Daily Column

September 24th, 2008

DEAR DR. GOTT:
My granddaughter has been diagnosed with celiac disease. When I spoke with my doctor about it, he gave me information on gastro-esophageal reflux disease. Can you educate me regarding celiac and gluten intolerance?

DEAR READER:
Celiac disease is a condition of the digestive tract that is triggered by eating gluten, a protein found in breads, pasta, pastries, and numerous other foods that contain wheat, rye or barley. When an individual with celiac disease eats foods that contain gluten, an immune reaction occurs in the small intestine that results in an inability to absorb specific nutrients contained in foods. While a problem for individuals of any age, it is particularly difficult for nutritional development in children.

Most people with celiac disease complain of diarrhea, bloating and abdominal pain, while others may not experience any gastrointestinal symptoms at all. Less obvious characteristics of the condition might include tingling of the legs and feet, skin rash, stomach upset, and more. This might be why your physician gave you information on GERD, since anemia, Crohn’s disease, gastric ulcers, and several other conditions mimic symptoms similar to celiac.

The specific cause for celiac disease is not known; however it is often inherited. Although it can occur at any age, problems will not appear until gluten is introduced into the diet. Trauma, stress, infection and injury have been linked to celiac disease. On the positive side, specific blood testing can be performed for diagnosis of the condition.

A rash commonly appearing on the elbows, knees and buttocks can also stem from intolerance to gluten. Known as dermatitis herpetiformis, this rash itches and blisters. It may not produce noticeable digestive symptoms. Treatment is a gluten-free diet.

Modify your granddaughter’s diet to eliminate all products that contain wheat, rye and barley. With this modification, she should be symptom-free.