• 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

    71,799
    Total Members
    3,093
    Most Online
    Jane Erasmus
    Newest Member
    Jane Erasmus
    Joined
  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   04/07/2018

      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 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

    5 THINGS PEOPLE WITH CELIAC DISEASE NEED YOU TO UNDERSTAND


    Jefferson Adams

    Celiac.com 06/12/2014 - Here are five things people with celiac disease need regular folks to know about celiac disease:

    1. Photo: Wikimedia Commons--enoch lauWe are NOT on a Fad Diet—Celiac disease is not some vague, make-believe condition. Celiac disease is a potentially serious immune disorder that, if left untreated, can lead to a very deadly types of stomach, intestinal, and other cancers. Just because a bunch of people seem to think that gluten is the new high fructose corn syrup, doesn’t mean that I’m one of them. Remember, for people with celiac disease, gluten is no joke, and avoiding gluten is the only way to stay healthy.
    2. We Won’t Be Getting Over It—Currently, there is no cure for celiac disease, and the only treatment is a gluten-free diet. That’s the only way to avoid the gut damage, lower risks for other types of auto-immune conditions, and minimize the risk of various types of cancer associated with celiac disease.
    3. Celiac Disease is a Serious Condition—Since the effects of untreated celiac disease unfold slowly over time, it’s tempting for some people to look at celiac disease as a minor inconvenience. However, it’s important to understand that celiac disease is a potentially serious autoimmune disorder that, if left untreated, can leave people susceptible to other autoimmune conditions, and to deadly types of stomach, intestinal, and other cancers. 
    4. A ‘Little Gluten’ Might Hurt Me—There’s no such thing as ‘a little gluten’ to people with celiac disease. Gut damage happens with as little as 20 parts of gluten per million. That is a microscopic amount. A 'gluten-free' diet means no gluten. Period.
    5. When in Doubt, Ask—If you’re not sure if I can safely eat a certain ingredient, or a certain food, just ask. Figuring out what is or is not gluten-free can be tricky, even for me. So, it's best to ask if you're not positive.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Can you think of others?

     


    Image Caption: Photo: Wikimedia Commons--enoch lau
    0


    User Feedback



    Recommended Comments

    Guest Dottie

    Posted

    I would like to add the DH aspect of celiac--it is rarely mentioned and it is also real and dangerous. I've seen comments to the contrary..." tissues and TP will not hurt you unless unless you eat it"...WRONG!!!

    Share this comment


    Link to comment
    Share on other sites

    I am so glad to learn more. By choice I am gluten free due to the wheat today being GMO .

    Share this comment


    Link to comment
    Share on other sites
    Guest robert

    Posted

    I'm 41 and just diagnosed with celiac disease. My intestinal and overall health has declined over the past 6 months. Blood tests have revealed the allergy and I'm to undergo an upper endoscopy shortly. I thought gluten free was a fad until I realized that the disease has seriously has affected my quality of life.

    Share this comment


    Link to comment
    Share on other sites

    remember it is not an allergy!!!! I finally know why soaps, lotions, makeup and all things that go on skin made my body react not like an allergy but very angrily. the laundry soap and dish soaps even have to be free of wheat barley and rye byproduct.

    Share this comment


    Link to comment
    Share on other sites
    I am so glad to learn more. By choice I am gluten free due to the wheat today being GMO .

    What is GMO?

     

    Share this comment


    Link to comment
    Share on other sites
    Guest Kelle

    Posted

    I would add that having "no symptoms" is not an indicator of "no damage". We tend to think that if one doesn't react in a measurable way, you are ok. However, in the case of Celiac disease 60% of patients are "latent" in that their immune system is reacting but the patient doesn't have recognizable symptoms. Hence, the feeling that this isn't a serious condition . . .

    Share this comment


    Link to comment
    Share on other sites
    Guest Diane

    Posted

    Celiac disease is not an allergy. I do not carry an epi-pen. I do not break out in hives or start sneezing. I do not get ill immediately if I accidentally ingest a minute amount of gluten (from cross-contamination). Celiac disease is more insidious than all that.

    Share this comment


    Link to comment
    Share on other sites
    Guest Jared M.

    Posted

    I would like to add the DH aspect of celiac--it is rarely mentioned and it is also real and dangerous. I've seen comments to the contrary..." tissues and TP will not hurt you unless unless you eat it"...WRONG!!!

    Perhaps you could tell us what the acronyms DH and TP are? I have no idea what you are trying to say.

