Celiac Disease and Gluten Sensitivity. The Diseases, the Diet and the Legislation Community Workshop (Extended Version)
|
|
- Reynold Oliver
- 6 years ago
- Views:
Transcription
1 Celiac Disease and Gluten Sensitivity The Diseases, the Diet and the Legislation Community Workshop (Extended Version) revised Mar 2015 Developed and presented by CCA Calgary Chapter
2 Topics for Today The Medical Conditions - Celiac Disease, including Dermatitis Herpetiformis and Non Celiac Gluten Sensitivity The Gluten-Free Diet and the Cereal Grains Legislative Regulations Product Contamination
3 The Diseases Celiac Disease including Dermatitis Herpetiformis and Non Celiac Gluten Sensitivity
4 Celiac Disease - Genetic Properties Celiac Disease (CD) is a true autoimmune disease. The genetic predisposition (HLA), the environmental trigger (Gluten) and the inflammatory response (ttg) are all known. CD is currently the only autoimmune disease for which all three factors are known. Celiac Disease is the most common autoimmune disease recognized in the medical community. (~1% of the population)
5 The Process of Disease Damage Genes determine the risk for developing CD. (HLA DQ2, HLA DQ8) Gluten triggers the abnormal immune response. The intestinal villi become damaged. Nutrients, including carbohydrates, proteins, fats, vitamins and minerals, can no longer be absorbed. This leads to malnutrition and other serious health problems. Intestinal permeability increases. (Leaky Gut) There is a systemic response.
6 The Nature of Celiac Disease CD was formerly thought to be a disease of childhood. It is now recognized as a disease that can occur at any age. CD can be triggered in otherwise healthy, genetically predisposed people when additional stresses are placed on the body, including: childbirth, severe infections, surgery, food poisoning and emotional stress It can present with a multitude of different symptoms.
7 The Nature of Celiac Disease It was once thought that CD had classic symptoms only, including: Abdominal cramping and pain Nausea and/or vomiting Intestinal gas and bloating Diarrhea, including steatorrhea Weight loss Anemia and vitamin deficiencies iron, folate, B12, A, D, E, K
8 The Nature of Celiac Disease It is now recognized as a multi-system disease including additional intestinal symptoms: Weight gain Constipation Lactose intolerance Mouth ulcers (canker sores) And non-intestinal symptoms: Easy bruising of the skin Edema of the hands and ankles Bone and joint pain, including arthritis Osteoporosis Fertility problems, amenorrhea, impotence Depression Nervous system disorders central and peripheral Extreme weakness and fatigue And many others...
9 The Nature of Celiac Disease There are additional symptoms in children, including: Dental enamel defects Delayed puberty Failure to thrive/delayed growth/short stature Abdominal distension Learning difficulties Severe irritability/behavioural changes
10 The Nature of Celiac Disease CD is often associated with some other diseases and conditions, including: Type 1 diabetes Autoimmune thyroid disease Liver enzymes elevations Autoimmune hepatitis Intestinal lymphoma IgA deficiency Addison s disease Down syndrome, Turner s syndrome, Williams syndrome And less commonly: Sjogren s disease Systemic lupus erythematosus Epilepsy Sarcoidosis
11 Frequency of Occurrence Celiac Disease occurs in ~1% of the population. It occurs more frequently in immediate family members: 8-15% of first degree relatives. (Parents, Children, Siblings) 5-8% of second degree relatives. (Grandparents, Grandchildren, Aunts, Uncles)
12 What Happens When We re Glutened? The progression of damage to the villi
13 Dermatitis Herpetiformis Dermatitis Herpetiformis (DH) is an intensely itchy skin rash. It is a form of celiac disease and is often referred to as CD of the skin. People diagnosed with DH will also have intestinal damage, with or without symptoms. The rash symptoms are often treated with dapsone in addition to the GF diet. The mechanism for developing DH is through the ingestion of gluten.
14 What Happens When We re Glutened? DH on the elbow DH on the knee
15 Diagnosing Celiac Disease A series of serologic (blood) tests can assist in the preliminary screening for CD. Serum IgA-tissue transglutaminase testing (IgA-tTG) OR/AND Serum IgA-endomesial antibody testing (IgA-EMA) Total serum IgA *In Calgary, the lab requisition has a Celiac Screen request box. PLUS **DGP is another screening test that is comparable to the ttg and reliable in both young children and in the presence of IgA deficiency. It is not currently available in Alberta. An intestinal biopsy must be performed to confirm the diagnosis of CD.
16 Diagnosing Celiac Disease in Children There are 5 pillars/criteria for Celiac Disease diagnosis (ESPGHAN) Symptoms compatible with CD Positive serology Presence of genetic markers HLA-DQ2, DQ8 Intestinal damage detected by endoscopy/biopsy Symptom reduction following implementation of the GF Diet Meeting 4 out of 5 of these criteria can be used to diagnose some children in some major children's hospitals in Canada.
17 Treatment of CD The only treatment for Celiac Disease is a STRICT GLUTEN-FREE DIET FOR LIFE. The GF Diet should not be started without an accurate biopsy diagnosis of Celiac Disease.
18 What Happens When We re Glutened? Even small amounts of gluten can be harmful to people with celiac disease and can cause continued small bowel damage. (With or without apparent symptoms) ******* The accidental ingestion of gluten does not cause the profound anaphylactic response that is common with peanuts and other allergens.
19 What Happens When We re Glutened? Many people with CD will have immediate intestinal symptoms. Many will have delayed intestinal symptoms. Many will have non-intestinal symptoms. Immediate or delayed Many will have no symptoms but will still have intestinal damage which can lead to other illnesses. The amount of gluten that causes symptoms varies greatly amidst individuals, with some being extremely sensitive.
20 Gluten Sensitivity Scientific research now supports the existence of this distinct condition and that many people can be gluten sensitive without having biopsy proven celiac disease. This research also indicates that Gluten Sensitivity affects ~10% of the general population. Fasano 6%, Ford 30% The symptoms of Gluten Sensitivity are similar to CD symptoms. There are currently no reliable tests to diagnose Gluten Sensitivity. This condition is referred to as Non-Celiac Gluten Sensitivity (NCGS).
