SelfHelpMe.Net

peterhutch asked:

ed: Celiac sprue, Gluten-sensitive enteropathy, Nontropical sprue

If you have celiac disease and eat foods with gluten, your immune system responds by damaging the small intestine. Gluten is a protein in wheat, rye and barley. It is found mainly in foods but may also be in other products like medicines, vitamins and even the glue on stamps and envelopes.

Signs and symptoms of Celiac Disease

Classic symptoms of coeliac disease include diarrhea, weight loss (or stunted growth in children), and fatigue, but while coeliac disease is primarily a bowel disease, bowel symptoms may also be limited or even absent. Some patients are diagnosed with symptoms related to the decreased absorption of nutrients or with various symptoms which, although statistically linked, have no clear relationship with the malfunctioning bowel.

Causes of Celiac Disease

Also known as celiac sprue, nontropical sprue and gluten-sensitive enteropathy, celiac disease occurs in people who have a susceptibility to gluten intolerance. Some experts speculate that celiac disease has been around since humankind switched from a foraging diet of meat and nuts to a cultivated diet including grains, such as wheat.

Gluten is a family of proteins present in wheat. Some of the proteins that make up gluten (the ones that are dissolved by alcohol) are called gliadin. It is the gliadin in gluten that causes the immunological reaction in celiac disease.

Some people have an allergy to gluten and must go on a gluten-free diet. In their case, the gluten damages the mucosa of the small intestine in a way that a normal digestion becomes impossible. After avoiding gluten completely, the intestine will return to functioning normally.

How is celiac disease diagnosed?

Recognizing celiac disease can be difficult because some of its symptoms are similar to those of other diseases. In fact, sometimes celiac disease is confused with irritable bowel syndrome, iron-deficiency anemia caused by menstrual blood loss, Crohn’s disease, diverticulitis, intestinal infections, and chronic fatigue syndrome. As a result, celiac disease is commonly underdiagnosed or misdiagnosed.

How Is It Treated?

Once a doctor has a diagnosis, he or she will help treat the condition. Although there is no cure for celiac disease, it can be managed successfully by following a gluten-free diet.

People with celiac disease need to follow this diet for life. Because gluten can be found in everything from breakfast cereals to prepared luncheon meats, people with celiac disease need to be very aware of what’s in the foods they eat.

Foods to Avoid

Gluten is found in certain grains. The following foods and food ingredients contain gluten:

Any type of wheat

Any type of barley or malt

Rye

Nutritional deficiencies. Eating gluten also can lead to an imbalance of chemicals, minerals, and vitamins. These deficiencies should reverse with a gluten-free diet, but vitamins, iron, or calcium supplements are sometimes neede

In addition, gluten is found in many processed foods where it is used as an inexpensive filler (listed under “modified food starch” and other names). Gluten may even be found in unexpected items such as hard candies, jelly beans, gum, and lipstick. Fortunately, organizations such as the Celiac Disease Foundation and Celiac Sprue Association provide complete lists of acceptable foods for a gluten-free diet, as well as support and resources.

Lisa Sousa asked:


You may wonder what Celiac Disease is or if you, or perhaps a loved one, may have it. Celiac Disease is a condition that affects 20% of the people living in the United States and is characterized by an intolerance to gluten, or similar proteins in wheat, oats, barley and rye. It is a disease that results in malnutrition due to the loss of vitamins and minerals resulting from an impairment in the body’s ability to absorb nutrients. This impairment is due to the damage to the lining of the small intestine when foods with gluten are eaten. Celiac disease an autoimmune digestive disease that can appear in both children and adults at any age. The onset of the disease can also be brought on by trauma, a viral infection, emotional stress and surgery. Celiac disease is also known as gluten-sensitive enteropathy, celiac sprue and non tropical sprue.

The symptoms of Celiac disease can vary widely from person to person; ranging from no symptoms to many severe symptoms. The most common symptoms include vitamin and mineral deficiency, bloating, gas, bone and joint pain, depression and irritability, anemia, dental discoloration and enamel defects, bruising easily, seizures, bone disease, indigestion, diarrhea, weight loss, nausea, abdominal pain, foul smelling stools and constipation. A failure to thrive is also a symptom in children with the disease. If you are experiencing these symptoms, it is important that you seek medical attention as soon as possible.

