University of Virginia Health System

May Newsletter

You’re Invited to theCharlottesvilli Celiac SupportGroup Meeting!

All meetings are supported by theUniversity of Virginia ’s Digestive Health Center and are open to the public at no charge

Date: July 30, 2005

Alice Bast of the National Foundation for Celiac Awareness (www.celiacawareness.org) will talk with us about how we can help raise awareness about celiac disease. 

Mark your calendars now for all 2005 meetings:

July 30, 2005

October 1, 2005

December 3, 2005  (Holiday Party!)

HIGHLIGHTS FROM THE MAY 21st MEETING

• Our very own Dr. Sheila Crowe gave us an update from Digestive Diseases Week (DDW).  DDW is the largest GI conference in the world that occurs each year to address gastrointestinal disorders.  Most of the attendees are gastroenterologists, surgeons and other health providers and scientists interested in GI disorders.  This year there were over 16,000 participants!  There was at least one session related to CD every day throughout the whole week and all were well attended! Here are the highlights and key points from Dr. Crowe’s presentation:
  • Dyspepsia:  Dyspepsia (recurrent or persistent upper abdominal pain which may be associated with bloating) is a common problem with many potential causes including ulcers, reflux, and H. pylori infection. At DDW, Dr. Crowe spoke of celiac disease as a less commonly thought of cause of dyspepsia.  About 30-40% of people with CD present with symptoms of dyspepsia.  We do not yet know if it is cost-effective to screen all people with dyspepsia for CD.   
  • Diagnosis: A biopsy is still required for diagnosis!
    • Serological testing is an excellent screening tool.  Tissue transglutaminase IgA with total IgA is the recommended screening panel. Antiendomesial IgA can also be useful if it is positive.  Antigliadin antibodies are generally no longer used, as they are less reliable and accurate than the above tests. 
    • CD cannot be diagnosed from an improvement of symptoms on the gluten-free diet because of a possible placebo effect (studies show up to 70% positive response to placebo in people with irritable bowel syndrome).  Additionally many people eat healthier and/or remove other potential allergens on a gluten-free diet, which can improve symptoms due to disorders other than celiac disease.
    • Genetic testing may be a first step for those diagnosed without a biopsy and hesitant to do a gluten challenge with biopsy for diagnosis or for family members of celiacs.   Only certain genetic haplotypes, HLA DQ2 or DQ8, are associated with CD.  Having one of these haplotypes does not mean you will definitely get CD (environmental triggers also seem to play a role), but you cannot get CD unless you have one of them.  Therefore, this genetic test has the potential to determine whether a patient can even get CD.  Screening tests are available; however, only certain laboratories (Prometheus for example) perform testing for all reported HLA DQ variants associated with celiac disease.
  •   Recommended online resources:

www.naspgn.org/assets/diseaseInfo/pdf/Celiac.pdf 

http://consensus.nih.gov/cons/118/118celiacPDF.pdf 

www.worldgastroenterology.org/guidelines/guide13

• Thanks Dr. Crowe for such an informative presentation and for all of your hard work educating your colleagues at DDW about celiac disease!

• All you ever wanted to know about quinoa…

Amy discussed quinoa’s history, nutrition content, cooking methods and uses.  We found out that quinoa is quick, easy, nutritious and delicious:      

• It is considered a complete protein and compared to wheat, rice and other grains, quinoa is higher in protein, fiber, calcium, iron and potassium.
• Before cooking, quinoa must be rinsed thoroughly to remove a bitter coating called saponin. To cook, place the quinoa in a pot with water (2 cups water for 1 cup quinoa) and bring to a boil. Once it is boiling reduce heat, cover and simmer for about 15 minutes until all the water is absorbed.
• Quinoa is great mixed with any combination of vegetables, nuts, seeds, beans or anything else you like (see the recipe at the end of the newsletter for an example).  It is a perfect hot breakfast cereal and can also be added to soups, stews or casseroles.    

• Mary’s Gone Crackers LLC generously donated many samples of their delicious gluten-free crackers for our meeting.  The crackers, made of quinoa, brown rice, sesame and flax seeds, come in several different flavors and are made in a dedicated gluten free facility.  They are available online (www.marysgonecrackers.com) and locally at Rebecca’s Natural Foods.

