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Showing results for tags 'differences'.
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Celiac.com 10/25/2023 - Imagine eating a slice of your favorite bread and soon feeling unwell. Your stomach churns, you're tired, and maybe you even vomit, or break out in a rash. These symptoms can sometimes last for days or weeks afterward. What could be causing these symptoms? They might be related to gluten, a protein found in wheat, rye, and barley. But before you jump to conclusions, it's crucial to understand the differences between three conditions that share some similarities: celiac disease, non-celiac gluten sensitivity (NCGS), and wheat allergy. What is Celiac Disease? What it is: Celiac disease is an autoimmune disorder that primarily affects the small intestine. It's a lifelong condition that occurs when individuals with celiac disease consume gluten—a protein found in wheat, barley, and rye—and their immune system reacts by damaging the lining of the small intestine. This damage impairs the absorption of nutrients from food and can lead to a wide range of symptoms and long-term health complications. Symptoms: These can be diverse, ranging from gastrointestinal issues like diarrhea and abdominal pain to non-gastrointestinal problems such as chronic headaches and certain rashes. Some individuals with celiac disease may not exhibit any symptoms. Also, celiac disease is commonly mistaken for numerous other conditions. What sets it apart: Complete gluten avoidance is essential, along with meticulous efforts to prevent cross-contamination. Since it can run in families, screening for celiac disease is vital among relatives. It can develop at any age, so both pediatric and adult doctors can provide care. Treatment: Lifelong adherence to a gluten-free diet and regular follow-up care. Dietitians and healthcare providers guide patients in food choices, label reading, and lifestyle adjustments. Non-Celiac Gluten Sensitivity (NCGS) What it is: NCGS involves gastrointestinal and non-gastrointestinal problems triggered by gluten consumption. However, blood tests and biopsies for celiac disease may be negative. Symptoms: Similar to celiac disease, including abdominal pain, bloating, and fatigue. What sets it apart: There are some differences between celiac disease and NCGS: No Hereditary Link - Unlike celiac disease, NCGS is not hereditary, and shows no genetic component. Not an Autoimmune Disorder: NCGS is not an autoimmune disorder. Unlike celiac disease, it does not involve an autoimmune response or the production of specific antibodies. Symptoms Without Autoimmune Damage: Individuals with NCGS experience symptoms (such as gastrointestinal discomfort, fatigue, headaches) when they consume gluten, but these symptoms are not accompanied by the autoimmune damage seen in celiac disease. Diagnosis by Exclusion: NCGS is diagnosed by excluding celiac disease and wheat allergy through specific testing. There are no specific biomarkers for NCGS. Variable Sensitivity: Sensitivity to gluten in NCGS can vary widely between individuals, and the exact mechanisms underlying NCGS are still not fully understood. People with NCGS may be able to tolerate some gluten, up to the threshold causing symptoms. The restrictions and precautions regarding gluten and cross-contamination are less strict compared to celiac disease. Treatment: Despite negative celiac tests, patients with NCGS experience symptoms. Healthcare providers determine the amount of gluten causing symptoms and help eliminate it from the diet. Symptoms generally improve on a gluten-free diet, but consulting a dietitian is crucial to prevent vitamin and nutritional deficiencies. What is Wheat Allergy? What it is: Wheat allergy is an allergic response that involves the immune system, specifically IgE antibodies. When an individual with a wheat allergy consumes wheat proteins, their immune system perceives these proteins as harmful invaders and triggers an allergic reaction. Symptoms: Symptoms of a wheat allergy can vary in severity and may include hives, difficulty breathing, digestive problems, and, in severe cases, anaphylaxis, a potentially life-threatening reaction that requires immediate medical attention. What sets it apart: The primary treatment for a wheat allergy is strict avoidance of wheat and wheat-containing products. Individuals with a wheat allergy need to be vigilant about reading food labels, as wheat can be found in unexpected places, like sauces, soups, and processed foods. Wheat allergy is the only gluten-related condition where EpiPens (injectable epinephrine) may be used to stop severe allergic reactions. Allergists, rather than gastrointestinal doctors, provide diagnosis and treatment. Treatment: Strict avoidance of wheat and wheat-containing products. In case of an allergic reaction, an EpiPen may be used. Dietitians can assist in removing problematic gluten from the diet. In summary, while these conditions share some common features, understanding the differences is essential for accurate diagnosis and appropriate management. If you suspect you have one of these conditions, it's important to consult a healthcare professional for proper evaluation and guidance. Remember, self-diagnosis can be risky, and unreliable, so seek expert advice for the best diagnosis, treatment, and outcome.
