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Celiac Awareness Day

Celiac disease, also known as gluten-sensitive enteropathy, is a chronic disorder of the digestive tract that results in an inability to tolerate gliadin, the alcohol-soluble fraction of gluten. Gluten is a protein commonly found in wheat, rye, and barley.

Signs and symptoms: Diarrhea, flatulence, weight loss, weakness and fatigue, severe abdominal pain.

Diagnosis: Laboratory tests

The American College of Gastroenterology (ACG) recommends that antibody testing, especially immunoglobulin A anti-tissue transglutaminase antibody (IgA TTG).

Other laboratory tests include the following:

  • Electrolytes and chemistries- Electrolyte imbalances; evidence of malnutrition
  • Hematologic tests- Anemia, low serum iron level, prolonged prothrombin time (PT)
  • Stool examination- Fat malabsorption
  • Oral tolerance tests- Lactose intolerance
  • Serology- Immunoglobulin A (IgA) antibodies

Management

Eliminate gluten from the diet

  • Wheat and wheat products
  • Barley
  • Rye
  • Semolina
  • Durum
  • Brewers yeast (beer and bread)
  • Pastas
  • Pizza
  • Bread
  • Pastries

Allowed foods:

  • Potato
  • Egg and egg whites
  • Milk and milk products
  • Avocado
  • Couscous
  • Quinoa
  • Sprouts
  • Chicken
  • Vegetables
  • Pulses and legumes
  • Vegetable juices
  • Medicated buttermilk

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