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Have you ever been to a store for buying groceries or food items and checked the food labels? Reading food labels is very important to check before buying food products especially if you are celiac, gluten intolerant, or sensitive to gluten. Most of the time people only give importance to the expiry dates and overlook gluten-free labels.

Importance of Labelling of Gluten-Free Food

It is no surprise that the production, sale, and consumption of pre-packaged foods have increased exponentially over the years.

The role of food labeling in food safety is indispensable.  In addition to helping consumers make informed choices about the products they buy, these labels also guide them in safely using the food products.

Largely considered to be a direct source of product information between the buyer and the seller, food labels help consumers make mindful, informed, and healthy food choices.

While proper food labels benefit everyone, people with food allergies rely especially heavily on the clear and accurate labeling of their food products.

Many studies have been conducted to assess the current status of health in India, and the root causes of these issues as they pertain to diet and lifestyle choices.

What is Gluten?

The first question that comes to mind after being diagnosed with celiac is what gluten-free means and how it affects celiac people.

gluten is the main storage protein that is naturally located in specific grains like barley, wheat, and rye. 

In the food industry gluten provide elasticity and stretches which allow the bread to rise and soak moisture.

Due to its frequent properties and gluten is widely used in the food process industry to provide instant texture and enhance moisture retention.

Gluten has been known by different names and terms. Some gluten-free items are listed under various names or scientific terms.

Following are the scientific terms that are used for wheat, barley, and rye. If you see any ingredient on the packaging you can have the idea that a particular product contains gluten.

Secale cereale: Rye

Triticum spelta: Type of wheat

Triticale: Cross between wheat and rye

Triticum Vulgare: Wheat

Hordeum vulgare: Barley

How can you tell if something is gluten-free?

Alternative Names for Gluten

→Gluten-Free Label: If you see the gluten-free sign on the product then it is more likely safe to eat and gluten-free.

However, you should always check the ingredients list on the package to make sure that the product is gluten-free and safe to eat. It is also important to keep in mind that some products are written as “wheat-free” which does not necessarily mean that are “gluten-free”.

→Check the Allergen Listing: Check the Ingredients on the package: Some products’ ingredient lists contain allergens including soy, wheat, egg, nuts, and milk which necessarily does not mean that it is gluten-free.

→ Check Gluten Obvious Ingredients on the Package: Following are the gluten ingredients you need to check before purchasing packages of food:

Barley

Wheat

Malt 

Rye

Yeast

Oats (unless labeled as gluten-free)

If you see the gluten-free sign on the product always check the ingredient on the package and read the ingredient list thoroughly if there is any hidden ingredient available there is a possibility that it has contained gluten.

Ingredients That Always Contain Gluten

Following are the foods which mostly contain gluten and you should avoid:

Bread and Pastries

Noodles

Flour Tortillas

Sauces and Gravies

Brewer yeast

Beer

Malt vinegar

Wheat flour

Baked goods

Cereals and granola

pancakes, waffles, french toast, crepes, and biscuits.

Crackers

Ingredients That May Contain Gluten

Cheesecake fillings

Brown rice syrup

Soy sauce

Self-basting poultry

Energy bar or Granola bar

Potato Chips

Soup

Candy and candy bars

Processed lunch meats

Salad dressings and marinades

Egg served at restaurants

Pre-seasoned meats 

Multigrain chips or tortillas

French fries

Ales

Communion Waters

Croutons

Roux

Supplements

Play Dough

Seafood

Tips for Gluten-Free Label Reading

If you are someone who has been diagnosed with a food allergy, reading labels might seem incredibly daunting. Spending some time learning about your specific sensitivity and the many ways in which they may be listed on food products goes a long way.

When reading food labels in India, pay attention to the following:

→Check the third-party certification

If a product has third-party certification like Gluten-Free Certification Organisation (GFCO) it is more likely to be safe for celiac patients and gluten-free.

→Check the gluten-free label on products

Whenever you go to a store or buy a packaged food product always check the gluten-free label on that product. If a  product has a gluten-free label it is more likely safe to eat. However, make sure that you check the ingredients on the packaging as well.

→Serving Size

Always make to check the serving size to know how much you are consuming relative to the suggested quantity, as we often tend to consume more than one serving size.

→Nutritive Value

The nutritive value of a product includes metrics, such as calories, proteins, carbohydrates, fats, and vitamins, as well as the presence of saturated and unsaturated fatty acids, cholesterol, calcium, sodium, etc. Consume a product only if it suits your dietary requirements.

→Important Details

If you have a history of being allergic to a particular ingredient, look for its presence on the ingredients list so that you do not develop an allergic reaction upon consumption. Other important details such as the expiry date should not be ignored either.

→Colors and Preservatives

Don’t forget to check the label for any kind of preservatives, such as artificial food coloring, since they could trigger an allergic reaction in highly sensitive individuals.

Some other facts you should know:

Calories are mentioned in terms of energy.

Check the micronutrients section for the presence of vitamins and minerals in the food product.

Nutrients such as carbs, proteins, and fats are listed in descending order on the food label.

Ingredients are also listed in descending order. This is where you are likely to find all the information regarding an allergen or additives as well.

FDA’s Regulation of “Gluten-Free” Claims

A Disease Burden Study report, “India: Health of the Nation’s States” conducted by the Indian Council of Medical Research revealed some shocking statistics. 

The report stated that “death due to non-communicable disease (NCD) has proportionally increased from 37.09% in 1990 to 61.8% in 2016”.

According to another National Family, Health Survey conducted in the year 2015-2016, “11% of women (1 in 10) and 15% of men (1 in 7) age 15-49 are hypertensive, and about 60.4% of people screened have never had their blood pressure measured”.

One of the most noteworthy measures introduced to mitigate these bleak trends is the Eat Right Movement, initiated on July 10th, 2018, focusing on spreading awareness among businesses and consumers and creating a “new food culture” that promoted the inclusion of healthy foods in our daily meals.