    Share this comment


    Link to comment
    Share on other sites
    Guest Hilary

    Posted

    Another outstanding piece of writing, Thanks Jefferson... I shared it on FB... my husband and I make sick "jokes" about me"getting over" being celiac .... but it is true, people do not understand it at all, and having people not gluten intolerant on a gluten-free diet, makes it hard. Thank you so much!

    Share this comment


    Link to comment
    Share on other sites
    Guest Sandy

    Posted

    I'm 41 and just diagnosed with celiac disease. My intestinal and overall health has declined over the past 6 months. Blood tests have revealed the allergy and I'm to undergo an upper endoscopy shortly. I thought gluten free was a fad until I realized that the disease has seriously has affected my quality of life.

    To Robert:

     

    Celiac disease is not an allergy, altho there is a condition called "Wheat Allergy". That is definitely classified as an allergy. Celiac disease is an autoimmune disease. My advice to you is to join a support group in your area for guidance and support as you learn to live with this disease.

    Share this comment


    Link to comment
    Share on other sites
    Guest Katrina

    Posted

    Many gluten-free products can still contain gluten make sure it's certified and eat whole real foods to heal. Also if someone has a intolerance to gluten same rules apply!

    Share this comment


    Link to comment
    Share on other sites
    I'm 41 and just diagnosed with celiac disease. My intestinal and overall health has declined over the past 6 months. Blood tests have revealed the allergy and I'm to undergo an upper endoscopy shortly. I thought gluten free was a fad until I realized that the disease has seriously has affected my quality of life.

    Robert, I have been where you are and it's hard, but it will get better as you come to better understand the diet and it's limitations. Your health should improve, but that will take some time. Do you need the endoscope if celiac is confirmed? Now a days the scope is no longer the gold standard if symptoms, blood work, etc are at certain levels.

    Share this comment


    Link to comment
    Share on other sites
    Guest admin

    Posted

    Perhaps you could tell us what the acronyms DH and TP are? I have no idea what you are trying to say.

    DH is dermatitis herpetaformis and TP is toilet paper.

    Share this comment


    Link to comment
    Share on other sites
    I am so glad to learn more. By choice I am gluten free due to the wheat today being GMO .

    But ... wheat isn't genetically modified ... it has been hybridized beyond recognition, but is it not genetically modified like corn and soy and sugar beets.

    Share this comment


    Link to comment
    Share on other sites
    Guest Margaret

    Posted

    Another outstanding piece of writing, Thanks Jefferson... I shared it on FB... my husband and I make sick "jokes" about me"getting over" being celiac .... but it is true, people do not understand it at all, and having people not gluten intolerant on a gluten-free diet, makes it hard. Thank you so much!

    Hilary, you are SO right about "people not understanding it" but what's worse, in my opinion is the disservice brought on by "trend setters" that think they will lose weight on a gluten-free "diet"..yes, they think it's just the newest diet craze!, and because of that, people do not take celiac DISEASE seriously. This affects how we are treated in restaurants (as the waiters/waitresses and chefs even,may not take as many precautions), how we are treated with friends and relatives who just can't get it through their head that this is an autoimmune DISEASE!! Not a diet! I like that the word is finally getting out about gluten-free items and the products they sell are much better than they were even 5 years ago, but...the above mentioned gripe I think just sets us back a bit. It's bad enough that people don't understand celiac, or the popular phrase "I've never heard of celiac..what is that?" but to now be lumped in with the "gluten-free is a fad diet" crowd is a step back.

    Share this comment


    Link to comment
    Share on other sites
    Guest Gayle Wagler

    Posted

    I am excited! I am excited to have found this web site, that is full of information that will help me understand my disease better and that informs me of the latest products and research in the celiac world. I am very excited about the explosion of over due diagnoses and products available to us. I was diagnosed twenty years ago and only someone in the same boat can understand and appreciate how truly far we have come.

    Share this comment


    Link to comment
    Share on other sites
    Guest Christy

    Posted

    I am so glad to learn more. By choice I am gluten free due to the wheat today being GMO .

    Wheat is not GMO. It has been bred to have more gluten, but it is not genetically modified to be resistant to pesticides. There is quite a difference between natural breeding of plants and spicing in bacterial DNA.

    Share this comment


    Link to comment
    Share on other sites
    Guest Martina

    Posted

    I would add that having "no symptoms" is not an indicator of "no damage". We tend to think that if one doesn't react in a measurable way, you are ok. However, in the case of Celiac disease 60% of patients are "latent" in that their immune system is reacting but the patient doesn't have recognizable symptoms. Hence, the feeling that this isn't a serious condition . . .

    I agree - this is a very important one to add!

