Living with Celiac: What is gluten?
For those of us not especially well-versed in the science of food, gluten is what makes dough elastic and bread chewy. For those forced to think about it daily, it’s the molecule that causes the immune system to fire off a defensive response that flattens and damages the villi, the finger-like projections lining the small intestine. Michael Howell ’97, a biology and chemistry grad from Messiah who holds a Ph.D. in microbiology and immunology, compares it to an anaphylactic reaction in the intestines.
“It’s a massive inflammatory response,” said Howell, senior director of translational research at the Incyte Corporation. “It leads to incredible discomfort, the epithelial barrier of the intestine being broken down and, ultimately, a lot of complications that may require hospitalization.”
Once these villi are injured, the small intestine can’t absorb crucial nutrients, leading to diarrhea, fatigue, weight loss, bloating, gas and nausea.
“It wreaks havoc on your immune system,” said Joy Bozzo ’07, a pre-med major who is now a licensed naturopathic doctor specializing in autoimmune disease in Santa Monica, California. “For whatever reason — stress, infection, trauma, maybe lifestyle habits — your immune system loses the ability to distinguish itself from the non-self. Your body is saying, ‘Is this me?’”
Symptoms vary from person to person, Howell says. Some patients can manage the problem with over-the-counter medication, while others require consistent monitoring by medical staff. More than half of adults with celiac also see symptoms such as loss of bone density, infertility and anemia; some research indicates it can even lead to neurologic disease or cancer.
“It’s very stressful, and it’s life-changing,” said Nicole Benner, registered dietitian and campus nutritionist. “It’s also emotionally and socially impactful.”
In addition to the health problems, celiac means a lifetime of reading product labels and asking waiters specific questions about what’s in the salad dressing. Just one molecule of gluten can trigger an adverse reaction.
Celiac is estimated to affect 3 million Americans and one percent of the world’s population, though more have a lower-acuity version called a “gluten sensitivity.” According to celiac.org, “People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in 10 risk of developing celiac disease,” which is probably how Patterson ended up with it, though its exact cause remains elusive. An estimated 2.5 million Americans remain undiagnosed. Researchers believe that as few as 20 percent of sufferers ever receive a proper diagnosis.
