Gluten is a type of protein that exists in wheat, rye, and barley. People who have been diagnosed with celiac disease cannot tolerate gluten. What used to be considered a rare condition, celiac disease is now known as a common genetic disorder—more than two million people in the US live with it. That's one in 133 people, according to the National Institutes of Health.
Celiac is a malabsorption of nutrients as well as an abnormal reaction to gluten. When people with celiac disease eat gluten, or get it in their system, their small intestine suffers damage. Young children more often will then suffer from things like abdominal bloating and pain, vomiting, and weight loss. Adults exhibit fewer digestive symptoms, but have others like fatigue, arthritis, tingling numbness in the hands and feet. And a person with celiac who consumes gluten can be malnourished no matter how much he or she eats.
There is no drug to combat celiac disease. Rather, people with celiac must lead a life free of gluten. That means not eating anything containing wheat, barley, or rye—including things like most grains, pasta, cereal and many processed foods. Gluten can even be found in some candy, French fries, vegetables in sauces, even. However, glutens are used in some medicines, and sometimes used as an additive in such things as lip balms and play dough. Label reading is essential; the teacher and other staff who are involved with the celiac student should be educated in it.
For more information about celiac disease, gluten, examples of a gluten-free diet, and important points to remember about celiac, visit the NIH Web site.
Schools that are dealing with students and staff with celiac take different routes. Some are able to accommodate special diets; others leave it up to the parents to provide lunches and snacks. The important thing is to understand the disease and be aware of the celiac's needs and risks.