    Share this comment


    Link to comment
    Share on other sites
    Guest Lynn_M

    Posted

    I am so glad to learn more. By choice I am gluten free due to the wheat today being GMO .

    Commercial wheat is not GMO. GMO wheat has not been approved for sale in the US. There is some GMO wheat being tested experimentally, but it is not legal to sell it. GMO means protein from a foreign organism has been inserted into the genetics of the plant.

     

    However, wheat has been hydridized, and now has something like 42 chromosomes in it as compared to the the smaller number (16?) found in ancient wheat. Today's wheat is dramatically different than ancient wheat, but it is not GMO, yet. Also, glyphosate (Roundup) is sprayed on many plant crops, including wheat, about a week or so before harvest, to kill off the vegetation and make it easier to harvest the crop. This leaves residues of glyphosate on grain and legume crops when they're harvested.

    Share this comment


    Link to comment
    Share on other sites
    Guest Bonnie

    Posted

    I was 71 when I got diagnosed--went gluten free too late. I already had Hashimoto's thyroiditis and Sjogren's syndrome--both autoimmune diseases which might not be there if I had gone gluten-free years ago. So if you have some gut symptoms and your doc just passes it off as IBS or something else, ask him/her to specifically test you for celiac with a specific serology and maybe even get a biopsy or two.

    Share this comment


    Link to comment
    Share on other sites
    Guest Catherine

    Posted

    Thank you for the article. I have no symptoms so it is hard even for me to explain why I don't eat gluten other than I think I might get stomach cancer or worse one day. I am one of the lucky ones who found out because of genetics. Otherwise, I would merrily eat loaf after loaf of bread. It's not such a hard diet if one simply eats well and avoids processed food altogether.

    Share this comment


    Link to comment
    Share on other sites
    Guest john j acres

    Posted

    Now we are getting somewhere. I recently answered a survey and one part I answered to a question, gluten free products carry a lot of additives and derivatives and that is why you will never see these words on the gluten free packets "suitable for coeliacs."

    Share this comment


    Link to comment
    Share on other sites
    Guest Jefferson

    Posted

    But ... wheat isn't genetically modified ... it has been hybridized beyond recognition, but is it not genetically modified like corn and soy and sugar beets.

    dee is correct. Wheat is hybridized beyond recognition, but not GMO.

    Share this comment


    Link to comment
    Share on other sites
    Guest Jefferson

    Posted

    I would add that having "no symptoms" is not an indicator of "no damage". We tend to think that if one doesn't react in a measurable way, you are ok. However, in the case of Celiac disease 60% of patients are "latent" in that their immune system is reacting but the patient doesn't have recognizable symptoms. Hence, the feeling that this isn't a serious condition . . .

    Excellent point!

    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   7 Members, 1 Anonymous, 1,330 Guests (See full list)

  • Related Articles

    Jefferson Adams
    Celiac.com 08/08/2011 - In the face of steadily rising numbers of people with celiac disease, very little information exists on the economic costs and impacts associated with celiac disease.
    A team of researchers recently set out to assess the impact of celiac disease diagnosis on health care costs and the incremental costs associated with celiac disease.
    The research team included K. H. Long, A. Rubio-Tapia, A. E. Wagie, L. J. Melton III, B. D. Lahr, C. T. Van Dyke, and J. A. Murray.
    They are affiliated variously with the Division of Health Care Policy & Research, the Division of Gastroenterology and Hepatology, the Division of Epidemiology, and the Division of Biomedical Statistics and Informatics at the College of Medicine of the Mayo Clinic in Rochester, Minnesota.
    To carry out their population-based cohort, the team used administrative data on celiac disease cases and matched controls from Olmsted County, Minnesota.
    They compared: 1) direct medical costs one year before and one year after celiac disease diagnosis for 133 index cases and for control subjects; and 2) cumulative direct medical costs over four years for 153 index celiac cases and for control subjects. Their analyses did not include diagnostic-related and outpatient pharmaceutical costs.
    They found that a diagnosis of celiac disease lowers the average total costs by $1,764 in the year following diagnosis (pre-diagnosis cost of $5,023 vs. $3,259; 95% CI of difference: $688 to $2,993).
    They found also that, over a 4-year period, people with celiac disease faced an average of $1,457 in higher outpatient costs (P = 0.016), and an average of $3,964 in higher total costs of $3,964; (P = 0.053), compared with the control group.
    Men with celiac disease bore the brunt of those higher costs, with excess average total costs of just over $14,000 compared to costs of $4,000 for male controls; 95% CI of difference: $2,334 to $20,309).
    Costs associated with celiac disease pose a significant economic burden, especially for men with the disease.
    Early detection, diagnosis and treatment of celiac disease lowers medical costs, and will likely benefit patients and health care providers alike.
    Source:

