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Down Syndrome: Celiac Disease Prevalent in Children With Down Syndrome

Am J Med Gen 2001;98:70-74.

Celiac.com 02/15/2001 - Dr. Susan L. Neuhausen and associates at the University of Utah School of Medicine in Salt Lake City studied 97 Caucasian children with Down Syndrome, ages 2 to 18 years. Their results, which were published in the January issue of the American Journal of Medical Genetics, show that 10 of the children tested positive for celiac disease (IgA anti-endomysial antibody). This is a rate that is about 25 times the general population.

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According to the results of genetic testing on these children, their genetic predisposition is the same as in the general population, which leads the researchers to believe that a gene on chromosome 21 may be involved in the pathogenesis of celiac disease.. The only symptom exhibited by the children was bloating. Six of the children who were found to have celiac disease are now on a gluten-free diet and have experienced significant improvement of their symptoms.

Conclusion: Children with Down Syndrome should be screened for celiac disease because there is a 10% incidence of the autoimmune disorder in this population. Screening for and treating celiac disease can improve the quality of life for children with Down Syndrome.

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1 Response:

 
Chris Wellington
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said this on
29 Oct 2007 8:34:57 PM PDT
My 3 y/o Daughter has Downs Syndrome and has digestion problems. We were recently informed of the possibility of celiac disease and she has been tested for it. It would explain a lot of the symptoms she is having and her trouble 'thriving'. I am glad I came across this article. It really helps knowing that there are easier solutions to some of the obstacles we face




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I don't know if there is a simple answer to your question but I try to use "choose my plate" as a guide for my meals. https://www.choosemyplate.gov/MyPlate It basically suggests that when you sit down to a meal - 1/2 of your plate is fruits and veggies and the other 1/2 is dairy, carbs and protein. It's a really simple way to look at my meals and see if they are balanced enough. It also suggests getting very few calories in liquid form and avoiding snacking..... Good luck!

I use Swirve Sweetener, Pyure , Xlear brand Xylitol, and for a mayo sub I use Walden Farms, There was a avocado oil based one I use sometimes forgot the name. >.> I can not have sugars due to UC. But I might suggest using Big Tree Coconut Sugar for a deep rich low glycemic sugar. I still use them in my bakery. I will admit some stuff with dextrose, etc. bothers me....funny how it is only some brands and not others. Yet they can both be gluten-free, I think it might have something to do with the processing method and me reacting to something else in it.

I use any sugar. Never found one to be " unsafe".

I use Pyure brand stevia, and have no problems with it. Kroger store brand sugar seems fine too.

I've given up on all those processed gluten free foods out there and have stuck to eating a whole foods diet. I have noticed such a huge, massive, difference in my energy, mood, sleep, and well being. Needless to say I've been doing a lot of cooking but have been leaving sugar out because I don't know the safe brands. I tried using Stevia in the raw but keep getting horrible headaches when I use it. I saw that the first ingredient is Dextrose so it's not "raw". Anyway, what are the safe brands out there as far as white and brown sugars go? I made saurkraut and pork chops last night and would've loved potato salad. Also while I'm on here, what about Mayo? What's safe? I saw Sir Kennsington was gluten-free Certified.