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.
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