This data indicates that one of India’s most significant risk factors for poor health in 2016 was the result of dietary choices, specifically, the consumption of a diet low in fruits, vegetables, and whole grains, and one high in salt, sugar, and fat.

Evidently, well-illustrated food labels grew in importance and began to help consumers choose healthier alternatives.

Food labeling is of crucial importance in India, yet several small manufacturers leverage the lack of strict FSSAI regulations to mislead their consumers.

Hence, we must understand the extent to which accidental consumption of even a small number of allergens by an individual with a food allergy can pose life-threatening risks to their health.

Current FSSAI regulations require all product manufacturers and brands to follow a not-so-comprehensive set of guidelines that impose the following twelve primary labeling regulations for food packaging:

Name of the food

The list of ingredients

Nutritional information

Declaration if the food product is vegetarian or not

Declaration of the food additives used

Name and complete address of the manufacturer

Customer care details

Quantity

Retail sale price

FSSAI logo and license number

Batch identification number, the date of marketing, country of origin

Instructions for use

Most consumers with food allergies suffer due to the lack of information about potential allergens in food items.

Finally responding to the advocacy of informed consumers, several brands in India are working on making their product labels inclusive of nutrients, allergen warnings, and more.

Products Covered by the Gluten-Free Regulation

Thanks to people who have voiced their concerns regarding current manufacturer practices, the Food Safety and Standards Authority of India (FSSAI) has finally decided to come up with labeling of allergens as well as gluten-free products.

An amendment of the FSSAI Regulations, released in 2016, incorrectly defined gluten-free food as food that “consists of oAn amendment of the FSSAI Regulations, released in 2016, incorrectly defined gluten-free food as food that “consists of or is made of one or more ingredients containing millets, pulses, ragi, rice, or legumes”.

Further, for any food item to be qualified and labeled as gluten-free, the gluten levels in the product needed to be less than 20 mg per kg.

Individuals with celiac disease must avoid gluten entirely, for even the slightest ingestion of gluten can elicit allergic symptoms. Thus, better labeling practices are of pressing urgency to prevent even more suffering in the Indian gluten-free community.

 FDA rules and regulations are applied to all Food and beverages including Processed food, packaged food, dietary supplements, fruits, and vegetables. 

→ There are some the exceptions like poultry, meat, and certain foods.

→ Alcohol beverages are regulated by Alcohol and Tobacco Tax and Trade Bureau (TTB)

Conclusion

Individuals with celiac disease must avoid gluten entirely, for even the slightest ingestion of gluten can elicit allergic symptoms. Thus, better labeling practices are of pressing urgency to prevent even more suffering in the Indian gluten-free community.

It is always recommended for celiac or gluten intolerant patients to check the label on food packaging to make sure that food is gluten-free and safe to eat.

Are you a celiac or know someone who is diagnosed with Celiac?

Gluten Free Jio is bringing you the biggest gluten free meetup this year on the 3rd of September.

Time : 11:00 AM - 12:30 PM

Venue: Netsmartz Square, IT-C-9 IT Park Road, Sector 67, Sahibzada Ajit Singh Nagar, Punjab 160062.

This is your chance to come and interact with specialized doctors, and ask any questions that you have regarding celiac disease.

Doctor Panel:

Dr. Sandeep Chatwal will speak about "Early Diagnosis & Treatment of Celiac Disorders"

Dr. Rajendra P. Shetty will speak about "General Celiac Disease & Related Disorders"

Not only that but there's also going to be a specialist dietician desk where you can ask any questions about adjusting to a gluten‑free diet.

Along with this, there are going to be different desks with gluten‑free vendors that are going to have different samples.

Be a part of this meetup.

Celiac disorder has a long history and different names.

It is also called celiac disease or coeliac disease. This disappointing and mysterious condition takes its name from the Greek physician Aretheus of Cappadocia.

He called it koiliakos, which was based on the word koelia (Greek belly).

CD is an autoimmune disease in which eating gluten causes symptoms and disease. It is considered a genetic disease that only occurs when a person consumes gluten. Unfortunately, there are many degrees of gluten intolerance and not all of them can be verified with certainty with current testing methods.

Celiac disease and non-celiac gluten sensitivity involve two distinct responses to the gluten protein found in wheat, barley, and rye grains. However, the symptoms of the two conditions are so similar or even nearly identical, that it is almost impossible to determine which one you may have (if any) without resorting to medical tests.

There are many myths about celiac disease and we will discuss them here.

#Myth 1: Celiac disease is an allergy

Celiac disease is not an allergy.

According to the National Institutes of Health (NIH), it is an autoimmune disease in which the body produces antibodies that attack and destroy the epithelium, or cell lining, of the small intestine.

Celiac disease is a chronic and incurable disease and the only treatment for the patient is a strict gluten-free diet.

#Myth 2: You only need a blood test for a celiac diagnosis

A blood test for TTG antibodies is only the first step. The diagnosis of celiac disease is only positive after a biopsy.

According to the Celiac Disease Foundation, this requires an upper endoscopy, where some tissue samples are taken from the small intestine and examined by a pathologist. Celiac disease is ruled out or recognized depending on the type of damage observed.

#Myth 3: Gluten is in rice

Rice is commonly associated with gluten around the world. This is understandable because rice is a carbohydrate and most people associate carbohydrates with gluten. But rice is actually gluten-free; If you have a gluten intolerance such as celiac disease, you can eat rice without fear.

Not all cereals contain gluten, as is often mistakenly assumed. People with celiac disease can eat rice, potatoes, quinoa, and buckwheat. But you should avoid wheat, couscous, and einkorn, among other things. Always read ingredient labels. If you’re eating out and aren’t sure if anything is gluten-free, skip it.

#Myth 4: People with celiac can’t have dairy

Even if you start a gluten-free diet, your gut needs time to heal from the inflammation caused by gluten. Apart from absorbing nutrients, your intestines are also responsible for producing enzymes like lactase, which are required in order to absorb lactose, the natural sugar in milk. Lower levels of lactase in your intestines can lead to lactose intolerance, which occurs when undigested lactose passes into the lower intestine, causing symptoms such as gas, gas, stomach pain, or diarrhea. These symptoms usually appear between 15 minutes and a few hours later.

