Myth or Fact: Insight on Celiac Disease

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Although celiac disease affects about 3 million adults in the U.S., many myths still persist—even among people who have the illness and their family members. In recognition of Celiac Awareness Month, take this quiz to see if you can weed out some of the more common misconceptions about this condition.

 

Myth. Celiac disease is not a food allergy. It’s an autoimmune disease, an illness that occurs when your body tissues are attacked by your own immune system. When someone with the disease eats food that contains gluten—a protein that triggers an inflammatory reaction in the small intestine—the body’s immune system identifies it as harmful. It then attacks what it sees as a foreign invader to the intestinal tract and that leads to gastrointestinal problems and malnutrition. If you have celiac disease, you may have symptoms including bloating, diarrhea, nausea, skin irritation, weight loss, anemia, and chronic fatigue.  

 

Myth. It’s not just wheat that can bring on symptoms. People with celiac also must avoid rye, barley, and grain by-products such as pasta, crackers, and cereals. These all contain gluten. Also, many corn, oat, and rice products are processed at plants that also manufacture wheat products, so these foods may have to be avoided. Even some medications and cosmetics contain gluten. Always check labels.

 

Myth. If you don’t want to be sick, stick to a strict gluten-free diet—no exceptions. You’ll prevent long-term intestinal damage and avoid uncomfortable digestive problems. Even very small traces of gluten, such as the amount found in bread crumbs or in a food processed at a plant with other gluten products, may be enough to trigger your symptoms. Steer clear of gluten, and you’ll feel a lot better.