Where’s the Wheat? Managing celiac disease in the small college setting Presented by Marty Reuman Pieper, MSN, FNP-BC Bentley University Gerri Taylor, MSN, ANP-BC Bentley University Deanna Busteed, MS, RD, CSSD, LD Answer: Everywhere Why here and now? • Given average delay in diagnosis, may be diagnosed in college students • College students are (newly) responsible for food choices – at dining services, choosing snacks, buying groceries • Undiagnosed celiac disease is associated with a 4x increased risk of death • Prevalence has increased dramatically Prevalence of Celiac Disease • Commonly estimated at ~1% of Americans – Equals ~3 million people – Only ~1-5% have been diagnosed • • • • ~10% among first degree relatives Up to ~75% in identical twins Female : Male :: 2:1 Cultural demographics – More likely to occur among Europeans – Probably underestimated in many countries Perspectives • Compare to – Rheumatoid arthritis (~1% of Americans) – Epilepsy (~1% of Americans) – Diabetes – type 1 and 2 (8% of Americans) • Type 1 diabetes effects ~2 million Americans • Autoimmune diseases effect 8% of Americans Normal Small Intestinal Villi www.mayoclinic.com/health/medical/IM02906 Pathophysiology of Celiac Disease From JAMA Patient Page Sept 2009 Pathophysiology • Autoimmune disorder with environmental trigger – Abnormal response to gluten protein • Genetic component • Occasional triggers – Infection – Physical injury or surgery – Pregnancy – Severe stress Clinical Presentation “Classic” – gastrointestinal symptoms Chronic diarrhea 45-85% Fatigue 78-80% Abdominal pain and bloating 34-64% Weight loss or low weight 45% Constipation 12-38% Vomiting 5-16% 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% Clinical Presentation (continued) “Atypical” – non-GI symptoms Fatigue, malaise 78-80% Osteopenia up to 40% Dermatitis herpetiformis 15-25% Iron deficiency anemia 10-15% Neurological dysfunction 8-14% Short stature 10% Osteoporosis 1.5-3% 0% 20% 40% 60% 80% 100% Clinical Presentation (continued) – “Silent” • Asymptomatic or minimally symptomatic individual • Positive serology / mucosal damage • Discovered through screening or during evaluation for another disease – “Latent” • Previous celiac diagnosis that responded to management; then asymptomatic with normal diet • May have positive serology • Normal mucosa • Progresses to celiac disease over time Associated with other conditions – Other autoimmune disease [30%] – Thyroid disease [up to 14%] – Type I diabetes [up to 12%] – Infertility, repeated miscarriages [2-4%] – Down syndrome [3-12%] – Turner’s syndrome [2-10%] Complications • • • • Chronic malabsorption of nutrients and vitamins Osteoporosis Infertility / repeated miscarriages Risk of certain malignancies – Non-Hodgkin’s lymphoma – Others of GI tract • Risk of developing another autoimmune disease Differential Diagnosis • • • • • • • Irritable bowel syndrome Inflammatory bowel disease Intestinal infections Iron deficiency anemia Chronic fatigue syndrome Thyroid disease Eating disorder Diagnosis of Celiac Disease • Index of suspicion • History of symptoms – Symptoms – Onset / duration – Character / severity / frequency – Patterns / timing – Aggravating or alleviating factors – Any food intolerances or lactose intolerance Review of Systems Gastrointestinal Abdominal pain, bloating, gas, cramping; diarrhea, constipation, fatty stools; weight loss or changes Skin Blistering rashes; unexplained contact dermatitis; eczema; easy bruising, delayed clotting; stomatitis Musculoskeletal Bone or joint pain; (stress) fractures; muscle atrophy; dental defects; short stature Reproductive LMP; delayed puberty; irregular menses; miscarriages; infertility; (menopause); impotence Neurological Ataxia, neuropathies; fatigue; migraines; night blindness Endocrine Hot or cold intolerance; dry skin; hair loss Psychological Depression; fatigue / lassitude; irritability; stresses, life changes Past Medical History • Any other diagnoses – current, during childhood • IBS, Crohn’s, “nervous stomach”, recurrent gastroenteritis • Pancreatitis, hepatitis • Autoimmune diseases – – Thyroid, diabetes, liver disease – Rheumatic diseases – Sjogren’s, fibromyalgia • • • • • Chronic fatigue or syndrome Anemia Osteoporosis or osteopenia Cancer – NHL, GI Infertility Pediatric History • Records from pediatrician – History including particularly • Failure to thrive • Diagnoses considered in past – Pertinent labs – Growth chart Family History • • • • • • Celiac disease Other intestinal diseases Autoimmune diseases Thyroid disease Diabetes Genetic syndromes Physical • Height; weight; vital signs • General – Skin – HEENT – Abdomen – Musculoskeletal – Neurological – Gynecological Laboratory studies • Bloodwork – Anti-tissue transglutaminase (tTG) antibodies – Endomysial antibodies (EMA) – Deamidated gliadin peptide (DGP) antibody – Antigliadin antibodies (AGA) – not as accurate • Endoscopy with biopsies = gold standard – Marsh stages 0-4 • Other labs as indicated by symptoms NIH Consensus Statement Identifies six key elements for management: – Consultation with a skilled dietitian – Education about the disease – Lifelong adherence to a gluten-free diet – Identification and treatment of nutritional deficiencies – Access to an advocacy group – Continuous long-term follow up by a multidisciplinary team http://consensus.nih.gov/2004/2004CeliacDisease118PDF.pdf Support from a team is KEY!!! Living with a chronic disease is hard! Lifestyle changes are hard! Celiac Disease – Team Approach Health Care Providers Therapist/Counselor Nutritionist Student Family/Friends Food Services Genetic Counselor Clinical follow-up • Consider the whole patient • Observe for change in symptoms over time • Evaluate for possible complications of disease • Supplement to address vitamin and mineral deficiencies • Follow-up – no specified timeline – Review knowledge of celiac disease – Re-assess lab values – Reinforce management of gluten-free lifestyle Patient Education • Determine level of understanding – Disease process – Complications and risks – Benefits of following a restrictive diet • Identify potential barriers to optimal control – Time constraints – Social and emotional implications – Financial burden of compliance • Implications for family members • Gluten Free Lifestyle and Diet Support Groups • Local – On campus / City / Region • National – Celiac Disease Foundation www.celiac.org – The Gluten Intolerance Group www.gluten.net • Online – National Foundation for Celiac Awareness www.celiaccentral.org/college – Celiac Disease Awareness Campaign www.celiac.nih.gov – Social media Educational Materials • Selected Pamphlets – “Navigating the gluten free diet in college” www.celiaccentral.org/college – “What I need to know about celiac disease” www.digestive.niddk.nih.gov – “Gluten-free diet guide for families” www.naspghan.org • Selected Magazines – Gluten-Free Living www.glutenfreeliving.com – Living Without www.livingwithout.com Selected Books • Celiac Disease: A Hidden Epidemic by Peter Green and Rory Jones • The First Year: Celiac Disease And Living Gluten-free by Jules Shepard • Gluten-Free Diet: A Comprehensive Resource Guide by Shelley Case • Real Life with Celiac Disease by Melinda Dennis Nutrition Outline • Gluten free diet (basics and hidden sources) • Review of food label/ingredient list • Sample gluten free diet • Challenges of on-campus dining • Healthy gluten free choices both on and off campus • Support groups and resources Gluten-Free Diet Basics “Wheat-free” does not mean “gluten free” • • • • Avoid wheat, rye, and barley Avoid lactose Avoid oats (controversial) Avoid other wheat or wheat containing grains (check labels): – Enriched flour, bromated flour, wheat starch, self rising flour, cake flour, pastry flour – Bulgur, durum, eincorn, emmer, farina, graham (flour), kamut, kasha, matzo meal, semolina, smelt, triticale Avoid Obvious Sources • • • • • • • • Bread Bagels Cakes Cereal Cookies Pasta /noodles Pastries /pies/rolls Beers/Lager/Ales Avoid Hidden Sources of Gluten • Malt and malt flavorings are made from barley • “Hidden” sources – Cross-contamination (during product manufacture or at home) • Oats – Some preservatives and