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What is Celiac Disease

Celiac disease, also known as gluten intolerance, is a genetic disorder that affects 1 in 133 Americans. 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 disease mostly affects people of European (especially Northern European) descent, but recent studies show that it also affects Hispanic, Black and Asian populations as well[1]. Those affected suffer damage to the villi (shortening and villous flattening) in the lamina propria and crypt regions of their intestines when they eat specific food-grain antigens (toxic amino acid sequences) that are found in wheat, rye, and barley[3]. Oats have traditionally been considered to be toxic to Celiacs, but recent scientific studies have shown otherwise. This research is ongoing, however, and it may be too early to draw solid conclusions.

Because of the broad range of symptoms celiac disease presents, it can be difficult to diagnose. The symptoms can range from mild weakness, bone pain, and aphthous stomatitis to chronic diarrhea, abdominal bloating, and progressive weight loss.[3] If a person with the disorder continues to eat gluten, studies have shown that he or she will increase their chances of gastrointestinal cancer by a factor of 40 to 100 times that of the normal population[4]. Further, gastrointestinal carcinoma or lymphoma develops in up to 15 percent of patients with untreated or refractory celiac disease. It is therefore imperative that the disease is quickly and properly diagnosed so it can be treated as soon as possible.

Based on the figure mentioned above we can extrapolate the total number of people in the United States with celiac disease: 2.18 million (based on the total population: 290,356,028)[5]. It is very important that doctors understand just how many people have this disease so that routine testing for it is done to bring the diagnosis rate in line with the diseases epidemiology. Testing is fairly simple and involves screening the patients’ blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis.

The only acceptable treatment for celiac disease is strict adherence to a 100% gluten-free diet for life. An adherence to a gluten-free diet can prevent almost all complications caused by the disease[3]. A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Our GF consulting program is designed to help people with celiac disease after diagnosis, assisting in the transition to a more abundant, safe, and enjoyable lifestyle.

  • Alessio Fasano, MD, et. al., Arch Intern Med. 2003;163:286-292.
  • Gastroenterology, April, 1996 First Epidemiological Study of Gluten Intolerance in the United States. By Karoly Horvath, MD, Ph.D., et. al..
  • New England Journal of Medicine, May 2, 1996 -- Volume 334, Number 18, The Many Faces of Celiac Disease by Charles H. Halsted, MD
  • Goggins, et. al. Celiac Disease and Other Nutrient Related Injuries to the Gastrointestinal Tract The American Journal of Gastroenterology. Vol. 89, No. 8, pages S2 - S13, 1994.
  • United States Census Bureau, February 27, 2003.
  • Information on this site has been compiled from a variety of sources, including medical journals, books, doctors, scientists and the Celiac Listserv News Group. I would like to especially thank the latter for providing invaluable source information for Celiacs, doctors and researchers.

Celiac Foundation Links:

University of Chicago Celiac Disease Center

Celiac Disease Foundation

National Foundation for Celiac Awareness

Celiac Sprue Association

Gluten Intolerance Group


Celiac Research

Aimee Eiguren - Founder of A.R.E. Public Relations - Gluten-Free PR & Marketing, Celiac Disease advocate & blogger, San Francisco nativeLinkedIN - Aimee Eiguren - Founder/President A.R.E. Public Relations - Specializing in Gluten-Free PR & Marketinghttp://www.glutenfreebowlofsoul.blogspot.com/