THE SPRUE-NIK PRESS
Published by the Tri-Co2unty Celiac Sprue Support Group,
a chapter of CSA/USA, Inc. serving southeastern Michigan
Volume 6, Number 2 March 1997
**********************************************************************
..................................................
: What's Inside Search For :
: ------------- ---------- :
: Miscellaneous Notes . . . . . . . . . -1- :
: Internet News . . . . . . . . . . . . -2- :
: Cooking Gluten-Free Pasta . . . . . . -3- :
: The Gluten-Free Nurse . . . . . . . . -4- :
: A Little Bit CAN Hurt . . . . . . . . -5- :
: Newsletter Roundup . . . . . . . . . . -6- :
:................................................:
References
Disclaimer
Miscellaneous Notes:
---------1----------
We have begun discussions with the other Michigan groups (Lansing,
Flint, & Traverse City) about a state-wide celiac meeting. Early
thoughts are to have the conference in August, 1998 somewhere in the
Lansing area. However, everything is very preliminary and subject to
change (or cancellation).--Diane Morof
-=-=-=-=-=-=-
1997 Celiac Events:
* Summer: GIG Kids Summer Camp, at a YMCA camp on one of the San
Juan Islands in Washington State. Celiac children are integrated
into the regular camp programs, with a GIG staff volunteer
preparing meals and snacks for them. Children in grades 3-12 are
welcome. Send a self-addressed, stamped envelope to GIG, PO Box
23053, Seattle, WA, 98102-0353.[1]
* Aug. 23-30: A Caribbean cruise, leaving from Miami, Florida.
The Celiac Disease Foundation (CDF) is sponsoring this cruise.
Fares for double occupancy are $439-$739 without airfare (plus
tax); add $300-$500 for airfare from most national gateway
cities. The regular menu will include many gluten-free (GF)
options, and additional GF entrees, breads, and desserts will be
prepared in accordance with CDF guidelines. Reservations with a
deposit of $200 must be made by March 30th. Contact Terry Kimia
or Robina Abramovitch at Classic Cruise & Travel, 19720 Ventura
Blvd. #A, Woodland Hills, CA 91364; (800) 767-7447 or (818)
346-9747; fax (818) 346-1492.
* Oct. 3-5: The annual CSA/USA conference, in Seattle,
Washington, at the Sea-Tac Hotel. Contact CSA/USA, PO Box 31700,
Omaha, NE 68131-0700; (402) 558-0600.
-=-=-=-=-=-=-
Rice Thins, a cracker made by Sesmark, can no longer be considered
entirely gluten-free. Cross-contamination is possible as they are now
produced in an environment which includes gluten-containing grain
products.
New Morning Cocoa Crispy Rice is listed as a gluten-free breakfast
cereal. But there has been some concern about the product because
"with amaranth" appears on the front of the box, even though amaranth
does not appear in the list of ingredients on the side of the box.
(Amaranth is one of those grains which is considered "questionable" by
some celiacs.) Never fear, a phone call to the company revealed that
the front of the box is in error. Apparently amaranth is an
ingredient in some of the company's other cereals, but not in their
Cocoa Crispy Rice. They simply failed to catch the transcription
error when they were designing the box front. So you do NOT need to
cross New Morning's Cocoa Crispy Rice off of your GF breakfast cereal
list.
Teton Glacier Potato Vodka is made from Idaho potatoes and is safe for
Celiacs[2]. While this is good news, what is even more exciting is
the source of this information: It comes from a regular food column
in _The Detroit Free Press_. It even mentions "Celiac-Sprue" by name
and describes it as "an inability to ingest gluten". (If only that
were true! We all know that ingesting gluten isn't the problem; it's
what it does to celiacs AFTER being ingested that causes problems.)
Though it is only one small paragraph, it is always good to see CD
mentioned in the popular press.
