Diabetes is the seventh leading. cause of death in the United States. tially, changes associated with diabetes. may be as simple as a change in the ability …
Diabetes and Celiac Disease
What is celiac disease? A malabsorption disease caused by eating gluten - a protein found in foods made with wheat, rye and barley Causes damage to the small intestine Can cause food and medications to be absorbed poorly This can lead to symptoms of starvation, nutrient and medication malabsorption The only treatment is a strict gluten-free diet If the diet is followed, the intestinal damage will slowly heal This can take several months The disease is lifelong Intestinal damage occurs each time gluten is consumed Celiac disease affects one person in every 133 people in the United States Diabetes and celiac disease: The link There is a genetic link between Type 1 diabetes and celiac disease Developing one of the diseases increases the risk of developing the other The prevalence of celiac disease in people with Type 1 diabetes is about 6 worldwide When a family has two children with Type 1 diabetes, there is a much higher chance some in the family will have celiac disease Symptoms of celiac disease vary widely, but are often absent in persons with diabetes Celiac disease can cause unstable blood sugar control
GIG Education Bulletin
Updated Dec
2006
Getting tested: People with Type 1 diabetes should be tested for celiac disease Initial screening should be done within 1 to 2 years of diagnosis of diabetes Periodic follow-up screening is advised every few years for persons at risk A normal test does not rule out later development of celiac disease - that is why follow-up screening is necessary Initial screening is done by a simple blood test
Signs of a malabsorption problem Weight Loss GI symptoms abdominal pain, bloating, cramping, diarrhea, constipation Ketones in urine from protein wasting Less insulin needs despite large food intake Abnormal labs Diabetes x x Celiac Disease x x
x x x x x
CELIAC DISEASE Classic symptoms Gas, bloating, diarrhea, constipation, vomiting, weight loss, anemia, chronic fatigue, bone pain, muscle cramps Other symptoms Balance problems, migraine headaches, seizures, behavior and memory problems, neuropathies, growth and maturation delays, infertility, bone disease, dental enamel defects, and more
Copyright Gluten Intolerance Group of North America, 2006 This document may be reproduced for educational purpose only Other documents like this one are available at wwwGLUTENnet Advances in
celiac disease are fastpaced If this document is more than 2 years old, please visit our Web site for updated documents This information should not be used to diagnose or treat celiac disease or diabetes See your health care team for diagnosis and treatment options specifically for you
Local Contacts: Red River Celiacs GIG
Gluten-free starches The following grains and starches are allowed on a gluten-free diet: Amaranth Arrowroot Beans/legumes Buckwheat Corn Millet Montina Nut flours Potato Quinoa Rice Sorghum Soy Tapioca Teff
Stacey Juhnke, Branch Mgr ROCKCoord Fargo, ND 701-237-4854 Sandy Kohler Moorhead, MN 218-233-4898 Susan Frykman Lakes Area Elbow Lake, MN 320-528-2404 Deb Zaks RRC GIG North Grand Forks, ND 701- 775-7402 redriverceliacs@glutennet wwwredriverceliacsorg
Gluten Intolerance Group GIG of North America 31214 124th Ave SE Auburn, WA 98092-3667 Phone: 253-833-6655 Fax: 253-833-6675 wwwGLUTENnet info@GLUTENnet GIG is a nonprofit 501c3 national organization providing support for per persons with gluten intolerances, in order to live health, productive lives GIG Branches provide support at a local level To make a donation or become a volunteer to GIG, visit our Web
site or call the office at 253-833-6655
Foods Containing Gluten The following foods are not allowed on a gluten-free diet This is not a complete listing Barley Malt and Malt Bran Extract Bulgar Rye Couscous Semolina Durum Spelt Einkorn Triticale Farro Wheat Kamut Wheat Germ Wheat Starch
