No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

How Often Do You Get Exposed to Gluten?


People with celiac disease might get dosed with gluten more often than they realize. Photo: CC--Allen McGregor

Celiac.com 09/05/2016 - Currently, a gluten-free diet is the only recommended treatment for celiac disease. But, researchers don't know much about how effective the actually diet is, or exactly what constitutes the normal range of responses among persons with celiac disease on a gluten-free diet.

To get a better idea, a team of researchers recently set out to study a group adults with biopsy proven, newly diagnosed celiac disease. The research team included J. A. Silvester, L. A. Graff, L. Rigaux, J. R. Walker & D. R. Duerksen, variously affiliated with the College of Medicine, University of Manitoba, Winnipeg, MB, Canada, the Celiac Research Program at Harvard Medical School in Boston, MA, USA, and the St Boniface Hospital, Winnipeg, MB, Canada.

The team had each patient complete a survey related to diet adherence and reactions to gluten at entry and 6 months. To measure celiac disease symptoms and gluten-free diet adherence, the team used the Celiac Symptom Index, Celiac Diet Assessment Tool (CDAT) and Gluten-Free Eating Assessment Tool (GF-EAT), and they assessed a total of 105 participants, 91% of whom reported gluten exposure less than once per month, and showed an average CDAT score was 9 (IQR 8–11), consistent with adequate adherence.

Two-thirds of the subjects reported suspected symptomatic reaction to gluten. For 63% of subjects, gluten consumption was only suspected after a reaction occurred. For nearly 30%, gluten consumption was the result of eating in a restaurant. Gluten consumed came from cross-contamination in 30% of cases, and from gluten as a major ingredient in 10% of cases. On average, symptoms began an hour after gluten consumption, running from 10 minutes on the low end to 48 hours on the high end.

Ads by Google:

On average, when symptoms did occur, they lasted about 24 hours, on average; though they ranged from 1 hour to 8 days. Common symptoms included abdominal pain in 80%, diarrhea in 52%, fatigue in 33%, headache in 30% and irritability in 29% of patients.

Adverse gluten reactions are common in people with celiac disease on a gluten-free diet. Eating away from home, especially at restaurants and other homes, carries the greatest risk for gluten exposure.

The team encourages doctors who treat people with celiac disease to question their patients about adverse gluten reactions as part of their assessment of gluten-free diet adherence.

How often do you get exposed to gluten? What happens?

Source:

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



6 Responses:

 
Thomas Hessley
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
12 Sep 2016 10:14:51 AM PDT
This was a very good article, and the results found in the study mirror my experiences over 22 years of being GF.

 
Jennifer
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
12 Sep 2016 1:23:20 PM PDT
I become violently ill after gluten exposure (think worst case of food poisoning you can imagine). I no longer eat out at restaurants at all, it's just too big of a risk. I'm hoping beyond hope that completely gluten free restaurants and cafes will become common. I believe hospitals and nursing homes will need to eventually have dual kitchens and dual staff, with color coded plates/trays so you can trust your food came from the proper kitchen. Gluten free needs are growing by leaps and bounds each day. This illness will not be going away any time soon.

 
linen
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
13 Sep 2016 1:50:07 PM PDT
Funny you should say this illness is not going away anytime soon. Just the other day on the news they said cases of gluten sensitivity are decreasing. I thought...HA! What a crock!

 
Lori
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
12 Sep 2016 8:41:22 PM PDT
My 11 year old son was "glutened" last month for the first time in 2 years. Yes, it was at a restaurant that assured me the grilled chicken, and fries from a dedicated fryer were GF!

 
Carleen Koller
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
25 Apr 2017 8:17:11 AM PDT
You may not know the answer to this. 19 years ago I was told I had a bad case of Celiac Sprue. I have done great on the diet. I had to have the gallbladder out as it stopped working. For a few years now I complained of feeling of stomach up set after eating. The doctor did the stomach emptying test which failed. In 3 hours the food had only gone down 20 percent. So now I have that problem. So can this be related to celiac sprue?

 
admin
( Author)
said this on
25 Apr 2017 11:55:52 AM PDT
This would be a great question to ask your doctor. Also ask him to re-test you for celiac disease, as it does not go away, so you likely still have it. A gluten-free diet is the only treatment.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


It's not the Teflon that is the problem. It is the tiny amounts of gluten that are hidden in the cracks of previously used cookware. Personally, (and I have had this confirmed by the UCLA celiac center), it is not necessary to purchase new cook ware when going gluten free. Once you have cleaned t...

Short answer to this: Has anyone else been through the denial phase and emotional upset upon realizing the life changes that have to happen just to feel better when eating? All of us!!!!!! It's mourning & it's normal. Breaking down in the grocery store & sobbing? Yep. Normal & I think ...

I found out roughly 3 -4 months ago by accident that I am gluten sensitive. One day I woke up and had joint pain in just about every joint on my left side. ie, elbow, wrist, knuckles, hip, knee, ankle and feet. I was already having issues with intense foot pain that I mistook for plantar fascii...

The basic idea is that you don't want to use something that might have gluten in/on it. Pots and pans are easy to wash and get clean - a colander is not - all those little holes full of pasta goo. A toaster with crumbs.

Newbie mom of 15 yr old DD diagnosed 3 weeks ago. Just purchased brand new Farbwrware, nonstick items. Are these safe to use for her needs? Is it just scratched or oldish Teflon that's not suitable or all Teflon? These will only be used for gluten-free cooking. Trying to learn e as we go.