• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    74,205
    Total Members
    3,093
    Most Online
    Jesse Geddes
    Newest Member
    Jesse Geddes
    Joined
  • Announcements

    • Scott Adams

      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
  • 0

    How Does Delaying Diagnosis Impact People with Celiac Disease?


    Jefferson Adams

    Celiac.com 01/11/2012 - In an effort to understand how delayed celiac disease diagnosis became the norm for most patients over the last few decades, a research team conducted a study to assess the issue. Their study also looked at how delayed diagnosis affects health-related quality of life (HRQoL) for those with celiac disease, and considered differences with respect to sex and age.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Photo: CC--MPClemensFor the study, the team collaborated with the Swedish Society for Coeliacs to send a questionnaire to 1,560 randomly-chosen members, divided equally by age and sex. A total of 1,031 members (66%) responded. The team first measured HRQoL using the EQ-5D descriptive system, then translated the results to quality-adjusted life year (QALY) scores.

    The team then compared the results against the results from a survey of the general population. There was some good news and some bad news.

    The good news is that, while the average QALY score during the year before treatment was 0.66, it improved after diagnosis and treatment to 0.86, which is  better than that the score of 0.79 for the general population.

    The bad news is that they found the average person with celiac disease faced a delay in diagnosis of 9.7 years from the first symptoms, and 5.8 years from the first doctor visit.

    The team concede that the delay has been reduced over time for some age groups, but contend that it still remains unacceptably long for large numbers of people.

    Untreated celiac disease results in poor HRQoL, which improves or exceeds that of  the general population if diagnosed and treated. Reducing the delay in diagnosing celiac disease will go a long way toward reducing the burden of celiac disease.

    To do so, they say it is necessary to raise awareness of celiac disease as a common health problem, and to intensify diagnosis practices. This may, the note, make mass-screening for celiac disease an desirable option in the future.

    Authors: Fredrik Norstrom, Lars Lindholm, Olof Sandstrom, Katrina Nordyke, Anneli Ivarsson

    Source:


    Image Caption: Photo: CC--MPClemens
    0


    User Feedback

    Recommended Comments

    Guest Anne Marie

    Posted

    I find the information about the diagnosis taking over 5 years from the first doctor visit to be quite interesting and unfortunate. Within 3 months of going to the doctor for my symptoms, I was diagnosed with celiac disease. I did have a third cousin who had already been diagnosed, but I was tested for Diabetes and Lactose Intolerance before getting an endoscopy.

    As a child, I had many other medical concerns including tonsillitis, and I think any stomach issues had been ignored, from the time I had been able to talk. I may be on the high side for being diagnosed after the first symptoms though. I read a few weeks ago in my baby book, that on my doctor visit at 18 days, I was allergic to something in breast milk. They never found the source, but my mother still eats wheat. I was born in 1984 and not diagnosed until 1997. This delay just shows the importance of spreading the word about celiac disease to help those suffering without a name and give them hope for a healthier future.

    Share this comment


    Link to comment
    Share on other sites
    Guest Trevor Bower

    Posted

    I wish there was additional information regarding what are the negative affects on the quality of life with delayed diagnosis.

    Share this comment


    Link to comment
    Share on other sites
    Guest Kristin Jordan

    Posted

    Interesting study that asks some good questions. I'd like to see a study like this one that takes the even longer view. What about those of us who took decades to get a diagnosis? Sometimes we are left with major health challenges because of the length of time to diagnosis.

    My celiac symptoms were severe in childhood (and went undiagnosed), improved at puberty, then presented me with all sorts of primarily non-GI health challenges (anemia, dizziness, anxiety, general weakness) as a young adult, and then returned with full force after the births of my children. I was finally diagnosed at the age of 40, four years ago. And, even with a completely gluten-free diet (plus many other food sensitivities addressed as well), I still require iron infusions and have multiple GI symptoms.

