Digestive Health: Celiac Disease
Posted by IanHealth on December 29, 2010
Celiac disease (CD) is a chronic (long-term) digestive disease in which patients have inflammation or irritation of the small intestine, which causes difficulty with absorbing nutrients from the diet. Patients with CD often have other family members with the condition and are therefore susceptible to this disease. Inflammation in the bowel occurs when a patient with CD begins to eat food that contains gluten. Gluten is the name given to certain types of proteins found in wheat, barley, rye and related grains. Oats are currently considered not to be toxic to persons with CD. However, due to the high possibility of contamination with other gluten containing grains, oats are typically not recommended for people with celiac disease. Only 1 out of 10 people are estimated to be properly diagnosed with celiac disease. This may be due in part to many people who have only mild to moderate forms of the disease, where little to no noticable symptoms may be present. — American College of Gastroenterology
Celiac disease patients are born with the potential for their autoimmune system to overreact to gluten, but it can be triggered at any age, writes gastroenterologist Dr. Neil M. Kheterpal. He adds that intestinal damage from the body’s reaction to gluten can happen without any symptoms and, if symptoms do occur, they are not always gastrointestinal in nature.
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