Celiac Awareness Day

Celiac disease, also known as gluten-sensitive enteropathy, is a chronic disorder of the digestive tract that results in an inability to tolerate gliadin, the alcohol-soluble fraction of gluten. Gluten is a protein commonly found in wheat, rye, and barley.

Signs and symptoms: Diarrhea, flatulence, weight loss, weakness and fatigue, severe abdominal pain.

Diagnosis: Laboratory tests

The American College of Gastroenterology (ACG) recommends that antibody testing, especially immunoglobulin A anti-tissue transglutaminase antibody (IgA TTG).

Other laboratory tests include the following:

• Electrolytes and chemistries - Electrolyte imbalances; evidence of malnutrition
• Hematologic tests - Anemia, low serum iron level, prolonged prothrombin time (PT)
• Stool examination - Fat malabsorption
• Oral tolerance tests - Lactose intolerance
• Serology - Immunoglobulin A (IgA) antibodies

Management

Eliminate gluten from the diet

• Wheat and wheat products
• Barley
• Rye
• Semolina
• Durum
• Brewers yeast (beer and bread)
• Pastas
• Pizza
• Bread
• Pastries

Allowed foods:

• Potato
• Egg and egg whites
• Milk and milk products
• Avocado
• Couscous
• Quinoa
• Sprouts
• Chicken
• Vegetables
• Pulses and legumes
• Vegetable juices
• Medicated buttermilk