Once you stick to a gluten-free diet and give your intestines time to heal, the lactose intolerance will subside as your gut produces enough lactase enzyme to reabsorb the lactose properly. Unless you have had undiagnosed celiac disease for years, it usually takes weeks or months for your body to absorb it properly.

Once you’ve avoided all dairy products, start slowly, choosing small amounts and taking them with other foods. You can then gradually increase your intake

#Myth 5: Gluten is only found in food

This is not true that gluten is found in food only. It’s a bit smarter than that. You can find this protein in numerous surprising processed foods like pickles, spray cheese, blue cheese, soy sauce, salad dressings, gravies, seasoning packets, hot dogs, beer, licorice, and bullion cubes, among others.

If you need to avoid gluten, then make sure what you buy has a label reading “gluten-free” on it. Even though it doesn’t seem that food has any connection to wheat.

#Myth 6:  Celiac disease is not a real disease

Unfortunately, some people really do have Celiac disease, an actual immune disorder – gluten is like poison to them.

Celiac is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated percentage of the population with celiac disease affects 1 in 100 people worldwide. 2.5 million Americans are undiagnosed and are at risk for long-term health complications.”

Myth 7: Celiac disease is only a child’s disease and can be outgrown

It was once believed that celiac disease was a childhood illness that could be outgrown. We now know that celiac disease affects men, women, and children of all ages and races. And unfortunately, celiac disease cannot be outgrown; it is a lifelong condition.

Summary

If you’ve been diagnosed with celiac disease, your doctor will recommend that you follow a gluten-free diet that eliminates all wheat, barley, rye, and oats. By eliminating gluten from your diet, you allow the intestinal villi to heal.

When you add a variety of foods that are full of nutrient-dense “superfoods” – especially vegetables – that are not processed. You can live a healthy and happy life free of gluten and disease.

Source: The blog is originally published here

Watch this video to know more about the myths about celiac disease.

Celiac disease is a lifelong genetic intolerance to certain proteins found in wheat, barley, and rye grains. When these proteins are ingested by someone with celiac disease, they trigger an autoimmune inflammatory response in the small intestine, causing damage to absorbent structures called villi.

Currently, there is no cure for 1 in 133 people with suspected celiac disease in the United States, and the only known cure is a lifelong gluten-free diet.

1. What is celiac disease?

Celiac disease is a genetically determined lifelong intolerance to certain proteins found in wheat, barley, and rye grains.

2. What are the symptoms of celiac disease?

Symptoms of celiac disease may include: diarrhea, changes in bowel habits, gas, stunted growth, delayed weight gain and/or growth retardation, rash, discolored teeth, depression, irritability, fatigue, anemia, missed menstrual periods, or joint pain. 

3. What blood tests I should get for celiac?

Your doctor will do blood tests to look for signs of celiac disease. If positive, an endoscopy is required to confirm the diagnosis. It is important not to go on a gluten-free diet until the correct diagnosis is made.

4. Is testing the same for dermatitis herpetiformis?

No, a skin biopsy is used to diagnose the skin condition.

5. What is the difference between celiac disease and gluten intolerance?

Celiac disease is characterized by an autoimmune response to gluten in genetically susceptible individuals, leading to gut damage and malnutrition that can affect every organ system in the body. The only known treatment for celiac disease is a very strict gluten-free diet for life. 

Gluten intolerance mostly causes indigestion in people who consume gluten without the result of autoimmune or malabsorption. It is not known whether there are genetic markers for this intolerance and although the treatment for this condition is also a gluten-free diet, small amounts of gluten can be tolerated without damaging the small intestine.

6. If I have some of the celiac symptoms, should I try going on a gluten-free diet?

No! When gluten is removed from the diet, the villi heal and the biopsy results are neither accurate nor reliable. People are advised to wait until they are diagnosed with celiac disease before switching to a gluten-free diet.

7. What are common signs of being gluten intolerant?

The most common symptoms if you are intolerant to gluten are:

Bloating

Headache Fatigue

Constipation

Joint Pain

8. I have just been diagnosed with celiac disease, should I get my family tested too?

Yes. Data show that first-degree relatives (parents, siblings, and children) are at higher risk of developing celiac disease, and second-degree relatives (grandparents, grandchildren, aunts, uncles, cousins) to a lesser extent.

9. If I have celiac disease, do I have to follow a gluten-free diet forever?

There is currently no cure for the celiac disease other than strict lifelong adherence to a gluten-free diet. Exposure to even small amounts of gluten will damage the small intestine. 

 10. How can I test myself for gluten intolerance?

To date, there are no methods to identify whether you are gluten intolerant or not.

However, there are tests available to determine the celiac disease.

11. What is gluten belly?

The intake of gluten damages your intestine which results in a leaky gut and is called a gluten belly. 

12. Can gluten cause an itchy scalp?

A person suffering from Celiac disease not only experiences an itchy scalp but also suffers from various rashes and itchiness on the elbow, back, neck, etc the condition is known as dermatitis herpetiformis.

13. What do celiacs have to avoid?

If you are diagnosed with Celiac you can't eat wheat, barley, semolina, rye, and also the foods containing these grains.

14. What are the common signs of celiac disease?

Some of the most common signs of celiac disease are diarrhea, fatigue, weight loss, bloating, gas, abdominal pain, nausea, vomiting, etc.

15. How long after eating gluten do celiac symptoms occur?

You may experience nausea within a few hours of gluten intake which is a clear indicator that you might have celiac or are intolerant to gluten.

16. Does celiac gets worse over time?

A timely diagnosis of celiac disease and treatment will not make your condition worse. Once you will maintain a proper gluten-free diet you won't face any complications.

17. What are the early signs of celiac disease?

Some of the most common signs of celiac disease are diarrhea, fatigue, weight loss, bloating, and gas. Abdominal pain, nausea, vomiting, etc.

