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

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Celiac Affects 1 Out of 133... Are You the One? The Face of Celiac Disease. Studio City, CA: Celiac Disease Foundation. 2007. 6 p.

This brochure describes the symptoms and incidence of celiac disease, defined as a multisymptom, multisystem disorder activated by eating gluten, the protein found in wheat, rye, and barley. Symptoms can vary and are not always intestinal, a situation which contributes to delays in diagnosis. The brochure lists the common symptoms and then lists other conditions often found in people with celiac disease, including type 1 diabetes, chronic fatigue syndrome, fibromyalgia, irritable bowel syndrome (IBS), Sjogren’s syndrome, eczema, peripheral neuropathy, thyroid disease, dermatitis herpetiformis, and osteoporosis. The brochure goes on to briefly describe the diagnostic tests used to confirm a diagnosis of celiac disease, as well as the importance of having close family members tested. The back cover of the brochure describes the work of the Celiac Disease Foundation (CDF), a nonprofit corporation dedicated to providing services and support regarding celiac disease and dermatitis herpetiformis through programs of awareness, education, advocacy, and research.

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Celiac Disease and Diabetes: Is There a Link?. Today's Dietitian. 9(7): 22-23. July 2007.

This article explores the interplay between celiac disease and type 1 diabetes mellitus, both immune-mediated illnesses that occur in genetically susceptible individuals. Having one of these diseases significantly increases one’s risk of developing the other. The author briefly reviews the research in the last few decades that examines the genetic and environmental factors affecting the two disorders. Finding a link between these and other autoimmune diseases may result in improved screening and early detection, as well as the development of guidelines for prevention and, eventually, a cure. The author reviews some of the hypotheses that have been proposed to explain the worldwide increase in the incidence of type 1 diabetes since 1950. A final section considers celiac disease and the concomitant risk of developing various other autoimmune diseases, including type 1 diabetes, thyroid disease, and lupus erythematosus. 1 figure. References available by request (references@gvpub.com).

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Celiac Disease. Bethesda, MD: National Digestive Diseases Information Clearinghouse. 2007. 8 p.

Celiac disease is a digestive disease that damages the small intestine and interferes with the absorption of nutrients from food. People who have celiac disease cannot tolerate a protein called gluten, which is found in wheat, rye, and barley. When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging the small intestine. This fact sheet describes celiac disease and its management; addresses the symptoms of celiac disease; its causes; diagnostic tests to confirm the presence of celiac disease, including screening and intestinal biopsy; the treatment of celiac disease with a gluten-free diet; what is allowed and what should be avoided on a gluten-free diet; the potential complications of celiac disease; dermatitis herpetiformis, an associated condition; and current research studies on celiac disease. Without treatment, people with celiac disease can develop complications, including cancer, osteoporosis, anemia, and seizures. The gluten-free diet is a lifetime requirement, and readers are encouraged to use the services of a dietitian to help learn about food selection, label reading, and other strategies to manage celiac disease. A listing of resource organizations is included. A final section describes the activities of the National Digestive Diseases Information Clearinghouse, including the Celiac Disease Awareness Campaign. 2 figures. 2 tables.

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Celiac Disease: What You Need to Know. Enfermedad Celiaca: Lo Que Usted Debe Saber. Bethesda, MD: National Digestive Diseases Information Clearinghouse. 2007. 4 p.

This fact sheet familiarizes readers with celiac disease, a condition that means a person cannot eat gluten, a protein found in wheat, rye, and barley, and in some medicines. In people with celiac disease, the body's immune system reacts to gluten by attacking and damaging the lining of the small intestine. When this lining gets damaged, the body cannot absorb the nutrients it needs. Written in a question-and-answer format, the fact sheet covers the celiac disease risk factors, symptoms, and the use of a lifelong gluten-free diet as the only treatment for celiac disease. The fact sheet concludes with information about how to contact the National Digestive Diseases Information Clearinghouse (NIDDK) for more information. This fact sheet is from the NIDDK Awareness and Prevention Series. The fact sheet is presented in English and Spanish (2 pages each).

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Combination Enzyme Therapy for Gastric Digestion of Dietary Gluten in Patients With Celiac Sprue. Gastroenterology. 133(2): 472-480. August 2007.

This article considers the use of combination enzyme therapy for the gastric digestion of dietary gluten in patients with celiac sprue, or celiac disease. Celiac disease is characterized by an inflammatory response in the small intestine after the person ingests gluten, a protein found in wheat, rye, and barley. The authors report on a study of a new combination enzyme product that combines a glutamine-specific endoprotease (EP-B2) and a prolyl endopeptidase (SC PEP) to gain its ability to digest whole wheat gluten under gastric conditions. The analysis revealed that EP-B2 extensively proteolyzes complex gluten proteins in bread, whereas SC PEP rapidly detoxifies the residual oligopeptide products of EP-B2 digestion. The laboratory study was verified in an animal model of gastric gluten digestion. The authors discuss the use of this combination approach to increase the safe threshold of how much gluten a person with celiac disease can ingest, thus reducing the burden of a highly restricted diet. 7 figures. 1 table. 23 references.

