Celiac Disease and Gluten Sensitivity.SB.1207 - Natural Grocers by wuyunyi


									                         Celiac Disease and Gluten Sensitivity
Celiac disease (CD) is a hereditary autoimmune response to the gluten proteins found in wheat,
spelt, kamut, rye, triticale, barley, and perhaps oats. This means that when a person with celiac
disease eats a gluten-containing food, the person’s immune system mistakes the gluten proteins
as foreign invaders and produces an inflammatory response in the small intestine. The
inflammation causes the intestinal villi (the finger-like projections responsible for nutrient
absorption) to become flattened, greatly reducing absorption of nutrients from foods. A multitude
of health problems can result. Celiac disease is also called sprue, non-tropical sprue, and gluten
sensitive enteropathy. Individuals with CD must eat a gluten-free diet to recover. There is also
non-celiac gluten sensitivity, which differs from CD in that flattening of the intestinal villi does
not occur. However, non-celiac gluten sensitivity can also have many manifestations of

Celiac disease is thought to affect less than 1% of the American population, whereas gluten
sensitivity has been estimated to affect as much as 35%1. As do people with CD, individuals with
gluten sensitivity need to adhere to a gluten-free diet. And while there is the possibility of
overcoming non-celiac gluten sensitivity, CD is considered a permanent condition, requiring
maintenance of a gluten-free diet for life.

The treatment of CD and gluten sensitivity is the same. In this article, “gluten intolerance” will
refer to both CD and non-celiac gluten sensitivity.

Symptoms of Gluten Intolerance
Many symptoms of gluten intolerance are related to malabsorption. Diarrhea or constipation,
abdominal pain, flatulence, distended abdomen, and greasy foul-smelling stools can result from
food not being absorbed in the small intestine and instead being fermented by colonic bacteria.
However, not everyone with gluten intolerance suffers these intestinal symptoms. Other
manifestations of malabsorption can be anemia (poor absorption of iron), osteoporosis (poor
mineral and vitamin absorption), weight loss or weight gain, fatigue, depression, and infertility.
An itchy skin rash, called dermatitis herpetiformis, is frequently associated with CD. One type of
epilepsy is also linked to CD.

In addition to poor absorption, persons reactive to gluten may also have gut hyperpermeability,
also known as “leaky gut.” It is unclear whether gluten is the cause of the hyperpermeability or
whether hyperpermeability is what causes the gluten intolerance. In gut hyperpermeability, large
molecules—molecules that would normally be excluded from the blood by the intestinal
mucosa—enter the bloodstream. These can create an overwhelming load on the liver’s
detoxification capability and can result in many forms of illness, such as headaches, joint pain,
muscle pain, skin problems, mental illness, cognitive issues, and autoimmune diseases (e.g., type
1 diabetes, rheumatoid arthritis, Hashimoto’s thyroiditis, lupus).

Testing for Celiac Disease and Gluten Sensitivity
Blood tests are often used as first-stage testing in doctors’ offices. The common ones test for the
presence of IgG and IgA antibodies produced by the body in response to the following:
 • gliadin (a gluten protein)
 • tissue transglutaminase (tTG; an enzyme produced in the body)
 • endomysium (connective tissue surrounding muscle)

Celiac Disease and Gluten Sensitivity, updated 12/2007                                               1
Presence of these antibodies in the blood suggests the possibility of CD or gluten sensitivity;
absence of these antibodies suggests the symptoms are not likely due to CD. However, if the
subject has been eating a gluten-free diet, there may be no antibodies even if he or she has CD.
Also, absence of antibodies does not rule out gluten sensitivity. A new, improved, more accurate
blood test is available with a doctor’s prescription through Genova Diagnostics:
http://www.genovadiagnostics.com (1-800-522-4762). The test rules out the 10% to 15% of false
negatives of the older test.