stabilizers • Additives, emulsifiers, thickeners • “Starch” – Some medications (prescription or OTC) • Practical Gastroenterology Series on Celiac Disease • January 2007 - Plogsted, S., Medications and Celiac Disease Tips From a Pharmacist • Clan Thompson. Celiac Pocket Guides to Over the Counter Drugs & Prescription Drugs (2007 & 2008) respectively) Other Hidden Sources of Gluten – Some cosmetics – • Lipstick, lip balm in particular • Neutrogena makes about 100 gluten free products – – – – – – – Instant Lip Remedy Lip Boost Intense Moisture Lipstick SPF 20 Lip Boost Intense Moisture Therapy Lip Moisturizer SPF 15 Lip Nutrition – All MoistureShine Lip Gloss Overnight Lip Therapy – Stamps and envelopes – • Use only stickers not “lickable” stamps and envelopes Safe to Consume • Starch – Maltodextrin–Made from cornstarch, potato starch, or rice starch, but not from wheat • Vinegar and Alcohol– – Distilled vinegar and distilled spirits are gluten-free, however avoid malt vinegar and malt beverages (e.g. beer) – Gluten free beer is now available – Tequila, potato vodka and rum are ok Avoid cross contamination – Store GF supplies separately from glutencontaining foods – Designate certain appliances (toaster) for use with GF products only – Use clean utensils for cutting, mixing, cooking, and serving GF foods – Have separate containers of butter, peanut butter, and condiments or use squeeze bottles – Have a “no double-dipping” rule – Do not purchase flour or cereal from open bins Processed foods that may contain gluten • • • • • Bouillon cubes Brown rice syrup Candy Chips/potato chips Cold cuts, hot dogs, salami, sausage • Communion wafer • French fries • • • • • • • • Gravy imitation fish Rice mixes Sauces Seasoned tortilla chips Self-basting turkey Soups Soy sauce Vegetables in sauce Safe Flours and Grains • • • • • • • • • • • • Rice Corn Quinoa Amaranth Arrowroot Buckwheat Montina Flax Job’s tears Potatoes Lentils Millet • • • • • • • • Sago Soy Sorghum Tapioca Teff Cornstarch Manioc Flours made from – Nuts – Beans – Tubers – Legumes Making gluten free food choices Stick to plain, simple foods (mostly found in the outer aisles of the grocery store) – – – – – – – – All plain meats, poultry, fish, or eggs Legumes and nuts in all forms Corn and rice in all forms Dairy products including milk, butter, margarine, real cheese, plain yogurt All plain fruits or vegetables (fresh, frozen, or canned) Vegetable oils, including canola All vinegar except malt vinegar Any food that says it is gluten-free Celiac Healthy Eating Tips • Important to ensure adequate B vitamins, iron and fiber – Whole grain GF products – Enriched GF products (instead of refined, unenriched products) – Alternative plant foods (amaranth, quinoa, buckwheat) – GF multivitamin and/or mineral supplement Importance of reading labels • The Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004 – mandated that foods containing allergens, such as wheat, be clearly listed on label • This is helpful for anyone with wheat allergy, Celiac disease and gluten intolerance. • Read labels and recheck periodically as manufacturing process can change • New products introduced all of the time Gluten-Free Certification Program • Product of the Gluten Intolerant Group (GIG) and is a non profit • Example of an independent verification of products • Products carrying the GF logo meeting strict gluten-free standards • GFCO is the only gluten-free certification program in the world • http://www.gfco.org/ http://www.fns.usda.gov/fdd/facts/nutrition/foodallergenfactsheet.pdf Sample Breakfast GF Diet • Breakfast • Cheesy grits and orange slices • Cream of rice with nuts and dried fruit added • Fruit and yogurt smoothies • Cottage cheese with apples and cinnamon • Egg, cheese and vegetable omelet with hash brown potatoes • Frittata with corn, egg, sour cream and cheese • Quesadillas made with corn tortillas filled with ham and cheese • Scrambled eggs and Canadian bacon and grapefruit sections • Crustless quiche Table 3- www.gluten.net article The Gluten Free Diet: Can your patient afford it? Sample Lunch/Dinner