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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    VITAMINS CRUCIAL TO PREVENTING BONE DISEASE IN CELIACS


    Jefferson Adams

    Celiac.com 09/08/2010 - Children with celiac disease face high risks for bone disease without supplemental vitamins, according to a recent study by scientists at the Canada's University of Alberta. The study shows that without certain crucial vitamins, children with celiac disease face a greater risk for weak bones and osteoporosis.


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    For the study, the research team evaluated 43 children and teens from three to 18 years of age with clinically proven celiac disease. They found that the children commonly showed low bone density, most likely from poor intake and absorption of vitamins and minerals.

    According to the results, the children with celiac disease got less than half of their recommended daily intake of Vitamin K. They also showed low Vitamin D levels, which can be normalized by eating fortified dairy products by regular sun exposure.

    That means kids with celiac disease need more of bone-promoting vitamins such as K and D as part of their regular nutrition, says Diana Mager who is professor of agricultural, food and nutritional science, and co-leader the research team together with Justine Turner, pediatric gastroenterologist in the Department of Pediatrics at the U of A.

    "Children with celiac disease are at risk for poor bone health, but by adding vitamins K and D to their diets, it can help reduce the risk of fractures and osteoporosis," Mager said. 

    Mager also recommends that children with celiac disease get outside as part of their regular play activity to build bone strength and boost Vitamin D levels.

    "Enjoying activities such as walking and running outdoors when there is more sunshine is a great way to contribute to healthy bones," Mager said.

    Source:


    Image Caption: New research on vitamins and celiac disease
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    Guest Sandra Barwick

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    A very interesting study. Parents should note that children with dark skin will need to spend longer in sunlight than white children to make Vitamin D in their skin. And probably they should not shower immediately after sun exposure. It is hard to get enough from diet, but oily fish is a good source. Know any children who like oily fish? I don't. Get D levels checked by testing. Supplements may well be needed. The Vitamin D council website links to vast strings of research on D.

    There is also research showing that melatonin levels need to be normal to achieve bone density. Makes sense - good sleep builds good bones. So sleep problems should be watched for, though this research doesn't go into that.

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    This has helped me get over my disease and helped bring my health up better than anything else for anyone who has celiac or needed to know about it. I suggest this site better than any other website -- I am a celiac and I approve this message!

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    A very interesting study. Parents should note that children with dark skin will need to spend longer in sunlight than white children to make Vitamin D in their skin. And probably they should not shower immediately after sun exposure. It is hard to get enough from diet, but oily fish is a good source. Know any children who like oily fish? I don't. Get D levels checked by testing. Supplements may well be needed. The Vitamin D council website links to vast strings of research on D.

    There is also research showing that melatonin levels need to be normal to achieve bone density. Makes sense - good sleep builds good bones. So sleep problems should be watched for, though this research doesn't go into that.

    Have been giving my grandson (age 11) 4 Omega 3 capsules a day. Doc has prescribed Vit D but not suggested Vit K is deficient. Additional bonus with Omega 3 is that he no longer has "fuzzy logic" and can now think clearly and is romping ahead at school! He likes how he feels and remembers to take it without reminder! If kids are younger and can't take capsules, you can pierce one or more and put in drink or soft food.

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    Guest Mike

    Posted

    I am 71 and was diagnosed with celiac disease 14 years ago. A bone density finding of Osteopenia has had me on supplements of calcium as well as Fosamax for over 7 years. I stopped taking Fosamax a year ago, but have just been advised from a CT Scan for scoring calcium in the arteries that I have extensive calcium build up in three of four major coronary arteries. How do you balance such supplements with avoiding calcium build up?