Citrucel is No Longer GF: Citrucel, made by SmithKline Beecham, is
used in fiber therapy for regularity. Dr. Alexander reports that it
is no longer gluten-free, according to a spokesperson for the company
reached by phone.
-=-=-=-=-=-=-
Helpful Hints (compiled by Regina Kukielka):
* Add Spice Island Horseradish Powder to GF ketchup to make a
seafood sauce. I found Horseradish Powder at Hiller's
supermarket at Five Mile and Haggerty.
* If you are a real horseradish lover, buy horseradish root (at
Randazzo's), peel it, and grind it in the blender with GF
vinegar. It will keep in the fridge for months.
* Ask that your fish or meat be broiled on aluminum foil to be sure
that the previous dish's gluten does not get on your food. Have
the item served on the aluminum foil to be sure it was done.
* Since I started using sweet rice flour (found at Meijer's
oriental section) for thickening, I wouldn't use anything else.
It makes a smooth gravy that doesn't congeal as it cools.
Return to the Table of Contents
Internet News:
------2-------
In our last newsletter, we reported on two free e-mail services,
Freemark and Juno. We have since learned that Freemark has suspended
their free e-mail program. Juno is still alive and kicking, and worth
checking out. However, they can no longer offer a toll-free phone
number for those that do not have local call access. So you may have
to pay a toll call to access your free Juno account.
The CELIAC e-mail discussion group has previously been discussed in
this newsletter. These lists are at a new address, due to recent
hardware upgrades. Posts to the list should now be sent to
CELIAC@MAELSTROM.STJOHNS.EDU.
The CELIAC e-mail discussion group now has 1,900 members from over 30
nations. There is no cost associated with joining this group, as the
computer resources that support it are donated by St. John's
University as part of their medical outreach. All you need is e-mail
access to the Internet. To join the CELIAC group, send an e-mail
message to LISTSERV@MAELSTROM.STJOHNS.EDU containing this line:
SUBSCRIBE CELIAC YourFirstName YourLastName
You can also read the discussions through Usenet at:
bit.listserv.celiac.
There is also a new e-mail discussion group for those following a
milk-free diet. The NO-MILK e-mail discussion group began operation
in January[3]. To subscribe to this new list, send an e-mail message
to LISTSERV@MAELSTROM.STJOHNS.EDU containing this line:
SUBSCRIBE NO-MILK YourFirstName YourLastName
Return to the Table of Contents
Cooking Gluten-Free Pasta[4]
-------------3--------------
by Sandra J. Leonard
It is hoped that these few tips will benefit all when cooking
gluten-free pasta regardless of what brand or kind of pasta is being
used.
* Bring a LARGE pot of water to a boil. Add salt if desired. DO
NOT add oil of any kind to the boiling water.
* Read the directions on the package for the brand of pasta used as
to how long to cook. Use the least amount of time recommended on
the package.
* Once the water is boiling, add the pasta and set a timer for the
least amount of cooking time as per package directions. The
timer is set at the time the pasta enters the water, not when the
water returns to the boil.
* Stir the pasta a time or two until the water starts to reboil.
* Taste test the pasta for doneness when the time is up. If not at
desired doneness, continue cooking but taste test every 30
seconds until done to your liking.
* Drain and rinse with HOT tap water.
* Make a note of the brand of pasta, shape of pasta and how long it
took to cook for future reference.
Other notes:
* If pasta is boiled in a small pot with only a bit of water it
will become very starchy and pasty. It needs to cook in lots of
boiling water.
* Some gluten-free pastas come in different shapes but the
directions on the package seem to give the same cooking time
amounts. The smaller and thinner the pasta, the quicker it will
cook; so it is helpful to taste test about a minute sooner than
the least amount of time recommended. By doing this you won't
overcook the pasta.
* If cooking gluten-free pasta to be eaten a bit later, cook a
minute less than the time stated, drain and rinse in hot water.
