Please note: This information was current at the time of publication. But medical information is always changing, and some information given here may be out of date. For regularly updated information on a variety of health topics, please visit familydoctor.org, the AAFP patient education Web site.
Information from Your Family Doctor
Celiac Disease: What You Should Know
FREE PREVIEW. AAFP members and paid subscribers: Log in to get free access. All others: Purchase online access.
FREE PREVIEW. Purchase online access to read the full version of this article.
Am Fam Physician. 2007 Dec 15;76(12):1809-1810.
See related article on celiac disease.
What is celiac disease?
Celiac (SEE-lee-ack) disease is a problem that affects your intestines. If you have celiac disease, your body reacts to gluten, which is a protein in wheat, rye, and barley. Eating gluten irritates your small intestine and stops your body from absorbing vitamins and minerals. Celiac disease can cause malnutrition (when your body doesn't get enough nutrients), stomach problems, and tiredness. It affects adults and children, and it runs in families.
How can I tell if I have celiac disease?
Symptoms of celiac disease usually develop slowly. If you have the disease, you may have diarrhea and stomach pain. You may feel weak or lose weight. Your stools may be foul-smelling, grayish, or oily. Some people have an itchy rash. Children who have celiac disease may not grow properly.
How is celiac disease treated?
Celiac disease has no cure. Your body doesn't need gluten, and you can control the disease by taking gluten out of your diet. A dietitian (an expert in nutrition) can tell you how to follow a gluten-free diet, and many cookbooks have gluten-free recipes.
You should begin to feel better a few days after starting a gluten-free diet. Your small intestine should heal in three to six months, but you will need to stay on a gluten-free diet for the rest of your life.
If your vitamin levels are low, you may need to take supplements.
What foods contain gluten and what foods can I eat?
Most foods made from grains contain gluten. Avoid the following foods unless they're labeled as gluten-free or made with corn, rice, soy, or other gluten-free grain:
Breads, cereals, and pasta
Cookies and cakes
Gravies and sauces
Many basic foods are allowed in a gluten-free diet. These include:
Fresh meats, fish, and poultry (not breaded or marinated)
Most dairy products
Fruits and vegetables
Rice and potatoes
Gluten-free flours (e.g., rice, soy, corn, or potato flour)
Where can I get more information?
American Academy of Family Physicians
American Gastroenterological Association
Web site: http://www.gastro.org
Celiac Disease Foundation
Web site: http://www.celiac.org
Celiac Sprue Association
Web site: http://www.csaceliacs.org
National Institute of Diabetes and Digestive and Kidney Diseases
Web site: http://www2.niddk.nih.gov
North American Society for Pediatric Gastroenterology, Hepatology, and Nutrition
Web site: http://www.naspghan.org
This handout is provided to you by your family doctor and the American Academy of Family Physicians. Other health-related information is available from the AAFP online at http://familydoctor.org.
This information provides a general overview and may not apply to everyone. Talk to your family doctor to find out if this information applies to you and to get more information on this subject.
Copyright © 2007 by the American Academy of Family Physicians.
This content is owned by the AAFP. A person viewing it online may make one printout of the material and may use that printout only for his or her personal, non-commercial reference. This material may not otherwise be downloaded, copied, printed, stored, transmitted or reproduced in any medium, whether now known or later invented, except as authorized in writing by the AAFP. Contact firstname.lastname@example.org for copyright questions and/or permission requests.
Want to use this article elsewhere? Get Permissions