    Share this comment


    Link to comment
    Share on other sites
    Guest Greg Marlow

    Posted

    It took me 11 years to get the celiac diagnosis from the first mental symptoms. I was out of work for most of that time because of the mental symptoms and lost an income of about $800k.

    Share this comment


    Link to comment
    Share on other sites

    Lucky for me (but also unfortunately) I was diagnosed at 52, during my first colonoscopy. The doctor sent me right to the lab. I didn't even know what celiac disease was but got on the internet as soon as I got home. Good Lord--there was my entire life detailed. I cannot even begin to describe the misery-from tooth loss to massive Vitamin K deficiencies that I suffered all those years. Needless to say, I am a new person since going gluten-free. Of course I have residual effects like cartilage loss but am grateful I found out.

    Share this comment


    Link to comment
    Share on other sites
    Guest Courtney

    Posted

    I was diagnosed at 42 and continue to suffer the effects of a lifetime of celiac. I think it is important to note that other countries TEST ALL CHILDREN in their population when they are inoculated for childhood diseases. This happens in countries with some measure of socialized medicine because when profit is not tied to illness, management and prevention of chronic illness are incentives.

    Share this comment


    Link to comment
    Share on other sites
    Guest ann byer

    Posted

    I too am a late-diagnosed celliac. I was found to have genes for it from both parents.

    Share this comment


    Link to comment
    Share on other sites
    Guest Elsie C. Fiore

    Posted

    I am 85 years old and have just begun realizing my digestive system has gone awry. This is also true with my brother and sister who are 84 and 88. I told my doctor months ago about my urinary and bowel problems, however he did not recognize any problems. I am now waiting for an appointment with a GE specialist. You mention Swedes, however, my family is Norwegian. We are basically well. My mother lived to 84 (with anemia?) My father lived to 95 with kidney problems. I hope my new physician pays full attention. I need to live to be 96.

    Share this comment


    Link to comment
    Share on other sites
    Guest Yolanda

    Posted

    I am 85 years old and have just begun realizing my digestive system has gone awry. This is also true with my brother and sister who are 84 and 88. I told my doctor months ago about my urinary and bowel problems, however he did not recognize any problems. I am now waiting for an appointment with a GE specialist. You mention Swedes, however, my family is Norwegian. We are basically well. My mother lived to 84 (with anemia?) My father lived to 95 with kidney problems. I hope my new physician pays full attention. I need to live to be 96.

    I hope you live past 100. You've done something right. You're still here!

    Share this comment


    Link to comment
    Share on other sites
    Guest Kristina

    Posted

    Interesting study that asks some good questions. I'd like to see a study like this one that takes the even longer view. What about those of us who took decades to get a diagnosis? Sometimes we are left with major health challenges because of the length of time to diagnosis.

    My celiac symptoms were severe in childhood (and went undiagnosed), improved at puberty, then presented me with all sorts of primarily non-GI health challenges (anemia, dizziness, anxiety, general weakness) as a young adult, and then returned with full force after the births of my children. I was finally diagnosed at the age of 40, four years ago. And, even with a completely gluten-free diet (plus many other food sensitivities addressed as well), I still require iron infusions and have multiple GI symptoms.

    Wow. I'm 40 and just starting a gluten-free diet. Not sure about celiac but most symptoms there. The worst part is knowing all those years of thinking I was lazy and different from everyone and having panic attacks could've been prevented. What would my life have been like? Sad...

    Share this comment


    Link to comment
    Share on other sites
    Guest jodie brown

    Posted

    Interesting study that asks some good questions. I'd like to see a study like this one that takes the even longer view. What about those of us who took decades to get a diagnosis? Sometimes we are left with major health challenges because of the length of time to diagnosis.

    My celiac symptoms were severe in childhood (and went undiagnosed), improved at puberty, then presented me with all sorts of primarily non-GI health challenges (anemia, dizziness, anxiety, general weakness) as a young adult, and then returned with full force after the births of my children. I was finally diagnosed at the age of 40, four years ago. And, even with a completely gluten-free diet (plus many other food sensitivities addressed as well), I still require iron infusions and have multiple GI symptoms.