21 Immune Responses The Celiac Disease response IgA - ttg (also EMA and DGP response) This response should not be confused with Classic Allergies IgE - histamine vs. Delayed Food Allergies/Intolerances IgG - delayed, intolerance (Often used by holistic practitioners and naturopaths)
22 The Gluten-Free Diet and The Cereal Grains
23 The Cereal Grains
24 Gluten Containing Grains & Grain Products Grasses, Grains, Cereals Wheat including Bulgur Durum Einkorn Emmer Farro Kamut Red Fife Spelt(Dinkel) Barley Rye Triticale Oats* Cereal Binding Couscous Filler Fu Graham flour** Malt Roux Semolina Seitan * Included in the Canadian Gluten-Free Regulation ** Not to be confused with Gram flour (Chick Pea, Dahl)
25 Gluten-Free Grains & Grain Substitutes Corn (Maize) Rice Sorghum Amaranth Arrowroot* Buckwheat Cassava Coconut Dahl (Gram)** Flax Legumes Mesquite Millet Nuts Poi Polenta Potatoes Pulses Quinoa Sago Soy Sweet Potatoes Tapioca Taro Teff Wild Rice Montina (Indian Rice Grass) Protana (Pure Oats) Timtana (Timothy) * A GF Flour not to be confused with Arrowroot Cookies ** Not to be confused with Graham flour
26 Other Gluten-free Foods Fresh meat, poultry, fish and seafood (unseasoned) Fresh vegetables and fruits (including fresh frozen) Eggs Nuts and seeds Legumes Cheese and other dairy lactose intolerance vs milk protein allergy (Lactose intolerance is often associated with Celiac Disease) All products made with gluten-free ingredients
27 Questionable Products Baking powder Bouillon cubes Condiments Dry roasted nuts Herbal teas Ice cream and yogurt Imitation seafood Marinades and sauces Pilaf mixes Puddings Salad dressing Seasoned fries Smarties** Soy sauce Beverage mixes Cheese spreads Dried fruit *Flavourings HPP/HVP Icing sugar products Licorice and candies Modified food starch Processed meats Rice and soy beverages *Seasonings Self basting poultry Soups and broths Worcestershire sauce * The new allergy labelling will clearly include all gluten sources. Remember to review all product labels. Seasonings and flavourings are often overlooked. ** Some alternate M&M products do not contain gluten.
28 Diet vs. Nutrition Caution Flag Everyone has an opinion about Members (and the public) expect you to know The fine line between diet and nutrition The slippery slope Celiac Association volunteers can provide information on diet only, including safe and unsafe products included in the gluten-free diet. Nutritional guidance must be provided by a registered dietitian.
29 Milk and other Dairy Lactose intolerance (sugar) is often associated with Celiac Disease and can improve significantly when the gut heals after the introduction of the Gluten Free diet. vs. Casein intolerance or allergy (protein) and Whey intolerance or allergy (protein) are not associated with celiac disease and will not be impacted by the introduction of the gluten free diet.
30 Quick and Easy References
31 Using Safe Alternatives Many common food products have safe alternatives: Eg. Soy sauce. Safe thickening agents can be used in place of flour: Eg. Potato starch, tapioca starch Many food items have gluten-free alternatives: Eg: Pizza shells, pasta
32 Domestic vs. Commercial Products Many products marketed in regular grocery stores contain different ingredients than their commercial counterparts marketed to restaurants and other high volume commercial facilities. Examples include: Worcestershire sauces, salad dressings, marinades, bouillon bases, pilaf seasonings, flavourings Check with restaurant staff (and staff of other facilities) and review labels carefully to assure safety of ingredients.
33 Thoughts to Consider Thoughts to keep in mind about gluten free choices: Manufacturers do not commonly fortify milled GF grains with essential nutrients including vitamins and minerals. (This appears to be changing) Many gluten free grains and grain substitutes are more calorie dense than gluten containing flours. Many gluten free baked goods use more fats, oils, sugar and eggs to prevent crumbling of the products. Consult a Registered Dietitian to determine optimal nutritional intake on the Gluten Free Diet. (Include current lab results to review any nutrient deficiencies.)
34 Legislation and Labelling
35 Major Concerns Product Labeling Safe and Unsafe Ingredients Hidden Sources of Gluten* Ambiguous Ingredients* Ambiguous Labeling* *With the revised allergy legislation, these concerns have been resolved. (with a few exceptions). Contamination and Cross-Contamination These continue to be of concern
36 What is Gluten? Gluten refers to several different cereal grain storage proteins, or prolamins. Gliadin in wheat Secalin in rye Hordein in barley There is ongoing confusion over references to glutinous rice and corn gluten. (Avena is the protein found in Oats)
37 The New Allergy Regulation The new Allergy Regulation came into effect 4 Aug 2012 In addition to the declaration of the top allergens, The gluten source must be declared when a food contains gluten protein or modified gluten protein from barley, oats, rye, triticale or wheat, including kamut or spelt and must be written in plain language. Information about gluten content can be found in: The INGREDIENT list. The WARNINGS section CONTAINS, MAY CONTAIN. (The may contain statement is a voluntary statement.) The Allergy Regulation pertains to food ingredients.
38 The New Allergy Regulation Information about gluten content can be found in: The INGREDIENT list. The WARNINGS section CONTAINS, MAY CONTAIN. The contains statement refers to gluten that has been added in manufacture. The may contain statement is a voluntary statement. If it is used for one allergen, it must be used for all potential allergens. Cross contamination can occur in products and may not be reflected in the ingredient list or warning statement.
