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Is it Celiac disease or a Gluten Intolerance?

21 April 2009 596 views No Comment

It is estimated that between 1-4% of Americans have celiac disease and many of them simply do not know it. The numbers for gluten intolerance are even higher with some professionals citing as much as 12 % of the population suffer from a gluten intolerance. The words are often used interchangeably along with “wheat allergy” but there is a difference between these terms.

The first hand symptoms for celiac disease and gluten intolerance are basically the same; a true wheat allergy on the other hand would have symptoms that are similar to any other food allergy, such as wheezing, swelling around the face, and rashes.  Symptoms that a gluten intolerance and celiac disease share are things such as gassiness, abdominal pain, abdominal distension, and diarrhea.

There has been some debate as to whether gluten intolerance can cause damage to the intestines like celiac disease does. While many think it can cause damage it is generally agreed that the damage to the intestines caused by celiac disease is much more severe than that caused by gluten intolerance. However this is why gluten intolerance can often mimic the symptoms of celiac disease.

The main difference between celiac disease is that it is an autoimmune disease where the immune system attacks the lining of the small intestine, causing a large number of complications, and leaving the person affected at risk for other autoimmune diseases and colon type cancers.

Celiac disease can destroy the villi of the intestine, causing malnutrition and a number of different nutrition related deficiencies, these lead to other complications from celiac disease. Anemia, dermatitis, and depression are all very common symptoms of celiac disease. Celiac disease can also lead to severe weight loss and a failure to thrive in young children, making it a life threatening disease.

Gluten intolerance can make life uncomfortable but rarely can it make someone as sick as celiac disease can leave them. All three types of gluten related problems are treated the same way, by removing the offending substance, which usually results in a complete reversal of symptoms.

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