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Showing results for tags 'youth'.
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Celiac.com 02/25/2022 - Developing independence from parents or guardians, forming long-term relationships, living at college, becoming financially self-reliant, going into full time employment, traveling for pleasure and on business and starting a family—each can be affected by celiac disease as children grow into teenagers and young adults. Dietary compliance can be a challenge at this critical stage in life. There is no evidence that children with celiac disease can go back to a gluten containing diet in their teens—or ever. Occasionally this idea gets put forward because a teenager no longer has any obvious symptoms if they eat gluten-containing food. The medical position remains clear—celiac disease is a life long condition—ingestion of gluten will cause damage to the intestines, whether or not there are any obvious symptoms. During the teens and into the 20’s the body is going through significant growth and development, bone density is increasing, and any under-development of the bones before the late 20’s or early 30’s cannot be fully recovered afterwards. Teenage diets outside the home are likely to be based heavily on convenience foods, meaning that most of this food will likely be vitamin and mineral-deficient. School, college, socializing, sports and work can be very demanding—low energy levels due to iron-deficient anemia, (a common consequence of untreated celiac disease which creates poor absorption) will certainly not help. Maintaining a strict gluten-free diet will help their young bodies absorb more of the available nutrients like calcium, iron, vitamins and other minerals, which will help them develop properly, and aid with long-term health and energy levels. It also makes it easier for the primary care physician to correctly diagnose any other medical conditions which might otherwise be masked by the symptoms of malabsorption. Ideally annual follow up consultations with a physician and a dietitian are always recommended to help ensure that the gluten-free diet is understood and followed. Eating At Home Regular, balanced, sit down meals at home may become less practical as children grow into their teens and adopt more independent lifestyles. As this happens, convenience meals and snacks are bound to figure more highly in their diets. Parents of a celiacs who were diagnosed at a younger age will have had time to learn how to properly manage a gluten-free diet—including dealing with food shopping and cooking—before their children reach their teenage years. It is important to teach celiac children, including teenagers, to make their own decisions regarding the food they eat. Parents whose children are diagnosed as teenagers will face many new challenges—many food preferences will have to be changed—at a time when their teenagers are striving for independence. For many teenagers being different and having a medical condition that limits their freedom to eat and drink what they like are real problems, and denial is a common response. Parents have a key and difficult role to play—acknowledge the problems and don’t make to big of a deal out of them—but continue to stress the importance of a well managed gluten-free diet. Eating Out Eating out safely demands care and knowledge—even for the most experienced adult. Sometimes the appropriate choices on a menu can be very limited. Teenagers living at home might appreciate help from parents while ordering food out, or any time they have to request something special. Although there are extensive gluten-free beverage choices, beer must be avoided. All commercial beers contain gluten in varying amounts and are not suitable for the celiac diet. School Trips Many secondary schools offer trips involving overnight stays, and they are not likely to be familiar with celiac disease and its management. As a result, some schools may be reluctant to take a celiac child on a trip. They may not appreciate what is needed, have the facilities to prepare gluten-free meals, or want the responsibility. To help your child miss such trips you can provide the school with information on the gluten-free diet and/or prepare all of your child’s food beforehand, and have them take it with them. College Living away from home at college is going to involve self-catering, eating out and possibly cafeteria food in a dormitory. Having reliable access to gluten-free meals in a dorm might be a good way to begin life at college for a celiac student. Students might want to add this to the list of questions to be thought about when choosing a college. A meeting with the college dietitian is always helpful. Employment In the vast majority of cases, having celiac disease does not affect employment. However, several occupations—for example a baker or pastry chef—might pose a health risk because it would mean contact on a daily basis with airborne wheat flour— including skin contact—while baking or cooking with