    I can very much relate to Kristin Jordan's comments. I am 50 years old and after having horrible symptoms all my life nearly killing me before I was eleven, and now 50 years of suffering and finally got a diagnosis. I had ALL the symptoms but one... Obvious malnutrition. I look healthy because I am a fitness fanatic and healthy nut. But every doctor I have seen my whole life seems to act as though I was lying about the many symptoms I had. They all told me to exercise more and eat less. I'm in decent shape, but I look like a VERY pregnant 50 year old. I have been gluten-free for 3 months now. My blood work is higher than it was (IgA 519 from 474) when I ate gluten. I feel lousy, look lousy and cannot find any answers regarding this blood work. Does anyone have any info on my numbers? I'm glad to get the diagnosis and for all the websites.

    Share this comment


    Link to comment
    Share on other sites
    Guest Ginger

    Posted

    It took me 11 years to get the celiac diagnosis from the first mental symptoms. I was out of work for most of that time because of the mental symptoms and lost an income of about $800k.

    I am currently experiencing brain fog, poor memory, retention, poor word retrieval which started in my late 40s. I wasn't diagnosed with celiac until 58 years. I have advanced celiac. Had to step back from a highly paid administrative position 5 years ago. My retirement is half of what it was supposed to be if I could have worked for 3 more years. This sucks.

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoticons maximum are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Popular Contributors

  • Ads by Google:

  • Who's Online   2 Members, 1 Anonymous, 278 Guests (See full list)

  • Related Articles

    Scott Adams
    Wahab PJ, Meijer JW, Mulder CJ.
    Department of Gastroenterology and Hepatology, Rijnstate Hospital Arnhem, The Netherlands.
    Am J Clin Pathol 118(3):459-463, 2002
    Celiac.com 10/28/2002 - The following study strongly supports follow-up care and testing for people with celiac disease. As the study found, over 10% of people with diagnosed celiac disease have still not fully recovered even after five years of treatment.
    To assess histologic recovery in response to gluten withdrawal in celiac disease, 158 patients seen in our hospital during a 15-year period underwent follow-up small intestine biopsies (SIBs) within 2 years after starting a gluten-free diet; further SIBs were done if villous atrophy was present. A modified Marsh classification was used (IIIA, partial villous atrophy; IIIB, subtotal villous atrophy; IIIC, total villous atrophy). Of patients with Marsh IIIA, IIIB, or IIIC lesions, histologic remission was seen in 65.0% within 2 years, 85.3% within 5 years, and 89.9% in long-term follow-up. Eleven patients (7.0%) with persisting (partial) villous atrophy had symptoms and signs of malabsorption and were considered to have refractory celiac disease; 5 of them developed an enteropathy-associated T-cell lymphoma. Children recovered up to 95% within 2 years and 100% in the long-term. Histologic recovery in celiac disease after starting a gluten-free diet takes time and is incomplete or absent in a substantial subgroup of patients (10.1% villous atrophy after 5 years). Systematic follow-up of patients with celiac disease and the malabsorption syndrome and secondary complications is needed.

    Scott Adams
    J Pharmacol Exp Ther. 2004 May 13
    Piper JL, Gray GM, Khosla C. Stanford University.
    Celiac.com 11/28/2004 - A study by researchers at Stanford University looked at the ability of Prolyl endopeptidase (PEP)--a specific type of enzyme--to break down gliadin peptides in a living organism--rats. In an effort to determine whether a resistance to the break down of proteins by proteases enzymes is the cause of toxicity of the Pro- and Gln-rich peptides, the scientists analyzed the digestive resistance of a panel of alpha and gamma-gliadin peptides that are believed to induce gluten toxicity--all of which happen to be very resistant to gastric and pancreatic protease digestion--but can be broken down by intestinal brush border peptidases. The researchers determined that supplementation of PEP substantially reduced the concentrations of these peptides, and they determined a pharmacologically useful PEP dosage. According to the researchers: "This data verifies and extends our earlier proposal that gliadin peptides, while resistant to proteolysis, can be processed efficiently by PEP supplementation. Indeed, PEP may be able to treat Celiac Sprue by reducing or eliminating such peptides from the intestine."