Diagnosing celiac disease is very difficult because the symptoms involved often mimic those of other diseases such as Crohn’s disease, ulcerative colitis, diverticulosis, irritable bowel syndrome, chronic fatigue syndrome, depression and intestinal infections. In diagnosing celiac disease, your doctor may order several tests such as a complete blood count (CBC), a couple of tests to evaluate inflammation called an ESR (erythrocyte sedimentation rate) and a CRP (C-Reactive protein). Other tests ordered help determine electrolyte, protein, and calcium levels, and to verify the status of the kidney and liver as well as vitamin deficiencies and malabsorbtion.

In the treatment of Celiac disease, a lifelong gluten free diet is often required to require the intestinal villi to heal. A gluten free diet consists of avoiding wheat, barley, rye and possibly oats. These ingredients are often found in foods, beverages, and medications, the treatment is challenging but achievable with education and planning. However, despite diet restrictions, people with celiac disease can still have a well balanced diet. Instead of using wheat flour as an ingredient, people can use rice, potato, bean or soy flour. They also need to look for “hidden” sources of gluten and their derivatives in medication and other foods by reading labels. To correct any vitamin and mineral deficiencies, your doctor may also prescribe supplements. By completely removing gluten from their diet, people who suffer from celiac disease will begin to see improvement within three to six months. Within a year, symptoms will all but disappear by following a gluten free diet.

Andy Casasanta asked:


Disease or Gluten Intolerance

As discussed in my previous article, I cover the basics of Celiac Disease, which include the effects of Celiac Disease, symptoms and possible treatments. In this article, I will go into more detail of the life of a Celiac sufferer.

When I was diagnosed with Celiac Disease, I was told that a major lifestyle change was in order. Fast foods were out, pizza, breads, pastas, most alcohols, especially beer, were excluded from my diet. I became a label reader. You would be surprised at what your are eating once you start reading labels. Here is a little tutorial in label reading. The list starts with the item that takes up the most weight, and continues in order of content down to the smallest part of the food. I stumbled across a great Website on foods to avoid and foods that are allowed, www.celiac.ca/egfdiet2.html#avoid.

Even family and friends have made adjustments to their meals, to accommodate my allergy, when I am invited to dinner. I am on first name basis with the health food guy at my supermarket(Claudio). I now see this as a positive thing in my life, because it has forced me to eat healthier.

Diagnosing Celiac Disease:

Recognizing Celiac Disease is difficult because some of its symptoms are similar to those of other diseases. If a doctor suspects a person has Celiac Disease, he or she will probably order a blood test as a first step in diagnosing the disease. Perhaps the best way to diagnose Celiac Disease is by taking a biopsy, or a sample of tissue and sending it to a lab. This is done through a procedure called an Endoscopy. If you decide to stay awake through this procedure, like I did, you will get to see your stomach, stomach acids, and interesting things like that.

Feeling tired and lethargic all the time:

Celiac’s will experience fatigue, more than someone without the disease. Celiacs have a hard time digesting certain vitamins due to the resulting damage of the small intestine. When the villi are damaged, (villi are the tiny hair-like projections in the small intestine) the body is unable to absorb certain vitamins and fatigue sets in. Talk to your Doctor about a supplemental vitamin program.

Symptoms of celiac disease: Extreme fatigue Abdominal bloating and pain Gas Chronic diarrhea Weight loss Foul-smelling stool Anemia or low count of red blood cells

How Common Is Celiac Disease? This number varies as expected but generally in the U.S. 1 out of 250 people have Celiac Disease. Celiac Disease is also quite common in Italy, Ireland, Sweden and Austria.

In closing and some final advice:

If you have just been diagnosed with Celiac Disease and you fear that you will not be able to live on a gluten free diet, it is not as difficult as you think. Most major grocery stores have a good range of gluten free products found mostly in the Organic Food section. Sticking to the regimen below, has been a big help to me, and I think you will agree.