18. How long after eating gluten do celiac symptoms occur?

You may experience nausea within a few hours of gluten intake which is a clear indicator that you might have celiac or are intolerant to gluten.

19. Does celiac gets worse over time?

A timely diagnosis of celiac disease and treatment will not make your condition worse. Once you will maintain a proper gluten-free diet you won't face any complications.

20. Does washing dishes remove gluten?

Gluten cannot be removed unless dishes are washed thoroughly using warm water and soap. However, it is advised that you should use different utensils and separate kitchens to eliminate the risk of cross-contamination.

21. How can I make a celiac kitchen safe?

There are a few steps you need to take care of while making a celiac kitchen safe.

Purchase utensils in which you can cook gluten-free food.

Clean the counter frequently.

Label everything.

Replace everything that is wood with plastic.

22. What are some easy gluten-free dinner recipes? 

You can easily make the following recipes:

Watermelon And Feta Cheese Salad

Sabudane Ki Khichdi

Quinoa Salad

Quinoa With Roasted Vegetables

23. What is a gluten-free diet? How do I eat gluten-free?

A gluten-free diet refers to a diet where you exclude gluten, a type of protein that is primarily found in wheat, rye, barley, etc. In order to maintain a gluten-free diet, you need to avoid all the foods that contain gluten.

24. Which health issue can be treated by going gluten-free? 

Celiac, gluten intolerance, and gluten insensitivity are some of the major health concerns that are caused due to gluten. Going on a gluten-free diet can prevent you from major health issues caused by these conditions.

25. What is forbidden on a gluten-free diet?

If you are following a gluten-free diet you must avoid wheat, rye, and barley. Apart from this gluten is also present in processed foods.

26. What can cause a false positive celiac blood test?

There is also a small risk of a false-positive test result, especially for people with associated autoimmune diseases such as type 1 diabetes.

27. What to look for on labels to avoid gluten?

If you find a product with the terms - no gluten, free from gluten, or without gluten then the product is complying with the FDA rules and regulations and is gluten-free. But you should also look for the words wheat, barley, rye, or malt to avoid any confusion.

28. What is a gluten-free symbol?

When you see the certified gluten-free symbol on food packaging, it means the manufacturer has followed strict steps to prevent cross-contamination with gluten and that the food has been independently tested for gluten by a third party.

29. Are gluten-free labels accurate?

There are no validated methods to detect the zero or no presence of gluten in food.

30. What is the symbol for gluten-free?

When you see a crossed-grain trademark it signifies that the food is gluten-free.

31. What foods are certified gluten-free?

The following grains, legumes, seeds, and other starchy foods are naturally gluten-free:

Amaranth

Arrowroot

Beans

Buckwheat groats (also known as kasha)

Cassava

Chia

Corn

Flax

32. What does the FDA consider gluten-free?

According to FDA, any food containing less than 20ppm (parts per million) is considered gluten-free.

This is the lowest level that can be detected in food using scientific analytical tools.

33. Is it mandatory for manufacturers to test their products before claiming them gluten-free?

No, the manufacturers need not test their ingredients or final product for the presence of gluten. However, if they claim their product to be gluten-free then their product must abide by the rules and regulations under 21 CFR section 101.91 of the FDA.

34. What research is being done on celiac disease?

Researchers from around the world are working to develop new therapies for celiac disease. As a person with celiac disease, you can play an important role in advancing research by participating in clinical trials. So far, however, a gluten-free diet is the only cure.

35. What supplements should celiacs take?

Celiac disease can cause malabsorption problems, which affect your body's ability to absorb and use nutrients. But whether you have gluten due to celiac disease or not, what you eat can lead to nutritional deficiencies. One reason is that processed gluten-free foods are often not fortified with additional nutrients.

→Vitamins and minerals you may need to take more of include:

→Vitamin B6

→Folic acid

→Vitamin D

→Calcium

→Iron

→Vitamin B12

→Thiamine

→Riboflavin

→Niacin

Taking these vitamin and mineral supplements can help you get enough of these nutrients to maintain good health even if you have gluten sensitivity or celiac disease.

36. What are some complications that can arise from living with celiac without treatment?

If celiac disease is not treated following problems can occur:

Lactose intolerance: The small intestine absorbs lactose, the natural sugar in milk. If your small intestine is not functioning properly because of celiac disease, you may have lactose intolerance.

Lack of vitamins and minerals: When the small intestine is damaged, it cannot absorb vitamins and minerals. People with untreated celiac disease often have low levels of:

→Iron

→Calcium

→Fiber

→Zinc

→Magnesium

→Folic acid

→Niacin

→Riboflavin

→Vitamin B12

→Vitamin D.

Iron-deficiency anemia. Your body needs iron to produce red blood cells, which carry oxygen throughout the body. If you don't have enough iron and your blood doesn't have enough oxygen, it can make you tired and short of breath.

Other problems related to celiac disease:

Lymphoma: Celiac disease is a disease of the immune system and lymphocytes are part of the immune system, so diseases like celiac disease can cause cancer in these cells.

Fertility problems: Women with uncontrolled celiac disease can have difficulty conceiving and are more likely to miscarry.

Diseases of the nervous system: People with celiac disease are more likely to have nerve problems (neuropathy) and problems with movement control (ataxia). Vitamin and mineral deficiencies can cause this.

Complications in children: A child with celiac disease who has not been diagnosed by a doctor may be small and thin.

37. Can stress trigger celiac disease?

Theoretically, stressful life events (such as divorce or even pregnancy) could be associated with celiac disease in two ways: Stress can prompt a person to seek medical help and therefore realize they have celiac disease when reporting the disease beforehand. Your illness report any existing symptoms to their healthcare provider or stress may cause or directly contribute to the condition.

38. How long does it take intestines to heal from celiac?

If you have celiac disease, you should avoid gluten. After you stop eating gluten-free foods, your symptoms will likely improve within a few days. Your small intestine will heal completely in 3 to 6 months. Your hair will be back and working again. If you are older, it can take up to 2 years for your body to heal.

