Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Does It Affect All


little d

Recommended Posts

little d Enthusiast

Ok I hope that I don't open a can of worms here.

Ok everything that I have read about celiac disease that is primarly affects Caucains/White primarly of Irish decent more than any other race.

I have a coworker who is African/American that has IBS along with a slu of food allergies that would kill her like Tomatos.

I celiac disease kinda like Sickle Cell where it primarly affects African Americans which is very rare in Caucaison/White but it can happen.

Just asking, just wanting to know what your thoughts on this is

If i am opening up a can of worms I hope that they are Gluten Free :lol::blink::unsure:

Donna


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



darlindeb25 Collaborator

Nope, it's not. They say Irish decent, but I honestly wonder if that is only because they were quicker at identifing it. To my knowldege, celiac disease does not pick and choose who it takes as a victim. My celiac group put on the biggest vendor fair in North America and celiacs from all over the area and even other states came. Believe me, from the people I met, I really think Celiac Disease doesn't care who you are or where you came from.

Go ahead, make a suggestion to your co-worker.

aikiducky Apprentice

Add to that, it's not that unlikely for your coworker to have some caucasian genes... even if they might be from a couple generations back.

Pauliina

little d Enthusiast
Nope, it's not. They say Irish decent, but I honestly wonder if that is only because they were quicker at identifing it. To my knowldege, celiac disease does not pick and choose who it takes as a victim. My celiac group put on the biggest vendor fair in North America and celiacs from all over the area and even other states came. Believe me, from the people I met, I really think Celiac Disease doesn't care who you are or where you came from.

Go ahead, make a suggestion to your co-worker.

I did mention it to her but she is totally convinced that she has IBS only because the medicine that her docs have her on she says works just fine.

and

Donna

tarnalberry Community Regular

definitely not the same. celiac has been found at a higher incidence in some populations than others, but we're not talking 1:10,000 in one, and 1:100 in another. It always seems to vary between ~1:100 and 1:500, right around the same order of magnitude.

kbtoyssni Contributor

Wheat and barely were first domesticated in the Fertile Cresent (Mesopotamia region). People from this area will have a lower chance of getting celiac because their genetics have had longer to adapt to eating gluten. It's only a few thousand years headstart on the rest of the world, though, so the percent of the population affected isn't going to be that much lower for those in the Turkey/Iraq/Saudi Arabia region.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,597
    • Most Online (within 30 mins)
      7,748

    Sindi
    Newest Member
    Sindi
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Alibu
      I was tested back in 2017 and my TTG-IGA was mildly elevated (an 11 with reference range <4) but my EMA was negative and biopsy was negative. Fast forward to 2 weeks ago where I was like y'know what, I still have so many symptoms and I'm always so sick, I should repeat this, thinking it was not going to be positive.  I also found out through 23 and me that I do have the HLA-DQ2.5 gene so I thought it would be good to repeat given my ongoing symptoms. Well my blood work came back with a ttg-iga level of 152.6 with a reference range of <15 and my EMA was positive and EMA titer was 1:10 with reference range of <1:5. I guess I'm nervous that I'm going to do the biopsy and it's going to be negative again, especially since I also had an endoscopy in 2020, not to look for celiac but just as a regular 5 year thing I do because of all my GI issues, and they didn't see anything then either. I have no idea how long the EMA has been positive but I'm wondering if it's very recent, if the biopsy will show damage and if so, if they'll say well the biopsy is the gold standard so it's not celiac? I of course am doing all the things to convince myself that it isn't real. Do a lot of people go through this? I think because back in 2017 my ttg-iga was elevated but not a huge amount and my EMA was negative and my biopsy was negative, I keep thinking this time it's going to be different. But this time my ttg-iga is 152.6 with reference range <15, and my EMA was positive. BUT, my titer is only 1:10 and I keep reading how most people here had a ttg-iga in the hundreds or thousands, and the EMA titer was much higher. So now I am convinced that it was a false positive and when they do the biopsy it'll be negative.
    • trents
      Welcome to the forum, @linnylou73! Are you claiming this based on a reaction or based upon actual testing?
    • linnylou73
      Sams club membermark columbian coffee is either cross contaminated or the pods contain gluten
    • KimMS
    • Scott Adams
      This varies a lot from person to person. I include foods that are not certified gluten-free but are labelled "gluten-free", while super sensitive people only use certified gluten-free. Both types of products have been found to contain gluten, so there are no guarantees either way: It you are in the super sensitive group, eating a whole foods based diet where you prepare everything is the safest bet, but it's also difficult. Eating out is the the most risky, even if a restaurant has a gluten-free menu. I also include items that are naturally gluten-free, for example refried beans, tuna, pasta sauces, salsas, etc., which have a low overall risk of contamination.
×
×
  • Create New...