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Symptoms of Celiac Disease

There are more than 250 known symptoms of celiac disease, a serious genetic autoimmune disease.

Celiac disease symptoms may vary among different people. Due to the wide variety of symptoms that may present themselves, it can sometimes be difficult to diagnose celiac disease.

One person might have diarrhea and abdominal pain, while another person has irritability or depression. Some patients develop symptoms of celiac disease early in life, while others feel healthy far into adulthood. Some people with celiac disease have no signs or symptoms at all.

These differences can make a celiac disease diagnosis extremely difficult to make, resulting in 83% of people with celiac disease undiagnosed or misdiagnosed with other conditions.

Left untreated, people with celiac disease can develop further complications such as other autoimmune diseases, osteoporosis, thyroid disease and certain cancers.

For a full list of the 281 associated symptoms, see University Health News.

Some common signs and symptoms of celiac disease include:

Anemia Anxiety Bloating or gas Brain fog Constipation Delayed growth in children Depression Diarrhea Discolored teeth

PROCESSED FOODS THAT OFTEN CONTAIN GLUTEN

 

Processed foods that often contain gluten

In addition to foods in which wheat, barley and rye are likely ingredients, these grains are standard ingredients in a number of other products. Also, wheat or wheat gluten is added as a thickening or binding agent, flavoring, or coloring. It's important to read labels of processed foods to determine if they contain wheat, as well as barley and rye.

In general, avoid the following foods unless they're labeled as gluten-free or made with corn, rice, soy or other gluten-free grain:

• Beer, ale, porter, stout (usually contain barley)
• Breads
• Bulgur wheat
• Cakes and pies
• Candies
• Cereals
• Communion wafers
• Cookies and crackers
• Croutons
• French fries
• Gravies
• Imitation meat or seafood
• Malt, malt flavoring and other malt products (barley)
• Matzo
• Pastas
• Hot dogs and processed lunchmeats
• Salad dressings
• Sauces, including soy sauce (wheat)
• Seasoned rice mixes
• Seasoned snack foods, such as potato and tortilla chips
• Self-basting poultry
• Soups, bouillon or soup mixes
• Vegetables in sauce

LABEL READING

 

Gluten-free food labels

When you are buying processed foods, you need to read labels to determine if they contain gluten. Foods that contain wheat, barley, rye or triticale — or an ingredient derived from them — must be labeled with the name of the grain in the label's content list.

Foods that are labeled gluten-free, according to the U.S. Food and Drug Administration rules, must have fewer than 20 parts per million of gluten. Foods with these labels may include:

• Naturally gluten-free food
• A prepared food that doesn't have a gluten-containing ingredient
• Food that has not been cross-contaminated with gluten-containing ingredients during production
• Food with a gluten-containing ingredient that has been processed to remove gluten

Alcoholic beverages made from naturally gluten-free ingredients, such as grapes or juniper berries, can be labeled gluten-free.

An alcoholic beverage made from a gluten-containing grain (wheat, barley, rye and hybrid grains such as triticale) can carry a label stating the beverage was "processed," "treated" or "crafted" to remove gluten. However, the label must state that gluten content cannot be determined and the beverage may contain some gluten. These beverages may not be labeled gluten-fre

IF LEFT UNTREATED CELIAC CAN LEAD TO .........

 

Undiagnosed or Untreated Celiac 

Disease Can Lead to:

Long-Term Health Conditions

• Early onset osteoporosis or osteopenia
• Gall bladder malfunction
• Heart disease
• Infertility and miscarriage
• Iron deficiency anemia
• Lactose intolerance
• Liver failure
• Malnutrition
• Neurological symptoms, including attention-deficit/hyperactivity disorder (ADHD), headaches, lack of muscle coordination, seizures, ataxia,  dementia, neuropathy, myopathy, and multifocal leucoencephalopathy
• Pancreatic insufficiency
• Small intestine cancer and non-Hodgkin lymphoma
• Vitamin and mineral deficiencies