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Celiac Rates in Scotland Doubled in Just Five Years

Celiac.com 01/22/2016 - The number of children with gluten intolerance in one part of Scotland has more than doubled in just five years, according to a new survey.

Photo: CC--Moyan BrennThe results of the survey, which were presented at a major meeting of children's health experts, indicate that the number of children diagnosed with celiac disease in the Lothian health region rose sharply between 2010 and 2015.

Between 2010 and 2014, data from the Royal Hospital for Sick Children revealed a total of 168 patients under the age of 16 with celiac disease, with 30 per cent of these diagnosed in 2014, compared to just 12.5 per cent in 2010.

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Statistics show 21 cases in 2010, a number which rises to 34 in 2012 and 49 by 2014.

Doctors have not yet determined if the rise in celiac cases in Lothian is due to better disease awareness, and more stringent diagnostic techniques. They will undoubtedly be following up to determine the likely cause of the rise in celiac cases.

Meanwhile, they are urging doctors and clinicians to do more to spot celiac cases early, so as to help patients avoid possibly serious celiac-related complications as they age.

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3 Responses:

 
Nancy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
25 Jan 2016 5:08:21 PM PDT
Is it the chemicals that they are putting on the wheat?

 
Laurie
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said this on
25 Jan 2016 9:39:16 PM PDT
In the US, after 2008-10 there was a soaring rate of cases attributed to awareness. I don't think it is all awareness. But, I watched stores having no GF food in 2008-09 do a complete 180 in a couple years. Because I had gut and other problems after going on GF diet, I was able to trace them to highly fluoridated water where I was living. ( Fluoride mixes with strong acid of the stomach and creates a gas that dissolves endothelium/epithelium barriers) But, the kicker was to find a new hidden source of fluoride. It is being sprayed and fumed on and into grain, beans and nuts!!!--This was decided by the 1999 Montreal Protocol that went into effect about five years later. They are using Sodium Fluoride!!! The effects were not noticed right away because the massive stores of food treated the other way had to be used up. This new SF treatment puts fluoride on the grain that mixes with stomach acid--that in turn opens up the lining of the gut right at the time you eat a piece of bread with gluten and every other barrier in its path. It was a real bright combination-- ..it will kill rodents and my guess will make a lot of small children sick or worse.

 
Peg
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said this on
27 Jan 2016 5:43:31 AM PDT
The article title is very misleading - this is one town, and a very small sample.




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Thank you JMG!

Certainly seems likely if those levels dropped due to gluten removal. I am just curious, when you had the scope eventually, were you eating it? Are you feeling any better?

1. Double checked your antibodies? 2. Those of us with celiac have issues with some nutrients for various reasons, being either we can not absorb enough of them from our foods due to damage to intestines or the new gluten-free foods you changed to are non fortified and do not contain the nut...

I'm going to play Captain NCGS to Posterboy's Professor Pellagra (No doubt the Marvel and DC Cinematic Universes will soon be bidding for our services) and say that regardless of the blood test results, this: is exhibit one. You have a reaction to the gluten free diet. That doesn't necess...

I think he's right. It's a hard burden at times at any age but there will be particular challenges for your daughter as kids don't want to stick out or have to be continually monitoring things like their food. Check out this advert from a UK retailer. Beware it's so sugary it could probably give ...