39. What can cause a false positive celiac blood test?

There is also a small risk of a false-positive test result, especially for people with associated autoimmune diseases such as type 1 diabetes, autoimmune liver disease, Hashimoto's thyroiditis, psoriasis, rheumatoid arthritis, and heart failure who do not have celiac disease.

40. Is endoscopy necessary for celiac?

Although a blood test is useful in diagnosing celiac disease, it is not perfect. False-negative and false-positive results are possible, so endoscopy is required.

41. Can you still have celiac with a negative biopsy?

Just like a negative blood test but a biopsy showing you have possible celiac disease, a positive blood test can also be done but a negative biopsy. This is known as latent celiac disease or potential celiac disease.

42. Are there different levels of celiac?

It is important to note that the rating system is on a scale of 0-4. Zero is normal and 1-4 is abnormal. A person with celiac disease can have a number between 1 and 4. This is where the confusion comes in. Patients with grades 1 or 2 may be told that their celiac disease is "mild".

43. What can I eat before a celiac blood test?

It is very important to follow a normal gluten-free diet before being tested for celiac disease. Keep in mind that eating gluten before testing for celiac disease can compromise the diagnosis. If you eliminate gluten from your diet before being tested, your body will begin to heal and the test will be unreliable.

44. What are Hla Dq2 and Dq8?

HLA-DQ2 and DQ8 have been shown to play an important role in the development of celiac disease. HLA-DQ2 and DQ8 can uniquely represent specific peptides derived from gluten compared to other types of HLA which cannot.

45. What happens if you have celiac and continue to eat gluten?

When people with celiac disease eat gluten, there is a reaction in the small intestine that can cause symptoms such as diarrhea, abdominal pain, bloating, and weight loss. Early diagnosis of celiac disease is important because this condition can lead to serious complications if left untreated.

46. Does coeliac disease often runs in families?

Celiac disease often runs in families. If you have a close relative with the disease, such as a parent or brother, or sister, your chances of getting it also increase. This risk is about 10% for those with a family history.

47. What causes celiac disease later in life?

Celiac disease can develop at any age after people start taking foods or medications that contain gluten. The later the age at which celiac disease is diagnosed, the more likely it is to develop another autoimmune disease. There are two steps to diagnosing celiac disease: blood tests and endoscopy

48. What are Celiac disease symptoms in females?

Common symptoms which have been seen in females are the following:

Diarrhea

Fatigue

Weight loss

Bloating and gas

Abdominal pain

Nausea and vomiting

Constipation

49. How do I know if I've got celiac?

Eating foods that contain gluten can cause a number of intestinal problems, such as diarrhea, Stomach ache, bloating and farting, and some other intestinal issues.

50. How can I test myself for gluten intolerance?

Home testing can help a person check for celiac disease but cannot test for gluten sensitivity without celiac disease. They may consider telling their doctor about their symptoms and the results of home tests.

51. How do I know if I am gluten or dairy intolerant?

Gluten and lactose intolerance

Bloating, stomach cramps, leaky gut, acid reflux, skin problems, nausea, and diarrhea are all symptoms of milk intolerance and common symptoms of celiac disease. Other signs of gluten intolerance include infertility, hormonal imbalance, chronic fatigue, anxiety, and depression.

52. What is the best doctor to see for celiac disease?

While the celiac disease may benefit from monitoring by a doctor or gastroenterologist (at least until symptoms are fully controlled), gluten sensitivity other than celiac disease may be managed by your GP or gastroenterologist.

53. Is there any link between migraine headaches and celiac?

For people with celiac disease yes – there is a link between gluten and migraines. In a 2019 study, 32.5% of people with celiac disease had migraines without aura, while 15.4% had migraines with aura.

54. Can a person with celiac disease on a gluten-free diet give blood?

Yes, a person with celiac disease can donate blood.

55. Can I outgrow celiac disease?

If you have biopsy-proven celiac disease, you won't be able to treat it because celiac disease is an autoimmune disease like diabetes and rheumatoid arthritis.

56. What is the treatment for celiac disease?

There is no cure for celiac disease and no cure. But people with celiac disease can lead normal, healthy lives by following a gluten-free diet. That means avoiding all products made from wheat, rye, and barley.

57. Can a gluten-free life help in weight loss?

A gluten-free diet doesn't necessarily mean weight loss and can lead to certain nutritional deficiencies. A gluten-free diet is only recommended for people with celiac disease or other gluten-related conditions.

58. What triggers celiac disease?

Although the exact cause is currently unknown, experts generally agree that it takes three things to cause celiac disease: genetic predisposition, an overactive immune system, and environmental factors. Environmental triggers can include when and how much gluten is included in the diet, traumatic/stressful events, and other factors.

59. If I have celiac disease but no symptoms, can I still eat gluten?

No. Even if there are no symptoms, ingesting gluten damages the intestines and also increases the risk of various complications such as cancer and osteoporosis.

60. I feel better on a gluten-free diet. Can I assume I have celiac disease?

There are no other possible reasons to increase the gluten-free diet. Always consult a doctor when making a clinical diagnosis.

There are many human biological and social phenomena that have evolved over the years to help humanity optimally adapt to our ever-changing environment. Our bodies are constantly trying to help us thrive and live long healthy lives.

However, some evolutionary traits can become maladaptive—not suitable or even harmful to a person in the current situation. Celiac disease, for example, was born soon after the agricultural revolution due to changes in the diet resulting in higher wheat consumption.

For readers who might not be aware, wheat cultivation brought an end to an ages-old diet routine. As a result, people with weaker immune systems could not adapt to the new food and thus, suffered from the disease.

Things took a rather ugly turn, as the condition began to genetically transfer to infants, resulting in hundreds and thousands of deaths.

When Was Celiac Disease First Discovered?

As we know it, celiac disease was brought to light by a well-known Greek physician, Aretaeus termed the condition ‘koiliakos’.

Dr. Samuel Gee, an English lecturer, and physician published his celiac effect and strongly proposed a strict gluten-free diet as the solution to this ailment.

