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CELIAC DISEASE
Celiac disease, also known as celiac sprue is a disorder that affects about1 out of every 133 Americans and 1 out of every 200 canadians. Typically, the disorder becomes apparent when a young child starts eating foods contain. The problem is caused by gliadin, one of the proteins collectively known as gluten. Gliadin combines with antibodies in the digestive tract to damage the walls of the small intestine and interfere with the absorption of many nutrients, especially fats and certain starches and sugars.
Children with the disease are usually plagued with such symptoms as stomach upsets, diarrhea, abdominal cramps, bloating, mouth sores, and an increased susceptibility to infection. Their stool is pale and foul-smelling, and it floats ot the top of the toilet bowl, indicating a high fat content. The child’s growth may be stunted; some children develop anemia and skin problems, especially dermatitis. Diagnosis is confirmed by an inspection of the small intestine with a special viewing instrument and an intestinal biopsy indicating abnormalities characteristic of celiac disease.
People who develop celiac disease later in life may have had a mild or symptomless from of the disease in childhood. In unusual cases, adults with no prior history of gluten sensitivity develop the condition after surgery on the digestive tract.
Once the disease has been identifies, patients are advised to permanently eliminate any foods that contain . most doctors also prescribe supplements to counter any nutritional deficiencies. If anemia is a problem, iron and/or folate supplements will also be recommended.
In general, it is better to prepare most foods at home to assure a healthy diet without risking exposure to gluten. It was once believed that oats also contained the offending gliadin protein, but some analyses have shown that they do not. Thus, doctors are now allowing patients to experiment with oat products; if they provoke symptoms, however, they should still be avoided. It is important to differentiate between pure oats and oat products that have been contaminated with wheat; care must be taken to avoid the latter.