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    International Osteoporosis Foundation and National Osteoporosis Foundation 2005 - Received: 31 March 2004 / Accepted: 30 November, 2004 / Published online: 4 February 2005. Michael W. Davie, I. Gaywood, E. George, P.W. Jones, T. Masud, T. Price, G.D. Summers. International Osteoporosis Foundation and National Osteoporosis Foundation 2005 - Received: 31 March 2004 / Accepted: 30 November, 2004 / Published online: 4 February 2005. Celiac.com 04/27/2006 - Because recent studies may have underestimated the association of celiac disease with fracture by studying patients with low fracture risk, doctors recently conducted a more comprehensive survey of celiac and non-celiac patients.
    Their study of post-menopausal women over age 50 concluded that women diagnosed with celiac disease face an increased risk of fracture over time compared with control groups. The study looked at non-spinal fracture risk associated with celiac patients and non-celiac control groups in relation to the time-periods before and after the diagnosis of celiac disease.
    According to the study, Celiac patients displayed greater fracture prevalence (odds ratio [OR], 1.51), confidence interval [CI], 1.13:2.02) and fracture after 50 years (OR, 2.20; CI, 1.49:3.25). The study compared Three hundred and eighty-three female celiac patients with 445 female controls, all over 50 years old. The mean age of celiacs tested was 61.4-67.8 years, and 62.7-69.9 years in controls. The celiac patients generally weighed less than the control patients of the same height.
    Among celiac patients diagnosed after age 50, no excess fracture risk was found in the period more than 10 years before diagnosis, but risk increased in the period from 10 years before diagnosis to 5 years after and remained high more than 5 years after diagnosis (p
    Adjusted for height and weight, instance of wrist fracture between the groups was about the same, but celiacs did have more multiple fractures (OR, 2.96; CI, 1.81:4.83). Further, while women diagnosed before age fifty, showed no excess fracture risk, those celiac patients more than five years beyond their diagnosis faced increased risk of wrist fractures ( p
    While women diagnosed with celiac disease before age 50 faced no greater risk than their non-celiac peers, for those diagnosed after age fifty, the risk of fracture increases as the years pass, with the greatest statistical increase occurring five to ten years after a diagnosis.
    Accordingly, thin women over 50 who suffer from multiple fractures should consider being tested for celiac disease. If the diagnosis is positive, they should take measures to ensure proper calcium and vitamin D intake.

    Jefferson Adams

    Celiac.com 04/10/2007 - According to a recent Swedish research report, the adverse immune response to gluten may be tied to a specific set of dendrite cells in the small intestine. A team led by Dr. J.F. Ludvigsson of Orebro University Hospital set out to compare rates of bone fracture in patients with celiac disease versus those from normal individuals. The goal of the study was to assess the connection between celiac disease and fractures.
    The study used Cox regression to examine over 13,000 patients with celiac disease, along with 65,000 people among the general population who were sex and age-matched. The Study tallied 1365 first hip fractures 4867 non-hip fractures.
    The results showed celiac disease to be a contributing factor in fractures at a rate of 4 fractures per 100,000 people per year, compared to a rate of 2 fractures per 100,000 people per year for non-celiacs.
    The study calculated the following hazard ratios for celiac-associated hip fracture:
    Adults: ¼ 2.1; 95% CI ¼ 1.8–2.4 Children: ¼ 2.6; 95% CI ¼ 1.1–6.2 For celiac-associated non-hip fractures, the hazard ratios were:
    Adults: ¼ 1.4; 95% CI ¼ 1.3–1.5 Children: ¼ 1.1; 95% CI ¼ 1.0–1.2 The study concludes that both adults and children with celiac disease run a significant risk of increased hip fractures and fractures of any type. These increased risks continue for at least 20 years following diagnosis. The study did not measure risk for undiagnosed celiacs, but common sense would indicate that the risks would be the same, or perhaps even greater. Clearly, more research is needed to determine the reasons for these increased fracture risks among celiac patients, and also to determine the associated risks for non-celiacs.
    Aliment Pharmacol Ther 25, 273–285
    health writer who lives in San Francisco and is a frequent author of articles for Celiac.com.

