| Welcome. This section is for those of you who have been diagnosed as “celiac (coeliac) disease (abbreviated CD). Out of every 100 people, one person has CD. You are one of the lucky ones because you have been found. Did you know that most people with CD have not been detected? For each person diagnosed, another 8-10 are still getting mystery symptoms.
Lots of people are wondering if they are getting sick from gluten. They are wondering if they might have CD. In this section you can find out the basics about CD. The Doctor Gluten Project is your online resource to provide you advice and leading edge information. It has been created to assist people who are gluten sensitive and/or wheat intolerant or who suffer from Celiac Disease or the Gluten Syndrome.
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Lactose intolerance is the inability to digest lactose. Lactose is the sugar that is found in human breast-milk and mammalian milks, including cow's milk and goat’s milk. Lactase is the name of the gut enzyme that breaks down lactose to absorb it.
Lactose intolerance means that the sugar in milk (lactose) is not digested properly by the small intestine. The villi, that line your small intestine, produce an enzyme called lactase. This enzyme breaks down the lactose sugar into its two component molecules: glucose and galactose. Lactose cannot be absorbed without breaking it down into these smaller sugars. |
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Does celiac disease run in families? Yes, it does. The incidence in first-degree relatives (parents, brother and sisters) is between 10-15% if a family member has CD. So all immediate family members should be tested once someone in their family is diagnosed. Remember, that if you have previously been tested, you could still get coeliac disease in the future. CD is a progressive condition and can takes years to become established. People with a family history of celiac disease need periodic surveillance and testing.
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The glib answer is to be as gluten-free as you can possibly achieve – very strict. However, latest research suggests that tiny amounts of gluten seem to be okay from the gut-healing perspective. In this regard we are talking about the traces of gluten found in some maltodextrins which many people can consume without experiencing any symptoms. If you have ongoing symptoms, then cut out all traces of gluten. Look for the hidden sources of gluten. For people with Coeliac Disease (those with elevated tTG and an abnormal biopsy) then my advice is to be as strict as possible, life-long. This is the area of controversy about whether some processed foods, like cornflakes and rice bubbles, can be allowed. With present knowledge, this depends on if you develop symptoms. If you do, don’t eat them, if you don’t, then there is no evidence that it will cause you irreparable damage in the future. Nobody knows the answer to this yet. To be on the safe side, keep gluten to the absolute minimum. |
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HLA typing gives a clue to the genetic predisposition for Coeliac Disease. HLA is the abbreviation for the “Histocompatibility Leucocyte Antigen”. It is used primarily as a test in tissue typing. It is like an expanded blood type test. In blood typing the main groups are ABO and Rh (positive or negative). The HLA typing system is detailed and complex. Of interest, many HLA types have been associated with specific diseases. It has been discovered that most patients with biopsy proven Coeliac Disease have the HLA class II haplotype: HLA-B8, DR3, DQ2 /DQ8. This is the genetic basis which can explain the increased risk in first-degree relatives. About 10% of first degree relatives are also affected. In HLA-identical siblings, this risk rises to 30%. In identical twins, the risk goes up to 70%.
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Do you need to take mineral-vitamin supplements? Yes, I believe that you do. There are vast numbers of studies that report the many benefits of additional minerals and vitamins to your diet. In the context of Coeliac Disease, your gut was not working properly. This means that the absorption of foods, minerals and vitamins is suboptimal (poor). This means that slowly, but surely, deficiencies of many of your key nutrients develop. The outcome can be iron deficiency, anaemia, osteoporosis, vitamin deficiency, immuno-deficiencies, neurological damage, and the list can go on. Instead of waiting for these manifestations to occur, it would be wise to reverse these shortfalls immediately and before they show up as clinical problems. I recommend that everyone with a gluten sensitivity, should take a high quality mineral-vitamin supplement for at least six months (and maybe life long). There is a lot of data that recommends life-time supplementation if you want to ensure robust health and longevity. |
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This is when your bones get thin because of poor calcium/Vitamin D absorption. It is a very common problem in Coeliac Disease. Get a bone density scan and check out your bone strength. You should be on extra calcium, vitamin D and often other vitamins and minerals to ensure maximum bone growth. |
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The big question is the one of increased risk of cancer in Coeliac Disease. You may be wondering “How long do I have to be on a gluten-free diet to lower my subsequent risk of bowel cancer?” The classic malignancy associated with Coeliac Disease is a lymphoma of the small intestine (its full name is: enteropathy-associated T-cell lymphoma). However, cancers of the small intestine, oesophagus, and pharynx are also associated with Coeliac Disease. The good news is that a strict gluten-free diet does protect against these malignancies. This has been shown in a systematic longitudinal study (Gut, Vol 30, 333-338; 1989). Their results indicate that if you are on a gluten-free diet for five years or more, then the risk of developing cancer is not increased when compared with the general population. For children, put on a gluten-free diet, and staying on their gluten-free diet life-long, the cancer issue is probably irrelevant. However, it is important for them to know about the cancer risk should they decide to abandon their diet. This protective effect (and protection against osteoporosis) remains the strongest argument for total withdrawal of gluten from the diet of patients sensitive to gluten. |
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