What's The Good Word?

Can you speak to the differences between being gluten intolerant, and having Celiac Disease?

• Its’ not black or white. The bulk of people who claim to have gluten sensitivity are self-diagnosed, usually. Studies show there’s type of damage in some people, but when you take self-identified gluten sensitive people only 20% have gluten sensitivities. 

• We think it does exist, however, it’s not as common as people think. One benefit that has resulted from a heightened awareness of gluten sensitivity is an increased rate of diagnosis for celiac disease.  

 

What happens to the body, if diagnosed with Celiac Disease, and you do not follow a gluten-free diet?

• If you ingest gluten when diagnosed with celiac disease, a patient may experience inflammation and subsequent intestinal damage. Reactions vary by patient, however, some people get sick, others have headaches. 

• If someone with celiac disease omits the gluten from their diet – these symptoms and damages will go away. If someone with Celiac repeatedly cheats on following a gluten-free diet – there’s an increased risk of developing lymphoma and other autoimmune conditions. 

 

What are common misconceptions that you see and hear about Celiac Disease?

• Many times, people think that being gluten free is “healthier.” A common misconception, indeed! Specifically, many commercially manufactured products like bars and foods that contain specific additives like – salt, sugar, fat and gluten. However, if you take one of these additives for ‘taste’ out, food manufacturers dial-up the other ingredients (such as fat, salt, and sugar) to increase flavor and taste. Often, you’ll find that products are labeled as “gluten-free,” they have higher cholesterol and do not equate to being traditionally healthier alternatives. 

 

What is the official number, of patients now that have Celiac Disease?
I think it was last 1 in 10? 

• Approximately, 1% of the population has the disease, globally. A few years ago, 20% of that 1% were diagnosed with celiac. Because of the research, medical professionals have helped to increase awareness, and as a byproduct - the rate of diagnosis has increased significantly. About 60% of the 1% are diagnosed. 

 

How has it changed over time?

• Celiac disease has evolved over the last few years, in that its more frequently diagnosed now. And, diagnosis is not solely dependent upon having gastrointestinal issues as a sign or symptom. In particular, we are understanding that celiac disease is being recognized through dental enamel defects, infertility, as some of the other triggers for indicating signs of diagnosis. 

• What’s happened – is that there’s this concept of gluten being bad for everyone – the GF diet has been adopted by those who have not had celiac disease. We’ve been looking at these people and looked at research on those people.

• We don’t think that a GF diet is all that healthy for those non-Celiac. This should be followed by a dietician – knowing what to avoid, but knowing what to eat – which is harder. From a medical perspective, we would advocate that someone should see a dietician on a regular basis with celiac disease. However, if people are electively choosing to be GF they should know that it lacks fiber, iron and B vitamins. Those on a gluten-free diet frequently have increased levels of heavy metals. In addition, those that elect to restrict gluten frequently avoid other foods such as dairy, soy and corn. A restricted diet is not healthy. A gluten-free diet is frequently low in whole grains that are very "heart healthy.” One should know the pitfalls associated with following this diet electively.