39 The New Gluten-Free Regulation Revisions to the Gluten-Free Regulation also came into effect on 4 Aug 2012 It is prohibited to label, package, sell or advertise a food in a manner likely to create an impression that it is a gluten-free food if the food contains any gluten protein or modified gluten protein, including any gluten protein fraction, referred to in the definition "gluten" in subsection B (1). Subsection B (1) reads: "gluten (a) any gluten protein from the grain of any of the following cereals or the grain of a hybridized strain created from at least one of the following cereals: (i) barley, (ii) oats, (iii) rye, (iv) triticale, or (v) wheat, kamut or spelt; or (b) any modified gluten protein, including any gluten protein fraction, that is derived from the grain of any of the cereals referred to in subparagraphs (a)(i) to (v) or the grain of a hybridized strain referred to in paragraph (a). (gluten)
40 The New Gluten-Free Regulation Also included in the gluten free regulation Based on available scientific evidence, Health Canada considers that gluten-free foods prepared under good manufacturing practices, which contain levels of gluten not exceeding 20 ppm as a result of cross-contamination, meet the health and safety intent of the gluten-free regulation (B ) when a gluten-free claim is made The Gluten-Free Regulation pertains to cross-contamination of gluten-free ingredients.
41 Oats - Yes or No Oats are still included in the gluten free regulation in Canada. (Health Canada is currently reviewing this. An announcement is expected in the next few months.) Pure Oats have been determined to be gluten free and safe in the GF diet*. Until there is further change to the legislation, pure, uncontaminated oats cannot be labelled as GF in Canada. * Consult Health Canada s position on oats for inclusion in the gluten free diet
42 Understanding GF in Canada There is often confusion over gluten free labeling in Canada. In order to be labeled Gluten Free, a product must be specially formulated for the Gluten Free Diet. A "food for special dietary use" is defined in B of the FDR as a food that has been specially processed or formulated to meet the particular requirements of a person: a) in whom a physical or physiological condition exists as a result of a disease, disorder or injury; or b) for whom a particular effect, including but not limited to weight loss, is to be obtained by a controlled intake of foods.
43 20 parts per million Half a teaspoon ½ tsp. In a bathtub filled with water (125 litre bathtub)
44 20 parts per million Less than a drop In 2 litres of ice cream (1 drop in 2.5 litres)
45 20 ppm in Daily Living 20 ppm is only part of the equation. A defined ppm content is essential for industry production and regulation. BUT For individual consumption, volume intake is the more significant part of the equation. Based on the gluten-free regulation (<20 ppm), scientific evidence and the usual eating practices of people on a gluten free diet consuming grams of GF foods daily, the average person with Celiac Disease could safely consume up to 10 mg of gluten daily without adverse effects.
46 How Much is Too Much Volume Intake Research evidence demonstrates that 200 mg of gluten daily causes intestinal damage, usually with symptoms. Some studies show that 50 mg of gluten daily causes mild intestinal injury, usually without symptoms. Some studies show that 10 mg of gluten daily does not cause intestinal injury. (Usual is 4-7 mg) (Some individuals demonstrated symptoms.)
47 How Much is Too Much These studies were carried out over a period of three months. (It is unknown if longer exposure would cause intestinal damage.) The average individual with celiac disease consumes grams of gluten free product daily. If the gluten content is 20 ppm, this amount of product would contain 4-7 mg. This is the basis of accepting <20 ppm as the standard of gluten free for Canadian manufacture and GF labelling.
48 How Much is Too Much Some individuals with celiac disease (and gluten sensitivity) appear to be sensitive to gluten levels significantly less than 20 ppm based on an intake of less than 10 mg daily. It is unclear if they experience symptoms only or symptoms in addition to intestinal damage. Scientific research is continuing.
49 Establishing the GF Context Based on this evidence, less than a teaspoon of pure gluten, (equivalent to 3500 mg), would be the maximum tolerable amount for an entire year.
50 10 milligrams daily Less than one teaspoon of gluten Equivalent to one sugar sweetener for your coffee (3.5 gr) Is the maximum amount considered safe in a year
51 Preventing Contamination and Cross- Contamination In food service industries and facilities. Restaurants and banquet halls Seniors facilities Day care centres School classrooms, lunchrooms and cafeterias Other locations
52 Preventing Contamination & Cross-contamination When preparing a gluten-free meal, it is important to prevent contamination of the gluten-free foods with gluten-containing food particles and residues. Even small amounts of gluten can result in continued intestinal damage for people with CD and DH Care must be taken to ensure that glutenfree foods remain gluten-free.
53 Preventing Contamination & Cross-contamination Select a preparation area that is separate from other food preparation areas. Air-borne flour and other gluten-containing particles can contaminate gluten-free foods. Ensure all preparation surfaces, cooking surfaces and cooking utensils have been thoroughly cleaned, including counter top, meat slicer, grill surface, cutting boards, bowls, knives, utensils, thermometers, cleaning cloths, aprons.
54 Preventing Contamination & Cross-contamination Use dedicated pots, pans, utensils and cutting boards whenever possible. Rivets can trap gluten particles. Rolled edge pans are easier to clean. Scrub with soap and water to ensure removal of gluten-containing particle. Disinfect according to current standards of practice.
55 Preventing Contamination & Cross-contamination Follow impeccable hand washing practices. Use sanitary gloves for food preparation and change them before handling GF foods. Ensure the powder used is gluten-free. Even powder-free gloves can have trace amounts of powder. Become knowledgeable about special needs diets and menu selections. Educational programs are offered through many of the local chapters of the Canadian Celiac Association.
56 Preventing Contamination & Cross-contamination Ensure all ingredients are gluten-free. Check product ingredients regularly. Manufacturers and suppliers can change ingredients without notice. Ensure that anti-caking and flow agents are GF. These agents may not be identified in the ingredient lists.* Use boldly labeled, air tight containers for all products designated as GF. Prepare GF meals before other menu selections * the new allergy labeling requires these agents to be declared.
57 Preventing Contamination & Cross-contamination Clean utensils must be used for each condiment, butter, sauce and all other items. Use individual portions and/or squeeze bottles. Deep fryer oil previously used for glutencontaining foods is unsafe for gluten-free cooking. (Particles and residues) Fresh water must always be used for boiling, poaching or steaming.
58 Preventing Contamination & Cross-contamination Use the top oven racks and refrigerator shelves. Use caution with convection ovens. Use toaster bags to prevent contamination of GF bread products. (Check with the Calgary office for availability.) Bulk bins can be a source for crosscontamination.
