What is celiac disease?

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Celiac disease is a chronic autoimmune gastrointestinal disorder. In children affected by this condition, eating foods containing gluten triggers an autoimmune response that damages the villi that line the small intestine – preventing food from being properly absorbed.

From losing weight to lack of nutrition, celiac disease can profoundly impact your child’s health and well-being. Our team is here to help.

We’re sure you have questions. We have answers.

Celiac disease frequently asked questions

Celiac disease is a genetic disorder, and it’s one of the most common inherited disorders. There are no known causes for celiac disease.

Symptoms of celiac disease you should look for in your child include:

Diarrhea or constipation
Poor growth
Pronounced weight loss or weight gain
Upset stomach
Bloating or gas
Irritability
Short stature
Dental enamel defects

Some children have no symptoms of celiac disease at all.

Because this is a genetic disease, children and relatives of people with celiac disease are at greater risk. Estimates show 1 in 133 people in the U.S. has celiac disease. Yet most don’t know they have it. We recommend children be tested for celiac disease if they have relatives with the condition.

Currently, the only treatment for celiac disease is a gluten-free diet – which needs to be a life-long practice.

Children with celiac disease who follow the celiac disease diet do very well and live normal, active and productive lives.

Accurate testing for celiac disease is dependent upon continuing to eat gluten-containing foods. Only start the gluten-free diet after you’ve received a positive diagnosis.

If your child has celiac disease, they will need to follow the celiac disease diet for the rest of their lives. Eating even small amounts of gluten will risk triggering the autoimmune disease process.

It isn’t necessarily a requirement for every family member to eat gluten-free foods. That said, young children with celiac disease may find a gluten-free diet easier if only gluten-free foods are available. Cross-contamination of gluten into gluten-free foods can occur during food preparation. Here are some handy tips to help avoid cross-contamination:

Store gluten-free foods in separate containers, especially butter/margarine, peanut butter, jelly and mayonnaise as dipping the knife back into the container after using on regular bread puts gluten into the whole container.
Wash all dishes and pots used for gluten-containing foods thoroughly.
Use a separate toaster for gluten-free bread.
Use separate utensils if preparing gluten-containing and gluten-free foods at the same time, such as two pots of pasta. A separate colander is helpful. If using the same colander, the gluten-free pasta should be put through first.
Serve gluten-free foods in separate bowls with clean utensils.

Your child’s gluten-free diet will provide adequate nutrition depending on individual food choices. There are also gluten-free multivitamins available. They’re often recommended because many gluten-free products are not enriched with B vitamins.

Talk with teachers to outline your child's celiac disease diet and keep a supply of gluten-free snacks or treats in the classroom for your child. Sending your child to school with a lunch made with gluten-free food is good, too.

Gluten-free breads, snack bars, pretzels and chips are options you can look for. Naturally gluten-free foods are meats, fruits, vegetables and milk.

If you're buying lunch at school for your child, talk with the food service provider. Most school food service staffs are familiar with food allergies and gluten-free items. It's important to stress that even a small amount of gluten can be harmful.