    Scott Adams

    Celiac.com 02/27/2006 - Kappler M, Krauss-Etschmann S, Diehl V, Zeilhofer H, Koletzko S. Detection of secretory IgA antibodies against gliadin and human tissue transglutaminase in stool to screen for celiac disease in children: validation study. BMJ. 2006 January 28; 332(7535): 213-14.
    Study Abstract:

    Objective:
    To evaluate two commercial stool tests for detection of secretory IgA antibodies against gliadin and human tissue transglutaminase for diagnosis of celiac disease in children with symptoms.
    Setting: Tertiary care childrens hospital.
    Participants: Coded stool samples from 20 children with newly diagnosed celiac disease and 64 controls. Six children with celiac disease had stool tests every two weeks for three months after starting a gluten-free diet.
    Main Outcome Measures: Secretory IgA antibodies against gliadin and human tissue transglutaminase in stool samples, determined in duplicate by using recommended cut-off limits.
    Results: Sensitivity of fecal antibodies against human tissue transglutaminase was 10% (95% confidence interval 1% to 32%), and specificity was 98% (91% to 100%). For antibodies against gliadin, sensitivity was 6% (0% to 29%) and specificity was 97% (89% to 100%). Optimisation of cut-off limits by receiver operating characteristic analysis and use of results of both tests increased sensitivity to 82%, but specificity decreased to 58%. All follow-up stool tests remained negative, except for two positive anti-gliadin results in one patient, six and 10 weeks after the gluten-free diet was started.
    Conclusions: Neither stool test was suitable for screening for celiac disease in children with symptoms.
    Dr. Kenneth Fine Comments on this Study:
    Dont Throw the Baby Out With the Bath Water!
    Letter to the Editor BMJ
    Kamran Rostami, M.D., Ph.D. Department of Medicine, Gloucestershire Royal Hospital Gloucester, UK
    Kenneth Fine, M.D. The Intestinal Health Institute, Dallas, Texas, USA
    We have read with interest the article by Kappler et al recently published in your journal (1) and feel several issues deserve mention. This article is very timely in light of the growing worldwide awareness of immunologic sensitivity to dietary gluten and celiac disease, as well as appreciation of its high prevalence; these facts are driving the need for more widely available, low cost, non-invasive screening tests. Stool testing for these disorders holds great promise for screening because it does not require any invasion of body tissues, is of relatively low cost, and could be widely available combining medical care delivery of such tests with home testing.
    While our first criticism of this study is its small cohort size (20 patients), the results are intriguing, but in our opinion have been misinterpreted by the authors. First, there is a potential methodological flaw in this study whereby a serologic method was apparently transferred intact to analyze stool. The aspects of a serologic ELISA method possibly requiring modification for use in stool include but are not limited to: degree to which the sample is diluted prior to analysis; technique and amount of washing of plates during ELISA analysis (because of greater solid contaminant of fecal fluid vs. serum); mathematical conversion of detected optical density to a Unit; and how that calculated Unit is interpreted relative to a normal vs. abnormal cutoff. Utilizing fecal antigliadin and antitissuetransglutaminase IgA antibody testing in this way were reported to be very insensitive (6-10%) but highly specific (97-98%) for celiac disease. Such results should be interpreted as possibly possessing either a misassigned cutoff value (i.e., one that was too high), or possibly introduction of an artificial element that drove fecal antibody concentrations down (such as over-diluting the stool, improper handling or storage of specimens allowing ex vivo destruction of antibody, or centrifuging the stool at the wrong speed driving antibody into the pellet; the authors mentioned destruction of antibody during transit within the GI tract, but antibody is very stable within the GI tract, and has been detected in stool by many authors). Nevertheless, as performed in this study, such a highly specific stool test for celiac disease could be used as a pre-screening test of sorts, able to specifically and non-invasively detect celiac disease, perhaps with a home collected stool specimen. At the worst, 6-10% of celiac patients could be identified even before presenting to a medical institution.
    The authors went on to correct a potential cutoff error, using optimization of cut-off limits by receiver operating characteristic analysis, and found that resetting the cut-off value and combining the tests could possess an 82% sensitivity and 58% specificity. Again the authors discounted these findings, in our opinion failing to grasp their importance. Although they did not report the corrected accuracy results of antigliadin test alone, their stool test may have outperformed serum antigliadin antibody, the serologic test in longest use in screening for celiac disease. Many investigators have lost confidence in the presumed lack of specificity of antigliadin antibody alone as a screening test for celiac disease because of the paradigm within which it has been applied, that is, villous atrophic celiac disease. It is also known that its sensitivity is highly dependent on the degree of small intestinal villous atrophy present (2). Most importantly today however, in our opinion, with the wealth of expanding knowledge on the broadening clinical spectrum of gluten-sensitive disorders (3), it should at least have been considered and/or discussed by Kappler et al that in their optimized cut-off analysis, a positive fecal antigliadin antibody may have been a true sign of immunologic sensitivity to gluten either in an evolutionary phase before the onset of villous atrophic celiac disease (4), or in gluten sensitive individuals who may never develop classic celiac disease but who suffer symptoms and associated autoimmune disorders nevertheless. When interpreted in this context, the authors results may have been clinically important. We feel further study of this method with improved attention to methodological issues pertaining to stool, and broader clinical application beyond classic celiac disease is warranted.
    References:
    1. Kappler M, Krauss-Etschmann S, Diehl V, Zeilhofer H, Koletzko S. Detection of secretory IgA antibodies against gliadin and human tissue transglutaminase in stool to screen for celiac disease in children: validation study. BMJ. 2006 January 28; 332(7535): 213-14.
    2. Rostami K, Kerckhaert J, Tiemessen R, von Blomberg BM, Meijer JW, Mulder CJ. Sensitivity of antiendomysium and antigliadin antibodies in untreated celiac disease: disappointing in clinical practice. Am J Gastroenterol. 1999 Apr;94(4):888-94.
    3. Ferguson A, Arranz E, OMahony S. Clinical and pathological spectrum of celiac disease--active, silent, latent, potential. Gut. 1993 Feb;34(2):150-1.
    4. Arranz E, Ferguson A. Jejunal fluid antibodies and mucosal gamma/delta IEL in latent and potential celiac disease. Adv Exp Med Biol. 1995;371B:1345-8.

