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.
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What is Celiac Disease and the Gluten-Free Diet?
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
Celiac.com 05/26/2018 - If you haven’t tried a savory pancake, then you’ve been missing out. In many places in the world, savory pancakes are more common than the sweet pancakes. They make a great lunch or dinner twist. This gluten-free version combines scallions and peas, but feel free to add or subtract veggies at will. Serve pancakes them warm with butter for a delicious twist on lunch or dinner.
3 large eggs
1 cup cottage cheese
½ stick salted butter, melted
¼ cup all-purpose gluten-free flour
2 tablespoons vegetable oil plus more for skillet
1 cup shelled fresh or frozen peas, thawed
4 scallions, thinly sliced, plus more for serving
1 teaspoon kosher salt plus more, as desired
If using fresh peas, blanch the peas about 3 minutes in a small saucepan of boiling salted water until tender, about 3 minutes (don’t cook frozen peas). Drain well.
In a blender, add eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt, and purée until smooth.
Transfer batter to a medium bowl and stir in peas and scallions.
Batter should be thick but pourable; stir in water by tablespoonfuls if too thick.
Heat a lightly oiled large nonstick skillet over medium heat.
Working in batches, add batter to skillet by ¼-cupfuls to form 3-inch-4-inch rounds.
Cook pancakes about 3 minutes, until bubbles form on top.
Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.
Serve pancakes drizzled with butter and topped with scallions.
Inspired by bonappetit.com.
Celiac.com 05/25/2018 - People with celiac disease need to follow a lifelong gluten-free diet. However, once their guts have healed, they can still be sensitive to gluten. Sometimes even more sensitive than they were before they went gluten-free. Accidental ingestion of gluten can trigger symptoms in celiac patients, such as pain in the gut and diarrhea, and can also cause intestinal damage.
A new drug being developed by a company called Amgen eases the effects of people with celiac disease on a gluten-free diet. Researchers working on the drug have announced that their proof-of-concept study shows AMG 714, an anti-IL-15 monoclonal antibody, potentially protects celiac patients from inadvertent gluten exposure by blocking interleukin 15, an important mediator of celiac disease, and leads to fewer symptoms following gluten exposure.
The drug is intended for people with celiac disease who are following a gluten-free diet, and is designed to protect against modest gluten contamination, not to permit consumption of large amounts of gluten, like bread or pasta.
AMG 714 is not designed for celiac patients to eat gluten at will, but for small, incidental contamination. Francisco Leon, MD, PhD, study director and consultant for Amgen, says that their team is looking at AMG 714 “for its potential to protect against modest contamination, not deliberately eating large amounts of gluten, like bread or pasta.”
Amgen hopes that AMG 714 will help celiac patients on a gluten-free diet to experience fewer or less sever gluten-triggered events.
Findings of the team’s first phase 2 study of a biologic immune modulator in celiac disease will be presented at the upcoming Digestive Disease Week 2018.
Read more at ScienceDaily.com
Celiac.com 05/24/2018 - England is facing some hard questions about gluten-free food prescriptions for people with celiac disease. Under England’s National Health Plan, people with celiac disease are eligible for gluten-free foods as part of their medical treatment.
The latest research shows that prescription practice for gluten-free foods varies widely, and often seems independent of medical factors. This news has put those prescribing practices under scrutiny.
"Gluten free prescribing is clearly in a state of flux at the moment, with an apparent rapid reduction in prescribing nationally," say the researchers. Their data analysis revealed that after a steady increase in prescriptions between 1998 and 2010, the prescription rate for gluten free foods has both fallen, and become more variable, in recent years. Not only is there tremendous variation in gluten free prescribing, say the researchers, “this variation appears to exist largely without good reason…”
Worse still, the research showed that those living in the most deprived areas of the country are the least likely to be prescribed gluten-free products, possibly due to a lower rate of celiac diagnosis in disadvantaged groups, say the researchers.