No fast foods. Certain fast food chains use bread crumbs in their burgers and usually, the clerk cannot tell you what is in the burger itself. Do not pick up the phone for take-out, do not drink grain based alcohols, and be careful of certain sauces and gravies. Wheat flour is used to thicken them and rarely is there a substitute available. Do not try unmarked foods to casually eat such as candy in a dish. Pack your own lunch if you have to. Even salad dressings may contain wheat or wheat products. These simple guidelines have helped me tremendously. For a complete list and diet advice talk to your doctor, and listen to what they say!

What is the alternative? You may experience Iron deficiency, Anemia, Vitamin deficiencies, and other food sensitivities. This, in a nutshell has been my experience with Celiac Disease. I might have left out some details, as I am not a doctor. However, I am a Celiac sufferer and I know what Celiac’s go through. The information in this article is for information purposes only. If you are experiencing any or all of the symptoms mentioned please see your doctor. The author cannot be held responsible if you do not seek the advice from your health care professional.

peterhutch asked:


Celiac sprue is a result of an immune reaction to gluten, a protein found in wheat or related grains and present in many foods that we eat. Celiac sprue causes impaired absorption and digestion of nutrients through the small intestine.

In Celiac disease the lining of the small intestine is damaged in response to ingestion of gluten and other proteins found in wheat, barley, rye, possibly oats, and their derivatives. In undiagnosed or untreated celiac disease, villi become flattened and the ability to absorb nutrients properly is altered. As a result, several other organ systems may also be affected.

Celiac disease 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, which is found in wheat, rye, and barley. When people with celiac disease eat foods containing gluten, their immune system responds by damaging the small intestine.

Celiac disease is a common cause of malabsorption. It is a disease caused by intolerance to gluten. Gluten is a protein found in wheat, rye, and barley. Interance to gluten causes the lining of the intestine to loose its villi. Villi are tiny folds in the intestine that absorb nutrients.

When celiac disease is diagnosed, you should immediately adopt a strict gluten-free diet. Eating even the smallest amount of gluten can cause symptoms such as weight loss and diarrhea. You may be advised to temporarily avoid milk or milk products until your intestine heals, at which time you usually can gradually reintroduce them. A registered dietitian can help you learn how to incorporate this diet and its restrictions. Most people also find local and national celiac disease support groups helpful. For more information, see the Other Places to Get Help section of this topic.

Causes

The exact cause of celiac disease is unknown. The intestines contain projections (called villi) that absorb nutrients. In undiagnosed or untreated celiac disease, these villi become flattened, and the ability to absorb nutrients properly is altered. The disease can develop at any point in life, from infancy to late adulthood. Those with a family member with celiac disease are at greater risk for developing the disease.

Celiac disease is caused by an intolerance to gluten, which is present in a wide variety of foods. In susceptible individuals, gluten in the food reacts with the body’s immune system and that leads to damage of the lining of the gut – called an immune-mediated enteropathy.

Symptoms

The most commonly recognized symptoms of celiac disease relate to the improper absorption of food in the gastrointestinal system. Many patients with gastrointestinal symptoms will have diarrhea and fatty, greasy, unusually foul-smelling stools. The patient may complain of excessive gas (flatulence), distended abdomen, weight loss, and generalized weakness. Not all people have digestive system complications; some people only have irritability or depression. Irritability is one of the most common symptoms in children with celiac disease.

Diagnosis

Doctors suspect the diagnosis when a person has the previously mentioned symptoms. Measurement of the level of specific antibodies produced when a person with celiac sprue consumes gluten is a helpful test. The diagnosis is confirmed by an initial microscopic examination of a biopsy specimen revealing flattened villi of the small intestine and by a subsequent improvement in the lining after the person stops eating foods containing gluten.

peterhutch asked:


ed: Celiac sprue, Gluten-sensitive enteropathy, Nontropical sprue

If you have celiac disease and eat foods with gluten, your immune system responds by damaging the small intestine. Gluten is a protein in wheat, rye and barley. It is found mainly in foods but may also be in other products like medicines, vitamins and even the glue on stamps and envelopes.

Signs and symptoms of Celiac Disease

Classic symptoms of coeliac disease include diarrhea, weight loss (or stunted growth in children), and fatigue, but while coeliac disease is primarily a bowel disease, bowel symptoms may also be limited or even absent. Some patients are diagnosed with symptoms related to the decreased absorption of nutrients or with various symptoms which, although statistically linked, have no clear relationship with the malfunctioning bowel.

