Summary:
Celiac disease is an autoimmune disorder that affects about 1 in 130 Americans. Persons with this disorder cannot tolerate the protein gluten, which is the major protein in the grains wheat, barley and rye. In addition to causing damage to the gastro-intestinal tract, patient with untreated celiac disease develop complications ranging from liver diseases to skin disorders and have an increased risk of some cancers. Diagnosis of celiac disease involves serologic testing for IgA antibodies and a small bowel biopsy. Treatment is a life-long, gluten-free diet; improvement in the small bowel is seen in about six months with dietary changes. The diet is challenging, but it can be nutritionally adequate with proper planning. Education about sources of gluten is paramount to successful treatment.
Objectives:
The goal of this program is to provide dietitians and other healthcare professionals with information about celiac disease, including risk factors, clinical presentation, diagnostic methods and dietary management. After studying the information presented here, you will be able to —
- Discuss the risk factors and clinical presentation of celiac disease.
- Identify methods of diagnosing celiac disease.
- Explain dietary management for people with celiac disease.
Accreditation Information
Gannett Education is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This course is a Level 2 course.