News from Partners In Care, Inc.

Celiac Disease (CD), also called celiac sprue or gluten-induced enteropathy, is a type of inherited malabsorption syndrome characterized by weight loss, lactose intolerance, diarrhea, excessive flatulence (passing gas), abdominal distention and bloating, fatty stools, and abnormal tests of absorptive function. CD affects 1 in every 100 Americans and can seriously damage the small intestine. CD is often undiagnosed or misdiagnosed, as signs and symptoms can resemble Irritable Bowel Syndrome, Crohn's disease, Addison's disease, lupus erythematosus, juvenile rheumatoid arthritis, lactose intolerance, herpes zoster, psychogenic disorder (depression), fibromyalgia, complex regional pain syndrome, hyperthyroidism, anemia, and type I diabetes.

80% of people with CD are sensitive to gluten, a mixture of proteins from wheat and other grains such as rye, oats and barley. Gluten is also found in many medications, vitamins, processed foods and alcoholic beverages. Gluten consumption can damage villi (tiny protrusions in the small intestine that absorb nutrients), leading to malabsorption of nutrients with increased risk of immune and nervous system disorders. Ingestion of gluten by celiac patients may induce nausea, vomiting, diarrhea or constipation, and a general failure to thrive.

It is important that people with Celiac Disease avoid gluten in all forms, including food, vitamins, medications and even topically applied preparations. A gluten-free diet can improve the quality of life for many people with CD. Patients with other diseases - including autism and immunologic disorders such as fibromyalgia and chronic fatigue syndrome - have also been reported to benefit from a gluten-free diet.