Are You Aware of Celiac Disease and Gluten?
Broadcast Dates: Monday, May 21 - Sunday, May 27, 2012
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Do you know why some food labels say gluten-free?
Hi, I’m Dr. Griffin Rodgers, bringing you Healthy Moments. I’m the Director of the National Institute of Diabetes and Digestive and Kidney Diseases at NIH.
Gluten is a protein found in foods made from wheat, rye, and barley. Gluten-free foods are important for people with celiac disease. More than 2 million people in the US have celiac disease, which damages the small intestines and interferes with the body’s ability to absorb nutrients.
People with celiac disease can have a wide range of symptoms, including diarrhea, weight loss, fatigue, and an itchy skin rash. Or, they may have no symptoms. The good news is that once diagnosed, a gluten-free diet is usually an effective treatment.
You should also know that our Institute conducts and supports research on celiac disease and hosts a Celiac Disease Awareness Campaign.
To learn more, visit our website at NIDDK. This is Dr. Griffin Rodgers. Join me next week for more Healthy Moments.
Page last updated: May 21, 2012
