Celiac Disease Demystified


SERIOUS SYMPTOMS


In people with celiac disease, the antibodies produced in the body from the consumption of gluten interfere with the absorption of nutrients from food by damaging a part of the small intestine called the villi. Damaged villi make it nearly impossible for the body to absorb adequate nutrients into the bloodstream, leading to malnourishment and a host of other problems, which may include anemia, bone disease, other autoimmune diseases and increased risk of certain types of cancer. 

Celiac disease has nearly 300 signs and symptoms and can affect multiple systems of the body. It is diagnosed by a blood test and properly screened by a gastroenterologist or GP. Common symptoms include: abdominal bloating or pain, constipation, diarrhea, heartburn, irritable bowel system (IBS), nausea, vomiting, weight loss or weight gain. Non-intestinal symptoms include anemia, osteopenia and osteoporosis, dental enamel defects, depression, failure to thrive (children), fatigue, headaches, itchy skin rash, joint pain, pale mouth sores, unexplained infertility or miscarriage. 

Celiac disease is the only autoimmune disease that has a known trigger. The good news is, eliminating gluten will eliminate the symptoms and allow the body to heal and thrive. 


NON-CELIAC GLUTEN SENSITIVITY
Some people experience similar symptoms as those with celiac disease but test negative for celiac disease. This condition is known as non-celiac gluten insensitivity (NCGS). It differs from celiac disease as it is not an auto-immune response. However, sufferers experience similar symptoms including irritable bowel syndrome (IBS) and sometimes headaches or migraines, joint pain, tiredness, mental fogginess, depression and anxiety. A gluten-free diet can often help relieve these symptoms.


INCIDENCE OF CELIAC DISEASE

Currently, there is no statistical information regarding the number of sufferers of celiac disease in Singapore. Researchers from countries such as the UK, Australia and America publish reports claiming as many as 1 in 100 people suffer from it. It is a known fact that the genes for celiac are lower in Southeast Asia than in the West. However, they are still present in the population, and the incidence of celiac disease is expected to rise as diets become more westernised.

 

NO-NO FOODS

People diagnosed with celiac disease must adhere to a strict gluten-free diet and exclude everything that contains wheat, barley, rye and oats. Wheat flour is commonly found in foods such as bread, pizza, biscuits and cakes. Wheat hybrids such as bulgur, spelt, semolina, durum and kamut all contain gluten and must be avoided. Most soy sauce contains wheat and is off-limits. Gluten can be hidden in other places such as gravies and sauces, salad dressings, seasonings and soup broth, just to name a few. It is also found in drinks such as barley water, beer, Milo and malt-containing beverages. 

 

PERMITTED FOODS

All fresh fruits, vegetables, nuts, meats, fish, eggs and dairy products are great choices for sufferers of celiac disease. There are many great gluten-free variations of traditionally gluten-containing products, too. These include wheat-free tamari, which can replace soy sauce, rice crumbs that can be used instead of breadcrumbs, and a gluten-free flour blend that can be used in place of wheat flour. 

 

GLUTEN-FREE FOODS ARE LIBERATING
The increasing availability of packaged gluten-free options makes the lives of celiac disease sufferers easier and more convenient.

“It is important for us to maintain our health by sticking to our diets, but we don’t want to make our diet the centre of attention,” said Karen Horan, Branch Director of Gluten Intolerance Group of Singapore. “It is especially important for celiac children to fit in with their peers and be able to eat things that look similar to their friends and taste just as good.”

 

LOCAL SUPPORT GROUP

Gluten Intolerance Group of Singapore (GIG of SG) is a volunteer organisation that provides support for gluten-free living in Singapore. Coffee mornings are held once a month. Anyone interested in the gluten-free diet is welcome to join. Find out more at www.SingaporeCeliacs.com. GIG of SG is a branch of Gluten Intolerance Group of North America. Find out more at www.gluten.org.

 

With thanks to our contributors:

 

Karen Horan and Tabitha Millington

Branch Director

Gluten Intolerance Group of Singapore

 

Bridget Marr

Dietitian and Nutritionist

Gluten Intolerance Group of Singapore

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