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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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Watch: The Mayo Clinic Minute

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If one member of a family has celiac disease, there is a likelihood that other members will be affected, as well, says Dr. Joseph Murray, a Mayo Clinic gastroenterologist.

"Family members who have somebody in a family with celiac disease are much more likely to have celiac disease than the general population."

Gluten, a protein in wheat, barley and rye, can cause damage in the intestine for those with celiac disease. Common symptoms include abdominal pain, diarrhea, bloating, excess gas, fatigue, anemia and vitamin deficiencies.

Dr. Murray says because of the genetic component, family members should consider being screened. 

"You can do a blood test, and the blood test, if it's positive, indicates a likelihood of celiac disease," says Dr. Murray.

Avoiding gluten is the only treatment. It can be found in many products — obvious and not. 

"It's in the pastas, the bread, the pizza, but also sauces, marinades, flavor additives."

If you have symptoms and think you might have celiac disease, Dr. Murray says to get tested before changing your diet. 

Meet people living with or caring for someone with digestive health concerns.

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ANSWER: At this time, there is no proven way to prevent celiac disease. But if your child is considered to be at high risk for the disease due to family or medical history, there may be some steps you can take to lower that risk or to identify the disease early. If your child isn’t in a high-risk category, there’s no need to be concerned, as the possibility he or she will develop celiac disease is low.

Celiac disease is an immune reaction to eating gluten — a protein found in wheat, barley and rye. For people with celiac disease, eating gluten triggers an immune response in the small intestine. Over time, that response damages the lining of the small intestine and prevents it from being able to absorb some nutrients. The intestinal damage can lead to diarrhea, fatigue, weight loss, bloating and anemia. In children, celiac disease also can affect their growth and development.

Anyone can get celiac disease, but it is much more common in people who have a family history of the disease or who have a medical condition that predisposes them to celiac disease. For example, the prevalence of celiac disease in the U.S. is about 1 percent for people who don’t have any risk factors for it. If a child has a parent or sibling with celiac disease, that number rises to around 5 to 10 percent. Some autoimmune disorders, such as Type 1 diabetes and certain thyroid conditions, also are associated with a higher risk of celiac disease. Genetic disorders, including trisomy 21 and Turner syndrome, can raise a child’s risk, too.

Two studies published in the New England Journal of Medicine in 2015 showed that the timing of gluten introduction into the diet of children at higher risk didn’t lower the incidence of celiac disease. The studies found that delayed introduction of gluten actually may increase the risk. Some research suggests that the amount of gluten at the time it is introduced into a child’s diet may play a role, but there is no clear data on what is the right amount.

Based on those findings, the current recommendation is for parents of children at high risk for celiac disease to follow the guidelines issued by the American Academy of Pediatrics, or AAP, for food introduction.

If you have a family history of celiac disease, you could have your child tested to see if she or he has the permissive genotype for celiac disease, known as HLA DQ2/8. If the child doesn’t have it, you don’t need to worry about celiac disease.

If the child has that genotype, you should still introduce foods, including those that contain gluten, according to the American Academy of Pediatrics guidelines. Then, you could consider having the child screened for celiac disease three to five years after gluten introduction — or sooner if you notice symptoms that could be related to celiac disease.

If you’re concerned about celiac disease, talk to your child’s health care provider. He or she can answer your questions and provide more information on the American Academy of Pediatrics guidelines for when to introduce new foods into your child’s diet. — Dr. Imad Absah, Pediatric Gastroenterology, Mayo Clinic, Rochester, Minnesota

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May is Celiac Awareness Month, and the Celiac Disease Foundation wants to make the process of going gluten-free easier for people with celiac disease, an autoimmune disease. Mayo Clinic experts agree that people with celiac disease should not consume gluten. But, many people who don't have celiac disease also go gluten-free, because it makes them feel better. Dr. Joseph Murray says for that group, gluten may not be the issue.

In this Mayo Clinic Minute, reporter Vivien Williams discusses gluten with Dr. Murray.

