiac, but for those that do, some research suggests that other factors “turn on” the disease, such as a high number of infections in childhood, changes to the microbiome in the digestive track or some kind of major physical stress that taxes the immune system, such as surgery, a serious illness or even a severe emotional event.

Because it has a genetic component, celiac disease runs in families. People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in 10 risk of developing celiac disease themselves.

HOW IS IT DIAGNOSED?

There are more than 200 known celiac disease symptoms occurring in both the digestive system and other parts of the body (see the list to the right). Some have no digestive symptoms at all but begin to show symptoms in other areas when malnutrition sets in. Some people develop celiac disease as a child. For others, the disease only presents later, when they are adults.

For those showing celiac symptoms—again, often malabsorption symptoms—diagnosis begins with a blood test. If it is positive, the diagnosis is confirmed with an endoscope procedure to look in the small intestine and take tissue for a biopsy to confirm the diagnosis.

Celiac Is Serious

Those who don’t suffer serious symptoms due to their celiac may wonder why they’d bother going gluten free. Here’s why: Left untreated, celiac disease can bring on serious health problems. Untreated celiac can lead to the development of other autoimmune disorders including type 1 diabetes, lupus and multiple sclerosis, as well as infertility, osteoporosis, heart disease and intestinal cancers.

Classic Celiac Symptoms

Abdominal pain

Bloating and gas

Cognitive impairment

Constipation

Diarrhea

Depression and anxiety

Fatigue

Headaches or migraines

Iron-deficiency anemia

Itchy, blistery skin rash (dermatitis herpetiformis)

Joint pain

Missed periods

Mouth ulcers and canker sores

Nausea and vomiting

Osteoporosis and osteomalacia

Peripheral neuropathy

Reduced functioning of the spleen (hyposplenism)

Weight loss

According to the Celiac Disease Foundation, it’s estimated that

1 IN 100 PEOPLE HAVE CELIAC WORLDWIDE,

but only about 30 percent of those are properly diagnosed.

GLUTEN-FREE & STILL GRINNING!

If you’ve recently been put on a gluten-free diet, looking over the long list of things you can no longer eat may be a bit depressing, but buck up! There are plenty of non-processed, naturally gluten-free foods like rice, corn, buckwheat, quinoa, soy, tapioca and potato that you can still enjoy. Guess what? There’s even gluten-free beer available.

CELIAC VS. GLUTEN INTOLERANCE: WHAT’S THE DIFFERENCE?

There is a growing number of people who experience negative affects— symptoms like bloating, stomach cramps and diarrhea—after eating gluten who do not have celiac. These people have a gluten intolerance (also called non-celiac gluten sensitivity). Gluten intolerance is not an autoimmune disease like celiac and usually does not have the same potential to cause serious and systemic health problems like celiac can. While someone with celiac must avoid gluten for life, those with an intolerance may get relief from symptoms by simply reducing the amount of gluten they eat.

IS GLUTEN FREE FOR ME?

THINK ABOUT IT.

A gluten-free diet is essential for those with celiac and important for those with gluten-intolerance. But if you don’t suffer from these conditions, there’s really no reason to jump on the gluten-free train. It is not a healthy— or effective—way to lose weight, and it will offer you no health benefits. If fact, cutting out foods with gluten, like good-for-you whole grains, could have a detrimental effect on your overall nutrition, and therefore, your overall health.