    Alimentary Pharmacology & Therapeutics, Volume 32, Issue 2, pages 261–269, July 2010

    Jefferson Adams
    Celiac.com 12/09/2011 - Gluten in lip, facial or other body products may be a threat to people with celiac disease, according to a new study.
    A research team from George Washington University evaluated products from the top ten American cosmetics companies. They found a troubling lack of information about product ingredients. Only two of the ten companies featured clear, detailed ingredients, and none of the companies offered products that were gluten-free.
    The study findings were revealed at the annual scientific meeting of the American College of Gastroenterology in Washington, D.C.
    The results are worrisome, because cosmetics that contain gluten can "result in an exacerbation of celiac disease," said researcher Dr. Pia Prakash. "This study revealed that information about the ingredients, including the potential gluten content, in cosmetics is not readily available."
    A number of smaller cosmetic companies produce gluten-free alternatives, said Prakash, who added that larger companies should take steps to inform consumers
    with gluten sensitivity whether their products are safe for those individuals.
    The study came about partly because doctors had seen a 28-year-old woman with celiac disease who suffered a worsening of symptoms, including gastrointestinal complications and a skin rash, after she used a "natural" body lotion.
    The doctors and the woman had a hard time trying to figure out if the lotion contained gluten. However, Prakash said, "…once she stopped using the body lotion her symptoms resolved."
    Such cases highlight the huge challenge faced by people with celiac disease in trying to determine if their cosmetic products contain gluten.
    Because the results of the study were presented at a medical meeting, the data and conclusions should be considered preliminary until peer-reviewed and published in a medical journal.
    Source:

    http://www.newsday.com/news/health/gluten-in-cosmetics-threaten-those-with-celiac-disease-1.3288992

    Jefferson Adams
    Celiac.com 07/11/2012 - Sometimes, it's the small, local stories that help to capture the larger picture. More and more, community food banks are making efforts to accommodate people with celiac disease and gluten intolerance by stocking gluten-free foods. However, many of those food banks are tight on funds and shelf space, so finding the right balance between the needs of the majority of their clients and the few who need gluten-free foods can be a challenge.
    Recently, the Pictou County Celiac Support Group in Pictou County, Nova Scotia sought to help tip that balance with a $500 donation to the local food bank. The donation will help to ensure that the food bank will have gluten-free food available for people who need it.
    After being diagnosed with the disease 10 years ago, Kim McInnis of Trenton went on to found the Pictou County Celiac Support Group. She notes that more and more people are diagnosed with celiac disease each day, and that she plans to work with the food bank to help volunteers make the right selection of foods for the bank.
    "If I lost my job tomorrow and had to go to the food bank," says McGinnis, "I don't think there is anything I can eat there right now. We just want to help people get the food they need."
    Eliminating gluten may seem easy enough to people who do not have celiac disease, but to those learning about it for the first time, the process of eating right and getting the proper foods can be overwhelming, McGinnis says.
    Food bank director, Tom Foley, said signs will be placed in the food bank to let people know that gluten-free products are available and it will also be updating its database to determine how many of its clients need such foods.
    In addition to the recent donation, the Pictou County Celiac Support Group will also be hosting its annual walk on May 27 from 1-3 p.m. at the Parkdale track.
    Source:
    http://www.ngnews.ca/News/Local/2012-04-08/article-2950246/Celiac-support-for-food-bank/1

  • Recent Articles

    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

    Jefferson Adams
    Celiac.com 04/18/2018 - To the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service animals.
    If you’ve flown anywhere lately, you may have seen them. People flying with their designated “emotional support” animals. We’re not talking genuine service animals, like seeing eye dogs, or hearing ear dogs, or even the Belgian Malinois that alerts its owner when there is gluten in food that may trigger her celiac disease.
    Now, to be honest, some of those animals in question do perform a genuine service for those who need emotional support dogs, like veterans with PTSD.
    However, many of these animals are not service animals at all. Many of these animals perform no actual service to their owners, and are nothing more than thinly disguised pets. Many lack proper training, and some have caused serious problems for the airlines and for other passengers.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    Delta was the first to strike. As reported by the New York Times on January 19: “Effective March 1, Delta, the second largest US airline by passenger traffic, said it will require passengers seeking to fly with pets to present additional documents outlining the passenger’s need for the animal and proof of its training and vaccinations, 48 hours prior to the flight.… This comes in response to what the carrier said was a 150 percent increase in service and support animals — pets, often dogs, that accompany people with disabilities — carried onboard since 2015.… Delta said that it flies some 700 service animals a day. Among them, customers have attempted to fly with comfort turkeys, gliding possums, snakes, spiders, and other unusual pets.”
    Fresh from an unsavory incident with an “emotional support” peacock incident, United Airlines has followed Delta’s lead and set stricter rules for emotional support animals. United’s rules also took effect March 1, 2018.
    So, to the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service and emotional support animals.
    Source:
    cnbc.com

