Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

Interesting Article I Found


Cath4k

Recommended Posts

Cath4k Apprentice

I am pretty new here, so this may have already been linked at some point. I found this article during a search for other information.

Unexpected Mortality Increase Found in Celiac Disease:

Open Original Shared Link

Cathy

ETA: The article is on page 10.

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



ENF Enthusiast

That is an excellent article - they bring up many important points that have not been known, or properly addressed. Besides the higher mortality rates in people who are diagnosed with celiac as children, it explains a great deal about how gluten affects the brain, and subsequently behavior. I could relate to much of it and I'm sure that many other people with Celiac or gluten sensitivity can as well.

Maybe it should be listed in Publications and Publicity section, or wherever it will get more readership and responses.

Link to comment
Share on other sites
  • 1 year later...
teemaree Apprentice

I am trying to find this story... but can't find it on the link you have given?

Link to comment
Share on other sites
  • 2 weeks later...
FranDaMan Apprentice

The original link is quite old but I poked around and did indeed find thearticle on page 10 here:

Open Original Shared Link

Link to comment
Share on other sites
sbj Rookie

This is really interesting. This bit jumped out at me:

Just as poor adherence is linked with psychiatric pathology, so too is good adherence
Link to comment
Share on other sites
Roda Rising Star
This is really interesting. This bit jumped out at me:

Just as poor adherence is linked with psychiatric pathology, so too is good adherence
Link to comment
Share on other sites
sbj Rookie
I think that the issue of children having problems coping with the diet is a very individual thing. While some may be bothered some may not. . . . I have always told him that differences can be a good thing.

I totally agree with you.

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Roda Rising Star
I totally agree with you.

Now if I were talking about my four year old I don't think it would be as easy. He is the pasta/bread boy and very bull headed. :lol:

Link to comment
Share on other sites
Fiddle-Faddle Community Regular
This is really interesting. This bit jumped out at me:

Just as poor adherence is linked with psychiatric pathology, so too is good adherence
Link to comment
Share on other sites
sbj Rookie
This article was obviously written either by someone who has never had to live gluten-free, or by someone who didn't know how to do it well.

Remember what you said about making assumptions? :lol:

To the matter, I think the authors point out that no conclusions can be made - they are just throwing theories around. But it does seem to me that it can be hard for kiddies in some instances, and I can understand that the teen years might be particularly difficult.

I think this is best looked at as food for thought. Not every one is a great cook!

Link to comment
Share on other sites
Mother of Jibril Enthusiast

I thought the main point of the article... about kids with celiac (or any chronic disorder) being more prone to risk-taking behavior as teenagers... was also very interesting. To me, that makes sense. Kids who are really sheltered can get restless and rebellious. But... I think there are ways to give them other options and freedoms.

For example, my dad would take me to the library and literally let me check out anything I wanted. He would glance over the books when I brought them home (sometimes even read them), but he made a point of not questioning my choices. In 8th grade I went to a sleep-away science camp for three weeks (with very little adult supervision!). The summer before I graduated from high school I went to Germany for five weeks as an exchange student. A lot of people asked my parents if they were nervous that something bad could happen while I was so far away. Their response was, "Not really... Europe is pretty safe and our daughter has a good head on her shoulders."

In little ways, my parents inspired me with a lot of confidence. I know you really have to keep a close eye on small children with celiac disease (especially when they're still at the stage of putting everything in their mouth)... but I think it's good to be conscious about letting kids take responsibility as they get older. Let them make a few mistakes when you can still help them recover from the negative consequences! I know I'm going to keep this in mind with my son, who has multiple problems with food intolerance.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      121,081
    • Most Online (within 30 mins)
      7,748

    Jesmar
    Newest Member
    Jesmar
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Tanner L
      Yes and variations in their sources for natural and artificial flavors could be the culprit as well.  I might be on the more sensitive side, but I do fine with McDonald's fries and burgers if I take the bun off, and other foods that have certified gluten free ingredients and only cross contamination risk preventing the gluten-free certification. 
    • trents
      Yes, the yeast could have been cultured on a wheat substrate. But another batch may use a yeast extract cultured on something else that did not contain gluten. These food companies will switch suppliers according to what is the cheapest source at any given time. I take it you are a pretty sensitive celiac.
    • Tanner L
      The regular cheddar and sour cream Ruffles have yeast extract, which is probably the source of gluten.  Pinpointing the exact cause of gluten exposure is always tricky, but I've come to learn my initial reaction to gluten compared to the ongoing symptoms that will occur days, weeks, and sometimes months later.  
    • plumbago
      Yes, that's probably best. (Honestly, that is an extraordinarily high number, I've never seen anything like that. I repeated my blood tests (not taken while pregnant BTW); before giving up cake, pizza, and beer, I wanted to know for sure! You don't wanna mess around with anything while pregnant. Congratulations and best of luck!
    • trents
      Here are the ingredients listed for the regular sour cream and cheddar Ruffles: Potatoes, Vegetable Oil (Canola, Corn, Soybean, and/or Sunflower Oil), Maltodextrin (Made from Corn), Salt, Whey, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Onion Powder, Monosodium Glutamate, Natural and Artificial Flavors, Buttermilk, Sour Cream (Cultured Cream, Skim Milk), Lactose, Butter (Cream, Salt), Sodium Caseinate, Yeast Extract, Citric Acid, Skim Milk, Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Lactic Acid, Garlic Powder, Artificial Color (Yellow 6, Yellow 5), Whey Protein Isolate, and Milk Protein Concentrate. CONTAINS MILK INGREDIENTS. Here are the ingredients listed for the baked ones: INGREDIENTS: DRIED POTATOES, CORN STARCH, CORN OIL, SUGAR, MALTODEXTRIN (MADE FROM CORN), SALT, SOY LECITHIN, DEXTROSE, WHEY, WHEY PROTEIN CONCENTRATE, ONION POWDER, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), MONOSODIUM GLUTAMATE, BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), CITRIC ACID, ARTIFICIAL COLOR (YELLOW 6 LAKE, YELLOW 5 LAKE, YELLOW 5, YELLOW 6), SKIM MILK, NATURAL AND ARTIFICIAL FLAVORS, GARLIC POWDER, LACTIC ACID, DISODIUM INOSINATE, AND DISODIUM GUANYLATE. CONTAINS MILK AND SOY INGREDIENTS   They look a lot the same except for the baked product contains soy. What do you suppose is the hidden source of gluten in the regular Ruffles that is not found in the baked ones? Could you be mistaken in attributing your reaction to the Ruffles? Could it have been from gluten in something else you ate around the same time or even a non-gluten tummy event?
×
×
  • Create New...