    Jefferson Adams
    Celiac.com 02/18/2008 - A greater awareness of celiac disease, coupled with better and more accurate tests for celiac disease have helped to bring about a situation where most people currently diagnosed with celiac disease show no symptoms at the time of their diagnosis. Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. This finding has caused doctors to call for an adjustment to screening procedures for high-risk populations.
    A team of researchers led by Dr. Grzegorz Telega recently surveyed medical records of people diagnosed with celiac disease at Children's Hospital of Wisconsin from 1986 to 2003. The statistics showed that the number of celiac disease diagnosis rose from a single case in 1986 to 93 cases in 2003. The total number of cases during that period was 143.
    Before the mid-1990’s, more than 85% of children diagnosed with celiac disease were under 10 years old, with the average age being just over 5 years old. After 1995, less than 50% of children diagnosed with celiac disease were under 10 years old, and the average age at diagnosis had risen to about 8.5 years of age. Children diagnosed before the age of 3 years old usually complained of classic celiac-associated gastrointestinal symptoms, such as malnutrition, diarrhea, abdominal pain, and bloating, while children diagnosed at older ages had less pronounced symptoms.
    One of the important conclusions made by the research group is that the possibility of celiac disease should be strongly considered in people with other autoimmune disorders, even if those people do not show gastrointestinal symptoms traditionally associated with celiac disease.
    The research team called upon primary care doctors to adopt a practice of celiac screening for all people with elevated risk factors, including people with a family history of celiac disease, people with Addison’s disease Down Syndrome type 1 diabetes, thyroiditis, Turner syndrome, and type 1 diabetes. The team also called for screening of patients with short stature, iron deficiency anemia, and high transaminase levels.
    Arch Pediatr Adolesc Med 2008;162:164-168.


