So celiac disease is an autoimmune disease, contrary to what people think that it's an allergy, but it truly is an autoimmune disease, just like someone has multiple sclerosis or type one diabetes, and there's also a genetic component to that. Thank you for being on the program.Īppreciate you being here, and we'll just start off with kind of the basics and if you can describe to us what celiac disease. So for serious things, go see your doctor, but ask lots of questions today because we've got some great experts on. And our final reminder is the program is not designed to take the place of a visit with your physician. And remember, you can ask questions of our experts, so make sure you start typing in the comments section at the bottom of the screen. Today on At the Forefront Live, physician Ritu Verma and dietitian Macy Mears joins us to discuss celiac. Do you or a loved one have celiac, and how can you deal with it? It's coming up right now on At the Forefront Live. Millions of people are impacted by celiac disease. And when people eat things like wheat, rye, or barley, their body reacts, and that reaction is harmful to their small intestine. Dietitians can help patients remove the problematic gluten from their diet.Ĭeliac disease is an autoimmune disease that means people who have it and eat gluten will damage their small intestine. An EpiPen could be used to stop the allergic reaction. Treatment: Avoidance of allergy-causing food. Patients are treated by allergists rather than gastrointestinal doctors. What sets it apart: It’s the only gluten-related reaction helped by EpiPens (injectable epinephrine). Symptoms: Itching, hives, trouble breathing or anaphylaxis (a life-threatening reaction), nausea, abdominal pain, itching and swelling lips or tongue. What it is: An immediate allergic reaction to foods containing wheat, rye or barley. Symptoms will improve on a gluten-free diet, but it’s still important to meet with a dietitian to avoid vitamin and nutritional deficiencies. Treatment: Despite testing negative for celiac, patients still experience symptoms. We help identify the threshold amount of gluten causing the symptoms, and remove it from the diet. People with NCGS don’t have to be as restrictive with gluten and cross contamination as people with celiac disease do. Some gluten consumption is OK, up to the level that causes symptoms. What sets it apart: Blood tests are negative and biopsies are normal, despite eating gluten. Symptoms: Similar to celiac disease, with GI and non-GI symptoms like abdominal pain, bloating and fatigue. What it is: Gastrointestinal (GI) and non-GI problems related to gluten consumption, but blood tests and biopsies test negative for celiac disease and wheat allergies. A dietitian and medical providers need to assist with information about food choices, reading labels and lifestyle adjustments. Treatment: Lifelong gluten restriction and follow-up care. It can develop at any age, so both adult and pediatric doctors can treat it. It also can run in families, so it’s important that family members be screened. What sets it apart: It involves complete gluten restriction and careful avoidance of cross-contamination. They can be gastrointestinal (diarrhea, abdominal pain, etc.), non-gastrointestinal (chronic headaches, certain rashes, poor growth, etc.), or a person could be asymptomatic. Diagnosis requires a positive celiac blood test and small intestine biopsy. Left untreated, it can lead to other health problems such as thyroid disorders, low bone density and intestinal cancers. What it is: A genetic, autoimmune disease where ingested gluten damages the small intestine. People who self-diagnose themselves with celiac disease risk a celiac misdiagnosis. “When people have celiac symptoms, it’s important that they go to a doctor right away for the proper diagnosis, and not just diagnose it themselves and start a gluten-free diet,” Verma said. When people have celiac symptoms, it’s important that they go to a doctor right away for the proper diagnosis. We asked pediatric gastroenterologist Ritu Verma, MD, medical director of the University of Chicago's Celiac Disease Center, to explain the differences. While the symptoms may be similar, these distinct medical conditions require different types of care. Both seem similar to celiac disease, but are different conditions. Gluten is a protein found in wheat, rye and barley, which are common ingredients in breads, pastas and cereals.ĭespite awareness efforts, celiac disease is often confused with other gluten-related disorders - like non-celiac gluten sensitivity (NCGS) or a wheat allergy. An estimated 1 in 100 people worldwide have celiac disease, a disorder where consuming any type of gluten can damage the small intestine.
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