As you gather around the table this Thanksgiving to share meals, stories and traditions, consider taking a moment to talk about something that could save lives: your family's health history.  

Thanksgiving Day is recognized as Family Health History Day, a national call to raise awareness of inherited health risks. Mayo Clinic experts are encouraging families to use the holiday to identify these risks and take proactive steps toward prevention. 

"Hereditary conditions range from autoimmune disorders like celiac disease to cancers tied to genetic mutations," says Joseph Murray, M.D., a gastroenterologist at Mayo Clinic with over 30 years of expertise in treating complex digestive diseases. "Thanksgiving provides a unique opportunity to notice these patterns in your family's health and start conversations that could benefit generations to come." 

Hereditary links to digestive conditions

Two conditions Dr. Murray highlights, celiac disease and eosinophilic esophagitis, can have hereditary components but are not always linked to family history.

"Food is central to Thanksgiving, so it's a perfect time to notice who's avoiding certain dishes," Dr. Murray says. "If someone skips bread or mentions swallowing difficulties, it could point to something hereditary." 

Celiac disease, an autoimmune condition triggered by gluten, can cause symptoms like diarrhea, abdominal pain, bloating, weight loss, anemia, fatigue, skin rashes, mouth ulcers and joint pain. It can be diagnosed at any age and presents in over 300 ways, making testing crucial — especially for those with close relatives at higher risk. 

"For siblings, the risk is as high as 20%," Dr. Murray says. "Accurate diagnosis is key, because eliminating gluten without testing can mask other health issues, such as irritable bowel syndrome or lactose intolerance, and delay treatment." 

Dr. Murray says eosinophilic esophagitis is another condition to be aware of. It involves inflammation of the esophagus that leads to difficulty swallowing or food impaction. In children, symptoms can include vomiting, avoiding certain foods or difficulty gaining weight. In adults, it typically presents as difficulty swallowing or the sensation of food getting stuck, which can sometimes require emergency medical attention. Available treatment options include anti-inflammatory medications and immune-targeted therapies. 

Turning genomics into action

Family health history also plays a vital role in cancer and heart disease prevention, says John Presutti, D.O., a family medicine physician and the Cecilia and Dan Carmichael Family Associate Director for the Center for Individualized Medicine at Mayo Clinic in Florida. In his dual role, Dr. Presutti combines his expertise in primary care with advances in genomics to help patients uncover hereditary risks and take proactive steps. 

Dr. Presutti also leads Mayo Clinic's pilot program integrating genomic data into clinical care. This initiative offers genomic screening for actionable genetic markers associated with hereditary breast and ovarian cancer syndrome, Lynch syndrome and familial hypercholesterolemia. These markers can inform preemptive interventions and allow for personalized care. 

"Approximately 10% of cancers are inherited," Dr. Presutti says. "Uncovering hidden genetic mutations through family discussions allows us to screen patients earlier and potentially save lives." 

Hereditary breast and ovarian cancer syndrome is linked to mutations in the BRCA1 and BRCA2 genes. Mutations in BRCA1 can lead to a 60% lifetime risk of developing breast cancer and a 40% risk of having ovarian cancer, among other cancers. BRCA2 mutations increase the risk of developing breast cancer to 50% and ovarian cancer to 20%, with additional risks for prostate and pancreatic cancers in males.  

Lynch syndrome is associated with an 80% lifetime risk of developing colorectal cancer and 50% risk of uterine/endometrial cancer. Familial hypercholesterolemia, a genetic disorder that causes dangerously high cholesterol levels, significantly increases the risk of early heart disease and stroke if left untreated. 

 Dr. Presutti encourages families to ask questions such as: 

• Have any family members had cancer or heart disease? 

• At what age were they diagnosed? 

• Are there patterns of chronic illnesses or early deaths in the family? 

Detecting early-onset GI cancers

For younger people, family health history can be especially important as rates of gastrointestinal (GI) cancers are on the rise among people under age 55. Mayo Clinic's Early Onset and Hereditary Gastrointestinal Cancers Program aims to address this growing concern, says Niloy Jewel Samadder, M.D., a Mayo Clinic gastroenterologist and cancer geneticist. 

"The rise in young-onset gastrointestinal cancers is a pressing health issue," Dr. Samadder says. "Our goal is to put patients at the center of a collaborative framework of experts working seamlessly together." 

Launched in 2024, the program integrates gastroenterology, oncology, surgery, pathology and genetics to provide comprehensive, patient-centered care. Translational discoveries, such as immunology studies and a multi-omics approach, are also part of the program, helping to tailor treatments to a patient's unique biological profile. 

