| Celiac Disease Cause and Treatments |
| Most people are first treated with drugs containing mesalamine, a substance that helps control inflammation. |
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Celiac disease (also known as celiac sprue) is a chronic inflammatory
disorder of the small intestine triggered by ingesting certain storage proteins
that naturally occur in cereal grains. Celiac disease is genetically inherited,
and its prevalence in the United States is estimated to be slightly less than
1 percent of the general population
Symptoms of celiac disease can range from the classic features, such as
diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated
nutrient deficiencies but no gastrointestinal symptoms.
The grains that are considered to cause problems for persons with celiac
disease are wheat, barley, and rye, their related species (e.g.; durum wheat,
spelt, kamut) and crossbred hybrids (e.g., triticale), and possibly oats.
The scientific literature includes reports of celiac disease patients who can
3 tolerate oats (Refs. 3 through 5) and others who cannot [Refs. 6 and 7).
This intolerance may be due to the possible presence in commercial.ly
available oat products of trace amounts of other grains that are harmful to
persons who have celiac disease (e.g., wheat, rye, or barley) (Refs. z and
8). However, there is also some evidence that naturally occurring proteins in
uncontaminated oats may cause adverse effects in some celiac disease
patients. Technically, the term “gluten” applies to the combination of storage
proteins found in wheat, the prolamin proteins called “gliadins” and the
glutelin proteins called “glutenins” (Ref. 9). Wowever, in the context of celiac
disease, the term “gluten” is often used to refer collectively to cany of the
proteins in the grains that may cause harm. Currently, to prevent severe and
sometimes life-threatening complications of celiac disease, sensitive
individuals need to avoid all offending sources of gluten.
Life-threatening complications can affect multiple organs of the body
The Food Allergen Labeling and Consumer Protection Act of 2004
(FALCPA) (Title II of Public Law 108-282) at http://WWW.cfsa-n.fda.gov/-
dms/ alrgacthtml requires FDA to issue, within 2 years of the enactment
date, a proposed rule to define, and permit the use of, the term “gluten-free”
on food labeling and a final rule within 4 years of enactment. FALCPA
requires FDA to consult with appropriate experts and stakeholders during
the agency’s development of the proposed rule. Establishing a definition of
“gluten-free” that is both protective of the celiac population and that
uniformly applies to“gluten-free” labeling statements for foods ,marketed in
the United States will assist Americans with celiac disease to make more
informed food consumption decisions.
According to a study cited by Webmd.com, celiac disease is four times more
common now than it was 50 years ago in the United States. [2] Note: United
States Census\determined the resident population of the United States to be
179,323,175 in 1960 while 301,621,157 in 2007, [3] Thus, celiac disease is
really increases sharply.
The only treatment for celiac disease is a gluten-free diet.
SOURCE Food Labeling; Gluten-Free Labeling of Foods Meeting; Request
for Comments FDA Docket No 2005N-0279 Pharmaceutical Product
Labeling: Gluten StatusFrom: Verrico, Peg November 06, 2003
Pharmaceutical Product Labeling: Gluten Status
[2] Celiac disease on the rise: What you need to knowfoodconsumer.org
03/07/2009 [3] http://www.disastercenter.com/crime/uscrime.htm
disorder of the small intestine triggered by ingesting certain storage proteins
that naturally occur in cereal grains. Celiac disease is genetically inherited,
and its prevalence in the United States is estimated to be slightly less than
1 percent of the general population
Symptoms of celiac disease can range from the classic features, such as
diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated
nutrient deficiencies but no gastrointestinal symptoms.
The grains that are considered to cause problems for persons with celiac
disease are wheat, barley, and rye, their related species (e.g.; durum wheat,
spelt, kamut) and crossbred hybrids (e.g., triticale), and possibly oats.
The scientific literature includes reports of celiac disease patients who can
3 tolerate oats (Refs. 3 through 5) and others who cannot [Refs. 6 and 7).
This intolerance may be due to the possible presence in commercial.ly
available oat products of trace amounts of other grains that are harmful to
persons who have celiac disease (e.g., wheat, rye, or barley) (Refs. z and
8). However, there is also some evidence that naturally occurring proteins in
uncontaminated oats may cause adverse effects in some celiac disease
patients. Technically, the term “gluten” applies to the combination of storage
proteins found in wheat, the prolamin proteins called “gliadins” and the
glutelin proteins called “glutenins” (Ref. 9). Wowever, in the context of celiac
disease, the term “gluten” is often used to refer collectively to cany of the
proteins in the grains that may cause harm. Currently, to prevent severe and
sometimes life-threatening complications of celiac disease, sensitive
individuals need to avoid all offending sources of gluten.
Life-threatening complications can affect multiple organs of the body
The Food Allergen Labeling and Consumer Protection Act of 2004
(FALCPA) (Title II of Public Law 108-282) at http://WWW.cfsa-n.fda.gov/-
dms/ alrgacthtml requires FDA to issue, within 2 years of the enactment
date, a proposed rule to define, and permit the use of, the term “gluten-free”
on food labeling and a final rule within 4 years of enactment. FALCPA
requires FDA to consult with appropriate experts and stakeholders during
the agency’s development of the proposed rule. Establishing a definition of
“gluten-free” that is both protective of the celiac population and that
uniformly applies to“gluten-free” labeling statements for foods ,marketed in
the United States will assist Americans with celiac disease to make more
informed food consumption decisions.
According to a study cited by Webmd.com, celiac disease is four times more
common now than it was 50 years ago in the United States. [2] Note: United
States Census\determined the resident population of the United States to be
179,323,175 in 1960 while 301,621,157 in 2007, [3] Thus, celiac disease is
really increases sharply.
The only treatment for celiac disease is a gluten-free diet.
SOURCE Food Labeling; Gluten-Free Labeling of Foods Meeting; Request
for Comments FDA Docket No 2005N-0279 Pharmaceutical Product
Labeling: Gluten StatusFrom: Verrico, Peg November 06, 2003
Pharmaceutical Product Labeling: Gluten Status
[2] Celiac disease on the rise: What you need to knowfoodconsumer.org
03/07/2009 [3] http://www.disastercenter.com/crime/uscrime.htm
Discuss with your doctor before taking any alternative medicine. This article is for
reference only, it is not a medical advice. All rights reserved. Do not copy this article to
other website or blog.
reference only, it is not a medical advice. All rights reserved. Do not copy this article to
other website or blog.
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