  • Recent Articles

    Jefferson Adams
    Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
    For a couple of decades now, scientists have been searching for a biological Rosetta stone that would allow them to engineer proteins with precision, but the problem has remained dauntingly complex.  Researchers had a pretty good understanding of the very simple way that the linear chemical code carried by strands of DNA translates into strings of amino acids in proteins. 
    But, one of the main problems in protein engineering has to do with the way proteins fold into their various three-dimensional structures. Until recently, no one has been able to decipher the rules that will predict how proteins fold into those three-dimensional structures.  So even if researchers were somehow able to design a protein with the right shape for a given job, they wouldn’t know how to go about making it from protein’s building blocks, the amino acids.
    But now, scientists like William DeGrado, a chemist at the University of California, San Francisco, and David Baker, director for the Institute for Protein Design at the University of Washington, say that designing proteins will become at least as important as manipulating DNA has been in the past couple of decades.
    After making slow, but incremental progress over the years, scientists have improved their ability to decipher the complex language of protein shapes. Among other things, they’ve gained a better understanding of how then the laws of physics cause the proteins to snap into folded origami-like structures based on the ways amino acids are attracted or repelled by others many places down the chain.
    It is this new ability to decipher the complex language of protein shapes that has fueled their progress. UCSF’s DeGrado is using these new breakthroughs to search for new medicines that will be more stable, both on the shelf and in the body. He is also looking for new ways to treat Alzheimer’s disease and similar neurological conditions, which result when brain proteins fold incorrectly and create toxic deposits.
    Meanwhile, Baker’s is working on a single vaccine that would protect against all strains of the influenza virus, along with a method for breaking down the gluten proteins in wheat, which could help to generate new treatments for people with celiac disease. 
    With new computing power, look for progress on the understanding, design, and construction of brain proteins. As understanding, design and construction improve, look for brain proteins to play a major role in disease research and treatment. This is all great news for people looking to improve our understanding and treatment of celiac disease.
    Source:
    Bloomberg.com

    Jefferson Adams
    Celiac.com 05/21/2018 - Just a year ago, Starbucks debuted their Canadian bacon, egg and cheddar cheese gluten-free sandwich. During that year, the company basked in praise from customers with celiac disease and gluten-sensitivity for their commitment to delivering a safe gluten-free alternative to it’s standard breakfast offerings.
    But that commitment came to an ignoble end recently as Starbucks admitted that their gluten-free sandwich was plagued by  “low sales,” and was simply not sustainable from a company perspective. The sandwich may not have sold well, but it was much-loved by those who came to rely on it.
    With the end of that sandwich came the complaints. Customers on social media were anything but quiet, as seen in numerous posts, tweets and comments pointing out the callous and tone-deaf nature of the announcement which took place in the middle of national Celiac Disease Awareness Month. More than a few posts threatened to dump Starbucks altogether.
    A few of the choice tweets include the following:  
    “If I’m going to get coffee and can’t eat anything might as well be DD. #celiac so your eggbites won’t work for me,” tweeted @NotPerryMason. “They’re discontinuing my @Starbucks gluten-free sandwich which is super sad, but will save me money because I won’t have a reason to go to Starbucks and drop $50 a week,” tweeted @nwillard229. Starbucks is not giving up on gluten-free entirely, though. The company will still offer several items for customers who prefer gluten-free foods, including Sous Vide Egg Bites, a Marshmallow Dream Bar and Siggi’s yogurt.
    Stay tuned to learn more about Starbucks gluten-free foods going forward.