"This multidisciplinary approach doesn't just address cancer — it uncovers hereditary risks that can guide care for families," Dr. Samadder explains. "It's about creating a roadmap for prevention and better outcomes." 

A tradition that saves lives 

If you discover something significant about your family health history this Thanksgiving, take action: 

• Talk to your primary care provider about screening or preventive measures. 

• Encourage family members to discuss shared health risks with their doctors. 

• Learn about lifestyle changes or early interventions that could lower your risk. 

• Stay proactive by keeping your health records updated and sharing them with relatives. 

"Don't just talk about your family health history," Dr. Presutti says. "Act on it. It could save your life." 

For more information, visit CDC Family Health History. 

The post Why Thanksgiving is the perfect time to share family health history  appeared first on Mayo Clinic News Network.

In this  Mayo Clinic Radio Health Minute,  Dr. Joseph Murray, a gastroenterologist at Mayo Clinic, will help explain probiotics and how they work.

To listen, click the link below.

Probiotics

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Eating before bedtime

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"It's not just that we're better at finding it or more aware of it," says Dr. Murray.

While it's not exactly clear why more people around the world are developing the disease, which is an immune reaction to eating gluten, Dr. Murray explains some possible factors.

"Wheat itself probably hasn't changed very much in the last 100 years. What we do with the wheat has changed. How we make our bread has changed. The amount of pizza we're eating has gone up dramatically. The amount of fast food that we eat, of course, has increased dramatically," says Dr. Murray.

There also may be a dose effect of gluten in those who are at a genetic risk.

"The most recent work suggests that very young children who are at genetic risk for celiac disease, if they get more gluten in childhood, they're more likely to develop celiac disease," says Dr. Murray.

If untreated, celiac disease can cause anemia, infertility and bone weakening. In addition, severe complications, such as cancer, are possible.

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Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley and rye. If you have celiac disease, eating gluten triggers an immune response in your small intestine. Over time, this reaction damages your small intestine's lining and prevents it from absorbing some nutrients. The intestinal damage often causes diarrhea, fatigue, weight loss, bloating and anemia, and can lead to serious complications. In children, malabsorption can affect growth and development, besides causing the symptoms seen in adults. While there's no cure for celiac disease, for most people, following a strict gluten-free diet can help manage symptoms and promote intestinal healing.

On the next Mayo Clinic Radio program, Dr. Joseph Murray, a Mayo Clinic gastroenterologist, will discuss diagnosing and treating celiac disease. Also on the program, Dr. Amy Degnim, a Mayo Clinic breast cancer surgeon, will explain ductal carcinoma in situ, which is considered to be the earliest form of breast cancer. And Katherine Zeratsky, a Mayo Clinic registered dietician nutritionist, will offer tips for eating smart during the holidays. 

To hear the program, find an affiliate in your area.

Use the hashtag #MayoClinicRadio, and tweet your questions.

Mayo Clinic Radio is on iHeartRadio.

Access archived shows or subscribe to the podcast.

Mayo Clinic Radio produces a weekly one-hour radio program highlighting health and medical information from Mayo Clinic.

The post Understanding celiac disease appeared first on Mayo Clinic News Network.

On the next Mayo Clinic Radio program, Dr. Joseph Murray, a Mayo Clinic gastroenterologist, will discuss diagnosing and treating celiac disease. Also on the program, Dr. Amy Degnim, a Mayo Clinic breast cancer surgeon, will explain ductal carcinoma in situ, which is considered to be the earliest form of breast cancer. And Katherine Zeratsky, a Mayo Clinic registered dietician nutritionist, will offer tips for eating smart during the holidays.

To hear the program, find an affiliate in your area.

Miss the show? Here's your Mayo Clinic Radio podcast.

Use the hashtag #MayoClinicRadio, and tweet your questions.

Mayo Clinic Radio is on iHeartRadio.

Access archived shows or subscribe to the podcast.

Mayo Clinic Radio produces a weekly one-hour radio program highlighting health and medical information from Mayo Clinic.

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ROCHESTER, Minn. — Micronutrient deficiencies, including vitamins B12 and D, as well as folate, iron, zinc and copper, are common in adults at the time of diagnosis with celiac disease. These deficiencies should be addressed at that time, according to a study by Mayo Clinic researchers.

