What is Celiac Disease?
Celiac disease is an autoimmune disorder where consuming gluten triggers an immune response that damages the small intestine. This condition affects approximately 1% of the population and can develop at any age.
Common Symptoms
- Digestive issues (diarrhea, bloating, gas)
- Fatigue
- Weight loss
- Anemia
- Joint pain
- Skin rash (dermatitis herpetiformis)
- Neurological symptoms
Diagnosis
Testing Process
- Blood tests (tTG-IgA, EMA, DGP)
- Genetic testing (HLA-DQ2/DQ8)
- Intestinal biopsy
Treatment: The Gluten-Free Diet
Foods to Avoid
- Wheat products
- Barley
- Rye
- Most conventional oats
- Hidden sources of gluten
Safe Foods
- Fresh fruits and vegetables
- Meat and fish
- Rice
- Quinoa
- Certified gluten-free products
Living Gluten-Free
Reading Labels
Always check for:
- Wheat, barley, rye
- Modified food starch
- Malt flavoring
- "Natural flavors"
Cross-Contamination
Take precautions:
- Use separate toasters
- Clean cooking surfaces
- Use dedicated utensils
Long-Term Management
Regular Monitoring
- Annual follow-up with gastroenterologist
- Regular blood tests
- Bone density scans
- Nutritional assessments
Complications to Watch For
- Nutritional deficiencies
- Osteoporosis
- Other autoimmune conditions
Support Resources
- Celiac support groups
- Registered dietitian consultation
- Online celiac communities
- Medical alert bracelet consideration
When to Contact Your Healthcare Provider
- Persistent symptoms despite diet adherence
- New symptoms
- Difficulty maintaining diet
- Questions about medications or supplements