Celiac Disease in Young Children

Gluten is found in a variety of our favorite foods: pizza, bread, French fries, potato chips and gravy. It can even be found in everyday items such as vitamins and medication--anything containing wheat, barley and rye. For some, gluten is extremely harmful and interferes with their body's absorption of food. This condition is a chronic autoimmune digestive disease known as celiac disease. Once primarily associated with young children and considered rare, the National Digestive Diseases Information Clearinghouse (NDDIC) reports that celiac disease is now believed to be one of the most under- and misdiagnosed conditions that can strike at any age.

Significance

• According to the University of Chicago Celiac Disease Center, approximately 3 million Americans suffer from celiac disease, but 97 percent of those with celiac disease remain undiagnosed. The university also states that an American child will see, on average, eight pediatricians before receiving a correct diagnosis and that celiac disease also runs in families. If your child has a first-degree relative with the disease, the University of Chicago reports there is a one in 22 chance of your child developing celiac disease and a one in 39 chance among those with afflicted second-degree relatives (i.e., uncle, aunt, cousin).

Features

• While some with celiac disease may not exhibit any symptoms, those most common in children include digestive problems, such as abdominal bloating, constipation, weight loss and vomiting. Joint pain and inflammation are also common. Celiac disease tends to "co-morbid" with other issues as well, such as type 1 diabetes, thyroid and liver disease, and rheumatoid arthritis. Misdiagnoses are also common in those with celiac disease, as many patients and doctors attribute overall health problems to irritable bowel syndrome (IBS), intestinal infections or chronic fatigue.

Causes

• Gluten is the culprit, and the NDDIC explains why: "When people with celiac disease eat foods containing gluten, their immune system responds by damaging the small intestine. Specifically, tiny fingerlike protrusions, called villi, on the lining of the small intestine are lost. Nutrients from food are absorbed into the bloodstream through these villi." Young children often receive a diagnosis soon after the introduction of solids to the diet, between the ages of 6 months and 2 years.

Effects

• Since the gluten in the food destroys the intestinal villi in the small intestine, nutrients from the food your child eats are kept from absorbing into the blood stream. This will eventually lead to malnutrition---no matter how much your child may eat. Left untreated, celiac disease can lead to gastrointestinal cancer, infertility and osteoporosis. Children especially are prone to develop dental enamel defects as well as a short stature and/or a basic "failure to thrive," according to the University of Chicago.

Treatment

• Once celiac disease is suspected, doctors will perform a blood test to determine the level of antibodies in the blood. A biopsy of the small intestine to determine any damage to the villi will confirm the diagnosis. Upon confirmation, a gluten-free diet will be prescribed. This may prove difficult, as the NDDIC explains. "Hidden sources of gluten include additives such as modified food starch, preservatives, and stabilizers made with wheat. And because many corn and rice products are produced in factories that also manufacture wheat products, they can be contaminated with wheat gluten." However, if the proper diet is followed, the NDDIC says children can expect to see results in a few weeks, with intestinal healing in about three to six months. For help with the diet, parents can turn to nutritional experts to learn how to read and identify gluten in the products their children ingest.