April 25, 2013
/PRNewswire/ -- In the last 50 years, the rates of Celiac Disease in the U.S. population increased four-fold, according to a 2009
Mayo Clinic study
. The reasons are still not clearly understood, but researchers believe that both genetic and environmental factors are behind the spike in cases.
With awareness of the disease has come an expansion of gluten-free products available on supermarket shelves and restaurant menus. However, a gluten-free diet is not a great idea for the general public, according to
Peter H.R. Green, MD
Benjamin Lebwohl, MD
, co-editors of
Celiac Disease, An Issue of Gastrointestinal Endoscopy Clinics
"We've seen an increasing number of patients who say they feel better on a gluten-free diet, but don't appear to have the disease and we call this non-celiac gluten sensitivity. People who have symptoms should first be screened to rule out Celiac Disease before starting a gluten-free diet because once they start, all the parameters might improve, but they won't get an accurate diagnosis," says Dr. Green, director of the Celiac Disease Center at
and an attending physician at New York-Presbyterian Hospital.
He adds, "A gluten free diet is not necessarily a healthy diet. Non-wheat flour is not fortified the way wheat flour is, and this can lead to someone becoming B-vitamin and iron deficient. Also, some gluten-free foods have added sugar and fat to provide taste. However, a gluten-free diet can be a healthy diet if guided by an experienced dietitian."
Celiac Disease is an autoimmune condition triggered by dietary gluten. When a person with Celiac Disease eats gluten, the body sees it as a foreign enemy and begins to attack the gluten and the intestinal wall. This can result in damage to the bowel wall and the flattening of villi that help to maximize the absorption of nutrients. While weight loss and diarrhea are the most well-known side effects of Celiac Disease, epidemiologists now know that it can lead to anemia, peripheral neuropathy, and even infertility.