GF Diet • Lunch/Dinner • Loaded baked potato with broccoli and cheese • Chef salads (no croutons) • Stir-fry with meat, poultry or seafood and chopped vegetables served over rice • Chicken or steak fajitas with nachos • Beef or turkey chili served with corn chips and carrot and celery stick • Meat, poultry or seafood and veggie kabobs served over rice • Baked beans and franks (check labels) • Taco salad • Ground beef or turkey inside a green pepper or cabbage roll Table 3- www.gluten.net article The Gluten Free Diet: Can your patient afford it? Sample Snacks on GF Diet • Snacks • Corn or potato chips (beware of flavored chips) • Popcorn • String cheese • Taquitos (corn) and salsa • Nachos • Cheese on a rice cracker • Peanut butter on a rice cake • Celery stuffed with peanut butter or cream cheese • Deviled eggs • Jello, pudding, yogurt • Nuts • Hummus and carrot sticks Table 3- www.gluten.net article The Gluten Free Diet: Can your patient afford it? The Celiac Diet ,Series #8 The Gluten Free Diet: Can your patient afford it? Practical Gastroenterology April 2007; 75-84 (http://www.gluten.net/publications.php) Eating on Campus • Working with the campus food service – Challenges galore – Examples of what others are doing • Adherence even if the options are there – All or nothing approach – Many barriers including • • • • • Social pressure Lack of time / need to plan ahead Lack of variety / deprivation Lack of support Cravings / temptations Eating Out • Restaurants – Learning to interpret ingredients – Ask waitstaff or chef about ingredients – GF items now available at many restaurants • PF Chang’s, Outback Steakhouse, Subway, Legal Seafood, Wendy’s, Chick-fil-A, Boston Market, McDonald’s, Carrabba’s, Denny’s, Bonefish Grill • With family and friends – Educating (extended) family about food choices Travel • AllergyFree Passport® and GlutenFree Passport® have launched the iEatOut Gluten & Allergen Free™ application – www.glutenfreepassport.com • iPhone™ and iPod® touch users – instant access to safe eating out around the corner from their homes or around the world • American Celiac Disease Alliance – www.americanceliac.org • Celiac Travel (restaurant cards) – www.celiactravel.com Additional Web Resources • American Celiac Disease Alliance www.americanceliac.org • Celiac Sprue Association www.csaceliacs.info • Children’s Digestive Health and Nutrition Foundation www.cdhnf.org • Medline Plus www.nlm.nih.gov/medlineplus/celiacdisease Where to find GF foods • • • • • • • • Ener-G Foods, Inc. www.ener-g.com 800-331-5222 Gluten-Free Mall www.glutenfree.com Gluten-free Palace www.glutenfreepalace.com The Gluten-Free Pantry www.glutenfree.com 800-291-8386 Miss Roben’s www.allergygrocer.com 800-891-0083 Pamela’s Products www.pamelasproducts.com 707-462- 6605 United Natural Foods, Inc. www.unfi.com 800-877-8898 Food For Life Baking Company www.foodforlife.com 800797-5090 Cookbooks and Recipes • Selected Cookbooks – – – – – – – The Essential Gluten-free Grocery Guide Gluten-free Baking Classics by Annalise Roberts Gluten-free Diet by Shelley Case The Gluten-free Gourmet Cooks Fast and Healthy by Bette Hagman Gluten-free On A Shoestring by Nicole Hunn (also web-site) The Healthy Gluten-free Life by Tammy Credicott Wheat-free, Gluten-free Cookbook for Kids and Busy Adults by Connie Sarros – The 125 Best Gluten-free Recipes by Donna Washburn • Selected Online Recipes – www.gluten.net/recipe-database.aspx – www.simplygluten-free.com Case Presentation • 18 y.o. female incoming first year student • Health Form – Height = 4’ 11” – Weight = 68 pounds • Expected wt. = 94 pounds – Calculated BMI = 13.7 • Expected BMI = 19 • Concern - ? Anorexia ? Other etiology • Plan – Call student to make appointment pre-arrival History per PCP • Is "perfectly healthy“ • “Does not have any eating issues” – Is vegetarian by religion • No GI symptoms – NVD, abdominal pain, appetite issues • Has normal menses • Specifically no clinical indication of – Crohn's, Ulcerative Colitis, IBD or Celiac Disease • TFTs normal • No record of bone density, EKG, postural vital signs or GI workup