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Celiac.com 03/13/2017 - A team of researchers recently set out to determine whether there might exist ethnic differences in celiac disease autoimmunity in children at 6 years of age, and if present, to assess how these differences may be explained by known sociodemographic and environmental factors. The research team included Michelle A E Jansen, Sytske A Beth, Diana van den Heuvel, Jessica C Kiefte-de Jong, Hein Raat, Vincent W V Jaddoe, Menno C van Zelm, and Henriette A Moll. They are variously affilated with the Generation R Study Group, Erasmus MC, University Medical Center, Rotterdam, The Netherlands; the Department of Paediatrics, the Department of Immunology, and the Department of Epidemiology, Erasmus MC, University Medical Center, Rotterdam, The Netherlands, and with the Department of Public Health, University Medical Center, Rotterdam, the Department of Global Public Health at Leiden University College, The Hague, The Netherlands, and with the Department of Immunology and Pathology, Central Clinical School, Monash University, Melbourne, Australia. The team embedded their study within a multi-ethnic population-based prospective cohort study of 4442 six-year-old children born between 2002 and 2006. They used questionnaires to assess information on ethnicity, environmental and lifestyle characteristics. They divided ethnicity into Western, which included Dutch, European, Indonesian, American, Oceanian, and non-Western, which included Turkish, Moroccan, Cape Verdean, Antillean, Surinamese. The team then used fluorescence enzyme immunoassay to measure serum transglutaminase type 2 antibody (TG2A) levels . They used ELISA to measure serum IgG levels against cytomegalovirus (CMV). They defined TG2A positivity as TG2A ≥7 U/mL, strong TG2A positivity as TG2A ≥10 upper limit normal (70 U/mL). Of the 4,442 children they assessed, just 60, or 1.4%, tested TG2A positive. Of these 60, 31 registered strong positive. In all, 66% of these children were Western, 33% non-Western. Western ethnicity, high socioeconomic position and daycare attendance were positively associated with strong TG2A positivity (odds ratio (OR) 6.85 (1.62 to 28.8) p Together, these factors explained up to 47% (−67 to −17; p=0.02) of the ethnic differences in TG2A positivity between Western and non-Western children. Ethnic differences in children with celiac disease autoimmunity are present in childhood. Socioeconomic position, daycare attendance and CMV seropositivity partly explained these differences, and may serve as targets for prevention strategies for CDA. Source: BMJ Publishing Group Limited
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Celiac.com 05/08/2015 - While it's true that all people with celiac disease are intolerant to gluten, not all people who are intolerant to gluten have celiac disease. Several studies have confirmed the existence of non-celiac gluten sensitivity (NCGS), a hypersensitivity or form of gluten intolerance that causes numerous symptoms similar to those of celiac disease. There are several key differences between celiac disease and NCGS. NCGS is distinguished from celiac disease by the following factors: No Hereditary Link Unlike celiac disease, NCGS is not hereditary, and shows no genetic component. No Connection with Celiac-related Disorders Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immumological or Serological Markers Researchers have, as yet, identified no immunologic mechanisms or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy Doctors diagnose NCGS only by excluding both celiac disease, and an IgE-mediated allergy to wheat, and by the continued presence of adverse symptoms associated with gluten consumption. Diagnosing celiac disease can be challenging. Misdiagnosis is common, and final and accurate diagnosis can take years and visits to numerous doctors. Because of these key differences, non-celiac gluten sensitivity is often even more slippery and difficult to confirm than celiac disease, itself. How about you? Do you or someone you know have celiac disease or NCGS? Share your story in our comments section below. Source: US Pharmacist. 2014;39(12):44-48.
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Celiac Exchange Student Brings Food Differences to the Table
Amy Leger posted an article in Additional Concerns
Celiac.com 11/19/2008 - This year my husband and I took in Ida, an exchange studentfrom Norway, who needed a gluten-free home.We couldn’t help but be excited at the prospect to have someone else inthe house set an example for my 9-year-old gluten-free daughter.Ida (pronounced EE-dah) has quickly becomepart of the family. And of course one thing we talk about is food and thedifferences in gluten-free options here in the United States versus Norway. Bread, Gluten-Free, Bread For all of us, bread is troublesome if you’re on thegluten-free diet.Even if it followsyour restrictions, there’s no guarantee it is any good. That has been thebiggest hurdle for Ida.In Norway, shecan get fast food and the hamburgers have gluten-free buns.Can you imagine?“It is more difficult [here],” she toldme.“I eat a lot of Burger King,McDonalds, and pizza in Norway.We havea lot of gluten-free options.”She saysyou never have to worry about French fries either, as they aren’t contaminatedin the oil like most are in the United States. In Norway, not only are the meals more complete (withbread), but they appear to “get” celiac disease.“Everybody understands what you’re saying,”Ida says.We all know here in the UnitedStates, getting a gluten-free burger at a restaurant means no bun. Eating pizza out isa rare treat only at certain restaurants that are willing to explore thepossibility.Right now in the entireTwin Cities area, I know of about 8 places in a 50 mile radius that have agluten-free pizza option.And even this is a hugeimprovement when compared to what was possible just a year ago. Navigating the New Gluten-Free Culture When Ida first got here, I explained to her just howill-equipped most of our restaurants, and many of the people who work there,are regarding specialized diets.While McDonald'shas lists of their gluten-free items on line, many of the people taking ordersdo not understand the first thing about food sensitivities and allergies oreven about what their establishment has to offer. She got a quick guide on the main fast-food places that havegluten-free options, and how to order specialized foods.Also, every time I hear of a place that has agluten-free pizza option, I make sure Ida gets the information.I figure someday she would like to go outwith her friends for pizza.The bestexperiences dining out have been at restaurants with a specific gluten-freemenu (aren’t they all?). For now her focus here is school, meeting new people andexperiencing the American culture instead of food and eating out.She is having a great time learning aboutAmerican football (her high school team is in the state championships) andheading out to the movies with her friends.I suppose as long as I have gluten-free food she can load up at home–she is doing pretty well.Ultimately she is a typical teenager, no matter what country she’s from.
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