Diagnosis
Accurately diagnosing celiac disease can be quite difficult largely because the symptoms often mimic those of other diseases including irritable bowel syndrome, Chron's's disease, ulcerative colitis, diverticulosis, intestinal infections, chronic fatigue syndrome, and depression.
To gain a proper diagnosis of celiac disease, a physician will order the following blood tests:
- Total IgA
- IgA antitissue transglutaminase (tTG)
- IgA antiendomysial antibody immunofluorescence (EMA)
- If IgA is deficient, IgG tTG test should also be ordered. At the
discretion of the doctor, antigliaden IgG can also be ordered.
**It is important to continue eating a normal, gluten-containing diet before being tested for celiac. If the blood tests and symptoms indicate celiac, a physician may suggest a biopsy of the lining of the small intestine to confirm the diagnosis.
For more information about celiac disease screening, please visit Quest Diagnostics. Although test names may vary from those listed above, they are testing the same antibodies and are the same test.
Treatment
The only treatment for celiac disease is a lifelong gluten-free diet. Eating gluten, no matter how small the amount, can damage the intestine.
A gluten-free diet means avoiding all foods that contain wheat (including spelt, triticale, and kamut), rye, and barley.
Despite these restrictions, people with celiac disease can eat a well-balanced diet with a variety of foods, including bread and pasta. For example, instead of wheat flour, people can use potato, rice, soy, or bean flour. Or, they can buy gluten-free bread, pasta, and other products from specialty food companies. In addition, plains meat, fish, fruits and vegetables do not contain gluten, so celiacs can eat as much of these foods as they like.
Following a gluten-free diet may seem daunting at first, but, with a little creativity, anyone can make delicious gluten-free meals! NFCA's monthly newsletter features decadent gluten-free recipes that anyone can make in a home kitchen. More about the Gluten-Free Diet
| Brown Rice Flour |
Guar Gum |
Potato Starch |
Buckwheat |
| Quinoa |
Amaranth |
Almond Flour |
Teff |
| Corn Flour |
Tapioca Starch |
Soy Flour |
Xanthum Gum |
| Corn Starch |
Potato Flour |
Sweet Rice Flour |
Lentil |
Gluten-Free Getting Started Guide
For more information or help with managing the gluten-free diet:
Download NFCA's Getting Started Guide (PDF, 6MB)
The guide provides information for maintaining a gluten-free diet and lists nationwide resources to help you find the most delicious gluten-free food!
For more personal advice, consider visiting a dietitian. Dietitians can help people learn about their new diet.