 It is rather disturbing that all the possible remedies proposed by various physicians and doctors over the years only reduced the disease’s effect to a certain extent and could not cure it at its root. 

Here, it must be noted that an early diagnosis of the disease was made possible, which helped a great deal in understanding the impact as well as the treatment.

In the early 1920s, Dr. Sydney Haas talked about how bananas seemed to help ease the symptoms of celiac. As a result, people started using the banana diet extensively and thousands of lives were thus saved.

 It was observed that people with celiac disease experienced difficulty digesting food items such as bread, cereals, and more as they accelerated the swallowing of air. 

It wasn’t until World War II that a Dutch pediatrician noticed how lower consumption of bread improved the health of children and vice-versa.

After considering several observations, he published his work explaining the link between wheat and celiac illness, and finally, it was in the 1960s that the doctors could finally relate the disease with an unpleasant behavior in the small intestine. 

A few years later, the year 1997 witnessed a breakthrough when the autoimmune nature of the disease was exhibited after the discovery of an autoantigen inside the body of celiac patients. Finally, there was evidence that the consumption of gluten had a role to play in promoting the disease. 

It was finally established that celiac disease is a long-term digestive disorder that comes into effect as an immune reaction to a specific form of gluten protein called ‘gliadin’. This reaction causes inflammatory damage to the mucosa’s inner lining and more often than not results in the dissimilation of minerals and malnutrition.

Celiac Disease: Symptoms and Causes

→ What are The Early Warning Signs of Celiac Disease?

The list of the most common symptoms of celiac disease would include the following: diarrhea, weight loss, steatorrhea, anemia, and weakening of the bones. Other symptoms of gluten intolerance would be anemia, hair loss, amenorrhea or missed periods for women, fatigue, mouth sores, teeth problems, and delayed growth.

The manifestation of this condition differs with the age of onset. In infants, you would be able to observe diarrhea, irritability, and muscle wasting. 

Children will be exhibiting the same symptoms and are usually short in height. Once treated though, they would be able to catch up with their normal height. Adults may be the hardest to diagnose for some of them might be asymptomatic. That means they may not be exhibiting any symptoms at all. For others, the symptoms may be too mild to be noticed, like bloating and increased flatulence. Not all adults will have diarrhea and steatorrhea.

→ What Age Group is Most Affected by Celiac Disease?

Celiac disease is more common than expected, with one in every hundred people presenting with it. The development of celiac disease in an individual’s body is linked to the presence of the  HLA-DQ2 or HLA-DQ8 genes.

 The immune system, in these people, reacts to gluten proteins which come from wheat, barley, rye, and oats. Because the cultivation process varies in crops such as oats, their effect on different people also varies. 

The most significant determinants of developing celiac disease are infections, emotional stress, surgery, and pregnancy, while factors such as the breastfeeding period, and consumption of gluten at an early age may also contribute to the cause.

It has been observed that people who belong to a family with a history of celiac disease, who suffer from disorders such as Down-Turner syndrome, and who suffer from other immune-related diseases that affect the liver or thyroid are more susceptible to developing celiac disease.

Difference Between Celiac and Gluten Intolerance?

Gluten intolerance, also known as non-celiac gluten sensitivity, has celiac disease symptoms similar to those of celiac disease.

Although both conditions cause the body to react negatively to gluten, the two types of reactions do not have the same duration or consequences.

When someone with celiac disease eats gluten, their immune system attacks the tissues in their own body. On the other hand, if a person has a gluten intolerance, gluten consumption will result in short-term bloating and stomach pain. Unlike celiac disease, gluten intolerance usually doesn’t cause long-term damage to the body.

What Percentage of The World is Gluten Intolerant?

In recent years, the number of people who develop celiac disease, wheat or gluten allergy, or wheat sensitivity has increased markedly.

It has long been known that wheat protein can trigger diseases such as celiac disease or wheat allergies. About one or 0.5 percent of the adult population is affected worldwide. In addition, gluten-free sensitivity to celiac disease (NCGS) is becoming increasingly important in the western world, the researchers explain.

“Many people fear that modern wheat varieties contain more immunoreactive proteins than before and this is the reason for the increase in wheat-related diseases,” said Darina Pronin of the Leibniz Institute of Food Biology in her study as part of her research. 

In the case of gluten, the gliadin group of proteins, in particular, is thought to cause side effects, food chemists explain.

Can Gluten Intolerance and Celiac Cause Oral Health Problems?

According to a study shared by the American Dental Association, oral signs of celiac disease in children include: “delayed tooth eruption, decreased salivation, recurrent aphthous stomatitis, angular cheilitis, and enamel defects in primary and permanent teeth.”

A 2012 study found that gluten can trigger a self-aggrandizing response in the protein that makes up tooth enamel. Without this protective barrier, teeth are susceptible to wear, disease, and tooth decay.

Signs of tooth enamel loss in children can help doctors and dentists diagnose gluten intolerance early, but they are less common in adults. Some have had previous dental work, while others have not had gluten sensitivity long enough to damage their teeth.

By taking every precaution and maintaining good oral hygiene, celiac disease patients can live healthy and happy lives.

In general, people with celiac disease should practice good oral hygiene and visit the dentist every six months for thorough brushing and examination.

→ What Foods are Good for Celiacs?

If you have celiac disease, you must follow a gluten-free diet. Your doctor and registered dietitian can help you plan a healthy, balanced diet to ensure you get the nutrients you need.

Many foods such as meat, fish, fruit, vegetables, rice, and potatoes are naturally gluten-free with no additives or spices. Flour from gluten-free foods such as potatoes, rice, corn, soybeans, beans, cassava, spinach, quinoa, buckwheat, or beans is safe.

You can also purchase gluten-free packaged foods such as gluten-free pastries, bread, and pastries. These foods are readily available in many grocery stores, restaurants, and grocery companies. Packaged gluten-free foods usually cost more than the same food that contains gluten, and restaurants may charge more for gluten-free foods.

→ What Foods are Bad for Celiacs?

