Beginning a "Gluten-Free" Diet
A strict
gluten-free diet is the number one step in treatment of gluten intolerance and
celiac disease. This is a big
undertaking and yet it is critically necessary. Symptoms of these disorders
will only resolve when gluten is removed from the diet. Even small amounts of
gluten reactivate the disease-causing immune mechanism. Even 20 parts per
million (ppm; a standard measure of concentration) can cause symptoms in a
person who is gluten intolerant.
The very
good news is that gluten intolerance and celiac disease are receiving a much
higher media profile. Broadcast, print, and new media are focusing on these
disorders, with featured content appearing frequently in the national press.
The result is that gluten-free foods and household products are becoming much
more widely available. Most health food stores and markets have created a
gluten-free section and continue to expand their offerings.
Approximately
40% of Americans have the genetic potential to become gluten intolerant. More
than 1% of Americans have celiac disease. In fact, this percentage may be a low
estimate because most physicians are unfamiliar with the signs and symptoms of
celiac disease, which can be a "great masquerader". Gluten
intolerance and celiac disease are closely related. After repeated exposure to
gluten, a person who is gluten intolerant may develop celiac disease. Gluten is
a complex of proteins found in wheat, rye, and barley. The human digestive
tract cannot break down gluten into its component amino acids, so gluten
proteins persist in the gastrointestinal tract until they are excreted.
In
susceptible individuals, the gluten proteins may be identified as
"foreign" and their immune systems may launch a reaction against
these non-self proteins. In such persons, including infants, children,
teenagers, and adults, continued exposure to gluten may cause development of
signs and symptoms of celiac disease.
Wheat,
rye, and barley comprise significant components of the Western diet. Almost all
breads are made from one or more of these three grains. Cookies, cakes, bagels,
muffins, pizza, and pasta are all gluten-containing foods. Additionally, gluten
is found in vitamin pills, shampoo, toothpaste, household cleansers, and even
prescription drugs. Wheat-based binders are often used in the manufacturing
process of these articles. So gluten is literally everywhere.
A
susceptible person's initial immune reaction to gluten persists with continued
exposure. Eventually the immune reaction may damage the lining of the person's
small intestine, leading to the classic symptoms of celiac disease - abdominal
pain, constipation and/or diarrhea, and abdominal bloating. Intestinal damage
causes these very unpleasant and debilitating symptoms and may also lead to
additional serious diseases. Malnutrition is one of the major consequences of
celiac disease.
The
takeaway is this: gluten intolerance and celiac disease may be an underlying
cause of serious medical conditions that have not been treated successfully.
The key is considering gluten intolerance as an underlying cause and taking
appropriate action. Patient knowledge and increased physician knowledge and
awareness are crucial to correctly identifying a hidden problem.
At
Chiropractic USA we want you to understand how to create better health and
vitality. Be sure
to sign up for one of our health and vitality workshops to learn the strategies
to eating better and lifetime family wellness. (916) 973-1661
References:
LSelimolu
MA, Karabiber H: Celiac disease. Prevention and treatment. J Clin Gastroenterol
44(1):4-8, 2010
Setty
M, et al: Celiac disease: risk assessment, diagnosis, and monitoring. Mol Diagn
Ther 12(5):289-298, 2008
Schuppan
D, et al: Celiac disease: from pathogenesis to novel therapies.
Gastroenterology 137(6):1912-1933, 2009
No comments:
Post a Comment