These symptoms and others, such as deficiencies in iron, folate, vitamin B12, A, D, E and K, extreme fatigue, weight loss, bruising, joint pain or swelling, mouth sores, infertility, miscarriages, depression, migraines or unexplained neurological conditions, may support the diagnosis of Celiac Disease.
Kids can also develop Celiac and can present with vomiting, poor growth or short stature, irritability or behaviour changes and delayed puberty.
Celiac disease is an inherited autoimmune disease in which symptoms are triggered by gluten. Gluten is the protein found in wheat, barley, rye and triticale (a cross between wheat and rye). Other grains that contain gluten include durum, spelt, einkorn, faro, graham, kumut and semolina.
When a person with celiac consumes gluten, the immune system responds with inflammation, causing damage to the small intestine lining, thus preventing the absorption of important vitamins and minerals, such as iron, calcium, Vitamin A, D, E, K and folate.
People who have Type 1 diabetes, thyroid disease and Down syndrome appear to have a higher risk of developing Celiac.
The rate of Canadians with Celiac is an astounding 300,000, and many people have not yet been diagnosed. Family members who are experiencing symptoms should also be checked by their medical practitioner, as there is a 10 per cent chance of developing Celiac in first-degree relatives.
People who have Type 1 diabetes, thyroid disease and Down syndrome appear to have a higher risk of developing Celiac.
Symptoms can develop at any time during one’s life span, from young children to older adults. However, a recent Canadian survey suggests that the average age is 46.
Appropriate diagnosis is important to minimize negative health effects. In children, growth and development can be hindered or be life-threatening, therefore seeking medical assistance is essential if symptoms are noted.
Symptoms can, however, be misleading, and could be misinterpreted as irritable bowel syndrome, chronic fatigue or fibromyalgia, making diagnosis often difficult. Blood tests are available to confirm or dismiss the diagnosis of Celiac. If blood tests are positive, further confirmation is acquired through a tissue sample or biopsy.
Treatment is starting and maintaining a gluten-free diet. Complete avoidance of gluten will allow the intestines to heal, resolution of symptoms and reduction of the risk of serious, long-term related complications. Eliminating gluten can be challenging at best. Obvious gluten products are a part of everyday food choices, thus alternative options have to be determined.
Gluten is also often hidden in food products and medications.
Dietary changes including avoiding pasta, most breakfast cereals, certain snacks, most bread and most baked goods, including cakes, cookies, doughnuts and bagels. Hidden gluten can be found in thickeners, stabilizers for soups, sauces, and processed meats/fish, such as wieners, sausages and imitation seafood. Beer and malt is manufactured with barley. Condiments such as ketchup, salad dressings or marinades can also contain gluten.
Reading food ingredients is an important part of eliminating dietary gluten. A dietician with an expertise in Celiac can support those who are newly diagnosed to assist in major dietary changes. Although changes can be difficult, suffering symptoms can be worse. With appropriate dietary changes, symptoms can be minimized or eliminated and a normal and healthy life can be achieved.
Karen Hourtovenko RN(EC) is a health and wellness consultant from Sudbury who writes columns about healthy living for Northern Life.
