Celiac Disease

People with celiac disease may experience symptoms yet not know they have the disorder. Schedule an appointment at the center if you have any of the following:

• Bloating
• Brain fog
• Chronic diarrhea
• Constipation
• Fatigue
• Gas
• Lactose intolerance due to damage to the small intestine
• Loose, greasy, bulky and bad smelling stools
• Nausea or vomiting
• Pain in the abdomen

In rare cases, you can continue to experience symptoms after a negative diagnosis. We recommend you schedule a follow-up appointment with your physician for further medical evaluation. 

The tissue transglutaminase IgA test (tTG-IgA) gives the most accurate, noninvasive diagnosis of celiac disease. The tTG-IgA checks for elevated levels of specific antibody proteins in the bloodstream that confirm celiac. About 93% of patients with the disease will receive a positive diagnosis, while 96% of healthy people without celiac disease will receive a negative diagnosis.

According to the Celiac Disease Foundation , “because of potential for false antibody test results, a biopsy of the small intestine is the only way to diagnose celiac disease.” Genetic testing for human leukocyte antigens (HLA-DQ2 and HLA-DQ8) can also be used to rule out celiac disease.

Celiac disease is not curable. Once you have it, you will always have it. Untreated, celiac patients could develop complications that become severe.  Reduce additional damage to your small intestine with a gluten-free diet.

Celiac disease is also called celiac sprue, nontropical sprue and gluten-sensitive enteropathy . Everyone with gluten sensitivity should avoid the following foods if they are not labeled as gluten-free or if they are developed in factories that manufacture wheat products:

• All products with barley, rye, triticale (a cross between wheat and rye), farina (starch flour), graham flour, semolina, self-rising flour and durum flour
• All products with hidden gluten, such as: einkorn, emmer, spelt, kamut, wheat starch, wheat bran, wheat germ, cracked wheat and hydrolyzed wheat protein
• Emulsifiers, dextrin, mono- and di-glycerides, seasonings and caramel colors

Certain gluten-free foods — such as corn, oats and quinoa — cause a reaction in specific individuals due to cross-contamination with wheat products.