Celiac disease affects children and adults in all parts of the world. In the United States, celiac disease is more common among white Americans than among other racial or ethnic groups. A celiac disease diagnosis is more common in females than in males.
An estimated 1 in 133 Americans, or about 1% of the population, has celiac disease.
The highest prevalence rate of celiac disease worldwide has been reported in North Africa. There is evidence that the prevalence rates of celiac disease in parts of North India are comparable to those in the West; celiac disease has also been reported among South Asian immigrants in the United Kingdom.
Presentations of celiac disease
Symptoms of celiac disease can appear at any age from infancy well into senior adulthood. The average age of diagnosis is between the 4th and 6th decades of life, with approximately 20% of cases diagnosed in those who are more than 60 years of age.
Like other autoimmune diseases, celiac disease occurs in more women than men. In fact, women in the general population are diagnosed with celiac disease two to three times more often than men. Current research indicates that 60% to 70% of those diagnosed with celiac disease are women.
Yes and no. It is true that people with celiac disease are genetically predisposed to developing the condition. In fact, family members of people with celiac disease are ten times more likely to develop the disease than the general population. However, not everyone who carries the genes develops celiac disease.
Experts estimate that the condition currently affects around 1–2% of the population in the United States and is more common in females. Celiac disease is also more common in people who have other autoimmune conditions, including type 1 diabetes.
Risk factors
Celiac disease tends to be more common in people who have: A family member with celiac disease or dermatitis herpetiformis. Type 1 diabetes. Down syndrome or Turner syndrome.
Objective: Gluten intolerance is a common, immunologically mediated disorder with a widely variable clinical presentation that affects genetically predisposed subjects. Women seem to be more frequently affected although data on sex differences are poor.
Coeliac disease affects on average approximately 1 in 70 Australians. However, around 80% of this number remain undiagnosed.
The Answer Is in The Gut Microbiome. Gluten-free food is everywhere these days. Some scoff at “going gluten-free,” believing it's a trendy diet choice, when it may actually be a necessary diet modification for some people.
Inheritance. Celiac disease tends to cluster in families. Parents, siblings, or children (first-degree relatives ) of people with celiac disease have between a 4 and 15 percent chance of developing the disorder.
People with celiac disease may experience weight gain after starting a gluten-free diet; this initial weight gain indicates that their intestinal health is improving and they are more effectively absorbing nutrients. However, gaining too much weight can lead to multiple health problems.
People who develop celiac disease later in life can have eaten gluten for many years without having a negative reaction. Studies suggest that a shift could be caused by the body reaching its breaking point after a lifetime of eating gluten. Stress and other environmental conditions may also be a part of the change.
One person might have diarrhea and abdominal pain, while another person has irritability or depression. Some patients develop symptoms of celiac disease early in life, while others feel healthy far into adulthood. Some people with celiac disease have no signs or symptoms at all.
Celiac disease is also known as coeliac disease, celiac sprue, non-tropical sprue, and gluten sensitive enteropathy.
The rise in poor gut health likely plays a key role in increasing adverse reactions to gluten. A primary cause of poor gut health, or dysbiosis, is an unhealthy diet that is high in processed foods but other practices in the modern day world can also be contributors.
When a celiac person ingests gluten, his or her immune system will attack against its own body's tissue. Whereas, if a person is gluten intolerant, the consumption of gluten will cause short-term bloating and belly pain. Unlike celiac disease, gluten intolerance doesn't usually cause long-term harm to the body.
Celiac disease is clinically defined as classic, non-classic, subclinical, potential, and refractory.
Most people with celiac disease will have a normal life-expectancy, providing they are able to manage the condition by adhering to a lifelong gluten-free diet.
If I have celiac disease but no symptoms, can I still eat gluten? No. Even if symptoms don't appear, the ingestion of gluten still damages the intestines and also increases your risk for various complications like cancers and osteoporosis.
Celiac disease can be painful. Some common pain symptoms are: Stomach pain or swelling (bloating) that keeps coming back. Muscle cramps or bone pain.