Celiac Disease

Dr Neiblum’s article on Celiac disease

Dr. Chawla's article on Celiac disease

Key Points

  • Celiac disease is an autoimmune digestive disease that damages the small intestine and interferes with nutrient absorption.
  • People with celiac disease cannot tolerate gluten, a protein in wheat, rye, barley, and possibly oats.
  • A person with celiac disease may or may not have symptoms, which often include diarrhea, abdominal pain and bloating, fatigue, and anemia.
  • Celiac disease is treated by eliminating all gluten from the diet. The gluten-free diet is a life-long requirement.
  • Without treatment, people with celiac disease can develop complications like malnutrition, cancer, infertility, osteoporosis, anemia, and seizures.
  • Diagnosis involves blood tests and a biopsy of the small intestine.
  • Celiac disease is an inherited condition; therefore family members of a person with celiac disease may wish to be tested.
  • A dietitian in conjunction with a gastroenterologist can give detailed guidance and information about food selection, label reading, and other strategies to help manage the disease.

What is Celiac Disease?
Celiac disease, also called celiac sprue, is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate a protein called gluten, found in wheat, rye, and barley. Gluten is found mainly in foods, but is also found in products we use every day, such as stamp and envelope adhesive, medicines, and vitamins.

When people with celiac disease eat foods containing gluten, their immune systems respond by damaging the small intestine. This injury occurs to tiny fingerlike protrusions, called villi, which line the small intestine, and are critical in allowing absorption of nutrients and preventing malnutrition.

Because the body's own immune system causes the damage, celiac disease is considered an autoimmune disorder. However, it is also classified as a disease of malabsorption because nutrients are not absorbed, as well as a genetic disease, meaning it runs in families. Sometimes the disease is triggered by events such as surgery, pregnancy, childbirth, a viral infection, or severe stress.

Celiac disease affects people in different ways. Young children most often show growth failure, weight loss, diarrhea, constipation or abdominal distension. The most common symptoms in adults include weight loss, chronic diarrhea, abdominal cramping, bloating and gas, muscle wasting, weakness, and fatigue.

Less commonly, people with celiac disease have joint pain, osteoporosis or osteopenia (low bone mass before osteoporosis), anemia (from impaired iron absorption), leg numbness (from nerve damage), muscle cramps (from impaired calcium absorption), aphthous ulcers (sores in the mouth from vitamin deficiency), seizures, infertility, or behavioral changes.

In a limited number of people with celiac disease, a gluten related skin disorder, called dermatitis herpetiformis, appears as small itchy blisters on the skin surface, typically on body pressure points such as the elbows, knees, and feet.

Even if an individual with celiac disease has no symptoms, that person is still at risk for complications of celiac disease, including malnutrition.

What causes such varied symptoms?
All of the clinical manifestations of celiac disease are caused by the inability of the damaged small intestine to absorb nutrients normally. The wide variation in symptoms are attributable to a number of factors only some of which are known and include the age at which a child or individual begins eating gluten products and the amount of gluten containing foods a person ingests. The amount of intestinal damage is also a significant factor.

The symptoms of celiac disease can be easily confused with those of other diseases such as irritable bowel syndrome, chronic fatigue syndrome, inflammatory bowel disease, or intestinal infections. As a result, celiac disease is often under diagnosed or misdiagnosed.

In recent years, autoantibodies, or proteins that react against the body's own tissues, have been discovered in the blood of persons with celiac disease. These autoantibodies serve as markers for celiac disease. To diagnose celiac disease, blood tests can be done for these markers as well as for certain proteins. The levels of these proteins may be abnormal in individuals with celiac disease who are ingesting foods containing gluten. Therefore, if someone has started a gluten free diet, these tests will not be accurate. These tests include IgA (immunoglobulin A); TTG (anti-tissue transglutaminase); and EMA (IgA anti-endomyseal antibodies). If the blood tests and the person's symptoms suggest celiac disease, the physician will perform a biopsy of the small intestine. This involves placing an endoscope (long thin flexible tube) through the mouth and stomach into the small intestine, from which a tiny sample of the intestinal lining can be taken. The intestinal biopsy showing a damaged, flat surface, is often called the "gold standard" for diagnosing celiac disease.

