Celiac Disease - What is it? Celiac Disease is a medical condition in which the absorptive surface of the small intestine is damaged by a substance called gluten. This results in an inability of the body to absorb nutrients: protein, fat, carbohyd rates, vitamins and minerals, which are necessary for good health. Although statistics are not readily available, it is estimated that 1 in 2000 persons in Canada are affected by Celiac Disease. A wide range of symptoms may be present. Symptoms may appear together or singularly in children or adults. In general,, the symptoms of untreated Celiac Disease indicate the presence of malabsorption due to the damaged small intestine. Gluten is found in wheat, rye, triticale, barley, and oats. In the case of wheat, gliadin has been isolated as the toxic fraction. It is the gluten in the flour that helps bread and other baked goods bind and prevent crumbling. This feature has made gl uten widely used in the production of many processed and packaged foods. Common Symptoms: Symptoms included anemia, chronic diarrhea, weight loss, fatigue, cramps and bloating and irritability. Although some or all of these symptoms occur in Celiac Disease, some can also occur in many other diseases more common than Celiac Disease. In other cases, the symptoms listed above do not occur, but the suffers develop an intense burning and itching rash called Dermatitis Herpetiformis. The intestinal symptoms of Celiac Disease may or may not appear in Dermatitis Herpetiformis. Diagnosis: A definitive diagnosis can only be made by a small bowel biopsy. The biopsy is performed by a specialist in the gastrointestinal field. Treatment: Celiac Disease as yet has no known cure, but can usually be effectively treated and controlled. The treatment of Celiac Disease is strict adherence to a gluten-free diet for life. This requires knowledgeable dietetic counselling. Celiacs must be alert to hidden sources of gluten such as HVP (hydrolyzed vegetable-plant protein); malt, spelt, kamut and certain drug products. Today’s processed and packaged foods have many hidden sources of gluten which can be unintentionally ingeste d. Particular care should be taken in the selection of soups, luncheon meats and sausages. The person with Celiac Disease must read the list of ingredients on all labels, every time. There is great variation in sensitivity to gluten among Celiacs, and although one may have no obvious symptoms, damage to the intestinal lining may still occur. Who are Celiacs? Celiac Disease can surface at any age. Until recently it was recognized mainly in children. The rate at which adults are being diagnosed is increasing, particularly for those in the 40-50 year old age bracket due to greater awareness and improved diagnostic skills. Is It Hereditary? While it is still unknown whether Celiac Disease is passed on by a dominant or recessive gene, it has been established that genetic factors are involved. About 10% of the relatives of persons with Celiac Disease may also have the condition. For Further Information Contact: The Canadian Celiac Association National Office 6519B Mississauga Road Mississauga, Ontario L5N 1A6 Phone: (905) 567-7195 Toll Free: 1-800-363-7296