Just prior to eating the pasta, place it in a microwave oven in a
covered container and heat on high for one minute. You will now
have hot, perfectly cooked pasta.
(Sandra Leonard is the editor of _The Gluten-Free Baker_, a quarterly
newsletter. She has been a speaker at a past CSA conference.)
Return to the Table of Contents
The Gluten-Free Nurse[5]
-----------4------------
by Cheryl Gainer, RN, MSN
(Cheryl Gainer is co-author of an article on CD and Pregnancy which
appeared in _J Perinat Neonatal Nurs._, 1993, 6(4):29-36. Cheryl is
Assistant Professor of Nursing, UTMB School of Nursing, Galveston,
Texas.)
It's time again for flu and cold season and it would be worth your
while to take a few minutes to prepare for the season. I recommend
every celiac get a flu shot early in the season, preferably the first
two weeks of October. [Remember this for next year.] It will take
your body 6-8 weeks to develop antibodies to the flu injection and
give you protection. If you are allergic to eggs, it would be wise to
consult your personal physician about possible other routes.
Secondly, you need to stock up on a few essentials in case you find
yourself in the grip of a nasty cold or flu bug. Lemon and honey are
a great comfort to those with the sniffles and are gluten-free (GF).
Lemon and honey appear to have antihistamine and decongestant
properties, respectively. You can use them in a number of ways. You
can simply mix a tablespoon of honey and lemon and swallow them down
to get some relief. You will find this somewhat soothing to your
throat besides assisting your nose to deal with the cold's devastating
symptoms. My favorite way of using honey and lemon is a hot toddy.
Take 1-2 tablespoons of honey and 1-2 tablespoons of lemon, pour in 1
cup of hot water, and drink it down. You can add or subtract the
amount of honey and lemon to your own taste buds. It still works!
Another remedy is rosehip tea. Rosehips are very rich in vitamin C
which your body will need in huge amounts to fight infections. Boil
the rosehips for 2 minutes in water, strain, add honey or other
sweetener to taste, and drink! There is also an old Czech remedy
which I use at the first onset of cold symptoms. Boil rosehips and
1-3 chopped cloves of garlic for 2-5 minutes in 4-1/4 cups of water.
It's ready when the aroma permeates the kitchen. Strain, sweeten to
taste, sit down and drink 2 cups immediately. One hour later drink
another cup. One hour later drink the last cup. Go to bed and sleep.
You may have night sweats. When you wake up, you will feel better!
Return to the Table of Contents
A Little Bit CAN Hurt[6]
-----------5------------
by Jim Lyles
Someone I'll call Sharon asked how much damage is done to the villi
when a celiac consumes gluten, either intentionally or by accident.
This is how I answered the question. I'm not a doctor, so take what I
say with a grain (er, crystal) of salt.
Perhaps the best way to answer this is to look at how a gluten
challenge is handled. A gluten challenge can sometimes be necessary
when someone has been on a gluten-free (GF) diet without ever getting
a biopsy-confirmed diagnosis of celiac disease (CD). My understanding
is that a gluten challenge must go on for several months before a
biopsy can be done. In this situation, you would of course be trying
to eat gluten and would get much more of it than you would from an
occasional accident.
That means several months (at least) of a diet heavy in gluten may be
necessary to sustain enough damage in the villi to be detected by a
biopsy. So I think it is safe to say that a "slip" would not cause
immediate total villi damage.
Now, before you start thinking, "Ah, that means I can cheat now and
then," let me point out that many of the problems associated with
untreated CD can occur with only minor damage. Continual damage, even
if only minor, to the same area of the body increases the risk of
lymphoma. Thus, those that get too much sun for too long may get skin
cancer; those that smoke may get lung cancer; and celiacs that cheat
may get lymphoma in the small intestine. The risk is still relatively
low, but decidedly higher than for celiacs on a strict GF diet.
Continuous low-level villi damage could affect absorption enough to
deplete stores of vitamins and minerals without you really noticing.
