Celiac disease

Celiac disease is condition in which the immune system reacts abnormally to a protein called gluten leading to damage to the lining of the small intestine. Gluten is found in wheat, rye, barley, spelt and many prepared foods and is a protein that makes food stick together (pizza dough is a good example). Since the small intestine is the organ responsible for food absorption, when the intestinal lining is damaged, nutrients and proteins do not get absorbed. In some people this can result in diarrhea, weight loss, iron deficiency, bone loss, swelling of the legs but others may have constipation and bloating or no symptoms at all, just abnormal blood tests. Celiac disease is diagnosed with blood tests as well as a small bowel biopsy. The cornerstone of treatment is gluten avoidance and careful monitoring of symptoms and blood work. Rarely, in 10% of patients, the disease is not responsive to a gluten free diet and additional immune system modifying medications may be required. Complications of Celiac outside of the gastrointestinal tract include skin conditions and lymphoma. Working with an experienced dietician as well as a gastroenterologist can help with managing this condition.