Causes of Celiac Disease

Also known as celiac sprue, nontropical sprue and gluten-sensitive enteropathy, celiac disease occurs in people who have a susceptibility to gluten intolerance. Some experts speculate that celiac disease has been around since humankind switched from a foraging diet of meat and nuts to a cultivated diet including grains, such as wheat.

Gluten is a family of proteins present in wheat. Some of the proteins that make up gluten (the ones that are dissolved by alcohol) are called gliadin. It is the gliadin in gluten that causes the immunological reaction in celiac disease.

Some people have an allergy to gluten and must go on a gluten-free diet. In their case, the gluten damages the mucosa of the small intestine in a way that a normal digestion becomes impossible. After avoiding gluten completely, the intestine will return to functioning normally.

How is celiac disease diagnosed?

Recognizing celiac disease can be difficult because some of its symptoms are similar to those of other diseases. In fact, sometimes celiac disease is confused with irritable bowel syndrome, iron-deficiency anemia caused by menstrual blood loss, Crohn’s disease, diverticulitis, intestinal infections, and chronic fatigue syndrome. As a result, celiac disease is commonly underdiagnosed or misdiagnosed.

How Is It Treated?

Once a doctor has a diagnosis, he or she will help treat the condition. Although there is no cure for celiac disease, it can be managed successfully by following a gluten-free diet.

People with celiac disease need to follow this diet for life. Because gluten can be found in everything from breakfast cereals to prepared luncheon meats, people with celiac disease need to be very aware of what’s in the foods they eat.

Foods to Avoid

Gluten is found in certain grains. The following foods and food ingredients contain gluten:

Any type of wheat

Any type of barley or malt

Rye

Nutritional deficiencies. Eating gluten also can lead to an imbalance of chemicals, minerals, and vitamins. These deficiencies should reverse with a gluten-free diet, but vitamins, iron, or calcium supplements are sometimes neede

In addition, gluten is found in many processed foods where it is used as an inexpensive filler (listed under “modified food starch” and other names). Gluten may even be found in unexpected items such as hard candies, jelly beans, gum, and lipstick. Fortunately, organizations such as the Celiac Disease Foundation and Celiac Sprue Association provide complete lists of acceptable foods for a gluten-free diet, as well as support and resources.

Gen Wright asked:


Celiac disease is an autoimmune disease of the small intestine causing weight loss, vomiting, chronic diarrhea or constipation with pale, bad-smelling stool, abdominal pain and bloating, lack of growth in children and fatigue. However, the disease may be present with little or few symptoms. Sufferers of celiac disease often present with mouth ulcers and have lactose intolerance due to the damage to the bowel lining. The fact that the symptoms are somewhat similar to Crohn’s disease and Irritable Bowel Syndrome makes it harder to diagnose.

The symptoms of adult sufferers may differ from that of children. Children need nutrients for growth and development as well as health, so they may be of short stature or grow slowly and have delayed puberty. They may have problems with their tooth enamel.

Adult onset celiac disease may cause such symptoms as joint or bone pain, arthritis, depression/anxiety, seizures, tingling in the extremities, osteoporosis, miscarriage or infertility, missed periods or dermatitis herpetiformis, an itchy skin rash. It is also possible to have celiac disease with few symptoms, but over the long-term other unexplained diseases such as liver disease or colon cancers that are caused by it, crop up.

Since celiac disease is due to an allergy to the protein in wheat, rye and barley, the only way it can be managed is through a gluten-free diet. While this sounds simple, those wishing to eliminate all gluten from their diet have found it rather more difficult than it would first seem due to the fact that gluten can be found in various medicines, in vitamin supplements and other products such as lip balm. This means they have to be careful whenever they need to consume a new product – one that may or may not contain gluten.

Whenever gluten is consumed, the immune system attacks the tiny villi that line the small intestine. These tiny protrusions are necessary for absorbing nutrients from the food we eat. When villi are destroyed then the person will become thin and malnourished in spite of eating plenty of good food. The sufferer is then prone to many diseases caused by lack of nutrition.

