Celiac Awareness Month: Raising Awareness about Cross Contamination Risks

Celiac Awareness Month happens every May and is meant to help increase awareness and understanding of the disease. The main goal of Celiac Awareness Month is to spread awareness about this autoimmune disease. It’s a vital movement because it helps encourage people to get screened since the disease is commonly underdiagnosed. Celiac disease affects roughly 1% of the population, which doesn’t sound like a lot until you realize that is 3 million people suffering from this condition in the U.S. alone.

What is Celiac Disease?

Celiac disease is an autoimmune disorder that causes damage to the small intestine when gluten is ingested. Gluten is a protein that is found in rye, barley, or wheat. When people with this disease eat anything containing gluten, their immune system attacks the intestine which leads to long term damage to the villi contained inside. Villi encourage the absorption of nutrients, so when they become damaged the body cannot properly absorb the nutrients.

Celiac disease happens in people that are genetically predisposed to the condition, which has led many experts to believe that it runs in families. The disorder can develop at any age once people begin ingesting gluten. The only treatment currently is having individuals maintain a rigid gluten-free diet. This means having to avoid common foods like bread, pasta, or beer, unless they are certified gluten-free.

What is the Difference between Celiac Disease and Gluten Sensitivity?

Both issues cause discomfort to the people suffering from them, however celiac is an autoimmune disorder and can have major and life-altering complications. Gluten sensitivity, also known as gluten intolerance, is an illness where people go through similar symptoms to celiac disease when they eat gluten, but they don’t test positive for it or have intestinal damage from it. Doctors aren’t sure what causes gluten sensitivity, and the only way to diagnose it currently is by exclusion. The symptoms of gluten sensitivity are variable, which makes it difficult to study. The key differences between the two conditions are:

• Celiac disease causes an immune response, whereas gluten intolerance does not. This also means there isn’t intestinal damage with the latter.
• Celiac can be diagnosed with various blood tests and a biopsy, but sensitivity to gluten must be ruled out, and symptoms have to improve if gluten is removed from the diet.
• Celiac has severe long-term risks if not treated, but non-celiac gluten sensitivity (NCGS) only impacts the quality of life.
• The symptoms for gluten sensitivity show faster and are more variable, while celiac is slower to present.

What is Cross Contamination?

Cross contamination refers to food that has come in contact with the residue of another food. Gluten is an ingredient that can contaminate various cooking utensils and surfaces. The cross contamination can occur from food encountering a surface, another food, or even from a person’s hands. It typically happens accidentally, like somebody not properly sanitizing their kitchen counter before making gluten-free food, or a toaster not being thoroughly cleaned after toasting bread containing gluten in it. It’s important to understand the risks and causes of gluten cross contamination you might be missing. Some of the most common causes of cross-contamination are:

1. Toasters being used for both gluten and gluten-free products.
2. Butter sticks or different types of spreads. Using the same knife can contaminate the ingredients.
3. Not cleaning dishes thoroughly after use, including pots, pans, colanders, or cutting boards.
4. Not cleaning kitchen counters properly.
5. Wooden items like spoons, cutting boards and serving bowls are difficult because the gluten can absorb into the wood. It’s recommended to keep two sets of any wooden utensils and make sure they are clearly labeled for gluten and gluten-free food.

What is the Impact of Cross Contamination?

Even the smallest amounts of gluten being consumed by someone who must be gluten-free, whether it be because of a sensitivity, allergy, or celiac, can result in horrible situations. It can even lead to death in the most extreme cases. For individuals suffering from celiac disease, if they eat gluten, they can experience the following symptoms:

• Diarrhea or constipation
• Weight loss
• Headaches and joint pain
• Brain fog
• Stomach pains and bloating
• Numbness in their hands or feet
• Skin rashes
• Fatigue or weakness
• Anemia

How Can You Properly Sanitize to Reduce the Risk of Gluten Contamination?

Preventing contamination involves keeping any area that food is prepared in clean, these are things like appliances, your hands, pots and pans, dishes or utensils used to cook. You can wash these areas using warm soapy water and make sure to wipe any crumbs off with a damp cloth. Keep gluten-free products in separate containers that are clearly labelled so there’s no confusion. It’s generally recommended to get two of the most commonly used items like strainers, toasters, spreads, etc. It is safe to wash all of your dishes in the same dishwasher, even if some of the dishes have contained gluten.

What Are the Long-Term Health Effects of Celiac?

For people with celiac disease, there is a two times greater risk of getting coronary artery disease and a four times greater risk of developing small bowel cancers. If left untreated or undiagnosed, it can lead to other autoimmune disorders like diabetes or multiple sclerosis. This is why having a month dedicated to Celiac awareness is so important as it is something that massively impacts people’s lives. If you’re experiencing any of the symptoms previously mentioned, consider speaking with your doctor to get tested for celiac disease. As long as the population continues to learn about Celiac disease and understand the reality of people living with it, individuals can adapt to living with this condition and actually thrive in this world.