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Celiac |
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Celiac disease, also known as gluten intolerance, celiac sprue, or gluten sensitive enteropathy, is a genetic disorder that affects 1 in 133 Americans. Those affected suffer damage to their intestines when they eat specific proteins found in grains. These proteins are found in all forms of wheat (including durum, semolina, spelt, kamut, einkorn, and faro), and related grains, oats, rye, barley, and triticale and must be eliminated.
Because of the broad range of symptoms celiac disease presents, it can be difficult to diagnose. Symptoms of celiac disease can range from the classic features, such as diarrhea, abdominal bloating, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies, mild weakness, bone pain, irritability, and canker sores, but no gastrointestinal symptoms. If a person with the disorder continues to eat gluten, studies have shown that he or she will increase their chances of gastrointestinal cancer by a factor of 40 to 100 times that of the normal population. The key is to suspect, diagnose and treat celiac disease early to prevent many serious complications. It is strongly suggested that family members of people diagnosed with celiac disease be tested, even if asymptomatic.
