Celiac disease is a serious medical condition believed to be genetic; it appears to be inherited and often more than one member in an immediate family has celiac disease. Symptoms include digestive discomforts such as constipation and diarrhea, gassiness and bloating, fatigue and headaches. Those suffering from gluten intolerance also exhibit these symptoms, making it difficult to discern the difference between the two conditions.
What is Gluten?
Gluten is a protein found in wheat, rye, barley and oats. It's this protein that gives dough its elasticity; the cereal grains ground into flour retain the gluten and the gluten reacts with yeast, baking powder or other rising agents.
Gluten is a naturally occurring element in these grains, but when ingested by those with celiac disease or gluten intolerance, it causes a negative physical reaction.
A Diagnosis of Celiac Disease
In essence, when someone with celiac disease ingests gluten, the gluten causes a flattening of the villi in the small intestines. The villi are small protrusions along the lining of the intestines that aid in transporting digested nutrients for use throughout the body. When the villi are flattened, nutrients are not absorbed and leave the body as waste.
A physician suspecting celiac disease in a patient may order not only a blood test for the presence of the IgA class of antibodies but also an intestinal biopsy, a test that confirms the damage to intestinal villi. If the tests are positive, the diagnosis is celiac disease.
A Negative Diagnosis
For many people who exhibit the symptoms of celiac disease, but test negative for the condition, it may seem that gluten is not the cause of their discomfort. However, when they cut gluten from their diets, they feel better.
In those with celiac disease, the presence of gluten puts antibodies on the attack, so the disease is considered an auto-immune disorder. When someone suffers from celiac disease, he or she is at risk for thyroid disorders and nutritional deficiencies. They are susceptible to these conditions because their immune system is not in optimal working order.
Someone who suffers from gluten intolerance does not have a genetically inherited, auto-immune disorder. His or her body does not properly digest the gluten protein; the immune system does not react, but the digestive system does, resulting in symptoms similar to those experienced with celiac disease. Once the gluten passes from the body, the symptoms clear up, and there is no extended damage to the digestive or immune systems. The antibodies are not present and the villi in the intestines remain viable.
Same Treatment, Different Risks
For those with celiac disease and gluten intolerance, the treatment is the same: a gluten free diet. The physical symptoms are alleviated when gluten is no longer ingested.
The risks of ingesting gluten, however, are more severe for those with celiac disease. The intestinal villi may be restored on a gluten free diet, but continued ingestion may result in permanent damage to the intestines and ongoing nutritional deficiencies. Those with celiac disease are at an increased risk for certain cancers of the digestive system, severe thyroid disorders and osteoporosis.
For those with gluten intolerance, ingestion of gluten results in temporary discomfort that is eased when the gluten passes from the body. There are no immunological repercussions.
A Successful Treatment
Fortunately, a gluten-free diet is a successful treatment for both celiac sufferers and those with gluten intolerance. Though those with celiac disease are at risk for other conditions, a strict adherence to the treatment reduces the risks considerably, and the intestinal damage done before the diagnosis may be repaired. Those with gluten intolerance know what causes their ongoing discomfort and are able to correct their diet to treat the symptoms.
Celiac Sprue Association
Shelly McRae - Shelly McRae has a background in technical writing and design. As a writer she covers several topics including home improvement, gardening ...
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