Celiac Disease and Gluten Intolerance

For decades, children have been taught that the “bread group" is a major staple of the food pyramid. The majority of the public take breads, cereals and pasta for granted. Unfortunately, many do not benefit from these foods. The inability to digest and utilize grains like wheat is actually causing a huge negative impact in the health and well-being of millions.

For many, wheat, barley and rye do not constitute health foods. These grains all contain the protein gluten. The inability to digest gluten has been commonly referred to as celiac disease, and has been linked to a tremendous array of problems. Gluten intolerance is now thought to impact as many as 1 in 100 people [Source: Rossi]. Often, these individuals suffer from the disorder without pinpointing the cause. For example, patients who experience bloating or diarrhea might blame their meal, but have no idea their ongoing symptoms stem from not tolerating wheat products. Celiac disease is genetic. Blood tests and endoscopic procedures may help identify the condition. While many patients with gluten intolerance will have significant bowel problems, others will not. In fact the effects of this disorder ripple throughout the body, and include low or irregular thyroid function, attention deficit disorder, osteoporosis, joint pain and arthritis, anxiety and increased rates of cancer [Source: Holmes]. Severe autoimmune issues such as rheumatoid arthritis and multiple sclerosis have been linked to some degree to gluten intolerance. This means that, for 1 in 100 people, eating gluten-containing grains can cause substantial problems demanding medication. The great news is that these problems can be halted, and in many cases improved and corrected, by just avoiding gluten. These troubling symptoms can be avoided by allowing the gut time to heal and the body time to repair itself. This can lead to a dramatic improvement in health and quality of life for the patient and tremendous financial savings for the health care system.

Simple blood tests needed to check for celiac disease can be done at most hospitals. Sometimes a biopsy of the lining of the small intestine is done to look for the characteristic erosion seen with gluten intolerance.  Many patients who receive normal results find they still feel better when they stick to a gluten-free diet.  

If a patient is gluten intolerant, what should they eat? The answer is as simple as a focus on foods that the body has been eating and digesting for centuries. In particular, proteins, vegetables and fruit. Vegetables and fruit in particular contain many enzymes that aid in their digestion. Proteins such as meat, fish, chicken, turkey and beans are also gluten free. Those who do not tolerate gluten need to make a substantial effort to have plenty of healthy, gluten-free foods available for meals and snacks to keep their energy up and their appetite down. This diet will provide everything the body needs and can help lower cholesterol [Source: Brar]. Avoiding grains is also useful for diabetics who need better control over blood sugar. Additionally, one can eat rice, potatoes and corn. Many gluten-free recipes and foods are becoming increasingly available. Other gluten substitutes include flax, quinoa and tapioca [Source: Nelson].

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Sources

  • Nelsen, DA Jr. (2002). Gluten-sensitive enteropathy (celiac disease): more common than you think. Am Fam Physician, 66(12):2259-66.
  • Holmes, GKT. (1992). Long-term health risks for unrecognized coeliac patients. In: Auricchio S, Visakorpi JK, editors. Common food intolerances 1: Epidemiology of coeliac disease (Dynamic Nutrition Research, Vol 2). Basel (Switzerland): S. Karger AG, p.105-18.
  • Rossi, T. (2004). Celiac disease. Adolesc Med Clin, 15(1):91-103, ix.
  • Brar, P. (2006). Change in lipid profile in celiac disease: beneficial effect of gluten-free diet. Am J Med, 119(9):786-90.