Gluten Intolerance SUMMARY
GLUTEN INTOLERANCE Gluten is a water-insoluble, elastic like protein found in wheat. It is known for its functionality and is used in a variety of food products. Gluten is also used in applications extending beyond the food industry to include medicine, toothpaste, gum (the powdery coating), even in the glue on the back of lick-able postage stamps.1 Approximately 1.5 to 2 million people in the United States are believed to have a sensitivity to gluten. Only 5% of those persons believed to be sensitive to gluten are ever diagnosed with gluten intolerance, otherwise known as celiac disease. Left untreated, celiac disease dramatically increases the risk of certain cancers, osteoporosis, infertility and other disorders.1 Celiac disease is a genetic disease caused by an inflammatory reaction in the small intestine when gluten is ingested. With regards to celiac disease, gluten is considered to be any protein-containing derivative from grains including wheat, barely, rye, and oats. The lining of the intestine is made of small fingerlike projections called villi which are primarily responsible for the absorption of nutrients. When consumed gluten causes the villi to shrink or disappear hindering the absorption of nutrients.2 Symptoms of celiac disease include vitamin and mineral deficiencies (specifically vitamins D, E, A, K, iron, folic acid and calcium), diarrhea, abdominal cramping, severe gas, bloating, easy bruising, weight loss or weight gain. Conditions such as anemia and/or osteoporosis may occur as a result of such symptoms. Symptoms may vary in type and severity depending on the sensitivity of the individual.3 WHAT CAUSES CELIAC DISEASE? There are three primary factors attributed to the development of celiac disease. First, celiac disease is a genetic disorder. It also tends to affect twice as many females than males and affects more children than adults.3 Second, the person has to consume gluten. Reactions to ingestion of gluten can be immediate or delayed for weeks or even months depending on the degree of sensitivity of the individual.4 Third, the disease has to be triggered. Little is known about the process that leads to celiac disease, but factors such as viral infection, pregnancy, surgery or trama have been shown to trigger the immunologic response to gluten.4 DIAGNOSIS & TREATMENT Currently there is no test available to definitively diagnose celiac disease. Screening for celiac disease first involves a blood antibody test. If that test is positive a biopsy of the small intestine is then performed. Strict adherence to a gluten-free diet is usually prescribed if the results of the biopsy are abnormal. Left untreated, celiac disease dramatically increases the risk of certain cancers, osteoporosis, infertility and other disorders.1 In many cases relief of symptoms related to celiac disease can be observed as early as two weeks after beginning a gluten free diet.2 A follow-up biopsy may also be performed to determine the effectiveness of the gluten-free diet. While there is no cure for celiac disease a lifelong adherence to a gluten-free diet can reverse damage to the villi and relieve symptoms experienced with celiac disease.4 GLUTEN AND TURTLE MOUNTAIN PRODUCTS Turtle Mountain offers many products which are “gluten-free”. So you can more easily identify which products and flavors do not contain gluten we’ve provided a table of our product lines and flavors designating those containing gluten with a ”X”. Click here to view table. The general rule of thumb we tell our consumers is if the product does not contain a wafer, cookie, or baked piece then it is “gluten-free”. Because some of our products contain gluten we have chosen not to label our products as “gluten-free” to avoid misleading our consumers. Turtle Mountain has developed a strict comprehensive allergen program used to validate the absence of gluten in our products where applicable. Click here to learn more about our allergen program. Donwloadable PDF File: Click here to download WANT TO KNOW MORE ABOUT GLUTEN INTOLERANCE? We suggest you check out these resources for more information regarding gluten intolerance and celiac disease. Gluten Intolerance Group 206-246-6652, Offers local support groups. REFERENCES 1. Gensheimer, Jolene. “For Some, Gluten Can Have Devastating Effects”. Seattle Post-Intelligencer. 17 Mar 2005 2. Semrad, Carol. “Celiac Disease and Gluten Sensitivity”. Columbia University Medical Center. 24 Mar. 2005 3. Murray, Joseph A. “The Widening Spectrum of Celiac Disease”. Am J Clin Nutr 1999;69:354-65. 4. “Celiac Disease/Gluten Intolerance”. About.com. 31 Mar. 2005
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