Celiac Disease

Katelyn Hartley 404036041

NUTR150

According to the National Institute of Diabetes and Digestive and Kidney Diseases,
celiac disease prohibits the absorption of nutrients in the small intestine due to the fact of gluten
intolerance in the inner lining of the intestine.1 Because gluten is a protein found in various
grains, an individual with celiac disease has to find alternative food sources to meet the nutrition
requirements such food may contain. When those diagnosed with celiac disease partake of foods
containing gluten, villi, “tiny, fingerlike projections on the inner lining of the small intestine,” is
damaged.2 The purpose of villi is to transfer nutrients from food to the bloodstream, with the
elimination of villi in a person’s small intestine, the result is malnutrition, regardless of food
intake.3 A child diagnosed with celiac disease risk several developmental factors due to the fact
that they are unable to absorb essential nutrients needed for proper growth and development.
According to Welstead, when an individual is diagnosed with celiac disease, it is highly likely
that the villi has “partially shortened or completely flattened (2).4
The exact cause of celiac disease is unknown. Researchers claim it maybe hereditary, the
chances increasing according to the genes passed from parent to child.5 The NIH state that a
person may develop celiac disease as a result of eating a food containing gluten which may cause
the disease to become active, “surgery, pregnancy, childbirth, a viral infection, or severe
emotional stress can also trigger celiac disease symptoms.”6 There are several signs and
symptoms of celiac disease. Digestive symptoms may include: abdominal bloating, diarrhea,
constipation, stomach pain, nausea, and vomiting. Welstead reports the treatment needed for the
disease, it is rather simple: eliminate gluten from your diet (2).7 This helps to eliminate digestive
symptoms mentioned above. Gluten is found in several grains such as wheat, rye, and barley. A
smart food choice for celiac patients would be nutrient-dense foods, providing good sources of
“vitamins and minerals, to provide a balanced and adequate intake including; fruits, vegetables,
beans, nuts, seeds, fish, lean meat, poultry and dairy” (Welstead 3).
While a gluten-free diet is essential for those with celiac disease, a current health fad known
as the “gluten-free diet” has become widespread. Today it isn’t uncommon to see “Gluten Free!”
in big letters on food products in grocery stores, or restaurant menus highlighting several options
catered to gluten free customers. Gluten-free blogs, and cookbooks are also common. Bonnie
Brost, a licensed and registered dietitian, cites a study claiming 63% of 1000 individuals
surveyed believed that a gluten-free diet would improve their health. Brost states, “there is very
limited research to substantiate any of these beliefs, according to Dr. Alessio Fasano, director of
the Center for Celiac Research and Treatment at Massachusetts General Hospital in Boston.
Unless you have celiac disease or true gluten sensitivity, there is no clear medical reason to
eliminate it, Fasano says.”8 Brost also explains that the challenge and risk of eating gluten-free
resides in the nutrients lost from foods that contain gluten, “such as whole-grain breads, which
provide other essential nutrients such as magnesium, folic acid and fiber.” 9
Gaesser also reports that there is no published evidence to support the claim that a gluten-free
diet increases health and weight loss. She further states “there is some evidence to suggest that a
gluten-free diet may adversely affect gut health in those without celiac disease or gluten
sensitivity.” 10
 From the research studied, it is evident that a gluten-free diet is necessary for those with
celiac disease, but for the general population, eliminating foods containing gluten may be
harmful.
1 http://www.niddk.nih.gov/health-information/health-topics/digestive-diseases/celiac-
disease/Pages/facts.aspx

2 http://www.niddk.nih.gov/health-information/health-topics/digestive-diseases/celiac-
disease/Pages/facts.aspx

3 http://www.niddk.nih.gov/health-information/health-topics/digestive-diseases/celiac-
disease/Pages/facts.aspx

4 Welstead, L. (2015). The gluten-free diet in the 3rd millennium: Rules, risks and
opportunities. Diseases, 3(3), 136-149.
doi:http://dx.doi.org.byui.idm.oclc.org/10.3390/diseases3030136

5 http://www.niddk.nih.gov/health-information/health-topics/digestive-diseases/celiac-
disease/Pages/facts.aspx

6 http://www.niddk.nih.gov/health-information/health-topics/digestive-diseases/celiac-
disease/Pages/facts.aspx

7 Welstead, L. (2015). The gluten-free diet in the 3rd millennium: Rules, risks and
opportunities. Diseases, 3(3), 136-149.
doi:http://dx.doi.org.byui.idm.oclc.org/10.3390/diseases3030136

8 http://www.duluthnewstribune.com/features/3921833-nutrition-column-get-scoop-gluten-
free

9 http://www.duluthnewstribune.com/features/3921833-nutrition-column-get-scoop-gluten-
free

10 Gluten-Free Diet: Imprudent Dietary Advice for the General Population?

Gaesser, Glenn A. et al.
Journal of the Academy of Nutrition and Dietetics , Volume 112 , Issue 9 , 1330 - 1333