BOARDMAN, Ohio (WKBN) — One of the big buzzwords in grocery stores these days is “gluten free.”
But how does someone know if that is the kind of food they should be eating?
Dr. Shayesteh said Celiac disease is an autoimmune disease and genetic disorder that makes people intolerant to the protein gluten, which is found in wheat, rye and barley. When people with celiac disease consume gluten, they experience severe gastrointestinal problems, malnutrition and even anemia.
But he said celiac disease is the most severe form of gluten intolerance and makes up just 1 percent of the population. However, he said 5 percent of the population has non-celiac gluten sensitivity. He said these are people who have not been diagnosed with celiac disease but experience some of the symptoms, such as gas, bloating, diarrhea, fatigue and a skin rash when eating gluten.
Dr. Shayesteh said 99 percent of the people with celiac disease and 60 percent of people with non-celiac gluten sensitivity carry a gene known as the HLA gene. He said his office has a test that enables him to tell if a person has the gene in all of its six variations.
For more information on this, watch the attached video.