For example, you might not realize that you haven't been absorbing
calcium until osteoporosis sets in years later, so a strict GF diet
could help you avoid bone problems. You may become slightly anemic,
and gradually start to feel run down all the time, and just attribute
it to older age. A woman of child-bearing age might not be absorbing
enough folic acid, and only discover it when her baby is born with
spina bifida. (PLEASE, if any of you have had this happen before you
were diagnosed, DON'T blame yourselves for something you didn't know
about!) The list of possible and obscure maladies goes on and on, and
many of them don't show up until years later. And all that time, if
you've been cheating on the GF diet, your villi have never gotten the
chance to fully heal.
I don't want all this potential "gloom and doom" to sound worse than
it is. The fact is that no matter how hard you try, you will
occasionally eat gluten by accident. As long as those occasions
aren't too frequent it won't matter much. How frequent? This is what
Dr. Murray had to say at a conference hosted by the American Celiac
Society in June 1994 (as reported in the March 1995 issue of _The
Sprue-nik Press_): "How gluten-free should the diet be? Dr. Murray
believes that celiacs should treat gluten the same way they treat rat
poison. Celiacs should never eat food if it is known to contain
gluten. Accidental ingestion of gluten should be avoided as much as
possible. For a celiac, it is unacceptable for gluten to be ingested
more than once a month, accidentally or otherwise."
"Sharon" also wrote, "Sometimes, my lack of feeling anything leaves me
questioning my diagnosis; however, the tests were positive." This is
how I responded:
I don't know how sick you got before you were diagnosed, but perhaps
my daughter's experiences will be of interest. She is like you: The
few times she's gotten gluten by accident she did not react at all.
But we've never doubted her diagnosis, due to her experiences before
she was diagnosed. She basically stopped growing at age two, and was
not diagnosed until she turned four. By then she was anemic,
lethargic, thin in the limbs, and had a bloated stomach. She no
longer had the energy to play and always wanted us to sit and read to
her.
At this point, we were in the midst of a month of testing, during
which time such lovely problems as cystic fibrosis and leukemia were
being ruled out. Finally, a biopsy showed that she had CD. When we
learned that to treat it we "only" needed to change her diet we were
ecstatic!
She grew so fast on a GF diet that we had to buy her new shoes every
month for four months. Eighteen months later, she had grown 12 inches
and gained 25 lbs. She is now one of the biggest kids in her 3rd
grade class, and is a picture of health and vitality.
Because she got so sick and then responded so well, we have absolutely
no doubt of her diagnosis. We've saved her "before" and "after"
pictures for her teenage years, when she's likely to question the
diagnosis. She may not react to accidental gluten ingestion, but with
her history we KNOW her diagnosis is correct.
I guess I'm trying to convince anyone who is a biopsy-confirmed celiac
to accept the diagnosis even if you don't react to eating gluten.
Don't let a natural wish to be rid of this somewhat troublesome diet
color your judgment about the diagnosis. If you start to convince
yourself that the diagnosis may be wrong, then you will find it easier
to cheat on the diet. For your own future health and happiness, if
you have a biopsy-confirmed diagnosis then accept it!
Return to the Table of Contents
Newsletter Roundup
---------6--------
Compiled by Jim Lyles
We exchange newsletters with several other celiac groups. In this
article I will summarize some of what we've learned from our
newsletter swapping.
..........................................................
: :
: Excerpts from _Gluten-Free Friends_ :
: ----------------------------------- :
: Winter 1996 (Vol. 3, No. 1) R. Jean Powell, editor :
: Montana Celiac Society :
: 1019 So. Bozeman Ave. #3 :
: Bozeman, MT 59715 :
:........................................................:
A New Edible Grain is being developed at the Montana State University.