    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
    Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
    Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders
    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center

    Jefferson Adams
    Celiac.com 04/17/2018 - Could the holy grail of gluten-free food lie in special strains of wheat that lack “bad glutens” that trigger the celiac disease, but include the “good glutens” that make bread and other products chewy, spongey and delicious? Such products would include all of the good things about wheat, but none of the bad things that might trigger celiac disease.
    A team of researchers in Spain is creating strains of wheat that lack the “bad glutens” that trigger the autoimmune disorder celiac disease. The team, based at the Institute for Sustainable Agriculture in Cordoba, Spain, is making use of the new and highly effective CRISPR gene editing to eliminate the majority of the gliadins in wheat.
    Gliadins are the gluten proteins that trigger the majority of symptoms for people with celiac disease.
    As part of their efforts, the team has conducted a small study on 20 people with “gluten sensitivity.” That study showed that test subjects can tolerate bread made with this special wheat, says team member Francisco Barro. However, the team has yet to publish the results.
    Clearly, more comprehensive testing would be needed to determine if such a product is safely tolerated by people with celiac disease. Still, with these efforts, along with efforts to develop vaccines, enzymes, and other treatments making steady progress, we are living in exciting times for people with celiac disease.
    It is entirely conceivable that in the not-so-distant future we will see safe, viable treatments for celiac disease that do not require a strict gluten-free diet.
    Read more at Digitaltrends.com , and at Newscientist.com

    Jefferson Adams
    Celiac.com 04/16/2018 - A team of researchers recently set out to investigate whether alterations in the developing intestinal microbiota and immune markers precede celiac disease onset in infants with family risk for the disease.
    The research team included Marta Olivares, Alan W. Walker, Amalia Capilla, Alfonso Benítez-Páez, Francesc Palau, Julian Parkhill, Gemma Castillejo, and Yolanda Sanz. They are variously affiliated with the Microbial Ecology, Nutrition and Health Research Unit, Institute of Agrochemistry and Food Technology, National Research Council (IATA-CSIC), C/Catedrático Agustín Escardin, Paterna, Valencia, Spain; the Gut Health Group, The Rowett Institute, University of Aberdeen, Aberdeen, UK; the Genetics and Molecular Medicine Unit, Institute of Biomedicine of Valencia, National Research Council (IBV-CSIC), Valencia, Spain; the Wellcome Trust Sanger Institute, Hinxton, Cambridgeshire UK; the Hospital Universitari de Sant Joan de Reus, IISPV, URV, Tarragona, Spain; the Center for regenerative medicine, Boston university school of medicine, Boston, USA; and the Institut de Recerca Sant Joan de Déu and CIBERER, Hospital Sant Joan de Déu, Barcelona, Spain
    The team conducted a nested case-control study out as part of a larger prospective cohort study, which included healthy full-term newborns (> 200) with at least one first relative with biopsy-verified celiac disease. The present study includes 10 cases of celiac disease, along with 10 best-matched controls who did not develop the disease after 5-year follow-up.
    The team profiled fecal microbiota, as assessed by high-throughput 16S rRNA gene amplicon sequencing, along with immune parameters, at 4 and 6 months of age and related to celiac disease onset. The microbiota of infants who remained healthy showed an increase in bacterial diversity over time, especially by increases in microbiota from the Firmicutes families, those who with no increase in bacterial diversity developed celiac disease.
    Infants who subsequently developed celiac disease showed a significant reduction in sIgA levels over time, while those who remained healthy showed increases in TNF-α correlated to Bifidobacterium spp.
    Healthy children in the control group showed a greater relative abundance of Bifidobacterium longum, while children who developed celiac disease showed increased levels of Bifidobacterium breve and Enterococcus spp.
    The data from this study suggest that early changes in gut microbiota in infants with celiac disease risk could influence immune development, and thus increase risk levels for celiac disease. The team is calling for larger studies to confirm their hypothesis.
    Source:
    Microbiome. 2018; 6: 36. Published online 2018 Feb 20. doi: 10.1186/s40168-018-0415-6