There are also genetic tests that assess the probability of gluten intolerance. A positive result
confirms gluten intolerance but cannot distinguish CD and gluten sensitivity. A negative result
rules out CD but not gluten sensitivity. This test can be ordered without a doctor’s prescription
through https://www.enterolab.com/Home.htm, the website of a government-registered,
accredited laboratory (1-972-686-6869).

A more reliable test for gluten sensitivity is a stool analysis that looks for the same antibodies
measured in the blood testing. (Since the antibodies are formed in the intestine, they may not
enter the blood if there has not been significant damage to the intestine.) Stool analysis can
recognize gluten sensitivity before major intestinal damage occurs. This test can be ordered
without a doctor’s prescription through Entero Lab (see above).

The confirmatory test for CD is an abnormal small intestine biopsy and a favorable clinical
response to a gluten-free diet. The biopsy will show atrophy of the intestinal villi, presence of an
abnormally large number of inflammatory cells, and abnormal epithelial cells. A favorable
clinical response to a gluten-free diet is the disappearance of symptoms and improvements in
health when gluten is completely avoided.

Regarding non-celiac gluten sensitivity, the best confirmation is a positive response to a gluten-
free diet.

Importance of Going Gluten-Free
If you have CD, it is extremely important that you consume a gluten-free diet. Merely reducing
gluten intake is not good enough. Even small amounts of gluten can initiate the autoimmune
response and cause intestinal damage. The gut must be allowed to heal to restore proper nutrient

Adopting a Gluten-Free Diet
Eliminating gluten-containing grains may leave you thinking, “What can I eat?” But it is very
possible, once you learn how to design menus, to eat a nutritious and satisfying diet without
those grains and the products made from them. Foods that can be eaten include the following:
 •   animal products, such as meats, eggs, and milk products
 •   vegetables
 •   fruits
 •   nuts and seeds
 •   non-gluten grains

While gluten-containing grains and products made from them are off limits, acceptable grains
and their flours include rice, corn, quinoa, amaranth, buckwheat (which is not related to wheat),
millet, and teff. Vitamin Cottage provides a more extensive list of non-gluten-containing grains
in its Customer Literature Files. Ask a store employee for the “Gluten-Free Grains” handout.

Celiac Disease and Gluten Sensitivity, updated 12/2007                                               2
Avoiding gluten is not particularly difficult with a whole foods diet. (For more information, see
Vitamin Cottage’s Customer Literature File titled “Natural Foods for Optimal Health.”)
However, if you eat processed foods, you must be very vigilant, since gluten can be hidden in
ingredients with non-specific names, such as “modified food starch”, “flour”, “cereal”, or
“hydrolyzed vegetable protein” (HVP). Gluten may also be contained in additives in the
categories of “stabilizer,” “flavoring,” or “emulsifier.” When you see no obvious gluten source
(such as “wheat flour”) on the label but the product is not labeled “gluten-free,” do not assume
that it is gluten-free. When in doubt, call the manufacturer.

The Vitamin Cottage Customer Literature Files have a listing of gluten-free products compiled
by the Denver Metro Chapter of the Celiac Sprue Association (CSA). This handout also has an
extensive list of ingredients that may contain gluten. CSA periodically updates its list of
manufacturers and products and publishes those updates on their website:
www.geocities.com/csadenver17. CSA, incidentally, serves as a support group for persons with
CD, providing information and food ideas at its bimonthly meetings.

To assist in delicious and satisfying gluten-free eating, there are many cookbooks with gluten-
free recipes available at Vitamin Cottage and elsewhere.

Further Reading
The Gluten Connection by Shari Lieberman
Going Against the Grain by Melissa Diane Smith
Dangerous Grains by James Braly, M.D. and Ron Hoggan
Celiac Disease, A Hidden Epidemic by Peter H.R. Green, M.D. and Rory Jones

Gluten Free 101 by Carol Fenster
The Gluten-Free Gourmet series by Bette Hagman
Gluten-Free Without Rice by Nicolette Dumke

Living Without, A Lifestyle Guide for People with Allergies and Food Sensitivities
 “What is gluten sensitivity and how is it diagnosed?” EnteroLab website, 2007,

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