Why Celiac Disease Is Getting More Frequently Diagnosed
A new study reported by Nutrition Data suggests that Celiac disease is four times more common today than it was even fifty years ago. That’s an extraordinary finding. And lest we think that this is simply due to an uptick in awareness and diagnosis, the researchers disproved this with a very interesting approach. They tested stored blood samples taken from American soldiers in the 1950s. Only one in every 700 samples contained the antibody that signals celiac disease. Today, about one in 170 people test positive for the antibody.
Celiac is characterized by an intolerance to gluten, a protein found in wheat and other cereal grains. When challenged with gluten, the body’s immune system attacks the cells lining the small intestine causing digestive chaos and nutrient malabsorption. It’s treated by strict avoidance of gluten-containing products. This gastrointestinal disease is different from another common disease called gastroesophageal reflux disease that affects the esophageal and stomach areas of the digestive system.
With regards to the increase in numbers of Celiac disease cases, scientists are stumped. But it strikes me that we might consume a lot more gluten today then they did in the 50s. As anyone trying to avoid gluten can tell you, gluten is in virtually every type of processed food and our diet has become increasingly dominated by processed foods. Perhaps over-exposure to this protein increases the chance of developing an intolerance?
Other possible explanations include environmental and lifestyle changes. As people spend more time indoors (and slather themselves with sunscreen when they go out), vitamin D deficiency has been on the rise, and has been linked with other auto-immune conditions, particularly multiple sclerosis.
Perhaps widespread use of over-the-counter and prescription acid-blockers (unavailable in the 50s) plays a role in this digestive disorder. All that stomach acid we’re suppressing normally helps break down proteins. Incompletely digested proteins could be more likely to provoke an immune reaction, especially if they “leak” into the blood stream from the large intestine.
Perhaps a decrease in our consumption of naturally-fermented foods with beneficial bacteria plays a role? Beneficial bacteria help maintain the integrity of the intestinal lining and prevent large molecules (such as intact proteins) from being absorbed into the bloodstream.
It doesn’t seem like a stretch to imagine that the increase in refined sugar consumption could be related. A high sugar diet can affect the intestinal flora and function as well as determine whether or not an individual develops colon polyps. There are a lot of paths for future inquiry.
The good news is that manufacturers are responding to the growing demand for gluten free products. Avoiding gluten has become fashionable among people without celiac disease as well. A return to unprocessed, whole foods can also make gluten avoidance easier–no mysterious ingredients, no hidden gluten. For more information on Celiac disease and colon cancer prevention contact your local Gastroenterology and Hepatology specialists.
