Wheat is the culprit

[Guest guest]

Wheat is the culprit

CNHI News Service

— Judy Rupp columnist

We think of bread as the staff of life, but for as many as three

million Americans bread and wheat products create a host of problems

ranging from diarrhea, gas bloating to osteoporosis and lymphoma.

Celiac disease is an autoimmune disorder triggered by gluten, a

protein in wheat, barley and rye. In some people, gluten from foods

damages the lining of the small intestine, preventing the absorption

of essential nutrients needed to stay healthy.

About one third of those with celiac disease experience intestinal

pain, gas, bloating, diarrhea and unexplained weight loss. The other

two-thirds of patients might suffer more long-term effects such as

fertility problems, anemia, fatigue, signs of osteoporosis and a

higher risk of cancer on the small intestine. Delayed diagnosis has

been common in the past with many persons going 10 years before the

disease was recognized.

An autoimmune disorder, celiac disease creates a state of chronic

inflammation of the mucosa in the small intestine. The body's immune

response ultimately destroys the lining of the intestine interfering

with the body's ability to absorb nutrients. Iron, folate and calcium

levels, all of which are absorbed by the small intestine, especially

are affected.

The antibodies produced by the body in reaction to gluten continue

their damage beyond the small intestine, attacking other tissues and

organs such as the liver and skin. One possible symptom is a form of

dermatitis that shows up as an intensely itchy rash on elbows, knees

and buttocks.

When patients have suspicious symptoms a physician can begin

screening with a blood test for specific antibodies. If the blood

test is positive, it's usually followed up with an intestinal biopsy,

considered the gold standard of diagnosis.

The treatment for celiac disease is total avoidance of wheat, rye and

barley products for the rest of one's life. There is no medication or

surgical option. Following such a strict diet on a permanent basis

requires education, determination and commitment. It also underscores

the need for a definite diagnosis.

Many gluten-free products including breads, cakes, cookies, cereals,

soups and entrees are now available from both health food and grocery

stores.

It's essential for patients to learn to read labels carefully. In

August 2004 the Food Allergen Labeling and Consumer Protection Act

was passed requiring food manufacturers to list the eight major food

allergens on labels. Wheat is included on this list of eight,

although not rye or barley. This regulation will come into effect on

January 1, 2006.

The demands of a gluten-free diet are certainly a burden, but the

rewards in terms of lowered health risks are enormous. Substantially

higher risks of a number of serious diseases can be reversed when the

small intestine is given a chance to heal and can function normally.

Rupp is information and assistance case manager with the Northern

Oklahoma Development Authority Area Agency on Aging.

http://www.enidnews.com/features/local_story_262010103?keyword=topstory