Victoria NewburyKin 110 Human Performance and NutritionBarry BraunDue: November 17th, 2013Title: Are gluten-free diets beneficial to people who do not have celiac disease?Introduction (include thesis): Gluten free diets are a viable option for people who do not have celiac disease because ofthe health issues associated with gluten consumption, the increasing availability and convenienceof gluten free food products, and the high number of undiagnosed people who have celiac disease. Discussion/Results:Celiac disease; what it is, prevalence, requirements of a gluten-free dietCeliac disease (CD) is a genetic, autoimmune disorder that causes an adverse reaction in the body after the consumption of gluten. The immune system attacks itself and can cause long-term damage to the lining of the small intestine if not treated within a certain amount of time (Green et al., 2001). A healthy intestinal lining is necessary for the body to absorb the nutrients itneeds, which is why many people with CD have delayed growth, nutrient deficiencies, and other physical health problems (Wierdsma, van Bokhorst-de van der Schueren, Berkenpas, Mulder, & van Bodegraven, 2013).The prevalence of CD in the United States in average, healthy people is .75%. The prevalence increases in people who have related symptoms and in people with first-degree and second-degree relatives who are celiac to 1.8%, 4.5%, and 2.6%, respectively. African-Americans, Hispanic Americans, and Asian Americans have a lower chance of CD with .42%(Fasano et al., 2003). This amounts to nearly 3 million Americans being affected by CD (Green et al., 2001). However, it is estimated that CD is more prevalent than thought, as there are many people who are undiagnosed. This is due to people being asymptomatic, refusal of physicians to perform procedures, refusal of insurance companies to pay for procedures, and the length of timeit takes to be diagnosed, with the average being four years (Green, 2001; Fasano, 2003). In order to improve the diagnostic rate in North America it is recommended that an active case-finding strategy be implemented during primary care visits (Catassi et al., 2007). This strategy would allow physicians to detect CD in people who don’t present common symptoms such as diarrhea (Rampertab, Pooran, Brar, Singh, & Green, 2006).A gluten-free diet excludes all foods containing wheat (including einkorn, emmer, spelt, and kamut), rye, barley, and any combination of these (such as triticale which is a cross between wheat and rye). The FDA made it easier to detect wheat and other common allergens in foods by passing the Food Allergen Labeling and Consumer Protection Act in 2006. This required food labels to list all wheat and common allergens in the ingredients. It is very important for people with CD to pay attention to what they eat so that they make sure they are receiving the proper nutrients that their body needs. It is becoming easier to find gluten-free foods as they becoming more available at mainstream stores (National Digestive Diseases Information Clearinghouse, 2008). However, gluten-free diets still presents many challenges, such as when socializing, dining in restaurants, and travelling, and is considered a “fad diet” by some (Pietzak, 2012).Is gluten the cause of health problems? How is health defined?Early diagnosis of CD is especially important as undiagnosed cases can lead to physical health problems. Because it is often genetic, it is especially important to actively test in people with relatives who have the disease (Catassi, 2007). It takes an average of four years for someoneto be diagnosed, which is often because people are asymptomatic or show varied symptoms (Fasano, 2003; National Digestive Diseases Information Clearinghouse, 2008; Pietzak, 2012). Some common symptoms in older patients are irritable bowel syndrome, lactose malabsorption, inflammatory bowel disease, chronic diarrhea, vomiting, weight loss, irregular stool, constipation, and abdominal bloating and pain (National Digestive Diseases Information Clearinghouse, 2008; Pietzak, 2012). There are many more less-likely symptoms that occur in adults and children. This variety often makes it difficult for physicians to diagnose the disease (National Digestive Diseases Information Clearinghouse, 2008). This can be detrimental for patients as consuming gluten can lead to greater risk of developing autoimmune disorders, neurological problems, osteoporosis, anemia, and possibly cancer (Green, 2001; Pietzak, 2012). There have also been studies indicating that gluten consumption may be related to autism and cardiovascular disease (Buie, 2013; Norsa, 2013). This broad range of physical health problems associated with gluten consumption makes it questionable whether it is wise for anyone to consume gluten.Potential benefits of gluten-free diet on healthGluten-free diets can have many physical health benefits for both celiac and non-celiac patients. Many people who are newly diagnosed with CD have vitamin and mineral deficiencies, which are often resolved once starting a gluten-free diet and keeping careful track of what the body consumes. In a study that researched the level of health of newly diagnosed celiac patients, it was found that 17% were malnourished, 22% of the women were underweight, and 29% of thepatients were overweight. This was reversed after nutritional advices and CD treatment (Wierdsma, 2013). Potential problems of gluten-free diet on healthShould people without CD have a gluten-free diet?People without CD should have a gluten-free diet because of the high percentage cases that go undiagnosed and the health risks associated with the consumption of gluten (CD facts andfigures).Conclusion: Resources:Buie, T. (2013). The relationship of autism and gluten. Clinical Therapeutics, 35(5), 578-583.Catassi, C., Kryszak, D., Louis-Jacques, O., Duerksen, D. R., Hill, I., Crowe, S. E., …Fasano, A. (2007). Detection of celiac disease in primary care: a multicenter case-finding study in North America. American Journal of Gastroenterology, 102(7), 1454-1460.Fasano, A., Berti, I., Gerarduzzi, T., Not, T., Colletti, R. B., Drago, S., …Horvath, K. (2003). Prevalence of celiac disease in at-risk and not-at-risk groups in the United States: a large multicenter study. Archives of Internal Medicine, 163(3), 286-292.Green, P. H. R., Stavropoulos, S. N., Panagi, S. G., Goldstein, S. L., Mcmahon, D. J., Absan, H., & Neugut, A. I. (2001).