CELIAC EVENTS

• Annual Gluten Intolerance Group Conference and Leadership Training
  • June 16^th – 19^th in Chicago , Illinois
  • Specific programs for people with celiac disease, children, dietitians and physicians.
  • http://www.gluten.net/events.html#GIG%20Annual%20Conferences
• Gluten Intolerance Group Kids Camp East
  • June 12-18^th
  • Camp Kanata , North Carolina
  • A camp for kids in grades 2-12 with gluten-free meals provided!
  • http://www.gluten.net/events.html#Kids%20Camps
  • http://www.ymcatriangle.org/Camp_Kanata.aspx  

• University of Maryland Center for Celiac Research Patient Education Conference
  • July 9^th (fundraising dinner and silent auction on July 8^th)

• Baltimore , Maryland
•   http://www.celiaccenter.org/events.asp
• Annual Celiac Sprue Association Conference
  • September 30^th – October 2^nd
  • Vienna , Virginia
  • http://www.csaceliacs.org/2005Conference/2005conference.php

UPDATES

• The Charlottesville Harris Teeter grocery store (in the Barracks Road Shopping Center ) now has a small gluten-free section!!  Look for it in aisle 7, along with vitamins and supplements.  They are carrying gluten-free cereals, pasta, cookies, flours and a few other items.  If you shop at Harris Teeter, please check it out and give them your feedback. 

• Caution: Malt-O-Meal Cereals has added wheat starch to the previously gluten-free Cocoa Dyno-Bytes and Corn Bursts cereals. Malt-O-Meal Cereals is collecting comments from those who call in with their concerns. They can be reached at 1-800-743-3029.

• For those of you who were interested in the Donna Washburn and Heather Butt workshop, here is the skinny:
  • The West End Gluten Intolerance Group in Richmond will be hosting the workshop on Sunday October 2^nd from 1-5 pm.  Here is a synopsis: the authors of the cookbooks, “125 Best Gluten-Free Recipes” and “The Best Gluten-Free Family Cookbook” will be presenting a workshop informing us about the nutritious flours (sorghum, bean, amaranth, quinoa, soy and nut) and grains (amanranth, quinoa), discussing the nutritional benefits, purchasing, handling and baking properties of each, and offering samples to see and feel.  They will also demonstrate how to handle the flours during baking, giving lots of practical baking hints along the way.  Samples to taste will be provided.  Cost: $20, minimum of 25 prepaid registrants.   Registration by Sept. 21^st.  Check them out at www.bestbreadrecipes.com!

• The Celiac Disease Center at Columbia University now has a newsletter.  For more information go to http://www.celiacdiseasecenter.columbia.edu/D_Research/D02-News.htm
• Enjoy Life Natural Brands™has announced 8 new gluten-free products including various cookies, snack bars and granola.  These products are produced in a dedicated gluten-free facility. We will have samples at the next meeting.  In the meantime, you can check them out at www.enjoylifefoods.com.

  NEW RESEARCH

• Tata, L.J. et al. Fertility and pregnancy-related events in women with celiac disease: A

population-based cohort study. Gastroenterology, April 2005, Volume 128, Number 4, Pages 849-855

• Ojetti V et al. High Prevalence of Celiac Disease in Patients with Lactose Intolerance. Digestion. March 16 2005 , Volume 71, Number 2, Pages 106-110 
• Norris J.M. et al. Risk of Celiac Disease Autoimmunity and Timing of Gluten Introduction in the Diet of Infants at Increased Risk of Disease. Journal of the American Medical Association. May 18, 2005 . Volume 293, Number 19, Pages 2343-2351.

RECIPES

Quick Lemon & Garlic Quinoa Salad

Adapted from Feeding the Whole Family by Cynthia Lair

Makes 4-6 servings

Salad:

1 cup dry quinoa

2 cups water

pinch of sea salt

1 cup carrots, chopped

1/3 cup roasted red bell pepper, chopped

1/3 cup parsley, minced

½ cup pine nuts

Dressing:

2 cloves garlic, minced

¼ cup lemon juice

2 tablespoons extra-virgin olive oil

2 tablespoons gluten-free soy sauce

Rinse quinoa well with warm water and drain through a fine strainer. Put quinoa, water and salt in a pot and bring to a boil.   Once boiling, cover, reduce heat and simmer for 15 minutes or until all water is absorbed.

Prepare dressing and place in a large bowl.  Add carrots, pine nuts, peppers and parsley.  Add cooked quinoa and toss well.  Serve at room temperature or chilled

PLEASE FEEL FREE TO SEND US A FAVORITE RECIPE TO SHARE WITH THE GROUP . 

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