The retrospective study of 309 adults newly diagnosed with celiac disease at Mayo Clinic from 2000 to 2014 also found that low body weight and weight loss, which are commonly associated with celiac disease, were less common. Weight loss was seen in only 25.2% of patients, and the average body mass index was categorized as overweight. The study will appear in the July issue of Mayo Clinic Proceedings.

"It was somewhat surprising to see the frequency of micronutrient deficiencies in this group of newly diagnosed patients, given that they were presenting fewer symptoms of malabsorption," says Adam Bledsoe, M.D., a gastroenterology fellow at Mayo Clinic's Rochester campus.

Celiac disease is an immune reaction to consuming gluten, a protein found in wheat, barley and rye. Eating gluten triggers an immune response in the small intestine that over time damages the intestine's lining and prevents it from absorbing some nutrients, leading to diarrhea, fatigue, anemia, weight loss and other complications.

Based on recent data, the prevalence of celiac disease in the U.S. is 1 in 141 people, and its prevalence has increased over the past 50 years.

"Our study suggests that the presentation of celiac disease has changed from the classic weight loss, anemia and diarrhea, with increasing numbers of patients diagnosed with nonclassical symptoms," says Dr. Bledsoe, the study's primary author. "Micronutrient deficiencies remain common in adults, however, and should be assessed." Assessment should include vitamin D, iron, folic acid, vitamin B12, zinc and copper.

Zinc deficiency was observed most frequently at diagnosis, the study says, with 59.4% of patients having a deficiency. Other deficiencies included iron, vitamin D, copper, vitamin B12 and folate.

The nutritional deficiencies have potential health ramifications, though in this retrospective study the clinical implications remain unknown. "Further studies are needed to better define the implications of the deficiencies, optimal replacement strategies and follow-up," says Dr. Bledsoe.

Joseph Murray, M.D., a Mayo Clinic gastroenterologist and the study's senior author, receives grant support from Mayo Clinic, ImmusanT Inc., the National Institutes of Health, ImmunogenX LLC, Takeda Pharmaceutical Company Limited, Allakos Inc., Oberkotter Foundation, and Cour Pharmaceuticals Inc. He is a consultant to Bionix Medical Technologies, Lilly Research Laboratories, Johnson & Johnson, Dr. Schar USA Inc., UCB Biopharma, Innovate Biopharmaceuticals, Glenmark Pharmaceuticals, Celimmune LLC, Intrexon Corp., and Boehringer Ingelheim International GmbH. Dr. Murray holds patent license to Evelo Biosciences Inc. and receives royalties from Torax Medical Inc. Another author, Melissa Snyder, Ph.D., of Mayo Clinic's Division of Clinical Biochemistry, has served on the strategic advisory committee for Inova Diagnostics Inc. No other authors have conflicts to disclose.

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About Mayo Clinic Proceedings
Mayo Clinic Proceedings is a monthly peer-reviewed medical journal that publishes original articles and reviews dealing with clinical and laboratory medicine, clinical research, basic science research, and clinical epidemiology. Proceedings is sponsored by the Mayo Foundation for Medical Education and Research as part of its commitment to physician education. It publishes submissions from authors worldwide. The journal has been published for more than 80 years and has a circulation of 130,000. Visit the Mayo Clinic Proceedings website to view articles.

About Mayo Clinic 
Mayo Clinic is a nonprofit organization committed to clinical practice, education and research, providing expert, comprehensive care to everyone who needs healing. Learn more about Mayo Clinic. Visit the Mayo Clinic News Network. 

Media contact:

• Joe Dangor, Mayo Clinic Public Affairs, 507-284-5005, newsbureau@mayo.edu

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Eating before bedtime

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Fermented foods are all the rage. But are they really healthy?

“Whenever we take what’s a natural product, we do have to beware there’s good and bad potential.”

Mayo Clinic’s Dr. Joseph Murray says fermented foods, such as yogurt, sauerkraut, kefir, kimchi or the tea product called kombucha contain “good bugs” or microorganisms that may promote good health and aid digestion …

“… which, for some people, can help them feel better ─ maybe help them have a more regular bowel habit. But it’s not to be underestimated. Some people don’t tolerate it so well.”

Dr. Murray says fermented foods have been taken for good health for centuries. The “good bugs” in these foods may help treat diarrhea, especially after taking antibiotics; prevent and treat urinary tract, yeast and intestinal infections; help manage irritable bowel syndrome; and may shorten the severity of a cold or flu.

“We have a community of bugs that live on us and in us.”

And the bugs in fermented foods may work for some people. But Dr. Murray says researchers continue to learn more about benefits and risks of fermented foods.

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