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Gluten-free diet can ease celiac disease
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Celiac disease is a common genetic disorder, affecting one out of every 133 people. Yet it is estimated that 97 percent of all cases go undiagnosed.
People with celiac disease have an intolerance to proteins found in wheat, rye and barley that causes damage to the lining of the small intestine.
Symptoms may be intestinal, such as excessive bloating, diarrhea, constipation and gas. Other symptoms are lack of energy, bone or joint pain, and unexplained weight loss or weight gain. If you suspect you may have celiac disease, your doctor can do blood tests and possibly a small bowel biopsy to diagnose the condition. Genetic testing can also rule out celiac disease.
When a person is diagnosed with celiac disease, it is strongly recommended that they follow a gluten-free diet for life to minimize further damage to the small intestine. Although the diet can be nutritionally adequate, care needs to be taken to ensure appropriate intake of all nutrients.
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Many people with celiac disease may have an initial lactose intolerance while their intestine is healing. Calcium intake may be lacking and supplementation can be beneficial. Caution must be taken to find gluten-free supplements.
Because there is poor absorption of B vitamins and iron in the damaged intestine, and because many gluten-free products are made from refined, unenriched ingredients, people with celiac disease may be deficient in thiamin, riboflavin, niacin, folate, iron and fiber. Choose whole-grain, enriched, gluten-free products whenever possible. Again, a gluten-free supplement may be beneficial.
To follow a gluten-free diet, check ingredient lists and avoid products containing barley, rye, triticale and all varieties and forms of wheat including einkorn, emmer, spelt, kamut, wheat starch, wheat bran, wheat germ, cracked wheat, flour, farina, semolina and hydrolyzed wheat protein. Look for the "Contains wheat" Food Allergen Labeling statement on product packages.
Grain foods recommended on a gluten-free diet include amaranth, arrowroot, buckwheat, cassava (yucca), corn, flax, legumes, millet, nuts, potatoes, quinoa, rice, seeds, sorghum, soy and tapioca. Oats also are now considered safe for people on a gluten-free diet.
If you are experiencing any of the symptoms above, see your doctor. Do not follow a gluten-free diet unless you have been properly diagnosed and you have been told to do so by your healthcare provider.
Source: Rochester Democrat and ChronicleAll rights reserved.