59 Using Safe Alternatives Many foods start out gluten-free and are glutened in menu preparation: Eg. Salad croutons Develop clearly identified gluten-free alternatives as part of a standard menu. Arrange buffet tables with gluten-free selections first and separated from gluten-containing selections. Label them.
60 Reliable Websites Canadian Celiac Association Calgary Chapter (Dr. Decker Butzner, Dr. Paul Beck) Mass General (Dr. Alessio Fasano) Mayo Clinic (Dr. Joe Murray) Columbia University (Dr. Peter Green) The Gluten Free Diet Shelley Case, RD
61 Resources Celiacsure /BioCard the home test kit - a useful tool for preliminary screening for CD. (in specific circumstances) It is not a substitute for a proper medical diagnosis. These tests are helpful when physicians are resistant to testing for CD or before naturopaths place their patients on a wheat free and/or gluten free diet. Check the national website for information on availability.
62 Resources EZGluten - Home test kits are available and reliable for most food products. (some exceptions do exist) The tests show gluten content of 10 ppm and greater. They are expensive. Check the national website for information on availability.
63 Genetic Testing Genesure test kits are now available from Glutenpro. The tests use cheek swabs to collect genetic material for testing. The swabs are sent to an FDA registered laboratory and are tested for HLA-DQ2 alpha subunit, HLA-DQ2 beta subunit, and HLA-DQ8 markers. Appox. 40% of the population have these genetic markers, but only ~ 1% of the population have Celiac Disease.
Celiac Disease and the Gluten-Free Diet
Celiac Disease and the Gluten-Free Diet Celiac Disease is an autoimmune disorder affecting 1 in every 133 not at risk Americans. The incidence is substantially higher in the at risk populations i. Celiac
More informationGluten Sensitivity Fact from Myth. Disclosures OBJECTIVES 18/09/2013. Justine Turner MD PhD University of Alberta. None Relevant
Gluten Sensitivity Fact from Myth Justine Turner MD PhD University of Alberta Disclosures None Relevant OBJECTIVES Understand the spectrum of gluten disorders Develop a diagnostic algorithm for gluten
More informationGluten-Free China Gastro Q&A
Gluten-Free China Gastro Q&A Akiko Natalie Tomonari MD akiko.tomonari@parkway.cn Gastroenterology Specialist ParkwayHealth Introduction (of myself) Born in Japan, Raised in Maryland, USA Graduated from
More informationWhat is celiac disease?
What is celiac disease? Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten,
More informationCoeliac disease catering gluten-free
Coeliac disease catering gluten-free About Coeliac UK National Charity for people with coeliac disease and dermatitis herpetiformis Founded in 1968 and is the largest coeliac charity in the world Mission:
More informationSpectrum of Gluten Disorders
Food Intolerance:Celiac Disease and Gluten Sensitivity-A Guide for Healthy Lifestyles Ellen Karlin 2018 Spectrum of Gluten Disorders Wheat allergy - prevalence 3-8 % (up to 3 years old) Non-celiac gluten
More informationCELIAC SPRUE. What Happens With Celiac Disease
CELIAC SPRUE Celiac Disease (CD) is a lifelong, digestive disorder affecting children and adults. When people with CD eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes
More informationEAT ACCORDING TO YOUR GENES. NGx-Gluten TM. Personalized Nutrition Report
EAT ACCORDING TO YOUR GENES NGx-Gluten TM Personalized Nutrition Report Introduction Hello Caroline: Nutrigenomix is pleased to provide you with your NGx-Gluten TM Personalized Nutrition Report based on
More informationGluten-Free Diet. What is a gluten-free diet? Gluten-free baking and cooking. What about oats? Gluten-free products
Gluten-Free Diet What is a gluten-free diet? A gluten-free diet completely avoids the grains below: wheat rye barley These grains contain a protein called gluten. Gluten can damage the lining of the small
More informationNutrition. Gluten Free Diet. What is gluten? Gluten is a protein found in wheat, rye and barley.
Gluten Free Diet Nutrition What is gluten? Gluten is a protein found in wheat, rye and barley. Why should I follow a gluten free diet? If you have celiac disease or non-celiac gluten sensitivity, the gluten
More informationDiagnostic Testing Algorithms for Celiac Disease
Diagnostic Testing Algorithms for Celiac Disease HOT TOPIC / 2018 Presenter: Melissa R. Snyder, Ph.D. Co-Director, Antibody Immunology Laboratory Department of Laboratory Medicine and Pathology, Mayo Clinic
More informationGluten-Free Summer Meals
Gluten-Free Summer Meals By Andrea Holwegner BSc, RD The May long weekend marks the beginning of summer and some of our favourite foods, like juicy barbecued burgers and picnics with fresh pasta salad
More informationGluten-Free Diet: General Information
Gluten-Free Diet: General Information Gluten is a protein found in certain grains such as wheat, barley, and rye. Anyone with celiac disease must follow a gluten-free diet. Read the ingredient list on
More informationHealth Canada s Position on Gluten-Free Claims
June 2012 Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch 0 Table of Contents Background... 2 Regulatory Requirements for Gluten-Free Foods... 2 Recent advances in the knowledge
More informationFood Allergies and Intolerances
Food Allergies and Intolerances Training for foodservice staff D e v e l o p e d b y K a r l a W e s s l i n g K U M C D i e t e t i c I n t e r n M a y 2 0 1 3 Objectives Become familiar with food allergies
More informationSlides and Resources.
Update on Celiac Disease Douglas L. Seidner, MD, AGAF, FACG Director, Center for Human Nutrition Vanderbilt University As revised/retold by Edward Saltzman, MD Tufts University None Disclosures This ppt
More informationGluten-Free Eating. Cross-Contamination When preparing gluten-free food, you must be careful to avoid cross-contamination I PAGE 1
Gluten-Free Eating Why This Diet is Important Gluten is a general name for the storage proteins (prolamins) found in wheat, barley, rye and related cereal grains triticale, spelt and kamut. If you have
More informationGLUTEN FREE WHY AND HOW TO GO GLUTEN FREE
GLUTEN FREE WHY AND HOW TO GO GLUTEN FREE Background on Gluten Gluten the protein in strains of wheat, including all kinds of flour including durum (used for flour), semolina (used in pasta), spelt, kamut,
More informationLiving with Coeliac Disease Information & Support is key
Living with Coeliac Disease Information & Support is key Mary Twohig Chairperson Coeliac Society of Ireland What is Coeliac Disease? LIVING WITH COELIAC DISEASE Fact Not Fad Auto immune disease - the body
More informationCeliac Disease. Definition & Facts. What is celiac disease? How common is celiac disease? Who is more likely to develop celiac disease?
