Celiac Disease Cause and Treatments
Celiac disease (also known as celiac sprue) is a chronic inflammatory
disorder of the small intestine triggered by ingesting certain storage proteins that naturally
occur in cereal grains. Celiac disease is genetically inherited,
and its prevalence in the United States is estimated to be slightly less than
1 percent of the general population

Symptoms of celiac disease can range from the classic features, such as diarrhea, weight
loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies but no
gastrointestinal symptoms.

The grains that are considered to cause problems for persons with celiac
disease are wheat, barley, and rye, their related species (e.g.; durum wheat,spelt, kamut)
and crossbred hybrids (e.g., triticale), and possibly oats.

The scientific literature includes reports of celiac disease patients who can
3 tolerate oats (Refs. 3 through 5) and others who cannot [Refs. 6 and 7). This intolerance
may be due to the possible presence in commercial.ly available oat products of trace
amounts of other grains that are harmful to persons who have celiac disease (e.g., wheat,
rye, or barley) (Refs. z and 8). However, there is also some evidence that naturally
occurring proteins in uncontaminated oats may cause adverse effects in some celiac
disease patients. Technically, the term “gluten” applies to the combination of storage
proteins found in wheat, the prolamin proteins called “gliadins” and the glutelin proteins
called “glutenins” (Ref. 9). Wowever, in the context of celiac disease, the term “gluten” is
often used to refer collectively to cany of the proteins in the grains that may cause harm.
Currently, to prevent severe and sometimes life-threatening complications of celiac
disease, sensitive individuals need to avoid all offending sources of gluten.
Life-threatening complications can affect multiple organs of the body

The Food Allergen Labeling and Consumer Protection Act of 2004
(FALCPA) (Title II of Public Law 108-282) at http://WWW.cfsa-n.fda.gov/-dms/ alrgacthtml
requires FDA to issue, within 2 years of the enactment date, a proposed rule to define,
and permit the use of, the term “gluten-free” on food labeling and a final rule within 4 years
of enactment. FALCPA requires FDA to consult with appropriate experts and
stakeholders during the agency’s development of the proposed rule. Establishing a
definition of “gluten-free” that is both protective of the celiac population and that uniformly
applies to“gluten-free” labeling statements for foods ,marketed in the United States will
assist Americans with celiac disease to make more informed food consumption decisions.

According to a study cited by Webmd.com, celiac disease is four times more common
now than it was 50 years ago in the United States. [2] Note: United States
Census\determined the resident population of the United States to be 179,323,175 in
1960 while 301,621,157 in 2007, [3] Thus, celiac disease is really increases sharply.

The only treatment for celiac disease is a gluten-free diet.

SOURCE Food Labeling; Gluten-Free Labeling of Foods  Meeting; Request for
Comments FDA Docket No 2005N-0279 Pharmaceutical Product Labeling: Gluten
StatusFrom: Verrico, Peg November 06, 2003 Pharmaceutical Product Labeling: Gluten
[2] Celiac disease on the rise: What you need to knowfoodconsumer.org 03/07/2009 [3]
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