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Your search term(s) "Celiac Disease" returned 56 results.

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Celiac Disease: Learning You Have it Can Mean the Start of a New and Better Life. New York, NY: Columbia University Medical Center, 2006. 8 p.

This booklet helps people newly diagnosed with celiac disease (gluten intolerance) and dermatitis herpetiformis understand their disease and some of the dietary changes they will need to make in order to follow a gluten-free diet. The booklet first reviews the different symptoms that can be associated with celiac disease, the physiology of the small intestine, symptoms that appear on the skin, and celiac disease as an of autoimmune disease. The booklet continues by reviewing the diagnostic tests to confirm the condition (blood tests and an intestinal biopsy, done by endoscopy), and the screening indications for celiac disease. It then describes the Celiac Disease Center at Columbia University, a research center established in 2001. The final section outlines the work being done at the Celiac Disease Center and invites readers to consider donating funds to support that work. Website addresses and telephone numbers of some of the researchers and administrators at the Celiac Disease Center are included. The booklet is printed with colorful graphics and written in nontechnical language.

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Guidelines and Goodies: Eating Gluten-Free and Enjoying It. New York, NY: Columbia University Medical Center, 2006. 13 p.

This brochure helps people newly diagnosed with celiac disease (gluten intolerance) or dermatitis herpetiformis understand some of the dietary changes they will need to make in order to follow a gluten-free diet. The brochure presents an upbeat, positive approach to the gluten-free diet as a relatively painless way to eliminate troublesome and problematic symptoms. The brochure reviews the requirements of a gluten-free diet, with an emphasis on all-around healthy and nutritious food. Topics include the foods that are permitted, the different grains that can and cannot be included, the basics of a nutritious meal plan, suggestions for dietary fiber and fats, the role of exercise, details about different types of grains and how to incorporate some of the lesser known but gluten-free, grains, creating tasty desserts that are gluten-free, how to follow a gluten-free diet while eating at restaurants, and how to cope with the first few days on a gluten-free diet by using foods that are already in the pantry or freezer. Specific brand-name foods are noted. The brochure is printed with colorful graphics and written in nontechnical language.

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Helping Your Child Cope with a Diagnosis of Celiac Disease. New York, NY: Columbia University Medical Center, 2006. 8 p.

This brochure helps parents of children newly diagnosed with celiac disease (gluten intolerance) understand some of the dietary changes they will need to make in order to have their child follow a gluten-free diet. The brochure presents an upbeat, positive approach to the gluten-free diet as a relatively painless way to eliminate troublesome and problematic symptoms. The author focuses on some of the psychosocial adjustments that the child and family will need to make, especially as some favorite foods will need to be eliminated from the child's diet. The author stresses that perfect adherence to a gluten-free diet has a learning curve and mistakes will be made as the family adjusts and learns about what foods can and cannot be eaten. Families are encouraged to focus on favorite foods that are naturally gluten-free and to plan meals around those favorites. The brochure reviews strategies for coping with particular situations, such as special holiday meals or birthday parties, and the need for parents to be advocates for their child and educators for other adults and children about the needs of people with celiac disease. The booklet is printed with colorful graphics and written in nontechnical language.

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Appendices. Regina, Saskatchewan: Case Nutrition Consulting. 2008. pp 339-342.

This set of four appendices is from a book designed to provide practical information, in an easy-to-access format, about celiac disease and the gluten-free diet that is used to manage the disease. They include a table of enriched gluten-free products, a chart of gluten-free products designed or suitable for foodservice settings, a list of companies and products that have gluten-free oats, and information about the Gluten-Free Certification Organization (GFCO), an independent service that supervises gluten-free food production. Readers are referred to the GFCO website at www.gfco.org.

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Celiac Disease and Autoimmunity in the Gut and Elsewhere. Gastroenterology Clinics of North America. 37(2): 411-428. June 2008.

This article about celiac disease and autoimmunity in the gut and elsewhere is from an issue of Gastroenterology Clinics of North America that focuses on eosinophilic and autoimmune gastrointestinal disease. Celiac disease is a common immune-mediated enteropathy characterized by sensitivity to the wheat protein, gluten. The authors note that celiac disease is often difficult to diagnose due in large part to the silent form of the disease that affects the majority of patients. Overall mild clinical symptoms with nonspecific complaints such as fatigue, headaches, and arthralgias are common and can delay diagnosis. This article discusses the gut immunogenesis of celiac disease, the role of environmental factors, and the risk of autoimmune disease. The authors focus on the autoimmune connective tissue diseases, endocrine, and dermatologic conditions associated with celiac disease, as well as the related gut inflammatory disorders of refractory celiac disease, autoimmune enteropathy, collagenous enteritis, and collagenous colitis. Specific diseases discussed include Sjogren's syndrome, inflammatory arthritis, Addison's disease, autoimmune insulin-dependent diabetes mellitus (AIDDM), IgA deficiency, pernicious anemia, primary biliary cirrhosis, and autoimmune hepatitis. The authors conclude with a brief discussion of screening recommendations in patient populations with these immune-related illnesses. 1 figure. 2 tables. 79 references.

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Celiac Disease And Dermatitis Herpetiformis. Regina, Saskatchewan: Case Nutrition Consulting. 2008. pp 13.