Celiac Disease Definition & Facts What is celiac disease? Celiac disease is a digestive disorder that damages the small intestine. The disease is triggered by eating foods containing gluten. Gluten is
More informationNovember Laboratory Testing for Celiac Disease. Inflammation in Celiac Disease
November 2011 Gary Copland, MD Chair, Department of Pathology, Unity Hospital Laboratory Medical Director, AMC Crossroads Chaska and AMC Crossroads Dean Lakes Laboratory Testing for Celiac Disease Celiac
More informationMeredythe A. McNally, M.D. Gastroenterology Associates of Cleveland Beachwood, OH
Meredythe A. McNally, M.D. Gastroenterology Associates of Cleveland Beachwood, OH Case in point 42 year old woman with bloating, gas, intermittent diarrhea alternating with constipation, told she has IBS
More informationNicole Cerillo, RD Kogan Celiac Center
Nicole Cerillo, RD Kogan Celiac Center The Kogan Celiac Center is designed to address the lifestyle changes associated with living well with celiac disease. Intended to be a complement to and an extension
More informationCoeliac Disease BE AWARE OF HOW YOU PREPARE
Coeliac Disease BE AWARE OF HOW YOU PREPARE What is it? Auto-immune disorder affecting the small intestine. Triggered by gluten (protein found in wheat, rye, barley, and oats) Strong genetic link: 1 st
More informationGluten-Free Living: Helping People to Eat Safely, Healthfully and Happily
Gluten-Free Living: Helping People to Eat Safely, Healthfully and Happily Rachel Begun, MS, RDN www.rachelbegun.com @RachelBegunRD What is Gluten? What is Gluten? Gluten is the collective term for a group
More information2017 NACE Experience Conference July 16 19, 2017
I m Allergic: Catering to Guests with Special Needs Ellen Karlin Nutritionist Agenda In today s session, we will discuss: Food intolerances Food allergies Safe menu selections Prevent cross contact in
More informationUNDERSTANDING COELIAC DISEASE
UNDERSTANDING COELIAC DISEASE COELIAC DISEASE Coeliac Disease (CD) is an immune-mediated systemic disorder generated by gluten intake in genetically susceptible individuals. When someone with coeliac disease
More informationThere is more to the diet than gluten-free. Kathryn Miller, Food Policy Lead Coeliac UK
There is more to the diet than gluten-free Kathryn Miller, Food Policy Lead Coeliac UK Introduction About Coeliac UK Coeliac disease Gluten-free diet Gluten-free; the law Nutritional adequacy Nutritional
More informationMODEL 504 PLAN A 504 PLAN MUST BE ADAPTED TO THE INDIVIDUAL NEEDS, ABILITIES, AND MEDICAL CONDITION OF EACH INDIVIDUAL CHILD.
MODEL 504 PLAN This model Section 504 Plan was developed by the American Celiac Disease Alliance (ACDA) and the Disability Rights Education and Defense Fund, Inc. (DREDF). * IMPORTANT The attached 504
More informationFunctional Medicine Is the application of alternative holistic measures to show people how to reverse thyroid conditions, endocrine issues, hormone
Functional Medicine Is the application of alternative holistic measures to show people how to reverse thyroid conditions, endocrine issues, hormone issues, fibromyalgia, autoimmunity diseases and the like.
More informationPrimary Care Update January 26 & 27, 2017 Celiac Disease: Concepts & Conundrums
Primary Care Update January 26 & 27, 2017 Celiac Disease: Concepts & Conundrums Alia Hasham, MD Assistant Professor Division of Gastroenterology, Hepatology & Nutrition What is the Preferred Initial Test
More informationGoing Gluten Free: Off to a Fresh Start
Going Gluten Free: www.neceliac.org Off to a Fresh Start The New England Celiac Organization does not endorse any of the products mentioned in this presentation March 5, 2015 Disclosures None Presentation
More informationImuPro shows you the way to the right food for you. And your path for better health.
Your personal ImuPro Screen + documents Sample ID: 33333 Dear, With this letter, you will receive the ImuPro result for your personal IgG food allergy test. This laboratory report contains your results
More informationWhat is coeliac disease?
What is coeliac disease? How do you say coeliac? Seel ee ak. Coeliac disease means you can not eat food with gluten. Gluten is in wheat, rye, barley and oats. If you eat gluten, it will make you feel sick.
More informationCeliac Disease. Etiology. Food Intolerance:Celiac Disease and Gluten Sensitivity-A Guide for Healthy Lifestyles
Food Intolerance:Celiac Disease and Gluten Sensitivity-A Guide for Healthy Lifestyles Ellen Karlin 2017 Celiac Disease World s most common genetic food disorder Rising prevalence - over past 5 decades,
More informationHow can we report a product that is misusing the GFCO logo? By going to or by calling
What does "certified" mean? Can you have "certified gluten-free" on a label if the product tests
More informationChallenges in Celiac Disease. Adam Stein, MD Director of Nutrition Support Northwestern University Feinberg School of Medicine
Challenges in Celiac Disease Adam Stein, MD Director of Nutrition Support Northwestern University Feinberg School of Medicine Disclosures None Overview Celiac disease Cases Celiac disease Inappropriate
More informationHealth Care Plan for School Celiac Disease/Gluten Intolerance
Health Care Plan for School Celiac Disease/Gluten Intolerance STUDENT S NAME: D.O.B.: SCHOOL: GRADE: DATE OF PLAN: SCHOOL YEAR DEFINITION: Celiac Disease (also called Gluten Intolerance ) is an autoimmune
More informationEligibility The NCSF online quizzes are open to any currently certified fitness professional, 18 years or older.
