Transcript CELIAC - Nutrition411

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Where dietitians go for information
Celiac Disease
Review Date 9/10 G-0605
This presentation provides general
information about celiac disease.
Consult with your health care
professional if you have any
questions or for additional
information because each case is
unique.
Symptoms and Side
Effects
• No classic profile for celiac disease,
unlike hypertension, cancer, or other
diseases that have biomarkers
• Often mistaken for Crohn’s disease,
parasites, skin disorders, etc
• Often surfaces after trauma
Symptoms and Side
Effects (cont’d)
• Strong genetic disposition:
– Pale
– Irritable
– Fails to grow
– Potbelly
– Flat tush
– Stinky stools
Symptoms and Side
Effects (cont’d)
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Diarrhea
Gas
Bloating
Irritability
Depression
Joint pain
Muscle cramps
• Skin rash
(elbows, knees,
and buttocks)
• Mouth sores
• Anemia
• Bone disorders
• Neuropathy
Testing
• Antibody test/blood test
• Biopsy
Villi
• Think of stomach lining as a
carpet/tile or mop/broom
• Digestive enzymes
• Foods pass through with nutrients not
absorbed/digested
Associated Conditions
• Iron deficiency anemia
• Osteoporosis
• Vitamin K deficiency associated with
risk for hemorrhaging
• Vitamin and mineral deficiencies
• Central and peripheral nervous
system disorders, usually because of
unsuspected nutrient deficiencies
Associated Conditions
(cont’d)
• Pancreatic insufficiency
• Intestinal lymphomas and other GI
cancers
• Lactose intolerance
• Neurological manifestations
Malnutrition
• Vitamins A, D, E, K
• Vitamin B12
• Folate
• Iron
• Most severe for children–may result
in failure to thrive
Calcium and Vitamin D
• Osteomalacia, rickets, kidney stones
• Secondary lactose intolerance
(usually reversible)
Additional Medical
Consequences
• Intestinal lymphoma and bowel
cancer, if gluten-free diet is not
followed
• Seizures and peripheral neuropathy
often manifest
Treatment
• Avoid ingesting gluten
• See a dietitian/physician for vitamin
supplementation recommendations
• Once a gluten-free diet is
implemented, absorption of all
nutrients, vitamins, and minerals will
return when GI tract is repaired
Ingredients to Avoid
• Grains–barley, wheat, triticale, rye,
farina, graham, semolina, durum,
bulgur, kamut, kasha, matzo meal,
and spelt
• Oats?
–Many people with celiac disease have celiac
disease symptoms when they eat oats
–Possibly because many oats are processed
on equipment that processes wheat
Avoid
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Breads
Cereals
Crackers
Pasta
Cookies
Cakes
Pies
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Gravies
Sauces
Snack foods
Medications
Cosmetics
• Gluten-containing cosmetics and skin
care products are OK to use
• Gluten-free toothpastes and
mouthwashes often are recommended,
as are lip products because of ingestion
• Some experts ask children to use
gluten-free hand lotions, if they put
their fingers in their mouth as a habit
Choose
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Corn
Potatoes
Arrowroot
Tapioca
Rice
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Amaranth
Buckwheat
Nut flours
Quinoa
For a complete list of allowed foods, contact a
registered dietitian. Call manufacturers if you
have any questions about possible
cross-contamination.
What to Do
• Sit with a registered dietitian at least
annually
• Be diligent about checking
ingredients and preparation methods
What to Do (cont’d)
• Vitamin and mineral supplementation
–Still controversial
–Not necessary for general wellness if
celiac disease patient is eating a healthful
diet
–Supplementation of B vitamins,
magnesium, and a few others still too
questionable to make definitive
recommendations
What to Do (cont’d)
• Decide to become proactive!
References and
Resources
• Visit
http://www.rd411.com/forms/68138_sheet
_2.pdf for a listing of valuable resources:
–Education and research
–Articles and references
–Books
–Cookbooks
–Pamphlets and brochures
–Magazines and newsletters