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Your search term(s) "Celiac Disease" returned 38 results.

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Celiac Disease: Learning You Have it Can Mean the Start of a New and Better Life. New York, NY: Columbia University Medical Center, 2006. 8 p.

This booklet helps people newly diagnosed with celiac disease (gluten intolerance) and dermatitis herpetiformis understand their disease and some of the dietary changes they will need to make in order to follow a gluten-free diet. The booklet first reviews the different symptoms that can be associated with celiac disease, the physiology of the small intestine, symptoms that appear on the skin, and celiac disease as an of autoimmune disease. The booklet continues by reviewing the diagnostic tests to confirm the condition (blood tests and an intestinal biopsy, done by endoscopy), and the screening indications for celiac disease. It then describes the Celiac Disease Center at Columbia University, a research center established in 2001. The final section outlines the work being done at the Celiac Disease Center and invites readers to consider donating funds to support that work. Website addresses and telephone numbers of some of the researchers and administrators at the Celiac Disease Center are included. The booklet is printed with colorful graphics and written in nontechnical language.

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Guidelines and Goodies: Eating Gluten-Free and Enjoying It. New York, NY: Columbia University Medical Center, 2006. 13 p.

This brochure helps people newly diagnosed with celiac disease (gluten intolerance) or dermatitis herpetiformis understand some of the dietary changes they will need to make in order to follow a gluten-free diet. The brochure presents an upbeat, positive approach to the gluten-free diet as a relatively painless way to eliminate troublesome and problematic symptoms. The brochure reviews the requirements of a gluten-free diet, with an emphasis on all-around healthy and nutritious food. Topics include the foods that are permitted, the different grains that can and cannot be included, the basics of a nutritious meal plan, suggestions for dietary fiber and fats, the role of exercise, details about different types of grains and how to incorporate some of the lesser known but gluten-free, grains, creating tasty desserts that are gluten-free, how to follow a gluten-free diet while eating at restaurants, and how to cope with the first few days on a gluten-free diet by using foods that are already in the pantry or freezer. Specific brand-name foods are noted. The brochure is printed with colorful graphics and written in nontechnical language.

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Helping Your Child Cope with a Diagnosis of Celiac Disease. New York, NY: Columbia University Medical Center, 2006. 8 p.

This brochure helps parents of children newly diagnosed with celiac disease (gluten intolerance) understand some of the dietary changes they will need to make in order to have their child follow a gluten-free diet. The brochure presents an upbeat, positive approach to the gluten-free diet as a relatively painless way to eliminate troublesome and problematic symptoms. The author focuses on some of the psychosocial adjustments that the child and family will need to make, especially as some favorite foods will need to be eliminated from the child's diet. The author stresses that perfect adherence to a gluten-free diet has a learning curve and mistakes will be made as the family adjusts and learns about what foods can and cannot be eaten. Families are encouraged to focus on favorite foods that are naturally gluten-free and to plan meals around those favorites. The brochure reviews strategies for coping with particular situations, such as special holiday meals or birthday parties, and the need for parents to be advocates for their child and educators for other adults and children about the needs of people with celiac disease. The booklet is printed with colorful graphics and written in nontechnical language.

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Celiac Disease and Autoimmunity in the Gut and Elsewhere. Gastroenterology Clinics of North America. 37(2): 411-428. June 2008.

This article about celiac disease and autoimmunity in the gut and elsewhere is from an issue of Gastroenterology Clinics of North America that focuses on eosinophilic and autoimmune gastrointestinal disease. Celiac disease is a common immune-mediated enteropathy characterized by sensitivity to the wheat protein, gluten. The authors note that celiac disease is often difficult to diagnose due in large part to the silent form of the disease that affects the majority of patients. Overall mild clinical symptoms with nonspecific complaints such as fatigue, headaches, and arthralgias are common and can delay diagnosis. This article discusses the gut immunogenesis of celiac disease, the role of environmental factors, and the risk of autoimmune disease. The authors focus on the autoimmune connective tissue diseases, endocrine, and dermatologic conditions associated with celiac disease, as well as the related gut inflammatory disorders of refractory celiac disease, autoimmune enteropathy, collagenous enteritis, and collagenous colitis. Specific diseases discussed include Sjogren's syndrome, inflammatory arthritis, Addison's disease, autoimmune insulin-dependent diabetes mellitus (AIDDM), IgA deficiency, pernicious anemia, primary biliary cirrhosis, and autoimmune hepatitis. The authors conclude with a brief discussion of screening recommendations in patient populations with these immune-related illnesses. 1 figure. 2 tables. 79 references.

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Celiac Disease. Bethesda, MD: American College of Gastroenterology. 2008. 6 p.

This fact sheet provides basic information about celiac disease and its diagnosis. Designed to help increase health care providers’ and patients’ index of suspicion about the disease, the fact sheet describes how the intestine reacts to gluten, the epidemiology of celiac disease, the primary symptoms, diagnostic tests used to confirm the presence of the disease, and treatment with a gluten-free diet. A final section considers the complications of celiac disease, all of which can be avoided by following a gluten-free diet. The most common symptoms of celiac disease include abdominal pain, bloating and gas, diarrhea, stools that may float or smell unusually bad, weight loss, poor growth or weight loss in children, and anemia. Other symptoms or complications include weakness, tiredness, low vitamin levels, bone and joint pains, osteoporosis, and a chronic skin rash. Diagnostic tests used include blood tests and an endoscopic biopsy of the small bowel. The fact sheet includes a brief list of grains that contain gluten and must be avoided, as well as a list of frequently overlooked foods that often contain gluten. A full-color illustration of the intestinal villi is included. A list of 10 websites that have more information concludes the fact sheet. 4 figures.

