Celiac Disease FAQs

Q: What is celiac disease?
A: Celiac disease is also known as celiac sprue or gluten-sensitive enteropathy. It is caused by the body’s inability to tolerate gliadin, the alcohol-soluble fraction of gluten. Gluten is a protein commonly found in wheat, rye, and barley. Gliadin produces an inflammatory response in patients with celiac disease that damages the lining of the intestines.

Q: What are the symptoms of celiac disease?
A: The most common gastrointestinal symptoms include diarrhea, flatulence, weight loss, weakness, fatigue, and abdominal pain.

Q: How is celiac disease diagnosed?
A: Laboratory testing is the first step in the diagnosing celiac disease. The blood work looks for elevated levels of IgA anti-tissue transglutaminase antibody (IgA TTG). Biopsies are needed to confirm the diagnosis. In children younger than 2 years of age, the IgA TTG test is combined with testing for IgG-deamidated gliadin peptides.
All testing should be done prior to initiation of a gluten-free diet.

Q: How is celiac disease treated?
A: Treatment involves complete elimination of gluten from the diet. This is more difficult than it sounds because gluten-containing grain products are a major part of the American diet. Therefore, guidance from a dietitian is very helpful in achieving and maintaining a gluten free diet. All initial dietitian consultations will last 90 minutes in length to ensure all nutrition requirements are being fully met and that you have everything you need to transition your diet. It is important to us that you leave with practical guidance that will making living gluten-free achievable. You will receive detailed education and a starter-shopping list that will make replacing current gluten-containing foods with ones that are gluten-free.
For children, our dietitian will also help in communicating special dietary needs to childcare and schools as needed. We also discuss ways to minimize the social implications of living gluten-free. Communication with your dietitian does not have to stop at your first appointment. You will have the ability to have ongoing assistance as needed via telephone and email.

Q: What is the role of a dietician in the treatment of celiac disease?
A: Our dietitian will conduct a 90 minute consult to ensure all nutrition requirements are being fully met and that you have everything you need to transition your diet. It is important to us that you leave with practical guidance that will making living gluten-free achievable. You will receive detailed education and a starter-shopping list that will make replacing current gluten-containing foods with ones that are gluten-free.

For children, our dietitian will also help in communicating special dietary needs to childcare and schools as needed. We also discuss ways to minimize the social implications of living gluten-free. Communication with your dietitian does not have to stop at your first appointment. You will have the ability to have ongoing assistance as needed via telephone and email.

Q: Is celiac disease a gluten allergy?
A: This is a very common misconception. Celiac disease is not a food allergy. It is best described as a food intolerance. There is no “allergy testing” for celiac disease.
This being said, wheat allergy is relatively common, but this is not the same as celiac disease.