Celiac disease is a hereditary allergy to gluten that results in damage to the small intestine. A recent study put the prevalence at 1 in every 133 people, making it one the most common genetic diseases known. Once diagnosed, 1 in 22 first degree relatives, and 1 in 39 second degree relatives, is also diagnosed positive.
Gluten is a protein found in wheat, barley, rye and some other grains. Celiac disease is diagnosed by measuring damage to the small intestine.
The treatment is identical for both celiac disease and gluten intolerance and involves removing all sources of gluten from the diet. A person with a gluten allergy should not eat bread products, pastas, or processed food of any kind that contains wheat, rye, or barley in any form.
For more information on Celiac Disease and Gluten Intolerance as well as additional articles by Dr. Stephen Wangen go to the FoodALLERGYsolutions .com web site.
Search for articles and information in the VF's knowledge base located at the top right corner of the web page. Simply hit the GO button.
SITE MAP
SSL Certified Secure Site