I want gluten avoidance guidelines to be as simple as telling you to stop eating wheat, barley, and rye flour. 

This is part of what you need to do, but it’s much more complicated than that. There are many hidden sources of gluten, and some naturally occurring gluten-free products can be cross-contaminated with gluten.

Here is a list of foods, ingredients, and supplements to avoid. Check this list carefully and share it regularly. Anyway, the food will be remembered.

→ List of Common Foods Which Contain Gluten

Barley (and anything containing the word barley, such as malted barley)

2. Beer

3. Bleach Flour

4. Blue cheese (sometimes made with bread molds)

5. Bread crumbs

6. Bulgur

7. Cake flour

8. Public

9. Cracker dish

10. Pastry

11. Durum wheat

12. Potato flour

13. Faro

14. Peanut flour

15. Groats

Treatment of Celiac Disease

Even though the treatment of this ailment has been underway since it was first detected, an effective medication that could keep a check on the disease has not been discovered yet.

Some of the most prominent experts in the field are constantly working to come up with reliable vaccines, medications, and treatments that could have a direct impact on the intestines and the immune systems of those with celiac disease but it needs to be understood that by the time something works out, staying as far away from gluten as possible is the only way out!

Summary

If you start living a gluten-free life after only a few months of living gluten-free you will start experiencing life with far less pain and far more energy.

Between having to be more conscious and deliberate with your food selections and the improved functionality of your digestive tract, you will gain strength and vitality you have not felt or experienced since you were very young. 

I have known celiac patients that have said having their celiac disease diagnosed and then adapting to a gluten-free diet provided a kind of fountain of youth and that they felt like they had taken years off their real age.

Celiac disease is a condition that affects your body’s ability to break down certain foods. People with this condition get sick when they eat bread, pasta, pizza, and cereal.

These and other foods contain a protein called “gluten”. Gluten harms the intestines of an individual who has celiac disease. As a result, their bodies are unable to take in the nutrients from food.

CAUSES OF CELIAC DISEASE

Celiac disease occurs as a result of a child’s genetics and exposure to triggers. A child who develops celiac disease is likely to inherit the risk from one or both parents and then develop the disease when exposed to gluten-inducing foods.

Celiac disease is different from a wheat allergy. Allergies occur when various parts of the immune system are activated by wheat, causing allergy symptoms such as hives and wheezing.

We have explored 10 Facts About Celiac Disease for better understanding and awareness about this disease.

#Fact 1 : Celiac disease is the most common autoimmune disease

Because celiac disease can lead to significant vitamin deficiencies, the condition can also affect the brain, peripheral nervous system, bones, liver, and other important organs. 

Adults with celiac disease are also more predisposed to develop autoimmune disorders, intestinal cancer, type 1 diabetes, thyroid disease, bone disease, anemia, hypoglycemia, infertility, and liver disease.

Children with celiac disease display additional symptoms including delayed puberty, issues with tooth enamel and color, irritable behavior, growth delays, and poor weight gain.

It has been estimated that celiac affects 1 in 100 people worldwide. Two and a half million Americans remain untreated and at risk of long-term health problems.

Celiac disease can develop at any age after people start taking foods or medications that contain gluten. If Celiac disease does not get treated on time it can lead to various serious problems in the future.

#Fact 2: 80% of people with celiac disease are undiagnosed or misdiagnosed

The study, published in the American Journal of Gastroenterology, also found that 1.6 million people in the United States follow a gluten-free diet despite never having been diagnosed with celiac disease.

Celiac disease is a digestive disorder that occurs in individuals who have a genetic predisposition to eating wheat, rye, and barley. This disorder can be treated with a gluten-free diet that eliminates gluten proteins.

The results show that about 80% of people who follow a gluten-free diet have not been diagnosed with celiac disease.

There are several factors due to which people with celiac remain undiagnosed or misdiagnosed.

→Awareness: Most people don’t even know about this disease and don’t have proper guidance on who can help them with this disease.

Therefore, medical professionals need to be aware of the complications of celiac disease to make a proper diagnosis :

→Education: The knowledge and skills of in-house health workers are insufficient compared to the expectations of the health system, particularly in the provision of CD diagnosis and treatment services, apart from curriculum revisions, training of health workers to improve information and skills is urgently needed.

→Timely treatment: Due to the lack of knowledge and education in many cases the patient does not get the right treatment and cure and this disease becomes severe it has been seen that some the people died due to celiac disease A celiac person must get timely treatment and the right guidance

→Misconceptions: Society and people have many misconceptions about celiac disease and think that this disease is not as serious as others. However celiac patient is extremely sensitive to gluten and it can lead to a dangerous situation. 

Know how celiac patients suffer and face different challenges and criticism to overcome this disease.

# Fact 3 : 1 in 100 people has Celiac Disease

According to the latest estimates by experts from the All India India Institute of Medical Sciences (AIIMS), around 6-8 million people in India suffer from celiac disease.

AIIMS doctors conducted a study of 23,000 people, of whom 0.6% (1 in 160) had celiac disease. It is more common in northern India (1.2 percent) than in the northeast (0.8 percent) and south (0.1 percent).

#Fact 4 : Celiac disease can affect people of all ages from infants to the elderly

Your age and stage of life can significantly affect your experience before and after being diagnosed with celiac disease.

Age and stage of life can play a role in how long it takes to get a correct diagnosis.

How old you are or where you are in life can also make it easier or harder for you to adjust to living gluten-free.

Several symptoms can indicate celiac disease. The only way to tell if they have it is through testing.

There are some symptoms of celiac disease that appear in most or all age groups, there are also symptoms that are more likely to be found in certain age groups.

Symptoms of celiac disease can appear at any age, including gas, constipation, diarrhea, fatigue, liver, elevated enzymes or growth problems, etc.

When it comes to diagnosing celiac disease in babies, the symptoms are often first observed by a parent or guardian.

In addition to the general symptoms listed above, babies may appear :

Anorexia

Fail to thrive

Sadness

Throw up

Since they are still unable to speak, it is more difficult to understand exactly what the baby is going through, the discomfort, or where the pain is. Generally, parents know their baby is sick when the baby is nervous or the symptoms are obvious – such as B. Vomiting.

