Chapter 1: Getting Diagnosed + Logistics
IN THIS LESSON
So, what is the difference, and is it even important? Well, getting the two mixed up can feel pretty invalidating for us individuals with Celiac.
In recent years, being gluten free has become somewhat of a trend. Whether people are convinced by influencers that its healthier for your gut or have an intolerance (kind of like lactose), the prevalence of “Oh I’m gluten free too!” comments have soared. While this in a way is a positive thing, since it increases our options within grocery stores and at restaurants since more customers are looking for gluten free meals or products, it also fuels misconceptions and undermines the severity of Celiac. So, let’s talk about it!
If anyone ever asks you “Well, what even is the difference?” or “So you just get a stomachache/headache when you eat bread?” here’s what you can tell them. According to the Celiac Disease Foundation, “Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide, but only about 30% are properly diagnosed.
When people with celiac disease eat gluten (a protein found in wheat, rye, and barley), their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body.
Celiac disease is hereditary, meaning that it runs in families. People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in 10 risk of developing celiac disease.
Celiac disease can develop at any age after people start consuming gluten. Left untreated, celiac disease can lead to additional serious health problems.”
On the other hand, anyone can have a gluten intolerance. Certain proteins can upset our stomachs, just like lactose- while Celiac disease only affects 1% of the world’s population, estimates for the amount of people with non-Celiac gluten sensitivities ranges up to 13%. For people with a gluten intolerance but without Celiac Disease, while ingesting gluten may cause mild, short-term discomfort, it will not cause the long-term health consequences that the same ingestion would result in for an individual with Celiac (including but not limited to: a 2x greater risk of developing coronary artery disease, a 4x greater risk of developing small bowel cancers, the development of other autoimmune disorders like type 1 diabetes and multiple sclerosis (MS), dermatitis herpetiformis (an itchy skin rash), anemia, osteoporosis, infertility and miscarriage, neurological conditions like epilepsy and migraines, short stature, heart disease, and intestinal cancers, as stated by the Celiac Disease Foundation).
So there you have it! There’s a huge difference between Celiac and a gluten intolerance or preference. And while it’s nice to have solidarity, if you are one of those folks with an intolerance or preference, make sure to watch the way you talk about Celiac- it can feel super invalidating to us when you refer to them as the same thing. :)