| Celiac Disease Linked to Depression
According to Italian researchers, recurring bouts of depression and other mood disorders are significantly more common in those with Celiac Disease than those without the disorder. This study found that those individuals diagnosed with Celiac Disease had “significantly elevated risks for major depressive disorder,” including major depressive disorder, dysthymic disorder, adjustment disorders and panic disorders. Researchers suspect malabsorbtion of tryptophan, which can lead to a decrease in serotoin synthesis, as a cause for the elevated mood disorder risk. Another possible cause is the cytokines which are produced in immune reactions that may exert an effect on brain circuits related to mood regulation. (The Journal of Psychosomatic Research, Vol. 55, Issue 6, Pages 573-574 – Dec. 2003).
In fact, in
Italy, where Celiac Disease is common, all children are screened by the age of 6 so that even asymptomatic disease is caught early. As a result of this vigilance, the time between when symptoms begin and disease is diagnosed is usually only 2 to 3 weeks. In the
United States, the time between the first symptom and diagnosis averages about 10 years. (
Medical
College of
Wisconsin, 2003)
New studies indicate that Celiac Disease is not as rare as earlier thought. Today studies indicate that 1 in 133 (not the previous held 1 in 5,000) is affected. Most people affected don’t know it. According to some experts 15% of people worldwide – a full 1 in 7—are gluten sensitive or gluten intolerant. These people often test negative or inconclusive for Celiac Disease, but can still suffer the same symptoms and long-term problems when they ingest gluten.
People with Celiac Disease cannot digest foods or products containing gluten. They also have abnormally high levels of associated antibodies including anti-gliadin, anti-endomysium and anti-tissue tranglutaminase. The presence of these anti-bodies is caused by an immune system reaction to the presence of gluten in the body. This response causes damage to the tiny, finger-like protrusions lining the small intestines, called villi. When villi are damaged, vital nutrients go unabsorbed. Additionally vitamin deficiencies and their assorted maladies can result in further malabsorbtion, accompanied by nerve damage, wasting, and organ distress and failure. (
Adams, J., Celiac.com 2/26/2007).
Celiac Disease is a genetic disorder, meaning it runs in families. Sometimes it is triggered – or becomes active for the first time – after surgery, pregnancy, childbirth, viral infection, or severe emotional stress.
Symtoms may or may not occur in the digestive system. For example, one person might have diarrhea and abdominal pain, while another person has irritability or depression. In fact, irritability is one of the most common symptoms in children.
Because the body’s own immune system causes the damage, Celiac Disease is considered an auto-immune disorder. However, it is also classified as a disease of malabsorbtion because nutrients are not absorbed.
Signs and symptoms:
- irritable depression
- auto-immune disorders
- diarrhea
- abdominal pain
- bloating
- pale and foul smelling stools
- unexplained anemia
- gas (foul smelling)
- bone pain
- behavioral changes
- muscle cramps
- fatigue
- delayed growth
- pain in joints
- seizures
- painful skin rashes (called dermatitis herpetiformis)
- infertility/recurrent miscarriages
- weight loss/weight gain.
Other diseases related to Celiac Disease
- Dermatitis herpetiformis
- Thyroid disease
- Systemic lupus erythematosus
- Rheumatoid arthritis
- Type 1 diabetes
- Liver disease
- Collagen vascular disease
- Sjogren’s syndrome
(Information provided by the National Institutes of Health, April, 2000)
Treatment
The only treatment for Celiac Disease is to follow a gluten-free diet—that is to avoid all foods containing gluten. For most people this will stop many symptoms, heal existing intestinal damage and prevent further damage. Improvement may take as little as a few weeks and up to a few years. A gluten-free diet is a lifetime requirement. This is a not a disorder that one grows out of or gets over. It is about a life changing diet.
Gluten-free means avoiding all foods containing wheat (including spelt, triticale, and kamut), rye, barley and in some cases oats. Gluten can hide in many processed foods (such as modified food starch) and even soy sauce is made with "wheat". Finding "gluten-free" is becoming easier with the implimentation of the labeling requirements. Even Wal-Mart's Great Value brand includes "gluten-free" labeling on many of their products. There are internet online ordering companies that provide mixes (breads, muffin, cakes, etc) using rice flour, tapioca flour, buckwheat, potato flour, corn starch and more . Sprouts and Trader Joe's offer "Gluten-free" lists of products available, but beware and check ingredients since manufacturers often change the ingredients. Eating out can be a challenge, however, today, some restaurants chains such as Outback Steakhouse, P.F. Chang's and Carraba's offer gluten-free menus. For the celiac, fresh is always better. Plain meat, fish, rice, vegetables and fruits do not contain gluten. Remember, always check the labels on any packaged or processed foods.
For more information on Celiac Disease go to: www.celiac.com
PLEASE NOTE: This information is provided for educational purposes and is not intended as a substitute for medical care, or the advice of a physician. Please consult your doctor to determine how the information here pertains to you.
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