Even when a child is learning to speak, their limited vocabulary can make it difficult for parents, guardians, and health care providers to have a clear idea of what the child is experiencing about the symptoms.

Some syndromes or behaviors that appear in childhood — such as ADHD-like symptoms or mood swings — may not be directly related to gluten problems.

Digestive problems such as flatulence or pale and uncomfortable bowel movements can be ruled out as less chronic diseases. Once properly diagnosed, transitioning a child to a gluten-free diet can be easy in some ways and difficult in others.

Diagnosing teens with celiac disease can be easier because they are more verbal, but some of the symptoms they experience can be attributed to other factors. For example, migraines can be linked to hormonal fluctuations or too much screen time.

While the symptoms young adults may experience in their 20s may be similar to those in their 30s, 40s, and 50s, several factors can delay diagnosis.

When young people go out on their own and practice their independence, they are less likely to see a doctor if they experience uncomfortable or painful symptoms. Some may still be insured by their parents but may wait until their health deteriorates before seeking help.

#Fact 5 : There is no medicine to treat celiac disease

There is no antidote available in the market which can permanently heal celiac however medical science is trying to find out the antidote which can heal celiac disease.

Doctors meditate on celiac disease by helping people to stick to a gluten-free diet. Gluten is a protein found naturally in grains, including wheat, barley, rye, etc.

Gluten is also added to various other foods and products. For people who have celiac disease, eating gluten generates an abnormal immune system reaction that harms the small intestine.

Symptoms highly improve for most people with celiac disease who take a gluten-free diet. For most people, adhering to a gluten-free diet will heal the damage in the small intestine and prevent more damage. Many people see symptoms improve after taking a gluten-free diet.

#Fact 6 : 200+ symptoms have been associated with celiac disease. Some people have no symptoms at all

Most of cases celiac patients have the signs and symptoms of celiac disease can be very different and vary between children and adults. Digestive signs and symptoms in adults include:

Stomach ache

Diarrhea

Fatigue

Constipation

Weight loss

Bloating

Nausea and vomiting

However, more than half of adults with celiac disease have signs and symptoms unrelated to the digestive system, including:

→Anemia, usually due to iron deficiency

→Loss of bone density (osteoporosis) or softening of bones (osteomalacia)

→Itchy rash with blisters (dermatitis herpetiformis)

→Headache and fatigue

→Joint pain

→Nervous system disorders including numbness and tingling in the legs and arms, possible balance problems, and cognitive impairment

There are more than 200 signs and symptoms of celiac disease, but most people with celiac disease have no symptoms.

However, people without any celiac symptoms are still at risk for some complications of celiac disease. Symptoms may or may not occur in the digestive system or body.

# Fact 7 : The gluten-free diet is the only treatment for celiac disease

A person suffering from gluten intolerance or celiac disease needs to live gluten-free to live a healthy life and needs to consult a doctor or specialist first.

If they choose the wrong diet, they can experience health problems due to allergic reactions. If you suffer from some of these gluten allergies, don’t worry because there is always a way.

A plan can be developed to meet your needs and lead a healthy life. All you have to do is watch out for grain products. You may think it’s not easy, but with a little help, you can find the right gluten-free diet for you.

If you are someone who loves oatmeal, there is no need to exclude oatmeal or oatmeal from your diet. We wish they had been treated to the harmful effects of wheat and other grains, but you need to read labels to make sure you’re not accidentally consuming gluten.

#Fact 8 : Celiac disease is hereditary and occurs in 5 % of first degree relatives Of people with celiac disease

Celiac disease is considered an inherited autoimmune disease. However, experts say that while a family history of celiac disease makes you more likely to develop celiac disease, family history alone doesn’t determine whether you will develop it.

There is currently no known genetic component to gluten-free gluten sensitivity (NCGS). NCGS is not yet fully understood.

While genetic testing can help rule out celiac disease if you get a negative result, a positive result does not automatically mean you will develop or have celiac disease. It’s important to remember that while a negative result rules out celiac disease, it doesn’t rule out gluten sensitivity.

If a first-degree relative has celiac disease, your chances of developing the disease are about 5 to 15%. If a second-degree relative has celiac disease, the odds are lower but still higher than if there were no relatives.

Family history itself is not a specific factor in whether you will develop celiac disease, because the disease does not have a specific inheritance pattern.

Having a family member who has been diagnosed with celiac disease is a good reason to talk to your doctor, who can help you determine if tests are needed.

If you’ve been diagnosed with celiac disease, telling your family members and offering to get tested can help them avoid or minimize the associated health complications.

# Fact 9 : Celiac disease is cured once the symptoms go away

Celiac disease is an autoimmune disease that has no cure and can only be controlled by following a gluten-free diet. Even if the symptoms go away completely, adding gluten to your diet again can cause serious damage to the intestine again and can cause harmful effects on your body.

So even if you have celiac and after following the gluten-free diet you do not see any symptoms stick to the diet to remain healthy and fit.

#Fact 10 : Celiac disease can occur at any age

Celiac can occur anytime between infancy and 90 years of age. Initially, it was conducted that only children were diagnosed with this disease however nowadays it has been suspected that most adults are being diagnosed with this disease all over the world.

Following are some the popular celebrities diagnosed with celiac:

Jennifer Esposito

Harnaaz Sandhu 

Dennis Hallman

Sarah Joy Brown

Zooey Deschanel 

These are some of the celebrities who have celiac disease and live a gluten-free lifestyle.

Watch the video to know some of the interesting facts about celiac disease.

Summary

If you have been diagnosed with celiac disease, your physician will recommend that to follow a gluten-free diet that eliminates all wheat, barley, rye, and oats. By removing gluten from your diet, you allow the intestinal villi to heal.

If you add a diverse diet, filled with nutrient-rich “superfoods” – especially vegetables – that have not been processed. You can live a healthy and happy life that is gluten-free and disease-free.