 

So the disease affects the absorptive action of the small intestine, thus causing loss of nutrition; the reason why children who have it fail to thrive and grow. It may also cause anemia and weak bones due to loss of bone mineral. This anemia can be iron-deficiency anemia or megaloblastic anemia caused from lack of folic acid and vitamin B12.

Celiac disease is really a two-fold disease. There is firstly the allergic reaction to gluten in the diet causing damage to the villi, and then there is the malabsorption of nutrients that this causes. The disease is known to be genetic, but may not present with symptoms until certain factors that put stress on the body are present. These can include severe emotional stress or physical stress such as pregnancy and childbirth, surgery, or a viral infection.

Interestingly, studies have shown that ****** milk offers some protection against this inherited disease. When babies are breastfed for a longer period, if they have celiac disease it does not show up until later in life.

Celiac disease also has other names such as gluten-sensitive enteropathy, nontropical sprue, or celiac sprue.

Gen Wright asked:


Celiac disease is an autoimmune disease of the small intestine causing weight loss, vomiting, chronic diarrhea or constipation with pale, bad-smelling stool, abdominal pain and bloating, lack of growth in children and fatigue. However, the disease may be present with little or few symptoms. Sufferers of celiac disease often present with mouth ulcers and have lactose intolerance due to the damage to the bowel lining. The fact that the symptoms are somewhat similar to Crohn’s disease and Irritable Bowel Syndrome makes it harder to diagnose.

The symptoms of adult sufferers may differ from that of children. Children need nutrients for growth and development as well as health, so they may be of short stature or grow slowly and have delayed puberty. They may have problems with their tooth enamel.

Adult onset celiac disease may cause such symptoms as joint or bone pain, arthritis, depression/anxiety, seizures, tingling in the extremities, osteoporosis, miscarriage or infertility, missed periods or dermatitis herpetiformis, an itchy skin rash. It is also possible to have celiac disease with few symptoms, but over the long-term other unexplained diseases such as liver disease or colon cancers that are caused by it, crop up.

Since celiac disease is due to an allergy to the protein in wheat, rye and barley, the only way it can be managed is through a gluten-free diet. While this sounds simple, those wishing to eliminate all gluten from their diet have found it rather more difficult than it would first seem due to the fact that gluten can be found in various medicines, in vitamin supplements and other products such as lip balm. This means they have to be careful whenever they need to consume a new product – one that may or may not contain gluten.

Whenever gluten is consumed, the immune system attacks the tiny villi that line the small intestine. These tiny protrusions are necessary for absorbing nutrients from the food we eat. When villi are destroyed then the person will become thin and malnourished in spite of eating plenty of good food. The sufferer is then prone to many diseases caused by lack of nutrition.

 

So the disease affects the absorptive action of the small intestine, thus causing loss of nutrition; the reason why children who have it fail to thrive and grow. It may also cause anemia and weak bones due to loss of bone mineral. This anemia can be iron-deficiency anemia or megaloblastic anemia caused from lack of folic acid and vitamin B12.

Celiac disease is really a two-fold disease. There is firstly the allergic reaction to gluten in the diet causing damage to the villi, and then there is the malabsorption of nutrients that this causes. The disease is known to be genetic, but may not present with symptoms until certain factors that put stress on the body are present. These can include severe emotional stress or physical stress such as pregnancy and childbirth, surgery, or a viral infection.

Interestingly, studies have shown that ****** milk offers some protection against this inherited disease. When babies are breastfed for a longer period, if they have celiac disease it does not show up until later in life.

Celiac disease also has other names such as gluten-sensitive enteropathy, nontropical sprue, or celiac sprue.

peterhutch asked:


 

A lifelong autoimmune intestinal disorder, found in individuals who are genetically susceptible. Damage to the mucosal surface of the small intestine is caused by an immunologically toxic reaction to the ingestion of gluten and interferes with the absorption of nutrients. Celiac Disease (CD) is unique in that a specific food component, gluten, has been identified as the trigger. Gluten is the common name for the offending proteins in specific cereal grains that are harmful to persons with celiac disease.

What are the symptoms of celiac disease?

Failure to thrive in infants

Pale sores inside the mouth, called aphthous ulcers

Tooth discoloration or loss of enamel

Itchy skin rash called dermatitis herpetiformis

Celiac disease may also present itself in less obvious ways, including irritability or depression, anemia, stomach upset, joint pain, muscle cramps, skin rash, mouth sores, dental and bone disorders (such as osteoporosis), and tingling in the legs and feet (neuropathy).