Dr. David Sands, a PhD plant pathologist, has received a state grant
from the Dept. of Agriculture to conduct research in the development
of a new grass whose grain provides an edible flour. Named "Montina",
the flour will be chemically tested for gluten-gliadin content as well
as nutritional and protein content. Because it is a rice-like grain
it is not expected to contain gliadin-like proteins. Testing by
celiac volunteers is expected to begin soon.
Montina is a perennial which won't require yearly tilling and may be
grazed after harvest, which makes it an environmentally-friendly
grain. The flour produces a bread similar in taste and consistency to
pumpernickel rye bread. It is at present the star ingredient in a
baking contest sponsored by the Montana State University Plant
Pathology Dept.
Dr. Sands warns that gluten-intolerant individuals should wait for
further test results before sampling products containing this new
grain. We wish Dr. Sands and his staff great success!
..........................................................
: :
: Excerpts from _Lifeline_ :
: ------------------------ :
: Winter 1997 (Vol. XV, No. 1) Leon Rottmann, editor :
: CSA/USA, Inc. :
: PO Box 31700 :
: Omaha, NE 68131-0700 :
:........................................................:
Celiac Disease and Alopecia Areata: Celiac disease (CD) is frequently
associated with other auto-immune disorders but not previously with
alopecia areata. [Alopecia areata is a common condition that results
in the loss of hair on the scalp and elsewhere. Modern immunological
research is showing that alopecia areata is probably an autoimmune
disorder, one in which the body forms antibodies against some part of
the hair follicle (a type of "self-allergy").[7]]
In a routine clinical practice, three patients with such an
association were observed. In one of the patients CD was diagnosed
after the occurrence of malabsorption symptoms. Another patient, a
14-year-old boy, experienced complete regrowth of scalp and body hair
after going on a gluten-free (GF) diet. As a result, 256 consecutive
outpatients with alopecia areata were screened using serum antibody
tests. Three patients, all without symptoms of intestinal diseases,
were found to have positive antibody tests and were subsequently
biopsied. All had flat intestinal mucosa consistent with a diagnosis
of CD [a ratio of about 85:1--editor].
The results show that alopecia areata might be the only symptom of
active CD and that the frequency of association may be much greater
than would be expected by chance alone. It is suggested that
antigliadin and antiendomysial antibody tests be included in the
work-up of patients with alopecia areata.[8]
.................................................................
: :
: Excerpts from the San Antonio CS Support Group :
: ---------------------------------------------- :
: newsletter: Jan. 1997 Lynn Rainwater, Secretary/Treasurer :
: 1023 Cloverbrook :
: San Antonio, TX 78245-1604 :
:...............................................................:
Wild Rice: Donald D. Kasarda, PhD, a well-known wheat protein
chemist with the USDA, has said that based on the taxonomy in
Hitchcock's _Manual of the Grasses of the United States_ (1950), wild
rice (Tribe 10) and rice (Tribe 9) are moderately closely related, but
are fairly distant in relationship to wheat, rye, barley (Tribe 3) and
oats (Tribe 4).[9] Wild rice is probably appropriate for celiacs, so
long as it comes from an uncontaminated source.[10]
The Chicago Tribune Service has provided advice on using wild rice.
It is good to have in the pantry because it keeps indefinitely. There
are many ways to flatter its nutty taste. After boiling, it can be
tossed with butter and toasted pecan; mixed with sauted mushrooms;
cooked into a creamy soup with chicken and celery; and mixed with
dried fruit, onions, and herbs.
Wild rice absorbs about four times its volume of water during cooking,
depending on how dry the rice is. To cook it, place it in a saucepan
with a generous amount of cold water. Heat to a boil, then simmer
gently, covered, until the grains are tender; about 35-60 minutes.
A wild rice flour is now available. This nutty, slightly sweet flour
makes a delightful addition to breads, pancakes, biscuits, and more.
It is available in 12-ounce bags from The Gluten-Free Pantry, PO Box
840, Glastonbury, CT 06033; (800) 291-8386.
