This GI Concern is More Common Than You Think
Chris D. Meletis, ND (with permission from cpmedical.net, access pin: 587556)
In the United States, 1 in 133 people have Celiac disease, a condition that arises when gluten/gliadin damages the lining of the small intestine and thus prevents the absorption of life-sustaining nutrients. The statistical likelihood of having Celiac disease increases dramatically if you have gastrointestinal symptoms, in which case chances become 1 in 56. If you have a first degree relative with Celiac disease, then the likelihood you have it becomes 1 in 22.
The problem with Celiac, and even a subclinical condition called gluten intolerance, is that the inflammation and atrophy of the villi (fingerlike projections that increase absorption of nutrients) decrease absorption of nutrients such as iron, folic acid, calcium, zinc, vitamin D and other fat-soluble vitamins. Yet the problems associated with Celiac disease are not limited to malnutrition and nutrient deficits. There are clear links between this condition and other diseases in which the immune system attacks the body’s healthy cells and tissues. There are links that have been found between increased risk of:
Type 1 diabetes
Autoimmune thyroid disease
Autoimmune liver disease
Rheumatoid arthritis
Addison’s disease, a condition in which the glands that produce critical hormones are damaged
Sjögren’s syndrome, a condition in which the glands that produce tears and saliva are destroyed
The great news is that with gluten avoidance from the diet, the body generally returns to a much healthier state of being, and many of the symptoms can be minimized or at times totally avoided. I encourage everyone with a concern about potential Celiac disease to undergo screening for gluten intolerance or overt Celiac. As the saying goes, good health begins in the gut, but so does disease.