When the body goes against the grain -Misdiagnosis
Celiac disease: When the body goes against the grain -Diagnosis
Not always obviousDiagnosis: Blood tests and biopsies
Stomach Villi atrophy
In a person with celiac disease, gluten produces higher-than-normal levels of two antibodies: anti-tissue transglutaminase (tTG-IgA) and antiendomysium (EmA-IgA). The tTG-IgA screening test is the most sensitive; it identifies people who are at risk for celiac disease even if they have no symptoms. The treatment -following a gluten-free diet for a lifetime -can be challenging and costly.
Trying a gluten-free diet on their own before receiving a firm diagnosis can be done. However the antibody tests are accurate only if you are eating gluten-containing foods.
Who should be tested?
People with recurring, unexplained gastrointestinal symptoms such as pain, bloating, or diarrhea should consider testing for celiac disease. Iron-deficiency anemia or high levels of certain liver enzymes (transaminases) should raise a red flag, as should unexplained, recurrent miscarriages and infertility.
Women who develop osteoporosis early (before menopause) or whose osteoporosis suddenly worsens should also consider the possibility of celiac disease. One small study reported a 17-fold higher incidence of the disease among women with osteoporosis compared to women in the general population.
Treatment: Avoid gluten
The good news is that the only treatment for celiac disease - a gluten-free diet -starts to work within days, and the small intestine usually heals completely within three to six months. Although giving up favorite foods such as wheat breads and pizza can be tough at first, many people who have adapted to a gluten-free diet comment that while it can be inconvenient, it does not prevent them from socializing or traveling. Many gluten-free foods are available by mail order and on the Internet, and gluten-free items are becoming more common in supermarkets and restaurants.
Recent developments are making shopping a bit easier, too. Why, For example, while oats do not contain the gluten that harms people with celiac disease, there is the possibility of cross-contamination with wheat in the growing and milling process. Also, some products labeled "wheat-free" contain barley, usually in the form of malt or malt syrup. The FDA is working on a rule for gluten-free labeling with action expected sometime after 2007..
|General guidelines for gluten-free eating*|
|Food type||Do not eat||Okay to eat|
|Grains, potatoes, flours, and cereals|
|Fruits and vegetables|
|Meat, fish, poultry, main dishes|
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vitamins, minerals, and other supplements are often packed in a starch base that may contain gluten. Make sure yours is derived from corn or tapioca. Gluten is also found in some personal care products, such as lipstick, toothpaste