JESSIE BUTTSAMANDA SCHUESSLER

Celiac Disease

What is Celiac Disease?

Genetically based autoimmune disease Of all 80, only one with a known trigger

Autoimmune disease: antibodies attack against its own tissues

Attacks and damages small intestine and villi2 million Americans have Celiac DiseaseAffects 1% of the population

North America, South America, Europe, North Africa, India

What is Gluten?

Wheat proteinSubstance that makes wheat elasticContains Gliadians (part of gluten protein)

Triggers Celiac and wheat allergy Provide marker for assessing gluten contents in food Induces mucosal flattening

Video

http://www.youtube.com/watch?v=CfaiALf_014

How is it Treated?

Removing gluten turns off autoimmune process

Only cure is gluten free diet Wheat, spelt, kamut, rye, barley, triticale, oats

Complete remission with lifetime gluten free diet Intestinal damage and symptoms can be reversed

Gastro-intestinal Symptoms

Discomfort and bloatingDiarrhea, constipationNausea and vomitingFlatulenceRefluxSecondary lactose intoleranceDamage to intestinal mucosaWeight gain, then weight loss

Non-Gastrointestinal Symptoms

Most common symptoms are non-gastrointestinalIron and folate deficiencies OsteoporosisChronic fatigueGeneral weaknessMuscle or joint painRecurrent canker soresDermatits Herpetiforimis Liver abnormalitiesReproductive system disorders and infertilityDepressionAssociated autoimmune disease

What Happens?

Jejunal villi increase surface area to digest and absorb food

Antibodies decrease size of villi until flat Malabsorption, decrease surface area

Individuals with Celiac have lowered immune system functioning Not enough nutrients absorbed

How Has it Come About?

Gluten based diets have only existed for the last 1% of evolutionary history

Humans have not fully adapted Not in our genes to be able to process it

Identified in 1888 Link to gluten not understood until 1950’sRemoval of gluten in rations from war

When rations returned, symptoms returned

IgA Wheat Allergy

Faster onset of symptomsTrue allergy, usually in consumption2 in 1000Typically see an allergistSymptoms include:

Tissue swelling Facial swelling/hives Nausea/vomiting

Testing

Often confused with IBS and hypothyroidismBlood tests

90% accurate Antibodies are very sensitive

Small intestine biopsy Most accurate way of testing

Genetic Disorders

IgA deficiencyDown syndrome, Turner’s Syndrome,

William’s SyndromeCancer

T-Cell Lymphoma, Small intestine adenocarcinoma, digestive tract cancer

What Can They Eat?

TapiocaCornPotatoesRice

White and brownMilletQuinoaSorghumBuckwheatChia seeds10-100mg of gluten is still considered “harmless”Many gluten free foods are processed

Contain very little fiber, B Vitamins, and Magnesium

Sources

Hischenhuber, C., Crevel, R., Jarry, B., MÄki, M., Moneret-Vautrin, D. A., Romano, A., & ... Ward, R. (2006).

Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease. Alimentary Pharmacology & Therapeutics, 23(5), 559-575. doi:10.1111/j.1365- 2036.2006.02768.x

I can't eat that!. (2012). Harvard Women's Health Watch, 19(11), 4-5.

Lowth, M. (2014). Coeliac disease: clinical features, diagnosis and management. Practice Nurse, 44(8), 36-40.

Lugg, J. (2010). Celiac Disease, Gluten Sensitivity, and the Gluten-Free Diet. Macrobiotics Today, 50(3), 22-28.