-=-=-=-=-
GF Tylenol Substitute: Freeda Pharmacy, Inc. is making available to
celiacs a certified, grain-free acetaminophen tablet. Grain-free also
means gluten-free, making this product suitable for celiacs. It is
available directly from the company for $9.95 per 60 tablets. Contact
Freeda Pharmacy, Inc., 36 E. 41st ST., New York, NY 10017; (800)
777-3737 or (212) 685-4980; fax (212) 685-7297.
.....................................................
: :
: Excerpts from the Westchester CS Support Group :
: ---------------------------------------------- :
: newsletter: Dec. 1996 Sue Goldstein :
: newsletter: Feb. 1997 9 Salem Place :
: White Plains, NY 10605 :
:...................................................:
Osteoporosis and Celiac Disease: [Elizabeth Shane, MD, made a
presentation to the Greater NY Celiac Support Group last October,
which Sue Goldstein summarized. Dr. Shane is an endocrinologist in
the Metabolic Bone Disease Program at Columbia-Presbyterian Medical
Center in New York City. We covered bone disease in _The Sprue-nik
Press_ in the May 1996 issue, so in this issue I've just picked out a
few highlights from her summary--editor.]
Risk factors for osteoporosis fall into two categories: those you can
change and those you can't. Factors you cannot change include:
1. Gender: Women have much lower bone density than men, and are at
higher risk.
2. Race: Caucasians and people of Asian origin are at greater risk
than people of African origin.
3. Genetics: To a major extent bone density is genetically
determined. A family history of fractures (particularly to the
hip) is an important risk factor.
4. Stature: Shorter people tend to have smaller, thinner bones.
5. Age: The incidence of new fractures increase dramatically with
age in both men and women.
Factors that you CAN change include:
1. Diet: Maintain an adequate supply of calcium in the diet.
2. Estrogen Levels: After menopause there is a period of rapid bone
loss because of estrogen deficiency. This can also occur before
menopause in women with infrequent menstrual periods or low
estrogen levels. Women can be treated with estrogen replacement
therapy, when appropriate, at the time of menopause.
3. Exercise: 30-minute walks, 3-4 times a week, can do a lot to
keep your bones healthy, as can other weight-bearing exercise
repeated at regular intervals.
4. Healthy Lifestyle Choices: Smoking prevents the deposition of
new bone, as does excessive consumption of alcohol (two or more
drinks a day).
5. Drugs: Many drugs in common use can affect bone density,
including glucocorticoids, thyroid hormone, heparin, and certain
diuretics.
Some selected questions and answers:
Q: How much calcium should be taken in one dose?
A: The most efficient absorption of calcium is from 500 mg. doses,
taken during the day. Calcium carbonate should be taken with food
for best absorption. Calcium citrate does not need to be taken
with food. [Dorothy Vaughan, our dietitian advisor, reminds you
to check the GF status of any supplement you plan on using--ed.]
Q: What are the recommended daily allowances of calcium?
A: Most adults need 1000 mg. Postmenopausal women not on estrogen
need 1500 mg. Before age 10, children need 800 mg. Adolescents,
ages 10 and up, require 1500 mg. Celiacs may need more than these
recommended allowances; this needs to be determined on an
individual basis. [Editor's note: During pregnancy and while
breast-feeding, women also need more calcium.]
Q: Are magnesium and zinc supplements beneficial for bone? What
about boron?
A: Magnesium would be helpful only if the patient has a magnesium
deficiency; otherwise there is no evidence that it improves the
absorption of calcium or the effect of calcium on bone. I'm not
aware of any evidence of zinc or boron having any benefits.
