CELIAC

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Provided Courtesy of RD411.com Where dietitians
go for information
Celiac Disease
Review Date 9/10 G-0605
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• This presentation provides general information
  about celiac disease. Consult with your health
  care professional if you have any questions or
  for additional information because each case is
  unique.

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Symptoms and Side Effects

• No classic profile for celiac disease, unlike
  hypertension, cancer, or other diseases that have
  biomarkers
• Often mistaken for Crohns disease, parasites,
  skin disorders, etc
• Often surfaces after trauma

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Symptoms and Side Effects (contd)

• Strong genetic disposition
• Pale
• Irritable
• Fails to grow
• Potbelly
• Flat tush
• Stinky stools

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Symptoms and Side Effects (contd)

• Diarrhea
• Gas
• Bloating
• Irritability
• Depression
• Joint pain
• Muscle cramps

• Skin rash (elbows, knees, and buttocks)
• Mouth sores
• Anemia
• Bone disorders
• Neuropathy

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Testing

• Antibody test/blood test
• Biopsy

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Villi

• Think of stomach lining as a carpet/tile or
  mop/broom
• Digestive enzymes
• Foods pass through with nutrients not
  absorbed/digested

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Associated Conditions

• Iron deficiency anemia
• Osteoporosis
• Vitamin K deficiency associated with risk for
  hemorrhaging
• Vitamin and mineral deficiencies
• Central and peripheral nervous system disorders,
  usually because of unsuspected nutrient
  deficiencies

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Associated Conditions (contd)

• Pancreatic insufficiency
• Intestinal lymphomas and other GI cancers
• Lactose intolerance
• Neurological manifestations

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Malnutrition

• Vitamins A, D, E, K
• Vitamin B12
• Folate
• Iron
• Most severe for childrenmay result in failure to
  thrive

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Calcium and Vitamin D

• Osteomalacia, rickets, kidney stones
• Secondary lactose intolerance (usually
  reversible)

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Additional Medical Consequences

• Intestinal lymphoma and bowel cancer, if
  gluten-free diet is not followed
• Seizures and peripheral neuropathy often manifest

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Treatment

• Avoid ingesting gluten
• See a dietitian/physician for vitamin
  supplementation recommendations
• Once a gluten-free diet is implemented,
  absorption of all nutrients, vitamins, and
  minerals will return when GI tract is repaired

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Ingredients to Avoid

• Grainsbarley, wheat, triticale, rye, farina,
  graham, semolina, durum, bulgur, kamut, kasha,
  matzo meal, and spelt
• Oats?
• Many people with celiac disease have celiac
  disease symptoms when they eat oats
• Possibly because many oats are processed on
  equipment that processes wheat

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Avoid

• Breads
• Cereals
• Crackers
• Pasta
• Cookies
• Cakes
• Pies

• Gravies
• Sauces
• Snack foods
• Medications

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Cosmetics

• Gluten-containing cosmetics and skin care
  products are OK to use
• Gluten-free toothpastes and mouthwashes often are
  recommended, as are lip products because of
  ingestion
• Some experts ask children to use gluten-free hand
  lotions, if they put their fingers in their mouth
  as a habit

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Choose

• Corn
• Potatoes
• Arrowroot
• Tapioca
• Rice

• Amaranth
• Buckwheat
• Nut flours
• Quinoa

For a complete list of allowed foods, contact a
registered dietitian. Call manufacturers if you
have any questions about possible
cross-contamination.
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What to Do

• Sit with a registered dietitian at least annually
• Be diligent about checking ingredients and
  preparation methods

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What to Do (contd)

• Vitamin and mineral supplementation
• Still controversial
• Not necessary for general wellness if celiac
  disease patient is eating a healthful diet
• Supplementation of B vitamins, magnesium, and a
  few others still too questionable to make
  definitive recommendations

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What to Do (contd)

• Decide to become proactive!

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References and Resources

• Visit http//www.rd411.com/forms/68138_sheet_2.pdf
  for a listing of valuable resources
• Education and research
• Articles and references
• Books
• Cookbooks
• Pamphlets and brochures
• Magazines and newsletters