Celiac disease is an immunologic disorder in which people are allergic to gluten, a protein found in wheat, rye and barley.

While some people are not allergic to gluten and can eat whatever grains they want, some people are and gluten acts like poison ivy to the intestine. In people with celiac disease, gluten sets off an immune reaction that causes the destruction of the lining in the small intestine. People with celiac disease often produce antibodies that can be detected by blood tests.

According to David Elliott, M.D., associate professor and director of the Celiac Clinic at the James A. Clifton Center for Digestive Diseases at UI Hospitals and Clinics, nearly one in 200-250 people suffers from celiac disease. The disease affects adults and children.

"Most often, the disease is diagnosed in children or adolescents," Elliott said. "However the disease can occur in adults and the elderly."

Symptoms of the disease include diarrhea, weight loss, abdominal pain, chronic fatigue, weakness, malnutrition and other gastrointestinal problems. The disease may affect other organs and systems in the body, such as the bones, blood, the reproductive system and the nervous system.

Elliott noted that while he diagnoses patients with celiac disease, dieticians are "the real miracle workers" in terms of managing the disease.

"The real trick to treating celiac disease is a good dietician, because if a patient has bad teaching, they will be unsuccessful in their treatment."

Beverlee Clearman, a dietitian in the UI Food and Nutrition Services Department, said her job is providing primary diet instruction to patients suffering from celiac disease.

"Really, I’m the initial educator about their diet," Clearman said. "I point out products that may contain gluten, show patients how to read food labels, explain how to order when dining out, suggest gluten-free recipes and provide information for contacting food manufacturers about a certain ingredient."

Currently, there are no drugs to treat celiac disease and there is no cure. By following a gluten-free diet, however, people with celiac disease can live long, normal lives. Many health food and grocery stores have gluten-free food sections that make it easier for those with the disease.

A celiac diet is also tax deductible, so those with the disease can eat well without breaking their bank account.

"A celiac’s diet can be very expensive, so we try to show patients how they can make their own meals at home using gluten-free baking products," Clearman said.

For more information about celiac disease or support groups in your area, call the UI Celiac Clinic at 319-356-4060.

For more information:

James A. Clifton Center for Digestive Diseases

The Department of Food and Nutrition Services