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JESSIE BUTTS AMANDA SCHUESSLER Celiac Disease. What is Celiac Disease? Genetically based autoimmune disease  Of all 8 0, only one with a known trigger.

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Presentation on theme: "JESSIE BUTTS AMANDA SCHUESSLER Celiac Disease. What is Celiac Disease? Genetically based autoimmune disease  Of all 8 0, only one with a known trigger."— Presentation transcript:

1 JESSIE BUTTS AMANDA SCHUESSLER Celiac Disease

2 What is Celiac Disease? Genetically based autoimmune disease  Of all 8 0, only one with a known trigger Autoimmune disease: antibodies attack against its own tissues Attacks and damages small intestine and villi 2 million Americans have Celiac Disease Affects 1% of the population  North America, South America, Europe, North Africa, India

3 What is Gluten? Wheat protein Substance that makes wheat elastic Contains Gliadians (part of gluten protein)  Triggers Celiac and wheat allergy  Provide marker for assessing gluten contents in food  Induces mucosal flattening

4 Video http://www.youtube.com/watch?v=CfaiALf_014

5 How is it Treated? Removing gluten turns off autoimmune process Only cure is gluten free diet  Wheat, spelt, kamut, rye, barley, triticale, oats Complete remission with lifetime gluten free diet  Intestinal damage and symptoms can be reversed

6 Gastro-intestinal Symptoms Discomfort and bloating Diarrhea, constipation Nausea and vomiting Flatulence Reflux Secondary lactose intolerance Damage to intestinal mucosa Weight gain, then weight loss

7 Non-Gastrointestinal Symptoms Most common symptoms are non-gastrointestinal Iron and folate deficiencies Osteoporosis Chronic fatigue General weakness Muscle or joint pain Recurrent canker sores Dermatits Herpetiforimis Liver abnormalities Reproductive system disorders and infertility Depression Associated autoimmune disease

8 What Happens? Jejunal villi increase surface area to digest and absorb food Antibodies decrease size of villi until flat  Malabsorption, decrease surface area Individuals with Celiac have lowered immune system functioning  Not enough nutrients absorbed

9 How Has it Come About? Gluten based diets have only existed for the last 1% of evolutionary history Humans have not fully adapted  Not in our genes to be able to process it Identified in 1888 Link to gluten not understood until 1950’s Removal of gluten in rations from war  When rations returned, symptoms returned

10 IgA Wheat Allergy Faster onset of symptoms True allergy, usually in consumption 2 in 1000 Typically see an allergist Symptoms include:  Tissue swelling  Facial swelling/hives  Nausea/vomiting

11 Testing Often confused with IBS and hypothyroidism Blood tests  90% accurate  Antibodies are very sensitive Small intestine biopsy  Most accurate way of testing

12 Genetic Disorders IgA deficiency Down syndrome, Turner’s Syndrome, William’s Syndrome Cancer  T-Cell Lymphoma, Small intestine adenocarcinoma, digestive tract cancer

13 What Can They Eat? Tapioca Corn Potatoes Rice  White and brown Millet Quinoa Sorghum Buckwheat Chia seeds 10-100mg of gluten is still considered “harmless” Many gluten free foods are processed  Contain very little fiber, B Vitamins, and Magnesium

14 Sources Hischenhuber, C., Crevel, R., Jarry, B., MÄki, M., Moneret- Vautrin, D. A., Romano, A., &... Ward, R. (2006). Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease. Alimentary Pharmacology & Therapeutics, 23(5), 559-575. doi:10.1111/j.1365- 2036.2006.02768.x I can't eat that!. (2012). Harvard Women's Health Watch, 19(11), 4-5. Lowth, M. (2014). Coeliac disease: clinical features, diagnosis and management. Practice Nurse, 44(8), 36-40. Lugg, J. (2010). Celiac Disease, Gluten Sensitivity, and the Gluten-Free Diet. Macrobiotics Today, 50(3), 22-28.


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