Eligibility The NCSF online quizzes are open to any currently certified fitness professional, 18 years or older. Deadlines Course completion deadlines correspond with the NCSF Certified Professionals certification
More informationUnderstanding Food Intolerance and Food Allergy
Understanding Food Intolerance and Food Allergy There are several different types of sensitivities or adverse reactions to foods. One type is known as a food intolerance ; an example is lactose intolerance.
More informationGluten Free Eating Guide
The great thing about Metabolic Jumpstart is that you can still follow a gluten-free diet and be on target for fantastic results. Gluten doesn t directly affect your weight, just the foods you can eat
More informationEpidemiology. The old Celiac Disease Epidemiology:
Epidemiology 1 1 Epidemiology The old Celiac Disease Epidemiology: A rare disorder typical of infancy Wide incidence fluctuates in space (1/400 Ireland to 1/10000 Denmark) and in time A disease of essentially
More informationIntroducing a gluten-free diet
Patient information leaflet Royal Surrey County Hospital NHS Foundation Trust Introducing a gluten-free diet Nutrition & Dietetics Department This leaflet tells you about who should follow a gluten-free
More informationFollow-Up Fact Sheet from the National Foundation for Celiac Awareness (NFCA) September 18, 2013 Webinar: Understanding the FDA's Gluten-Free Labeling Rule Part 1: What You Need to Know Featuring Panelists:
More information'Every time I eat dairy foods I become ill, could I have a milk allergy.? '. Factors involved in the development of cow's milk allergy:
'Every time I eat dairy foods I become ill, could I have a milk allergy.? '. Dairy allergy is relatively common in the community. The unpleasant symptoms some people experience after eating dairy foods
More informationFood Intolerance & Expertise SARAH KEOGH CONSULTANT DIETITIAN EATWELL FOOD & NUTRITION
Food Intolerance & Expertise SARAH KEOGH CONSULTANT DIETITIAN EATWELL FOOD & NUTRITION Food Intolerance & Expertise What is food intolerance? Common food intolerances Why are consumers claiming more food
More informationGluten-Free Food. A Guide for Food Assistance Organizations. Why should my organization provide gluten-free food options?
Gluten-Free Food A Guide for Food Assistance Organizations Why should my organization provide gluten-free food options? For some people eating gluten-free (GF) is a life-style choice. For others, such
More informationGETTING STARTED. A Guide to Celiac Disease & the Gluten-Free Diet.
GETTING STARTED A Guide to Celiac Disease & the Gluten-Free Diet www.beyondceliac.org ABOUT GETTING STARTED Did you just learn that you have celiac disease or non-celiac gluten sensitivity ( gluten sensitivity
More informationAllowed Question Not Allowed. The following foods may contain gluten. Items made with buckwheat flour
Gluten-free diet Grain products to allow, question and exclude Reviewed by: Peggy Marcon, MD, FRCPC, Inez Martincevic, MSc, RD, Catharine Walsh, MD, MEd, PhD, FAAP, FRCPC Last reviewed: February 6, 2017
More informationRebecca Rovay-Hazelton Licensed Nutritionist, Functional Diagnostic Nutritionist
Rebecca Rovay-Hazelton Licensed Nutritionist, Functional Diagnostic Nutritionist Section 1: What is gluten? Foods containing gluten Section 2: What is gluten intolerance? Section 3: Testing for gluten
More informationDR.RAJIV SHARMA BOOK SERIES 2
DR.RAJIV SHARMA BOOK SERIES 2 CELIAC DISEASE AND GLUTEN 1 DR.RAJIV SHARMA CELIAC DISEASE AND GLUTEN GLUTEN IS LIKE AIR. ITS EVERYWHERE. As long as you have a beating heart you cannot avoid Gluten. Gluten
More informationCatering for Food Allergies and
Adequate nutrition in childhood is essential for growth and development. The food a child consumes while at school contributes significantly to their dietary intake. Schools including tuckshops and canteens,
More informationSpecial Diet Requests in Schools
Special Diet Requests in Schools PRESENTED BY: Rayona Baker, RD, LD Outline Disability vs. Special Diet Need Food Allergies Gluten Free Diets Diabetes Gordon Food Service Resources Other Resources Disability
More informationCeliac Disease Ce. Celiac Disease. Barry Z. Hirsch, M.D. Baystate Pediatric Gastroenterology and Nutrition. baystatehealth.org/bch
Celiac Disease Ce Celiac Disease Barry Z. Hirsch, M.D. Baystate Pediatric Gastroenterology and Nutrition baystatehealth.org/bch Autoimmune Disease Inappropriate inflammation 1 1/21/15 Celiac Disease Classic
More informationFood Allergies: Think Smarter, Not Harder. Peggy Eller, RD, CD Julie Skolmowski, MPH, RD, SNS
Food Allergies: Think Smarter, Not Harder Peggy Eller, RD, CD Julie Skolmowski, MPH, RD, SNS Video: Managing Food Allergies in Schools www.nfsmi.org/foodallergy What Are Food Allergies? Food allergies
More informationAm I a Silly Yak? Laura Zakowski, MD. No financial disclosures
Am I a Silly Yak? Laura Zakowski, MD No financial disclosures Patient NP 21 year old male with chronic headaches for 6 years extensively evaluated and treated Acupuncturist suggests testing for celiac
More informationInfants and Toddlers: Food Allergies and Food Intolerance
Infants and Toddlers: Food Allergies and Food Intolerance A Webinar Presented by the Virginia Infant & Toddler Specialist Network and the Fairfax County Office for Children WHAT IS THE DIFFERENCE BETWEEN
More informationFOOD ALLERGY AND MEDICAL CONDITION ACTION PLAN
CAMPUS DINING AT HOLY CROSS COLLEGE FOOD ALLERGY AND MEDICAL CONDITION ACTION PLAN Accommodating Individualized Dietary Requirements Including Food Allergies, Celiac Disease, Intolerances, Sensitivities,
More informationSee Policy CPT CODE section below for any prior authorization requirements