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Combining Diabetes and Gluten-Free Dietary Management Guidelines. Practical Gastroenterology. 31(3): 68-83. March 2007.

Type 1 diabetes, celiac disease, and thyroid disease are a triad of autoimmune conditions with significant comorbidity. This article helps readers combine dietary guidelines for diabetes with those for patients following a gluten-free diet to treat their celiac disease (CD). The authors review nutrition recommendations from the American Diabetes Association (ADA) for diabetes management, which include healthy meal planning, carbohydrate counting, and potential use of glycemic index or glycemic load, as well as practical tips and suggestions for making the transition to a gluten-free, diabetes meal plan. Topics include the prevalence of CD in children with type 1 diabetes mellitus, screening for CD, overall goals of medical nutrition therapy (MNT) for type 1 diabetes, basic and advanced carbohydrate counting, the use of commercial gluten-free food, gluten-free flours, oats and the gluten-free meal plan, addressing weight gain, and the use of nutritional supplements. The authors conclude that a healthy eating plan for diabetes should always be individualized based on the patient’s needs and metabolic outcome goals. Regular follow-up with a dietitian specializing in both CD and diabetes is recommended. 5 tables. 18 references.

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Composing A Gluten-Free European Travel Itinerary. Lifeline. 27(4): 18-22. 2007.

This article, from a patient education newsletter, presents one reader’s experiences in traveling through Europe while following a gluten-free diet. The author and his wife spent a week in Vienna and another week in Slovakia in eastern Europe; the author describes their journey to Ireland a year earlier. He describes specific meals and treats that he enjoyed, where to find them, concerns about translating a gluten-free wallet card that he carried to help with communication in restaurants, the ease of finding gluten-free foods in Ireland, using the Internet to identify restaurants that identify gluten-free meals, the lack of finding gluten-free beer, and getting gluten-free meals on the flights. The author includes brief reviews of five restaurants in Dublin. One sidebar reports on the research studies against the product called Gluten-Ease (from Enzymedica), which highlights concerns about the product’s safety and lack of effectiveness.

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Easy-to-Find and Easy-to-Fix Foods. Auburn, WA: Gluten Intolerance Group. February 2007. 2 p.

This fact sheet offers suggestions for easy-to-prepare foods for people who are following a gluten-free diet to treat celiac disease (CD) or dermatitis herpetiformis. The first section lists more than 50 food items that are easy to find, including prepackaged foods, some listed by brand name; snack foods; and beverages. The next section lists 50 snack and meal items that are easy to fix; some note brand names in the simplified recipes. One side bar offers ideas for shopping and cooking, including the importance of reading food labels and appropriate food handling.

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Enriched Nutrient-Rich Foods Important on the GF Diet. Gluten-Free Living. 25(3): 22-26. Summer 2007.

This article from a magazine for people following a gluten-free diet considers the use of enriched products as part of a healthy diet. Many wheat-based products, especially bread and breakfast cereals, are enriched with vitamins and minerals that help replace the nutritional components lost during processing. Gluten-free bread, pasta, and breakfast cereals are often made from refined flour and starch, but they are not usually enriched. The author reviews the role of certain B vitamins and iron and encourages readers to educate themselves to get the most nutrition from the kinds of gluten-free food where lack of enrichment is a concern. The article covers pasta, bread, rice, cereal, and vitamin supplements. The author concludes by recommending that readers supplement the nutrients from whole grain foods by consuming a wide variety of foods, including low-fat milk, lean cuts of meat and poultry, fish, beans, nuts, seeds, vegetables, and fruit. Many of the foods that are naturally gluten-free are among the healthiest foods available. One sidebar considers the importance of folic acid in pregnancy or in women who are considering becoming pregnant.

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Gluten-Free Diet: Can Your Patient Afford it?. Practical Gastroenterology. 31(4): 75-84. April 2007.

The only treatment for celiac disease (CD) is to follow a strict, gluten-free diet (GFD) for life. This means the elimination of products containing wheat, rye, and barley. This article reviews the GFD and addresses patient concerns about the costs of following a GFD. The author considers a variety of the significant challenges and barriers to compliance to a GFD, noting that one of the greatest challenges is the cost of certain components of the diet. Although good-tasting, gluten-free alternatives are available and can greatly improve patient compliance, these alternatives come at a much higher cost than their gluten-containing counterparts. The author offers suggestions for dietitians working to help patients manage the cost of their GFD. Topics include gluten-free diet basics, the importance of focusing on foods that are allowed rather than foods that are forbidden, cooking tips for saving money, using samples of foods, shipping charges, and other savings suggestions. The bulk of the article consists of tables and charts; a section of recipes and meal plans is included. The author concludes that the role of the health care provider to assist their patient in overcoming the many barriers to compliance includes keeping treatment obtainable for all income levels by reducing the cost of the diet. 8 tables. 6 references.

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