Celiac disease is characterized by an extreme response of the immune system to the consumption of gluten. Celiac disease, also called nontropical sprue, celiac sprue, and gluten-sensitive enteropathy, causes the immune system to react to gluten by destroying the cells of the small intestines.
This condition is often diagnosed in infancy and childhood, but may not be evident until later in life. The most common symptom of celiac disease in children is irritability. Other common symptoms include abdominal pain and diarrhea.
Before eating foods containing gluten, an infant with celiac disease may have normal growth and digestion. Infants with celiac disease may experience diarrhea, projectile vomiting, poor weight gain, distended abdomen, decreased growth rate, and irritability after they begin to consume foods containing gluten.
Poor appetite and poor growth are common effects of celiac disease in children. During adolescence, the child may experience less symptoms. Often, the symptoms reemerge in early adulthood.
There is no cure for celiac disease. Following a gluten-free diet is the only known treatment for celiac disease. It is often easier if the entire family goes on a gluten-free diet if a child is diagnosed with celiac disease. This prevents foods from having to be considered off limits to one child and removes temptation for the child.
Some parents of children with celiac disease experience anxiety about the child attending school. While attending school, the child is likely to come in contact with food that contains gluten in the school cafeteria and perhaps during student birthday celebrations or snack time.
A parent should discuss the child’s celiac disease and need to follow a gluten-free diet with the child’s teacher, school nurse, and school dietician. Some parents also meet with the school principal. The school must provide the child with gluten-free alternatives in accordance with the Americans with Disabilities Act (ADA).
The child will need to follow a gluten-free diet for their entire lives. Gluten is present in foods containing wheat, rye, and barley. Some foods that are not associated with wheat, barley, or rye may contain gluten such as lunchmeat and frozen potatoes.
Parents can gradually increase the child’s responsibility in following a gluten-free diet. As the child grows, the child can learn about celiac disease, which foods to avoid, how to read a food label, and to make healthy food choices.