Watch: The Mayo Clinic Minute

Journalists: Broadcast-quality video pkg (1:07) is in the downloads. Read the script.

The post Mayo Clinic Minute: The Truth About Gluten appeared first on Mayo Clinic News Network.

A gluten-free diet excludes the protein gluten, which is found in grains such as wheat, barley and rye. Switching to a gluten-free diet is a big change and takes time to get used to. It can be frustrating at first, but you will find that many foods you already eat are gluten-free, and tasty substitutes for gluten-containing foods are available.

“People who follow a gluten-free diet may have low levels of certain vitamins or nutrients in their diet,” says Derrick Woodward, M.D., family physician at Mayo Clinic Health System in Sparta. “It’s important to make sure that you continue to get enough iron, calcium, fiber, thiamin, riboflavin, niacin and folate when you’re gluten-free.”

There are many foods that are naturally gluten-free, including beans, fresh eggs, fresh meat, poultry or fish (that has not been breaded, batter-coated or marinated), fruits and vegetables, and most dairy products. Grains such as corn, certain flours (rice, soy, corn, potato), sorghum and teff can be part of a gluten-free diet.

You should avoid these items unless they’re labeled “gluten-free”: breads, cakes and pies, cereal, cookies and crackers, gravies, pastas, salad dressings, sauces, seasoned rice mixes and soups.

Be aware that products labeled “wheat-free” may still contain gluten. Gluten can also be found in food additives like malt flavoring, modified food starch and others. Medications and vitamins may also use gluten as a binding agent.

It’s also important to watch out for cross-contamination. Cross-contamination occurs when gluten-free products come in contact with foods that contain gluten. It can happen during the manufacturing process, in a restaurant or while cooking at home. Using a common toaster for gluten-free bread and regular bread is a major source of cross-contamination, for example.

Dr. Woodward recommends consulting a dietitian to answer questions and offer advice on how to avoid gluten while eating a healthy, balanced diet. A gluten-free diet isn't for everyone.

The post Gluten-Free Diet Basics – It’s Not for Everyone appeared first on Mayo Clinic News Network.

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Research has shown that the intestinal microbiome plays a large role in the development of type 1 diabetes. Now, researchers at Mayo Clinic have demonstrated that gluten in the diet may modify the intestinal microbiome, increasing incidences of Type 1 diabetes. Mayo Clinic immunologist and study author Govindarajan Rajagopalan, Ph.D., says, “These changes suggest that the presence of gluten is directly responsible for the diabetes-creating effects of diet and determines the gut microflora.” Gastroenterologist and study author Joseph Murray, M.D., says, “While this is purely an animal-based study, it allows us to manipulate these mice in such a way as to study the effects of certain diets, and these diet changes seem to make an impact on the likelihood of developing the mouse equivalent of type 1 diabetes.”

The research is published Nov. 13, in the journal PLOS ONE.

Click here for news release.

Journalists: Audio sound bites with Dr. Rajagopalan and Dr. Murray are available in the downloads.

The post Microbiome Changed by Gluten Increases Incidences of Type 1 Diabetes appeared first on Mayo Clinic News Network.

On Saturday, August 17th, Mayo Clinic Radio will feature a compilation program from previous programs based on the abdominal cavity. Joseph Murray, M.D., will discuss celiac disease and gluten sensitivity.  John Pemberton, M.D., talks about the colon and colonoscopy.  Laparoscopic surgeon Michael Kendrick, M.D., discusses how surgery is now performed on the abdomen with only a few small incisions.  Michael Sarr, M.D., will wrap things up with a discussion on gastric bypass.  We hope you will join us.

Note: You can listen to the program LIVE Saturdays at 9 am CT on I Heart Radio via KROC AM. The show is taped for rebroadcast by some affiliates. On Twitter follow #mayoradio and tweet your questions.

Listen to this week’s Medical News Headlines at News Segment Aug 17, 2013 (right click MP3).

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

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