CELIAC DISEASE

Celiac disease is an autoimmune disease that is the result of an immune system response to the ingestion of gluten.  The gluten containing foods trigger the production of antibodies that attack and damage the lining of the small intestine.  There can be severe consequences if a person with celiac disease continues to eat gluten.  It is very serious and limits the ability for the person to absorb nutrients, which puts them at risk of other very serious health problems, such as nutritional deficiencies, osteoporosis, slow growth, infertility, miscarriages, and cancer.  Strict adherence to a gluten-free diet is the only treatment currently available. 

Gluten is a protein found in wheat, barley, rye, and triticale, which is a cross between wheat and rye, and anything made with these grains or their derivatives.  It is commonly found in a variety of foods such as breads, pasta, cereals, crackers, tortillas, breakfast foods, baked goods, and packaged foods.  It can also be found in unexpected sources such as soups, salad dressings, processed meats, spices, condiments, sauces, beverages, flavorings, personal care products, plus several other hidden sources.  Additionally, cross-contact with gluten is a concern and is hard to determine from a food label.  Cross-contact refers to the unintentional transfer of gluten from one food to another.  Cross-contact with gluten can pose serious health risks for individuals with celiac disease.  It can can occur in the field due to crop rotation, during harvesting and transportation because of shared equipment, in storage silos, and also in the manufacturing facilities that use shared production equipment to produce both gluten and gluten-free products.