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Celiac Disease is an
autoimmune condition
triggered by the intake
of gluten in genetically
predisposed individuals.
It is estimated that 1% of
the population have Celiac
Disease (or more than 3
million), but the vast majority
remain undiagnosed.
Canadian prevalence is
estimated
to be the same.
Gluten is the protein that is
found in wheat, barley and
rye. When someone with
Celiac Disease consumes
gluten, the immune system
responds by attacking the
small intestine, which affects
the absorption of nutrients.
There are over 300 symptoms
associated with the disease
ranging from weight
loss and constipation to
depression and anemia.
One of the many symptoms
of Celiac Disease is called
Dermatitis Herpetiformis
(DH), which manifests itself as
a chronic, itchy skin rash.
Currently, the only known
treatment for Celiac Disease
is strict adherence to a
gluten-free diet for life.
Following a gluten-free
diet heals existing intestinal
damage, prevents further
damage, and returns the
intestinal barrier (villi) to a
healthy state for as long as
the diet is followed.
Celiac Disease is diagnosed
by an antibody (blood)
test, specifically anti-tissue
transglutaminase or
anti-endomysial antibodies.
If an individual’s blood tests
are positive and symptoms
suggest Celiac Disease,
the physician needs to
confirm the diagnosis via
an endoscopic biopsy of
the small intestine.
The terms gluten intolerance and Celiac Disease are sometimes mistakenly used interchangeably. Celiac Disease is a genetic auto-immune condition that can be serious if left undiagnosed. Gluten intolerance/sensitivity is an adverse food-induced reaction that does not involve the immune system. The reaction occurs in the digestive tract causing gastrointestinal symptoms and is largely misunderstood. A wheat allergy does involve an immune-response, but that is time-limited and does not involve lasting damage to the body, as is the case with Celiac Disease.
A food allergy (FA) occurs
when the body’s immune
system produces an
antibody (IgE) in response
to the protein contained in
a specific food(s). In a food
allergic person, exposure
to a trigger food (even in
trace amounts) can produce
symptoms ranging from
discomfort (itching, eczema,
stomach upset, headache,
congestion) to life threatening
(swelling of the mouth,
throat or tongue, hives, difficulty
breathing). Symptoms
may appear immediately or
may be delayed by
minutes or hours.
In the U.S. (according to the
FDA), there are eight foods
that account for 90% of all
food allergic reactions–
wheat, dairy, peanuts, tree
nuts (i.e. almond, cashew,
walnut), egg, soy, fish and
shellfish (i.e. crustaceans
such as crab, lobster, shrimp).
In Canada, there are eleven
common allergens—the
eight from the U.S. plus
sesame seeds, sulphites
(food additives)
and mustard (new).
An FA is typically diagnosed
by allergy specialists using
food elimination diets, skin
and/or blood tests (RAST)
to identify the specific
“trigger foods” that cause an
FA reaction. Many children
will outgrow their foodrelated
allergies; however,
an FA can also develop over
time, even into adulthood.
While there is limited scientific evidence to date,
anecdotal evidence from parents of children with Autism
Spectrum Disorders (ASDs) points to the potential
benefits some may gain from following a GFCF diet.
Gluten is the protein that is found in wheat, barley, rye
and foods derived from these grains; casein is a protein
found in milk and other dairy-based products such as
cheese, butter, yogurt, and ice cream. According to one
theory, some people with ASDs cannot properly digest
gluten and casein; consumption of these proteins causes
the formation of substances that act like opiates in their
bodies. These opiate-like substances can, in turn, alter
the person’s behavior, perceptions and responses to his/
her environment. When gluten and casein are eliminated
from the diet, some people experience an improvement
in alertness, sensory perception, behavior management and overall digestive health.
A food intolerance (FI) is a food reaction that
is triggered when certain foods are consumed
in varying quantities; while it may cause
discomfort, it is not life-threatening. FI may
cause a negative physiological response (gastrointestinal
distress, headaches, fatigue) but the immune system is not
involved. FI is usually caused by an inability to digest or absorb
certain foods. For example, lactose intolerance occurs in
people who lack an enzyme called lactase that is needed to
digest lactose (the sugar in milk).
FI can be difficult to diagnose, as symptoms are varied and may
take up to three days to appear. Elimination diets and specialty tests are the most commonly used methods for diagnosis.