    Jefferson Adams
    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.
    Ingredients:
    1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar  Kosher salt, freshly ground pepper Directions:
    Simmer quinoa in water and chicken broth until tender.
    Dish into bowls.
    Top with veggies, salt and pepper, and sunflower seeds. 
    Splash with red wine vinegar and enjoy!

    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
    The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow.
    To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center.
    Syracuse students and guests eating at Ernie Davis, Shaw, Graham and Sadler dining centers can now choose safe, reliable gluten-free food from a certified gluten-free food center. The fifth dining center, Brockway, is currently undergoing renovations scheduled for completion by fall, when Brockway will also receive its certification.
    Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.”
    Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.”
    Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities.
    Read more.

    Zyana Morris
    Celiac.com 05/17/2018 - Celiac disease is not one of the most deadly diseases out there, but it can put you through a lot of misery. Also known as coeliac, celiac disease is an inherited immune disorder. What happens is that your body’s immune system overreacts to gluten and damages the small intestine. People who suffer from the disease cannot digest gluten, a protein found in grain such as rye, barley, and wheat. 
    While it may not sound like a severe complication at first, coeliac can be unpleasant to deal with. What’s worse is it would lower your body’s capacity to absorb minerals and vitamins. Naturally, the condition would cause nutritional deficiencies. The key problem that diagnosing celiac is difficult and takes take longer than usual. Surprisingly, the condition has over 200 identified symptoms.
    More than three million people suffer from the coeliac disease in the United States alone. Even though diagnosis is complicated, there are symptoms that can help you identify the condition during the early stages to minimize the damage. 
    Here is how you can recognize the main symptoms of celiac disease:
    Diarrhea
    In various studies conducted over years, the most prominent symptom of celiac disease is chronic diarrhea.
    People suffering from the condition would experience loose watery stools that can last for up to four weeks after they stop taking gluten. Diarrhea can also be a symptom of food poisoning and other conditions, which is why it makes it difficult to diagnose coeliac. In certain cases, celiac disease can take up to four years to establish a sound diagnosis.
    Vomiting
    Another prominent symptom is vomiting.  
    When accompanied by diarrhea, vomiting can be a painful experience that would leave you exhausted. It also results in malnutrition and the patient experiences weight loss (not in a good way though). If you experience uncontrolled vomiting, report the matter to a physician to manage the condition.
    Bloating
    Since coeliac disease damages the small intestine, bloating is another common system. This is due to inflammation of the digestive tract. In a study with more than a 1,000 participants, almost 73% of the people reported bloating after ingesting gluten. 
    Bloating can be managed by eliminating gluten from the diet which is why a gluten-free diet is necessary for people suffering from celiac disease.
    Fatigue
    Constant feeling of tiredness and low energy levels is another common symptom associated with celiac disease. If you experience a lack of energy after in taking gluten, then you need to consult a physician to diagnose the condition. Now fatigue can also result from inefficient thyroid function, infections, and depression (a symptom of the coeliac disease). However, almost 51% of celiac patients suffer from fatigue in a study.
    Itchy Rash
    Now the chances of getting a rash after eating gluten are slim, but the symptom has been associated with celiac disease in the past. The condition can cause dermatitis herpetiformis, which causes a blistering skin rash that occurs around the buttocks, knees, and elbows. 
    A study found out that almost 17% of patients suffering from celiac disease might develop dermatitis herpetiformis due to lack of right treatment. Make sure you schedule an online appointment with your dermatologist or visit the nearest healthcare facility to prevent worsening of symptoms.
    Even with such common symptoms, diagnosing the condition is imperative for a quick recovery and to mitigate the long-term risks associated with celiac disease. 
    Sources:
    ncbi.nlm.nih.gov  Celiac.com ncbi.nlm.nih.gov  mendfamily.com