-=-=-=-=-
Other Medical News:
* A study was conducted with 63 newly-diagnosed celiacs (17-79
years, 35 women) and 25 healthy [i.e., non-celiac] controls
matched for sex, age, and menopausal state. During the first
year on a gluten-free (GF) diet bone mineral density increased in
all the measured areas (forearm, lumbar spine, femoral neck, and
trochanter). This increase was observed in patients of all ages,
including patients without symptoms of malabsorption before
treatment.[11]
* 115 children with Down syndrome were screened for celiac disease
(CD), using antigliadin, antiendomysium, and antireticulin serum
antibodies and an intestinal permeability test. CD was diagnosed
in eight children, giving a frequency of 7% [or a ratio of about
15:1]. It is recommended that all persons with Down syndrome be
screened for CD, using at least the antiendomysium serum antibody
test.[12]
* 119 children with juvenile chronic arthritis (JCA) were screened
for CD. Four children were found to have antiendomysium
antibodies. Intestinal biopsies revealed villous atrophy in
three of these children, an incidence of 2.5% [ or a ratio of
about 40:1]. It was concluded that the prevalence of CD is
increased in patients with JCA.[13]
* The effect of the GF diet on pregnancy outcome and lactation was
studied in 125 celiac women, 94 untreated [i.e., NOT on a GF
diet] and 31 treated. A comparison of the untreated and treated
women indicated:
-- The relative risk of abortion was 8.90 times higher.
-- The relative risk of low birth weight baby was 5.84 times
higher.
-- The duration of breast-feeding was 2.54 times shorter.
It was concluded that for women with CD, a GF diet effectively
corrects high incidence of abortion, low birth weight babies, and
short breast-feeding periods.[14]
-=-=-=-=-
No Need To Pass Over: Passover is on its way. In stores you will
discover a variety of Passover items free of wheat, rye, oats, and
barley. CAUTION: Not all Passover items are GF. Avoid items that
contain matzo, matzo meal, cake meal, or Passover flour. As always,
read labels carefully.
Kollel is an organization that has spent considerable time and money
each year to provide a definitive Passover guide to cosmetics and
medications. For a copy of the 1997 Kollel booklet, write to
Kollel-Los Angeles, Number 204, 7466 Beverly Blvd., Los Angeles, CA
90036. A small contribution with your letter would be appreciated.
................................................
: :
: Excerpts from _Whoo's Report_ :
: ----------------------------- :
: 1996-vol. II Annette Bentley, editor :
: The American Celiac Society :
: 58 Musano Court :
: West Orange, NJ 07052-4103 :
:..............................................:
Conference Highlights: The annual conference for the American Celiac
Society was held on November 9th, 1996. Here are some of the
highlights:
* Dr. Keith J. Benkov presented "Celiac Disease (CD) and Chronic
Diarrhea in Children". Dr. Benkov pointed out that there are
many other causes of diarrhea and failure to thrive in children,
and that it is not advisable to restrict the diet of a child that
does not have CD. For example, in the previous year among new
patients at his center there were 164 children with diarrhea and
failure to thrive; only 8 of these were biopsy-proven to have CD.
Other causes of diarrhea in children include dietary imbalance,
irritable bowel syndrome, protein allergies, and chronic or
recurrent infections.
* Dr. Vijay Kumar presented "Predictive Values of Serology testing
in CD". The reliability of serology testing for CD is high
enough that serology markers (endomysium, reticulin, and gliadin
antibodies) have recently been incorporated into the revised
ESPGAN criteria for diagnosing CD. Villous atrophy in
combination with at least two of the three serological antibody
markers being positive are now considered conclusive for a
diagnosis of CD.
* Dr. Alessio Fasano presented "Where Have All the American
Celiacs Gone?" Preliminary studies done by Dr. Fasano on both
pediatric patients and adult blood donors suggest that the
prevalence of CD in the USA is equivalent to that reported in
Europe. Dr. Fasano feels that a larger, multi-center serology
screenings are needed to define the true prevalence of CD in the
USA.
Copies of the conference handouts are available for $10, and
conference tapes can be purchased for $25. Write to American Celiac
Society, 58 Musano Court, West Orange, NJ 07052-4114.