History taken in our office • • • • Evaluation at age 7 for “failure to thrive” Good eater – always struggled to gain Loves food Enjoys exercise History (continued) • Meds: multivitamin • Allergies: NKDA • PMH: – 10 days early for birth; birth weight – 5.5 lbs – Thalassemia trait • Exercise: one hour/day • ROS: negative for feeling cold, headache, dental caries, body aches, arthralgias, nausea, diarrhea, vomiting, bloating, abdominal pain • Menarche: age 15 • Monthly cycles last 5 - 6 days – no missed periods Dietary History Vegetarian Diet - has eggs, no fish – Breakfast – toast with jam or waffles, maple syrup butter, chocolate milk – Lunch – Subway veggie delight with cheese or 2 slices of pizza – Snack – Chips and famous Amos cookies – Dinner – Grilled cheese sandwich or Pasta; Indian food – Fluids – Water, juice, or milk; occasional milkshake Family and Social History • Dad: age 50 – 5’4” tall – diabetes • Mom: age 49 – 5’2.5” tall – no medical problems • FH: heart disease/HTN – paternal grandparents • SH: rare EtOH; no cigarettes or drugs – No depression or thoughts of self harm – Has wanted to gain weight all life – Excited to be at Bentley Physical Exam • • • • • • • • • T: 98.9 HR: 88-90 reg. BP: 120/78-118/70 Ht 4’11”; wt 70.75 lb; BMI = 14.4 Alert, well appearing, well proportioned Chest: CTA, full breath sounds Cor: Regular rate and rhythm; no murmurs Throat: normal oral pharynx Neck: no nodes; no thyromegaly Abdomen: soft; no HSM Extremities: normal reflexes; no lanugo Labs • CBC, Platelets & Differential – Thalassemia trait found – all else normal • Chem 26 Panel / TSH – Normal chemistries – Normal TSH • tTG Ab, IgA – >100 U/ml (negative <5, positive >8) • Gliadin Ab IgA – 54 U/ml (negative <11, positive >17) Bone Density Plan • Referral to Gastroenterology – Endoscopy and biopsy – Marsh 3 • Referral to Nutrition – Gluten Free Diet • Referral to Counseling • Referral to Endocrine – Evaluation of osteoporosis / osteopenia – Calcium and Vitamin D supplementation • Regular Follow up After One Year August 2008 Weight – 68 June 2009 Weight – 72 September 2009 GOAL Weight – 72.5 Weight – 94 BMI – 13.7 BMI – 14.5 BMI – 14.6 BMI – 19 tTG – 100 tTG – 58 tTG – 50 tTG – 0 - 8 Issues • Decision to discontinue medical visits • Started mega vitamin therapy on own • Continued intensive program of cultural dancing several hours per day Four Years Later • • • • Graduated – moved back to home country Had continued to loosely adhere to diet Possible small weight gain noted before she left Reported that family members all tested negative for celiac • Was advised to follow up with physician at home for repeat bone density and tTG and cautioned re: potential long term effects of inadequate dietary control Considerations • How do we work within context of illness which may not be understood in another culture? • How do we deal with parents who do not believe the diagnosis and the conflict between the parental recommendations which are different from the medical recommendations? • How do we separate the concerns of overexercise or possible eating issues from celiac disease? • Without any symptoms after ingestion of wheat – what is the incentive for a patient to strictly adhere to dietary recommendations? Areas of Research • • • • • • • • Optimal timing of gluten into diet Using capsule endoscopy for diagnosis Using enzymes to break down gluten Effects of probiotics Changing gut permeability Vaccination or desensitization Hookworms to modify immune response Search www.clinicaltrials.gov for trials The Future of Celiac Disease • Increasing awareness among clinicians – Celiac Awareness Campaign www.celiac.nih.gov • “Is Your Patient The One?” • Provider Points • Celiac Disease News (electronic newsletter) • Increasing awareness of the general public – Tax deduction for excess cost of food – Media exposure – May is Celiac Disease Awareness Month! (in some states) Celebrating Celiac Disease Awareness Month! Questions? Thank you! Contact information: Marty Reuman Pieper mpieper@bentley.edu Gerri Taylor gtaylor@bentley.edu Deanna Busteed deannaconte@yahoo.com