Screening for celiac disease in relatives of affected people is not often done in the United States. However, family members of people with celiac disease who wish to be tested may have blood tests done to check for autoantibodies. Approximately 5 percent to 15 percent of first degree relatives of an affected person will also have the disease.

An adjunctive technology in the diagnosis of celiac disease is wireless capsule endoscopy. This procedure involves the ingestion of a camera encapsulated in a 1-inch pill which can take more than 50,000 digital images of the small bowel. Although this is not useful for subtle cases, in a patient with severe celiac disease, these pictures may show a deeply scalloped or furrowed lining of the small bowel, or crevices. These pictures can also show complications of celiac disease involving the small intestine such as ulcerations and cancer.

The only treatment for celiac disease is life-long adherence to a gluten-free diet. When gluten is removed from the diet, symptoms improve, the small intestine begins to repair the existing damage, and further damage is prevented. Improvements begin within a few days of starting the diet and an adult's intestine is usually healed within 2 years. Reintroduction of gluten into the diet, even in small quantities, will damage the small intestine again.

When first diagnosed with the disease, a person often consults with a dietitian (health care professional who specializes in food and nutrition) who can help the person learn how to identify foods which contain gluten. Dietitians may help people with celiac disease plan meals and make informed decisions when grocery shopping.

Some people have unresponsive celiac disease, which means that they show no improvement on a strict gluten free diet. This may mean that there are small amounts of hidden gluten still present in the diet. In rare cases, the intestinal injury is so severe that it cannot heal. Persons with this condition may need to receive nutrition intravenously (directly into the bloodstream through a vein). Other medications, such as steroids, may help heal the damaged mucosa in people who do not respond to dietary changes.

Gluten-free diet
A gluten-free diet contains no wheat, rye, or barley, or any foods made from these grains, such as most pasta, cereal, and many processed foods. People with celiac disease can use potato, rice, soy, amaranth, quinoa, buckwheat, or bean flour instead of wheat flour. Gluten-free bread, pasta and other products are becoming increasingly more available from specialty food companies as well as from regular stores.

Hidden sources of gluten include additives such as modified food starch, preservatives, and stabilizers or thickeners. Checking labels for the "gluten-free" notice is important. Gluten may be used in some medications, and a person with celiac disease should check with the pharmacist to learn which medicines contain gluten.

"Plain" fish, meats, rice, fruits, and vegetables contain no gluten, so people with celiac disease can eat as much of these foods as they wish.

The gluten-free diet is very challenging and requires a completely new approach to eating. Advice and support from the doctor, dietitian, and celiac support groups are helpful for most persons with this disease.

Complications associated with Celiac Disease
Damage to the small intestine and the resulting nutrient absorption put people with celiac disease at risk for malnutrition and anemia. Other less common associated risks include: Cancers such as lymphoma and adenocarcinoma of the small intestine; Osteoporosis, a condition in which bones become brittle and are at risk for fracture; Miscarriage and congenital malformation of an affected woman's fetus such as neural tube defects; Short stature, which can occur when childhood celiac disease prevents nutrient absorption and seizures.

Diseases linked to Celiac Disease
People with celiac disease may often have other autoimmune diseases such as thyroid disease, systemic lupus erythematosus (SLE), Type I diabetes, rheumatoid arthritis, Sjogren's syndrome, or collagen vascular diseases.

Prevalence of Celiac Disease (number of cases in a specific population at a specific time) The prevalence of celiac disease in Europe, for example in Italy and Ireland, is approximately 1: 250-300 (1 person in 250 to 300 people). In other areas of the world such as Asia, South America, or Africa, the disease is being diagnosed more frequently than previously described.

Until recently, celiac disease was considered to be rare in the United States. With increasing use of blood tests to diagnose the disease, it appears that celiac disease is quite common, occurring perhaps as frequently as 1 in 133 people, or affecting approximately 2 million people in this country. Among people with first degree relatives (parent, sibling, or child) with celiac disease, as many as 1 in 22 people may have the disease.

Research is ongoing to determine the true prevalence of this disease. It is important for an individual with celiac disease to be followed by a gastroenterologist familiar with its clinical importance.

Reviewed November 2010
Taken From: http://www.asge.org/press/press.aspx?id=556