Return to the Table of Contents
References
----------
[1] The Westchester Celiac Sprue Support Group, Feb. 1997 newsletter.
[2] Patty Lanoue Stearns, Food Writer, _The Detroit Free Press_, Feb.
12, 1997, Section F, page 1.
[3] The Westchester Celiac Sprue Support Group, Feb. 1997 newsletter.
[4] From the CELIAC Listserv archives, on the Internet, Sandra J.
Leonard, posted January 15, 1997.
[5] Reprinted with permission from the Jan./Feb. 1997 newsletter of
the Houston Celiac-Sprue Support Group, a chapter of CSA/USA,
Inc., page 5.
[6] From the CELIAC Listserv archives, on the Internet, Jim Lyles,
posted October 20, 1996.
[7] National Alopecia Areata Foundation, as quoted at
http://weber.u.washington.edu:80/~dvictor/defin.html, Mar. 2,
1997.
[8] "Celiac disease and alopecia areata: Report of a new
association", Corazza G, et al. _Gastroenterology_, 1995, vol.
109, 1333-1337.
[9] From the CELIAC Listserv archives, on the Internet, Donald D.
Kasarda, PhD, posted January 2, 1996.
[10] _CSA Cooperative Gluten-Free Comercial Products Listing #2_, page
26.
[11] "Reversal of osteopenia with diet in adult coeliac disease",
Valdimarsson T, et al., Dept. of Internal Medicine, University
Hospital of Linkoping, Sweden. _Gut_, March 1996, vol. 38,
322-327.
[12] "High frequency of celiac disesae in Down syndrome", George EK,
et al., Dept. of Pediatrics, University Hospital Leiden, The
Netherlands. _The Journal of Pediatrics_, April 1996, vol. 128,
555-557.
[13] "Prevalence of celiac disease in patients with juvenile chronic
arthritis", Lepore L, et al., The Clinica Pediatrica and the
Laboratorio di Immunologia, Istituto perl'Iinfanzia di Trieste,
Italy. _The Journal of Pediatrics_, May 1996, vol. 129, 311-313.
[14] "Celiac and pregnancy outcome", Ciacci C., et. al.
Gastroenterology, Medical School, Naples University "Federico
II", Italy. _Am J Gastroenterol_, April 1996, vol. 91, 718-722.
Tri-County Celiac Sprue Support Group Officials:
------------------------------------------------
Physician Advisor: Thomas Alexander, M.D.
Dietitian Advisor: Dorothy Vaughan, R.D.
President: Diane Morof
Vice President: Mary Guerriero
Past President: Jim Lyles
Secretary: Denise Parsons
Newsletter Editor: Jim Lyles
Disclaimer:
-----------
All recommendations, information, dietary suggestions, menus, shopping
guide suggestions, medical updates, miscellaneous articles, and
recipes in this newsletter are intended for the benefit of our
members, readers, and the general public. No liability is assumed by
the Tri-County Celiac Sprue Support Group or any of its members.
Information in _The Sprue-nik Press_ has been approved by our
physician and dietitian advisors. Individuals should consult with
their physicians and dietitians before following any medical or
dietary recommendations in _The Sprue-nik Press_.
Original material used in _The Sprue-nik Press_ is placed in the
public domain for the benefit of all celiacs. The information is not
copyrighted to facilitate the easy exchange of celiac information.
Feel free to reproduce any portion of this newsletter, unless it
specifically states otherwise. All we ask is that you indicate where
the information came from.
_The Sprue-nik Press_ is published by the Tri-County Celiac Sprue
Support Group (TCCSSG), a local chapter of CSA/USA located in
southeast Michigan. Members receive this newsletter, a shopping
guide, and a new member packet full of articles and useful
information. Mail-in subscriptions are welcome. For subscription
information, send a note to Jim Lyles.
Return to the Table of Contents