Prevalence Of Celiac Disease On The Rise

A recent study by the Mayo Clinic has uncovered the fact that the prevalence of celiac disease appears to be on the rise among the general population.  Celiac disease is a condition in which the body exhibits an immune response to gluten, thereby generating antibodies, which show up in blood tests.  A comparison of frozen blood samples from the 1950’s against current day volunteers showed a four-fold increase in the prevalence of celiac disease.  This translates into 1% of the population, making celiac disease a potential public health risk.

Why Is Celiac Disease On The Rise?

Researchers believe the increasing prevalence of celiac disease may be a result of an environmental change.  Whatever the reason, the potential exists that celiac disease could become a serious public health risk.  Symptoms of the disease, which is more common among women than men, can include diarrhea, weight loss, dyspepsia, and hypochromic anemia.  Researchers also discovered that those people from the 1950’s having celiac disease were nearly four times more likely to have died (from all causes) over the last 50 years.

There is much speculation as the source of the rising occurrence of celiac disease, but little evidence to date.  Although some recent work has shown gene regions that may play a role, I’m not convinced this is responsible for the changes.

Low (or zero) carb lifestyle proponents have latched onto this finding as support for their decision.  I’ve got to admit that it makes a great case for it, too.  But I still don’t completely buy the “all carbs are bad” argument at this juncture.  I probably fall into the “moderately” low carb lifestyle group, as I’ve been reducing my refined grain intake for quite some time now, but I don’t toe the line.  Particularly when it comes to whole grains and dietary fiber.  But even if you’re not a full blown celiac, there’s evidence to suggest some people may be sensitive to gluten.  So, the question becomes, how can you still get your recommended fiber intake and still reduce your risk of celiac disease.

Celiac disease is an immune response to gluten, which is present in many, but not all grains.  It’s the component of grain that, when used in flours, contributes to elasticity.  Grains (and their flours) that contain gluten include wheat, rye, bulgur, and barley.  Flours for cakes are processed to contain only small amounts of gluten, whereas those for breads like pizza dough contain very high levels of gluten.  Fortunately, not all grain products contain gluten.  Chief among them are oats and oat flour, but you have to watch out for cross-contamination, as many grain products are processed on shared equipment.

Other alternatives include legumes (think beans) and nuts.  As Scott points out on Fitness Spotlight, these can come with their own issues, but proper handling can alleviate many of these.  Personally, I avoid soy products like the plague, but I love to eat pinto beans, and can easily make a meal out of just them, when cooked southern style.  Other potential flour products include those name from nuts.  Almond meal is a favorite over at Mark’s Daily Apple, where it is cited regularly in recipes, and I’ve found works quite nicely in most recipes.  You can find more ideas for avoiding gluten here.

So what’s your take on the rising prevalence of celiac disease?  Is it environmental or is there some other explanation?  More importantly, do you actively try to avoid whole grains even if you’re not a celiac sufferer?  I see a lot of people who are most definitely very healthy, promoting the “grain-free” lifestyle.  What’s your opinion – good or bad?

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