But following a public consultation, the government decided earlier this year to restrict the range of gluten free products rather than banning them outright. As research data pile up and gluten-free food becomes cheaper and more ubiquitous, look for more changes to England’s gluten-free prescription program to follow.
Read more about this research in the online journal BMJ Open.
Celiac.com 05/23/2018 - Yes, we at Celiac.com realize that rye bread is not gluten-free, and is not suitable for consumption by people with celiac disease! That is also true of rye bread that is low in FODMAPs.
FODMAPs are Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. FODMAPS are molecules found in food, and can be poorly absorbed by some people. Poor FODMAP absorption can cause celiac-like symptoms in some people. FODMAPs have recently emerged as possible culprits in both celiac disease and in irritable bowel syndrome.
In an effort to determine what, if any, irritable bowel symptoms may triggered by FODMAPs, a team of researchers recently set out to compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome (IBS) symptoms and to study gastrointestinal conditions with SmartPill.
A team of researchers compared low-FODMAP rye bread with regular rye bread in patients irritable bowel syndrome, to see if rye bread low FODMAPs would reduce hydrogen excretion, lower intraluminal pressure, raise colonic pH, improve transit times, and reduce IBS symptoms compared to regular rye bread. The research team included Laura Pirkola, Reijo Laatikainen, Jussi Loponen, Sanna-Maria Hongisto, Markku HillilÃ¤, Anu Nuora, Baoru Yang, Kaisa M Linderborg, and Riitta Freese.
They are variously affiliated with the Clinic of Gastroenterology; the Division of Nutrition, Department of Food and Environmental Sciences; the Medical Faculty, Pharmacology, Medical Nutrition Physiology, University of Helsinki in Helsinki, Finland; the University of Helsinki and Helsinki University, Hospital Jorvi in Espoo, Finland; with the Food Chemistry and Food Development, Department of Biochemistry, University of Turku inTurku, Finland; and with the Fazer Group/ Fazer Bakeries Ltd in Vantaa, Finland.
The team wanted to see if rye bread low in FODMAPs would cause reduced hydrogen excretion, lower intraluminal pressure, higher colonic pH, improved transit times, and fewer IBS symptoms than regular rye bread.
To do so, they conducted a randomized, double-blind, controlled cross-over meal study. For that study, seven female IBS patients ate study breads at three consecutive meals during one day. The diet was similar for both study periods except for the FODMAP content of the bread consumed during the study day.
The team used SmartPill, an indigestible motility capsule, to measure intraluminal pH, transit time, and pressure. Their data showed that low-FODMAP rye bread reduced colonic fermentation compared with regular rye bread. They found no differences in pH, pressure, or transit times between the breads. They also found no difference between the two in terms of conditions in the gastrointestinal tract.
They did note that the gastric residence of SmartPill was slower than expected. SmartPill left the stomach in less than 5 h only once in 14 measurements, and therefore did not follow on par with the rye bread bolus.
There's been a great deal of interest in FODMAPs and their potential connection to celiac disease and gluten-intolerance. Stay tuned for more information on the role of FODMAPs in celiac disease and/or irritable bowel syndrome.
World J Gastroenterol. 2018 Mar 21; 24(11): 1259–1268.doi: 10.3748/wjg.v24.i11.1259
Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
For a couple of decades now, scientists have been searching for a biological Rosetta stone that would allow them to engineer proteins with precision, but the problem has remained dauntingly complex. Researchers had a pretty good understanding of the very simple way that the linear chemical code carried by strands of DNA translates into strings of amino acids in proteins.
But, one of the main problems in protein engineering has to do with the way proteins fold into their various three-dimensional structures. Until recently, no one has been able to decipher the rules that will predict how proteins fold into those three-dimensional structures. So even if researchers were somehow able to design a protein with the right shape for a given job, they wouldn’t know how to go about making it from protein’s building blocks, the amino acids.
But now, scientists like William DeGrado, a chemist at the University of California, San Francisco, and David Baker, director for the Institute for Protein Design at the University of Washington, say that designing proteins will become at least as important as manipulating DNA has been in the past couple of decades.