it. Special precautions may have to be taken to protect the celiac from contamination. Starting a Family There is good evidence that nutrition affects fertility and the success of pregnancy. Women on a well-managed gluten-free diet tend to have bigger, healthier babies. While miscarriage is not particularly common in women with celiac disease as a whole, it is more prevalent in those who are not on a gluten-free diet. Hospitals Food service in hospitals varies greatly, and some courses of treatment may involve dietary adjustments. If you are going into the hospital for a planned treatment, give them as much notice as possible, and ask the hospital to confirm in advance that they will be supplying you with a gluten-free diet. Also get permission to have gluten-free food brought in by a friend or family member. A version of this article originally appeared in the Winter 2005 edition of the Celiac Disease Foundation Newsletter. The Celiac Disease Foundation is a national celiac disease support group that is based in Studio City, CA. For more information visit Celiac.org Condensed from the Crossed Grain Magazine of Coeliac UK
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Celiac.com 12/29/2020 - Early-onset depression is associated with poor health outcomes over the long term. However, researchers still don't know if early depression might be connected with specific diseases and premature death, and whether these connections are independent of psychiatric comorbidity. A team of researchers recently set out to quantify the association of youth depression with subsequent diagnoses of numerous somatic diseases and mortality. Their study shows that people who suffer from depression in youth face higher risks of subsequent disease and death. The research team included Marica Leone, BSc; Ralf Kuja-Halkola, PhD; Amy Leval, PhD; Brian M. D’Onofrio, PhD; Henrik Larsson, PhD; Paul Lichtenstein, PhD; and Sarah E. Bergen, PhD. They are variously affiliated with the Janssen Pharmaceutical Companies of Johnson & Johnson, Solna, Sweden; the Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Solna, Sweden; the Department of Psychological and Brain Sciences, Indiana University, Bloomington; and the School of Medical Sciences, Örebro University, Örebro, Sweden. The team defined youth depression as having received at least 1 diagnosis of depression from inpatient or outpatient care between ages 5 and 19 years. The team's population-based cohort study of nearly 1.5 million individuals in Sweden found more than 37,000 were diagnosed with depression at least once between the ages of 5 and 19 years. Those individuals with youth depression faced higher relative and absolute risks of developing any of a wide range of medical conditions, and of early death, compared with the general population. Even after controlling for other psychiatric disorders, especially substance use and anxiety disorders, those with an early history of depression had a higher risk of being diagnosed with 66 of 69 medical conditions assessed in the study, including sleep disorders, type 2 diabetes, viral hepatitis, and kidney and liver diseases. There were differences between men and women. Men with early-onset depression faced higher risk for obesity, thyroid problems, celiac disease, connective tissue disorders and eczema. Women, on the other hand, were more likely to suffer injuries, as well as urinary, respiratory and gastrointestinal infections. These findings indicate a connection between youth depression, increased risks for numerous somatic diseases, and for mortality. They invite clinicians to consider several medical conditions when assessing depression in young people, and lay the groundwork for future study. Read more at JAMA Psychiatry
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Celiac.com 07/05/2017 - Numerous researchers have documented a connection between celiac disease and type 1 diabetes. One team of researchers recently set out to examine international differences in celiac disease rates and clinical characteristics of youth with coexisting type 1 diabetes and celiac disease compared with type 1 diabetes only. The research team included Maria E. Craig, Nicole Prinz, Claire T. Boyle, Fiona M. Campbell, Timothy W. Jones, Sabine E. Hofer, Jill H.Simmons, Naomi Holman, Elaine Tham, Elke Fröhlich-Reiterer, Stephanie DuBose, Helen Thornton, Bruce King, David M. Maahs, Reinhard W. Holl and Justin T. Warner. To analyze the relationship between outcomes, including HbA1c, height-standard deviation score [sDS], overweight/obesity, and type 1 diabetes with celiac disease versus type 1 diabetes alone, adjusting for sex, age, and diabetes duration, the team created multivariable linear and logistic regression models. The analysis included 52,721 people under 18 years of age with a clinic visit between April 2013 and March 2014. The team used the following data sources: the Prospective Diabetes Follow-up registry (Germany/Austria); the T1D Exchange Clinic Network (T1DX) (U.S.); the National