Celiac disease is a chronic autoimmune intestinal disorder characterized by a sensitivity to specific proteins in the grains of wheat, rye, and barley; these proteins are collectively known as gluten. Dermatitis herpetiformis (DH) is another form of celiac disease, characterized by a chronic, intense burning; itchy skin; and a blistering rash. This chapter is from a book designed to provide practical information, in an easy-to-access format, about celiac disease and the gluten-free diet that is used to manage the disease. This section of the introductory chapter provides a brief overview of celiac disease and DH, including the prevalence, signs and symptoms, other associated conditions, complications, and diagnosis of each. The author reiterates that the treatment for DH is a strict gluten-free diet for life. Readers are encouraged to work closely with a dietitian when they are first diagnosed; the dietitian can help with nutritional assessment, diet education, meal planning, and assistance with social and emotional adaptation to the new gluten-free lifestyle. 14 references.

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Celiac Disease and the Colon. Practical Gastroenterology. 32(9): 40-45. September 2008.

This article explores the impact of celiac disease on the colon. The author defines celiac disease as an autoimmune enteropathy of the proximal small intestine, triggered by dietary exposure to gluten, a protein of wheat, barley, and rye. Serologic testing for celiac-related autoantibodies has facilitated diagnosis considerably, but diagnosis is still confirmed with intestinal biopsy. The author explores the associations between celiac disease and both inflammatory bowel disease (IBD) and microscopic colitis. One section reviews the likelihood of colon neoplasia in patients with celiac disease. Another section considers the use of diagnosing celiac disease during colonoscopy, determining that celiac disease cannot be excluded by ileal biopsy. One table helps physicians understand the significance of colon pathology, including microscopic colitis, inflammatory bowel disease, and colon neoplasia, in patients with celiac disease. The author recommends that physicians should consider additional pathology in patients who fail to respond to, or who later relapse despite, dietary gluten exclusion. Recurrent diarrhea and anemia in particular should prompt colonoscopy. 2 tables. 34 references.

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Celiac Disease Management for Older Adults. Today’s Dietitian. 10(5):22-24. May 2008.

This article helps dietitians understand strategies to help their older clients follow a gluten-free diet to manage their celiac disease. The author notes that although a gluten-free diet is a successful way to treat celiac disease, the process of following a restrictive diet can be cumbersome, particularly for older adults, who may have additional dietary concerns such as chewing and swallowing difficulties, diabetes, or other conditions that complicate eating. The author explains the importance of focusing on allowable foods, discussing safe food alternatives, providing resources, and being realistic with clients. Resources that can be useful include where clients can find gluten-free foods locally, Internet sites for products and support groups, and local restaurants that will offer gluten-free meals. A final section discusses some additional concerns about the higher carbohydrate and fat content of some commercially available gluten-free foods. The author encourages dietitians to help their clients include the use of gluten-free, high-fiber grains in their diet plans. References are available online (references@gvpubcom).

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Celiac Disease. Bethesda, MD: American College of Gastroenterology. 2008. 6 p.

This fact sheet provides basic information about celiac disease and its diagnosis. Designed to help increase health care providers’ and patients’ index of suspicion about the disease, the fact sheet describes how the intestine reacts to gluten, the epidemiology of celiac disease, the primary symptoms, diagnostic tests used to confirm the presence of the disease, and treatment with a gluten-free diet. A final section considers the complications of celiac disease, all of which can be avoided by following a gluten-free diet. The most common symptoms of celiac disease include abdominal pain, bloating and gas, diarrhea, stools that may float or smell unusually bad, weight loss, poor growth or weight loss in children, and anemia. Other symptoms or complications include weakness, tiredness, low vitamin levels, bone and joint pains, osteoporosis, and a chronic skin rash. Diagnostic tests used include blood tests and an endoscopic biopsy of the small bowel. The fact sheet includes a brief list of grains that contain gluten and must be avoided, as well as a list of frequently overlooked foods that often contain gluten. A full-color illustration of the intestinal villi is included. A list of 10 websites that have more information concludes the fact sheet. 4 figures.

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Dieta Sin Gluten: Guia Para Familias [Gluten-Free Diet Guide for Families]. Flourtown, PA: Children’s Digestive Health and Nutrition Foundation. 2008. 8 p.

This Spanish-language patient education information, available online, reviews the care of children with celiac disease, a condition characterized by gluten intolerance. Parents are reassured that celiac disease is a treatable disorder and that any intestinal damage that has occurred before diagnosis is reversible. This booklet is designed as a starter guide for parents of children newly diagnosed with celiac disease to help them through the initial days of the gluten-free lifestyle. Topics covered include a definition of gluten and where it is found, overlooked sources of gluten, new food labeling laws, gluten-free grains and starches, shopping hints, food preparation and handling, eating at restaurants, other conditions that may cause symptoms similar to when the child eats gluten, the use of vitamin supplements, the gastroenterology follow-ups to expect, testing other family members, and emotional aspects of the gluten-free diet. The booklet includes a helpful, gluten-free shopping list, numerous charts of allowed and disallowed foods, and a list of resources, including organizations, support groups, Internet sites, books, and cookbooks. 2 figures. 6 tables.

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