After making slow, but incremental progress over the years, scientists have improved their ability to decipher the complex language of protein shapes. Among other things, they’ve gained a better understanding of how then the laws of physics cause the proteins to snap into folded origami-like structures based on the ways amino acids are attracted or repelled by others many places down the chain.
It is this new ability to decipher the complex language of protein shapes that has fueled their progress. UCSF’s DeGrado is using these new breakthroughs to search for new medicines that will be more stable, both on the shelf and in the body. He is also looking for new ways to treat Alzheimer’s disease and similar neurological conditions, which result when brain proteins fold incorrectly and create toxic deposits.
Meanwhile, Baker’s is working on a single vaccine that would protect against all strains of the influenza virus, along with a method for breaking down the gluten proteins in wheat, which could help to generate new treatments for people with celiac disease.
With new computing power, look for progress on the understanding, design, and construction of brain proteins. As understanding, design and construction improve, look for brain proteins to play a major role in disease research and treatment. This is all great news for people looking to improve our understanding and treatment of celiac disease.
It only takes one positive on the celiac panel to move forward to obtaining biopsies. Why do some test positive on some or not others? No one really knows. I personally test positive to only the DGP IgA, even in follow up testing yet my biopsies revealed moderate to severe damage. Go figure!
The gluten free diet has such a steep learning curve! It does take time to master it. Read our Newbie 101 thread under the Coping section of the forum for tips and advice. Consider cutting back on processed gluten-free foods and avoid going out to eat. I do not eat out unless it is at a 100% dedicated gluten free restaurant. Yep, you heard that right. I break this rule when I travel. Usually we try to find restaurants that celiacs patronize using the “Find Me Gluten Free” app/website. Often we eat at grocery stores or bring our own food to eat in an ice chest. We order just a drink when we hang out with friends at restaurants. Does this work? Yes. My recent repeat biopsy showed a healed small intestine. Does this impact my social life? A bit, but my health is worth it.
I have been at this diet for 17 years when my husband went gluten free and strangely I was diagnosed 12 years later. It does get easier with time. Stick to Whole Foods for a while. No need to read an ingredient list for a banana, piece of chicken, or a stalk of broccoli!
Congratulations on the repeat endoscopy and colonoscopy indicating some healing! That is great news. But even the most seasoned celiac can get hidden exposures to gluten (I know I did). It is so frustrating.
Consider trying the Fasano gluten-free diet developed for those who are somehow still getting exposure to gluten.
You might think you are gluten free, but maybe you are not. Besides your kitchen, are your pets gluten free (if you have any). Do you ever eat out? One member was getting glutened by her babies who smothered her with slobbery kisses. Have you eliminated even gluten-free oats? What about lactose?
My daughter’s ttg-IgA, deaminated gliadin iga and igg all came back off the charts positive, so there’s no doubt to me she has celiac. Haven’t had the biopsy yet. I can’t find any info online about the ttg-igg, which came back negative. Just wondering why this is? Every article only talks about positive ttg-igg. Her total iga is normal, btw. Thanks!
I was diagnosed last June with being celiac. August was the last time that I intentionally ate gluten but I have found that I still accidentally get glutened. I was doing good for awhile but the last few months I have had a couple of slipups. Today, I was just stupid and got frozen pizza in the gluten free section of the Jewel and did not check the label. I found out after I ate it with my friends (I am the only gluten free one) that it had wheat in it. I know I just have to be better at reading labels. I have also found out through trial and errors what barbecue sauce it is in, cross contamination at Chipotle and what questions to ask in restaurants. I am really worried about not recovering because I had some vitamin deficiencies and I know it can increase your long-term chances of cancer. I feel like I am learning a lot but still making mistakes. I am wondering if you all found it harder your first year and if it gets easier. What do you do on vacations? I just feel like such a failure and am hoping that I am not the only one that slipped up their first year and that those of you that had a hard first year were still able to recover and bring yourself into remission.