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Genetics Test Peeks into Future: Tells Who Might Develop Celiac Disease. Gluten-Free Living. 2: 24-25. 2008.

This article describes some of the concerns regarding the genetic testing that can be used to determine who is at risk to develop celiac disease. This article is a follow-up to an earlier article that outlined the basics of genetic testing for celiac disease. In this article, the author answers questions that readers had about these genetics tests. Topics include people who have the genetic marker for celiac disease but never develop active disease, the interplay of celiac disease with other autoimmune diseases such as diabetes, triggers of celiac disease in people who have the genetic marker, recommendations regarding a gluten-free diet for people who test positive for the genetic marker for celiac but do not have active disease, concerns about child development and health, the official name of the test under discussion (Celiac Disease DNA Test, Kimball), the reliability of the genetic test, and recommendations for checking children, including newborns. One sidebar briefly describes the Genetic Information Nondiscrimination Act (GINA), recently passed U.S. legislation to control the improper use of genetic test results. 4 references.

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Q-Tip Holds the Answer: Genetic Testing Identifies Potential CD Patients. Gluten-Free Living. p. 25-26. 2008.

This article explains the use of a DNA test for the gene marker for celiac disease. More than 90 percent of all people with celiac disease carry the gene for HLA DQ2, and most of the remaining 10 percent carry the gene for HLA DQ8. The test results indicate whether a person is susceptible to developing celiac disease; it is not diagnostic of the disease. However, if the result is negative, this test can rule out the presence of celiac disease. The author explores when genetic testing is most appropriate, including when antibody or biopsy results are ambiguous, when the person being tested has already started to follow a gluten-free diet, when a person has a first-degree or second-degree relative who has been diagnosed with celiac disease, and when a person does not respond to the gluten-free diet. One chart lists the companies that offer genetic testing for celiac disease genes; one company will do the test for individuals, whereas the others require a physician’s order. The article concludes with a brief glossary of terms.

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Quick Start Diet Guide for Celiac Disease. Revised ed. Studio City, CA: Celiac Disease Foundation. 2008. 4 p.

This brochure offers a simple overview of the gluten-free (GF) diet used to treat celiac disease. Celiac disease is a lifelong autoimmune intestinal disorder characterized by a toxic reaction to the ingestion of gluten that interferes with the absorption of nutrients. Gluten is the common name for the proteins in specific cereal grains found in all forms of wheat, including durum, semolina, spelt, kamut, einkorn, and faro; and related grains, including rye, barley, and triticale. Celiac disease can be effectively treated by following a lifelong gluten-free diet. The brochure lists allowed and not-allowed foods, reminds readers of the importance of reading labels, lists frequently overlooked foods that may contain gluten, reviews the problem of contamination in food preparation, and reminds readers that not all adverse food reactions are due to celiac disease. A final section emphasizes the importance of a positive attitude and the need to take time to learn about healthy eating on a gluten-free diet. The contact information for the Celiac Disease Foundation (CDF) and the Gluten Intolerance Group (GIG) is provided.

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Antigliadin Antibody in an Ataxic Patient With No Other Evidence of Celiac Sprue. Gastroenterology and Hepatology. 3(4): 303-308. April 2007.

This article presents the clinical case study of antigliadin antibody in an ataxic patient with no other evidence of celiac disease. Celiac disease is a malabsorptive condition in which an allergic reaction to gluten, a wheat protein, causes mucosal injury and inflammation in the small intestine. The presence of neurologic disease among patients with sprue is estimated at 6 to 10 percent. The case study was a 53-year-old man who developed sudden onset ataxia while working in his garden. He began staggering and falling to the left or right, but not forward or backward, and noted a fine tremor in his hands, both at rest and with intentional movement. His speech became hesitant and occasionally developed into a stutter. His symptoms neither progressed nor regressed over approximately 6 months. The patient underwent exhaustive neurologic and gastroenterologic evaluation. Appended to the article is a review (Azam, Buckley, and Farrell), as well as a section of answers to common questions physicians may have about celiac disease. 50 references.

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Carbohydrate Intolerance and Celiac Disease. Lifeline. 27(4): 5-8. 2007.

This article, from a patient education newsletter, reviews the interplay of carbohydrate intolerance and celiac disease, which is characterized by gluten intolerance. The author notes that the most common carbohydrate intolerance in celiac disease is lactose, but more and more celiacs are being diagnosed with fructose intolerance. The author describes the chemical structure of these carbohydrates and how they are absorbed, where they are typically found in the diet, the symptoms of secondary lactose intolerance in patients whose intestines have been damaged by gluten ingestion, children with transient lactose intolerance, symptoms of lactose malabsorption, the use of oral lactase to improve lactose absorption, the differences between hereditary and acquired fructose intolerance, the sources of fructose including high fructose corn syrup, the difficulties in determining fructose and sucrose content in foods and beverages, and problems with sugar substitutes, also called artificial sweeteners. Readers are encouraged to consider other sources of their symptoms if they continue to experience gastrointestinal difficulties after 2 to 12 months on a gluten-free diet. Two sidebars list examples of hidden lactose sources and examples of dietary sources of fructose and sucrose. 5 tables. 7 references.

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