Celiac Disease 101

‍What is celiac disease?

Celiac disease is an autoimmune condition in which the ingestion of gluten (a protein found in wheat, barley, and rye) causes damage to the small intestine and affects the absorption of certain nutrients.

‍What you might not know about celiac disease:

• 1 in 133 Americans (about 3 million people) have celiac disease.
• This risk increases to 1 in 10 if an immediate family member has it.
• Symptoms are wide-ranging—gas, bloating, diarrhea, and/or constipation, as well as fatigue, depression/anxiety, joint pain, migraines, fertility issues, anemia, thyroid disorders, osteoporosis, and/or a skin rash (dermatitis herpetiformis).
• Many people do not experience any symptoms and are diagnosed because an immediate family member has it.

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‍Diagnosis

• A simple blood test is the first step in diagnosing celiac disease. This checks for antibodies that your body would produce if you were mounting a response to the ingestion of gluten.
• After a blood test, a biopsy of the small intestine is the next step to confirm a positive blood test.
• In order for the test to be accurate, you must consume gluten for at least 6 weeks prior to testing (for both blood test and biopsy).

Treatment

• The only treatment is a strict, lifelong gluten-free diet. This includes the avoidance of wheat, barley, and rye.
• Further testing: nutrient testing such as vitamin D, B vitamins, zinc, copper, and iron levels, as well as a bone density scan, is recommended after a diagnosis of celiac disease has been made.