    Jefferson Adams
    Celiac.com 09/02/2013 - Most people with celiac disease are now diagnosed as adults, and many suffer from impaired bone mineralization.
    Researchers A.J Lucendo and A. García-Manzanares recently conducted a review of bone mineral density in patients with adult celiac disease.
    Their goal was to provide an updated discussion on the relationship between low bone mineral density (BMD), osteopenia and osteoporosis, and celiac disease.
    They conducted a search of relevant articles published in PubMed over the last 15 years. They also reviewed all sources cited in the article results to identify potential sources of information.
    They found that up to 75% of celiac patients can suffer from low BMD, which can occur at any age, independently of positive serological markers and presence of digestive symptoms.
    Patients with osteoporotic issues have significantly higher rates of celiac disease.
    The team proffers two theories which may explain the origins of low BMD in celiac patients. The first says that low BMD may result from malabsorption of micronutrients (including calcium and vitamin D) determined by villous atrophy, which has has been related to secondary hyperparathyroidism and incapacity to achieve the potential bone mass peak;
    The second theory says that low BMD may result from chronic inflammation, which was also related with RANKL secretion, osteoclasts activation and increased bone resorption.
    Whatever the cause of the low BMD, people with celiac disease have more than 40% higher rates of bone fractures compared to matched non-celiac individuals.
    Treatment of low BMD in celiac disease includes gluten-free diet, supplementation of calcium and vitamin D, and the use of biphosphonates, the effects of which on celiac disease have not been specifically studied.
    Up to 75% of people with celiac disease, and 40% of those diagnosed in adulthood show low BMD, along with increased risk of bone fractures.
    This information shows the potential importance of bone density scans for adults with celiac disease.
    Source:
     Rev Esp Enferm Dig. 2013 May;105(3):154-162.

    Jefferson Adams
    Celiac.com 12/15/2014 - Non-celiac gluten sensitivity (NCGS), aka `wheat sensitivity’ (NCWS), is currently included in the spectrum of gluten-related disorders. 
    Many people with celiac disease suffer from low bone mass density, but there has been no good data on low bone mass density in people with NCWS.
    A team of researchers recently set out to determine rates of low bone mass density in NCWS patients and to search for correlations with other clinical characteristics. The researchers included Antonio Carroccio, Maurizio Soresi, Alberto D'Alcamo, Carmelo Sciumè, Giuseppe Iacono, Girolamo Geraci, Ignazio Brusca, Aurelio Seidita, Floriana Adragna, Miriam Carta and Pasquale Mansueto.
    For their prospective observation study, the team assessed 75 NCWS patients (63 women; median age 36 years) with irritable bowel syndrome (IBS)-like symptoms, along with control groups of 65 patients with IBS and 50 with celiac disease. The team recruited patients from two Internal Medicine Departments. The diagnoses of NCWS were established using an elimination diet and double-blind placebo controlled wheat challenge.
    The team determined bone mass density in all subjects using Dual Energy X-Ray Absorptiometry (DXA), in addition to assessing all subjects for duodenal histology, HLA DQ typing, body mass index, and daily calcium intake. The double-blind placebo controlled wheat challenge revealed that 30 of the 75 NCWS patients suffered sensitivity to multiple foods. Osteopenia and osteoporosis frequency increased from IBS to NCWS and to celiac disease (P <0.0001).
    Thirty-five of the patients with NCWS (46.6%) showed osteopenia or osteoporosis. Low bone mass density was related to low body mass index and multiple food sensitivity. Levels of daily dietary calcium intake were significantly lower in NCWS patients than in control subjects with IBS.
    The study showed that patients with NCWS suffered from higher rates of bone mass loss; which correlated with low body mass index, and was more frequent in NCWS patients who showed sensitivity to multiple foods.
    The team also found that patients with NCWS generally had a low daily intake of dietary calcium.
    Source: 
    BMC Medicine 2014, 12:230. doi:10.1186/s12916-014-0230-2

  • Recent Articles

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
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    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
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    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
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    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
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    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764