Effective Date: 1/1/2019 Section: LAB Policy No: 404 Medical Policy Committee Approved Date: 12/17; 12/18 1/1/19 Medical Officer Date APPLIES TO: All lines of business See Policy CPT CODE section below
More informationgluten-free dining & celiac disease
gluten-free dining & celiac disease Celiac Disease affects one in 133 people in the United States. It is characterized by an immune system reaction to gluten, a protein found in wheat, barley, rye and
More informationCeliac Disease For Dummies By Sheila Crowe, Ian Blumer READ ONLINE
Celiac Disease For Dummies By Sheila Crowe, Ian Blumer READ ONLINE Celiac disease definition, a hereditary digestive disorder involving intolerance to gluten, usually occurring in young children, characterized
More informationLIVING NATURALLY GLUTEN FREE HEALTHY LIVING
LIVING NATURALLY GLUTEN FREE HEALTHY LIVING NAVIGATING THE GLUTEN-FREE LANDSCAPE Celiac disease is a gluten sensitivity that causes the structure of the intestinal wall to deteriorate, thus compromising
More informationThe Gluten Syndrome. Why? Gluten Syndrome vs. Celiac Symptoms Testing Implementing Social Issues Caveats
The Gluten Syndrome Why? Gluten Syndrome vs. Celiac Symptoms Testing Implementing Social Issues Caveats Why? What s wrong with today s wheat? Is it TODAY S Wheat??? Our grains have been x ray irradiated,
More informationSequoia Education Systems, Inc. 1
Functional Medicine University s Functional Diagnostic Medicine Program Module 3 * FDMT 527C The Elimination Diet & The Modified Elimination Diet Wayne L. Sodano, D.C., D.A.B.C.I. & Ron Grisanti, D.C.,
More informationWheat. One of the ten priority food allergens
Wheat One of the ten priority food allergens Allergic reactions Allergic reactions are severe adverse reactions that occur when the body s immune system overreacts to a particular allergen. These reactions
More informationA growing list of athletes claim that going gluten-free has enhanced their performance. What are the myths and truths of this trend?
Grains of Truth A growing list of athletes claim that going gluten-free has enhanced their performance. What are the myths and truths of this trend? By Lisa Lutchka Lisa Lutchka, MS, RD, CSSD, CSCS, is
More informationGUIDANCE ON THE DIAGNOSIS AND MANAGEMENT OF LACTOSE INTOLERANCE
GUIDANCE ON THE DIAGNOSIS AND MANAGEMENT OF LACTOSE INTOLERANCE These are the lactose intolerance guidelines and it is recommended that they are used in conjunction with the Cow s Milk Allergy guidance.
More informationCeliac Disease & Gluten Intolerance Gluten-Free Guidelines
Celiac Disease & Gluten Intolerance Gluten-Free Guidelines What is celiac disease? Celiac disease is damage to the small intestine caused by eating food containing gluten. Gluten is a protein found in
More informationNot elevated 71. Elevated 14. Highly elevated out of 90 tested allergens were elevated or highly elevated
Sample ID: Test101 Dear Your Name, This ImuPro laboratory report contains your personalized food allergy test results and recommendations for your path to wellness. Your blood has been analyzed for the
More informationNUTRITIONAL INFORMATION
NUTRITIONAL INFORMATION Artificial Sweeteners: Products that DO NOT contain artificial sweeteners: Powdered Shakes: Vanilla Chocolate Strawberry Bars: Totally Toffee Cookies and Cream Chocolate Peanut
More informationGluten regulations frequently asked questions
Gluten regulations frequently asked questions Commission Regulation 41/2009 concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten (coeliacs) Know the rules Factual
More informationHelpful Resources for Going Gluten-Free
Helpful Resources for Going Gluten-Free Gluten-free eating can be a real challenge, especially as you are first getting used to it. There are a number of reasons why a gluten-free diet can benefit your
More informationWhat is celiac disease?
Topic Page: Celiac Disease Summary Article: Celiac Disease from Health Reference Series: Gastrointestinal Diseases and Disorders Sourcebook Image from: Celiac disease When people with celiac disease...
More informationAn update from Competitiveness and Market Analysis Branch, Agriculture and Rural Development.
An update from Competitiveness and Market Analysis Branch, Agriculture and Rural Development. The articles in this series include information about what consumers are buying and why they are buying it.
More informationLabelling for Food Allergen and Gluten Sources and Added Sulphites. Food Allergen Labelling / Domestic Canada Brand Sessions February 16-17, 2012
Labelling for Food Allergen and Gluten Sources and Added Sulphites Food Allergen Labelling / Domestic Canada Brand Sessions February 16-17, 2012 Outline The Public Health Issue Labelling of Prepackaged
More informationCeliac Disease: An Overview and Personal
Celiac Disease: An Overview and Personal Perspective By: Rie-ann Jansen BSN RN CGRN January 20, 2016 Celiac Disease an Overview and Personal Perspective OBJECTIVES: At the conclusion of this presentation,
More informationEating a Gluten-Free Diet at UMass Dining
Eating a Gluten-Free Diet at UMass Dining UMass Mission: To contribute to the campus life experience by providing a variety of healthy and flavorful meals featuring local, regional, and world cuisines
More informationFOOD ALLERGY AND MEDICAL CONDITION ACTION PLAN
CAMPUS DINING FOOD ALLERGY AND MEDICAL CONDITION ACTION PLAN Accommodating Individualized Dietary Requirements Including Food Allergies, Celiac Disease, Intolerances, Sensitivities, Diabetes, Other Medical
More informationUnderstanding Celiac Disease
Understanding Celiac Disease Diagnostic Challenges Sheryl Pfeil, MD Professor of Clinical Medicine Division of Gastroenterology, Hepatology and Nutrition Department of Internal Medicine The Ohio State
More informationWho is this booklet for?