Paediatric Diabetes Audit (U.K. [England/Wales]); and the Australasian Diabetes Data Network (ADDN) (Australia). The researchers found biopsy-confirmed celiac disease in 1,835 young people, or 3.5%. These patients were diagnosed on average at age 8.1 years, with a range of 5.3 to 11.2 years. Most young people (37%) with diabetes upon celiac disease diagnosis had it for less than one year. Eighteen percent with diabetes had it for 1-2 years at celiac diagnosis, 23% had diabetes between 3 and 5 years at celiac diagnosis, while 17% had diabetes for more than 5 years at celiac diagnosis. Celiac disease rates ranged from 1.9% in the T1DX to 7.7% in the ADDN and were higher in girls than boys (4.3% vs. 2.7%, P < 0.001). Children with coexisting celiac disease were diagnosed with diabetes at 5.4 years on average, compared with those with type 1 diabetes only, who were diagnosed at 7.0 years of age, on average. Also, fewer children with both conditions were non-white, 15 vs. 18%. Height-SDS was lower in those with celiac disease (0.36 vs. 0.48) and fewer were overweight/obese (34 vs. 37%, adjusted P < 0.001), whereas average HbA1c values were comparable: 8.3 ± 1.5% (67 ± 17 mmol/mol) versus 8.4 ± 1.6% (68 ± 17 mmol/mol). This study clearly documented that celiac disease is not uncommon in young people with type 1 diabetes. Differences in disease rates may be due to variations in screening and diagnostic practices, and/or risk levels. Although the groups showed similar glycemic control, the research team encourages close monitoring of growth and nutrition in this population, due to the lower height-SDS. Source: Diabetes Care 2017 May; dc162508. The researchers in this study are variously affiliated with the Children’s Hospital at Westmead, Sydney, New South Wales, Australia; University of New South Wales, Sydney, New South Wales, Australia; Charles Perkins Centre Westmead, University of Sydney, Sydney, New South Wales, Australia; Institute of Epidemiology and Medical Biometry, University of Ulm, Ulm, Germany; German Center for Diabetes Research, Munich-Neuherberg, Germany; Jaeb Center for Health Research, Tampa, FL; Leeds Children’s Hospital, Leeds, U.K.; The University of Western Australia, Perth, Western Australia, Australia; Telethon Kids Institute, Perth, Australia; Department of Pediatrics, Medical University of Innsbruck, Innsbruck, Austria; Vanderbilt University Medical Center, Nashville, TN; Institute of Cardiovascular and Medical Sciences, University of Glasgow, Glasgow, U.K.; Women’s and Children’s Hospital, Adelaide, South Australia, Australia; Department of Pediatrics, Medical University of Graz, Graz, Austria; St. Helens and Knowsley Teaching Hospitals NHS Trust, St. Helens, U.K.; John Hunter Children’s Hospital, Hunter Medical Research Institute, University of Newcastle, Callaghan, New South Wales, Australia; Lucile Salter Packard Children's Hospital Stanford, Stanford University Medical Center, Palo Alto, CA; and the Children's Hospital for Wales, Cardiff, U.K.
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Celiac.com 04/14/2016 - Driven partly by a perception among consumers that gluten-free foods are healthier than their non-gluten-free counterparts, the global gluten-free packaged food market is projected to grow at a compound annual growth rate of approximately 6% between 2015 and 2019, according to a recent market report from Technavio. In addition to health and wellness, Technavio identifies demand from millennials and increased marketing activities as prime emerging trends driving the gluten-free market. Once seen as medical products for gluten intolerant people gluten-free products have evolved into "a lifestyle choice across all customer segments," says Brijesh Kumar Choubey, a lead food industry analyst at Technavio. Many consumers associate gluten-free foods with better energy energy levels, and with weight loss. Technavio cites a 2013 market survey conducted by Monash University that revealed nearly 80% people buying gluten-free products report perceived health benefits as the main reason. Just five to ten years ago, buyers of gluten-free foods were likely to be older. Today, younger consumers, specifically 32% of millennials, and 38% of Generation Z, said they would pay higher prices for gluten-free products. Bakery products, cookies and snacks are the top gluten-free foods among this consumer group, said Technavio. Driven by growing demand, and by new product development, the bakery segment leads the gluten-free packaged food market with 64% market share in 2014. Technavio predicts the segment will outpace the rest of the market through the end of 2019, growing at a rate of about 7%. Increased marketing activities from big and small manufacturers alike is the last key driver Technavio cites as a driver for gluten-free packaged food demand. An example is Heinz, which in 2014 launched a social media campaign for its gluten-free pasta and sauces, Technavio said. Source: Foodbusinessnews.net
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