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20 Things You Might Not Know About Celiac Disease

  • Celiac disease is a chronic autoimmune disease, which means that you cannot “grow out” of it.
  • 1 in 100 people worldwide have celiac disease.
  • Celiac disease affects an estimated three million Americans.
  • 80% of Americans with celiac disease are not diagnosed and are needlessly suffering.
  • People with a first degree relative with celiac disease have a 1 in 10 chance of developing celiac disease themselves.
  • More children have celiac disease than Crohn’s, Ulcerative Colitis, and Cystic Fibrosis combined.
  • Celiac disease can affect every organ in your body.
  • Lifelong adherence to the gluten-free diet is the only treatment for celiac disease.
  • Approximately 20% of people with celiac disease do not respond to the gluten-free diet.
  • There is an average delay of 6-10 years for an accurate celiac disease diagnosis.
  • Without a timely diagnosis, celiac disease can lead to intestinal cancers, type 1 diabetes, osteoporosis, thyroid disease, multiple sclerosis, anemia, infertility and miscarriage, epilepsy, and more.
  • There are over 300 symptoms associated with celiac disease.
  • Approximately 20% of people with celiac disease are asymptomatic, meaning they don’t experience any external symptoms at all. However, everyone with celiac disease is still at risk for long-term complications.
  • Celiac disease can develop at any age after people start eating foods or medications that contain gluten.
  • The later the age of celiac disease diagnosis, the greater the chance of developing another autoimmune disorder.
  • There are two steps to being diagnosed with celiac disease: the blood test and the endoscopy.
  • People with celiac disease have an increased incidence of microscopic colitis and inflammatory bowel disease (Crohn’s disease and ulcerative colitis).
  • People with celiac disease may have lactose and/or fructose intolerance, both of which can be diagnosed by a hydrogen breadth test.
  • People recently diagnosed with celiac disease are commonly deficient in fiber, iron, calcium, magnesium, zinc, folate, niacin, riboflavin, vitamin B12, and vitamin D.
  • Any food product that is labeled “gluten-free” cannot contain more than 20 parts per million of gluten, which is the safe threshold of gluten consumption for people with celiac disease.

 

 

 

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