Who is this booklet for? This booklet is for businesses producing pre-packed foods. It will help you decide what you should put on the label if foods you produce may contain foods that some people are
More informationFood Technology 2014 DEVELOPMENT OF GLUTEN-FREE MILK-FREE FRENCH BREAD. By Annette Bentley
Food Technology 2014 DEVELOPMENT OF GLUTEN-FREE MILK-FREE FRENCH BREAD By Annette Bentley Gluten-Free/Milk-Free Bread A search for palatable and tasty gluten-free/milk free breads was performed in both
More informationDisclosures GLUTEN RELATED DISORDERS CELIAC DISEASE UPDATE OR GLUTEN RELATED DISORDERS 6/9/2015
Disclosures CELIAC DISEASE UPDATE OR GLUTEN RELATED DISORDERS 2015 Scientific Advisory Board: Alvine Pharmaceuticals, Alba Therapeutics, ImmunsanT Peter HR Green MD Columbia University New York, NY GLUTEN
More informationUnderstanding Celiac Disease
Understanding Diagnostic Challenges Sheryl Pfeil, MD Professor of Clinical Medicine Division of Gastroenterology, Hepatology and Nutrition Department of Internal Medicine The Ohio State University Wexner
More informationCurrently, the only treatment for celiac disease. Celiac Disease: What Gluten-Free Means Today. Gluten-Free Defined INTRODUCTION
NUTRITION INFLAMMATORY ISSUES BOWEL IN GASTROENTEROLOGY, DISEASE: A PRACTICAL SERIES APPROACH, #102 SERIES #73 Carol Rees Parrish, M.S., R.D., Series Editor Celiac Disease: What Gluten-Free Means Today
More informationBIOPSY AVOIDANCE IN CHILDREN: THE EVIDENCE
BIOPSY AVOIDANCE IN CHILDREN: THE EVIDENCE Steffen Husby Hans Christian Andersen Children s Hospital Odense University Hospital DK-5000 Odense C, Denmark Agenda Background Algorithm Symptoms HLA Antibodies
More informationCeliac Disease National Digestive Diseases Information Clearinghouse
Celiac Disease National Digestive Diseases Information Clearinghouse National Institute of Diabetes and Digestive and Kidney Diseases NATIONAL INSTITUTES OF HEALTH What is celiac disease? Celiac disease
More informationSAMPLE. An initial trial of 1 to 3 months should allow enough time to assess whether the diet improves symptoms.
Gluten- and Casein-Free Diet: A Trial Diet for Autism Some children with autism spectrum disorder have been reported to improve significantly when casein and gluten are removed from their diets. Casein
More informationCeliac Disease. Sheryl Pfeil, MD The Ohio State University Division of Gastroenterology, Hepatology, and Nutrition. January 2015
Celiac Disease Sheryl Pfeil, MD The Ohio State University Division of Gastroenterology, Hepatology, and Nutrition January 2015 Objectives Review the clinical presentation of celiac disease, including intestinal
More informationMANAGING CELIAC DISEASE OR GLUTEN INTOLERANCE. FOLLOW
MANAGING CELIAC DISEASE OR GLUTEN INTOLERANCE FOLLOW US @wkudietitian For more information contact: Brandi Breden, RDN, LD E: brandeana.breden@wku.edu T: 270-745-6534 Summer Spillman, RDN, LD E: summer.spillman@wku.edu
More informationLactose-Free Low-Lactose Diet
Lactose-Free Low-Lactose Diet Purpose Lactose is the simple sugar found in milk and milk products. It can also be found in a variety of other foods and even as a filler in some pills and capsules. The
More informationLicensing and gluten free markets in Estonia and other Nordic-Baltic countries. Katre Trofimov 2017
Licensing and gluten free markets in Estonia and other Nordic-Baltic countries Katre Trofimov 2017 Who need gluten free food? Gluten-related disorders Coeliac disease blood markers + biopsy Dermatitis
More informationValley Gastroenterology E Mission Ste 102 Spokane WA 99216
Soft and Mechanical Soft Diet Purpose The soft diet serves as a transition from liquids to a regular diet for individuals who are recovering from surgery or a long illness. It can help to ease difficulty
More informationUnderstanding CELIAC DISEASE
Understanding What is celiac disease? Celiac disease is a bowel disorder caused by a reaction to ingested gluten, a protein found in wheat, rye and barley and contaminating all commercial-grade oats. If
More informationDOWNLOAD OR READ : WHEAT FREE GLUTEN FREE COOKBOOK FOR KIDS AND BUSY ADULTS SECOND EDITION PDF EBOOK EPUB MOBI
DOWNLOAD OR READ : WHEAT FREE GLUTEN FREE COOKBOOK FOR KIDS AND BUSY ADULTS SECOND EDITION PDF EBOOK EPUB MOBI Page 1 Page 2 wheat free gluten free cookbook for kids and busy adults second edition wheat
More informationWhat is a Food Allergen?
What is a Food Allergen? An abnormal or pathological reaction to food substances in amounts that do not affect most people. Foods contain protein and an allergic reaction occurs when the body s immune
More informationDiseases of the gastrointestinal system Dr H Awad Lecture 5: diseases of the small intestine
Diseases of the gastrointestinal system 2018 Dr H Awad Lecture 5: diseases of the small intestine Small intestinal villi Small intestinal villi -Villi are tall, finger like mucosal projections, found
More informationSeriously, CELIAC. talk.
Seriously, Celiac Disease. talk. If you have celiac disease, your family members might have it too. Talk to them about your experience and how celiac disease runs in families. Tell them the facts. Urge
More informationGUIDANCE ON THE DIAGNOSIS AND MANAGEMENT OF LACTOSE INTOLERANCE AND PRESCRIPTION OF LOW LACTOSE INFANT FORMULA.
GUIDANCE ON THE DIAGNOSIS AND MANAGEMENT OF LACTOSE INTOLERANCE AND PRESCRIPTION OF LOW LACTOSE INFANT FORMULA. These are the lactose intolerance guidelines and it is recommended that they are used in
More informationFood Management Food Allergy Policy Guidance
` Opaa! Food Management Food Allergy Policy Guidance A special report to Opaa! s Partners regarding our policy for dealing with Special Dietary Needs and Food Allergies It is the opinion of allergy medical
More informationEgg-Free Medifast Products The following Medifast products do not contain egg as a known ingredient.
ANTIOXIDANT Dark Chocolate Mint Egg-Free Medifast Products The following Medifast products do not contain egg as a known ingredient. Please note: Product information can change over time, therefore the
More information