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"Managing Celiac Disease." Mayo Clinic Video 1 Apr. 2011. Science in Context. Web. 12 Mar. 2014.

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Because of the variety of ways celiacdisease can manifest itself, it is often not diagnosed promptly. Its symptoms are similar to many other conditions including irritable bowel syndrome, Crohn’s disease, ulcerative colitis, diverticulosis, intestinal infections, chronic fatigue syndrome, and depression.

If Celiac Disease is suspected, a blood test can be ordered. The blood test will look for antibodies the blood produced for gluten.

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Moran, Marget, and Brian Gross. "FDA PREPARES TO RELEASE A REGULATION ON THE LABELING OF “GLUTEN-FREE” FOOD BY THE END OF 2012."Defense Litigator Insider. N.p., 5 Nov. 2012. Web. 12 Mar. 2014.

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CYWH and YMH Staff. "The Gluten-Free Diet." The Gluten-Free Diet. Boston Children's Hospital, 20 July 2011. Web. 12 Mar. 2014.

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Cox, Taryn. "THE WIFE’s Gluten and Dairy Free Guide to Los Angeles:." Taryn Cox The Wife RSS. N.p., 13 Feb. 2013. Web. 12 Mar. 2014.

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Dyer, Madeline. "GLUTEN-FREE: PRO’S VS. CON’S." Fit Approach. N.p., 2 Dec. 2013. Web. 12 Mar. 2014.

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Sims, Judith, and Amy Vance. "Celiac disease." The Gale Encyclopedia of Genetic Disorders. Ed. Stacey L. Blachford. Detroit: Gale, 2010. Science in Context. Web. 12 Mar. 2014.

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A gluten-free diet means not eating foods that contain wheat, rye, and barley. The foods and products made from these grains should also be avoided. In other words, a person with celiac disease should not eat most grain, pasta, cereal, and many processed foods.

Despite these restrictions, people with celiac disease can eat a well-balanced diet with a variety of foods. They can use potato, rice, soy, amaranth, quinoa, buckwheat, or bean flour instead of wheat flour. They can buy gluten-free bread, pasta, and other products from stores that carry organic foods, or order products from special food companies. Gluten-free products are increasingly available from mainstream stores.

Those on a Gluten-Free diet need to look for such information on food labels, like the one pictured below.

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Celiac disease affects people in all parts of the world.

Originally thought to be a rare childhood syndrome, celiac disease is now known to be a common genetic disorder.

More than 2 million people in the United States have the disease, or about 1 in 133 people.

Celiac disease is also more common among people with oter genetic disorders including Down syndrome and Turner syndrome, a condition that affects girls' development.

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People with Celiac Disease may also have...

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People with Celiac Disease may also have...

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type 1 diabetes

autoimmune thyroid disease

autoimmune liver disease

rheumatoid arthritis

Addison's disease, a condition in which the glands that produce critical hormones are damaged

Sjögren's syndrome, a condition in which the glands that produce tears and saliva are destroyed

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"Side Effects" that may occur because of malnutrition due to Celiac disease

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"Side Effects" that may occur because of malnutrition due to Celiac disease

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Malabsorption of nutrients during the years when nutrition is critical to a child's normal growth and development can result in other problems such as failure to thrive in infants, delayed growth and short stature, delayed puberty, and dental enamel defects of the permanent teeth.

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Adults are less likely to have digestive symptoms, similar to the symptoms that children have and may instead have one or more of the following:

unexplained iron-deficiency anemia

fatigue

bone or joint pain

arthritis

bone loss or osteoporosis

depression or anxiety

tingling numbness in the hands and feet

seizures

missed menstrual periods

infertility or recurrent miscarriage

canker sores inside the mouth

an itchy skin rash called dermatitis herpetiformis

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"National Digestive Diseases Information Clearinghouse (NDDIC)." Celiac Disease. Web. 11 Mar. 2014.

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abdominal bloating and pain

chronic diarrhea

vomiting

constipation

pale, foul-smelling, or fatty stool

weight loss

irritability

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The only treatment is a gluten-free diet.

For most people, the gluten-diet will stop the symptoms, heal intestinal damage, and prevent further damage.

Those with Celiac Disease must avoid gluten for the rest of their lives. Even a small amount of gluten can damage the small intestine.

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The exact cause of celiac disease is unknown.

It can run in families and has a genetic basis, but the pattern of inheritance is complicated. The type of inheritance pattern that celiacdisease follows is called multifactorial (caused by many factors, both genetic and environmental). Researchers think that several factors must exist in order for the disease to occur.

First, the patient must have a genetic predisposition to develop the disorder.

Then, something in their environment acts as a stimulus to trigger their immune system, causing the disease to become active for the first time.

For conditions with multifactorial inheritance, people without the genetic predisposition are less likely to develop the condition with exposure to the same triggers. Or, they may require more exposure to the stimulus before developing the disease than someone with a genetic predisposition.

Several factors may provoke a reaction including surgery, especially gastrointestinal surgery; a change to a low fat diet, which has an increased number of wheat–based foods; pregnancy; childbirth; severe emotional stress; or a viral infection. This combination of genetic susceptibility and an outside agent leads to celiac disease.

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digestive disorder that damages the small intestine and interferes with the absorption of nutrients.

People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in everyday products such as medicines, vitamins, and lip balms.

When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging or destroying villi—the tiny, fingerlike protrusions lining the small intestine. Villi normally allow nutrients from food to be absorbed through the walls of the small intestine into the bloodstream. Without healthy villi, a person becomes malnourished, no matter how much food one eats.

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"Celiac disease." World of Health. Gale, 2007. Science in Context. Web. 11 Mar. 2014.