Symptoms of celiac disease can occur at any time in a child’s life. Some kids experience symptoms the first time they are exposed to gluten, while others develop symptoms later in life after consuming gluten products without a problem for years.

What causes celiac disease?

The destruction of the inner lining of the small intestine in celiac disease is caused by an immunological (allergic) reaction to gluten in the diet that inflames and destroys the inner lining of the small intestine. There is evidence that this reaction is partially genetic and inherited.

European decent -It has been discovered that the highest rates of celiac disease are found in Western Europe and in areas where Europeans have emigrated including North America and Australia.

Diagnosis

There are several tests that can be used to assist in diagnosis. The level of symptoms may determine the order of the tests, but all tests lose their usefulness if the patient is already taking a gluten-free diet. Intestinal damage begins to heal within weeks of gluten being removed from the diet, and antibody levels decline over months. For those who have already started on a gluten-free diet, it may be necessary to perform a re-challenge with 10 g of gluten (four slices of bread) per day over 2–6 weeks before repeating the investigations.

Treatment of Celiac Disease

Improvement in symptoms begins within days of starting the gluten-free diet. Complete healing of the small intestine, meaning the villi are intact and working, usually occurs in 3-6 months, although it may take up to 2 years in older persons.

Initial treatment

When celiac disease is diagnosed, you should immediately adopt a strict gluten-free diet. Eating even the smallest amount of gluten can cause symptoms such as weight loss and diarrhea. You may be advised to temporarily avoid milk or milk products until your intestine heals, at which time you usually can gradually reintroduce them.

Gen Wright asked:


sease is a disorder of the small intestines. The main cause is the inability of the small intestines to absorb the protein component known as gluten present in some foods. As this occurs, the body then fails to take in the required nutrients it needs for proper growth and development.

It should be understood, though, that while the disease primarily involves the digestive tract, it is associated with other illnesses and can affect the other parts of the body. Among the diseases that have a link with celiac sprue include diabetes, osteoporosis, lupus, rheumatoid arthritis, ataxia, vasculitis as well as certain neurological disorders such as schizophrenia.

As celiac disease also affects the nervous system, nerve problems can affect the extremities such as the feet. Common symptoms are foot pain, burning sensation, numbness. The pain affecting the feet can either be a sharp or dull one. This condition is referred to as neuropathy which leads a person to feel like he or she is wearing socks or gloves when in reality, they’re not. Weakness of the muscles, numbness, tingling or reduced sensation in the body and face or loss of a person’s sense of touch may also be experienced.

This inherited autoimmune disorder of the small intestines is considered one of the most undiagnosed conditions. It is because the symptoms are very similar to other conditions. It is only when laboratory tests such as blood tests and internal biopsy are performed that physicians are able to confirm the presence of such a disease. For peripheral neuropathy, tests needed may include a neurological exam, electromyography and nerve conduction velocity test.

To prevent celiac disease from getting worse, physicians normally recommended patients to avoid foods containing gluten. A gluten-free diet should not have wheat, rye, barley, oats and other cereals as well as processed foods. Fresh fruits and vegetables plus protein rich food are the best diet. People diagnosed with celiac sprue who follow a gluten-free diet are known to have improved their health considerably and reduced foot pain.

For foot pain and other peripheral neuropathy symptoms, certain drugs that cause such symptoms may be discontinued. In addition, non-drug treatments that can lessen pain may be recommended. These include wearing loose shoes specifically therapeutic shoes, soaking feet in ice water and avoiding standing and walking for long periods. Pain relievers are normally prescribed as well.

Wearing of footwear that is not very tight should be carefully considered. With looser shoes, there’s less pressure to the feet and they become more relaxed compared to using smaller shoes that could only lead to sores, hammertoe and bunions. And since celiac disease sufferers have less sensation in their hands and feet, they may not easily notice if their feet become sore or get a cut. This is more risky as the condition could eventually result in infection without the sufferer being aware of it. For this reason, proper foot care apart from following a strictly gluten-free diet should be observed to keep the condition from worsening.