Celiac Disease: Gluten Free Diet (cont.)
Betty Kovacs, MS, RD
Betty is a Registered Dietitian who earned her B.S. degree in Food and Nutrition from Marymount College of Fordham University and her M.S. degree in Clinical Nutrition from New York University. She is the Co-Director and Director of nutrition for the New York Obesity Research Center Weight Loss Program.
In this Article
- How does digestion work?
- What is celiac disease?
- What are the symptoms of celiac disease?
- What are the dietary restrictions for celiac disease?
- Foods containing gluten
- Are there any dietary deficiencies associated with celiac disease?
- What foods are safe to consume with celiac disease?
- Gluten-free foods
- What are resources for a gluten-free diet?
- Celiac Disease (Celiac Sprue) FAQs
- Find a local Gastroenterologist in your town
What is celiac disease?
Celiac disease is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy. The exact cause of celiac disease is not clear, however, the outcome is well established. This disease effects the small intestine and its ability to absorb nutrients, resulting in deficiencies and health complications. For more, please read the Celiac Disease article.
Gluten is a protein found in wheat, rye, and barley. When you have celiac disease your body reacts to gluten as if it were toxic. This reaction occurs in the small intestine and ends up damaging the mucosal surface (the inner lining of the small intestine). When the mucosal surface is damaged the small intestine is not able to absorb nutrients properly. These nutrients include vitamins, calcium, carbohydrates, protein, and fats.
What are the symptoms of celiac disease?
The symptoms of Celiac disease include:
- Recurring stomach pain and bloating
- Weight loss/weight gain
- Change in mood
- Pale, foul-smelling, or fatty stools
- Bone or joint pain
- Unexplained anemia
- Very itchy skin rash with blisters called dermatitis herpetiformis
- Muscle cramps
- Tingling numbness in the legs
- Pale sores in the mouth, called aphthous ulcers
- Tooth discoloration or loss of enamel
- Failure to thrive in infants
- Delayed growth
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