Scottish Kids With Record Levels of Celiac

Earlier this month, we brought news of research from Australia suggesting that celiac disease appears to be a lot more common that previously thought. Now, researchers in Scotland have also found that the number of children with celiac disease may have reached record levels.

Scientists have discovered that celiac disease now affects six times more children living in Scotland than it did in 1990.

Researchers based at the Royal Hospital for Sick Children in Edinburgh found that the rate of children being newly diagnosed with celiac disease increased from 1.7 per 100,000 children in 1990-1994 to 11.8 per 100,000 in 2005-2009.

The team considered a number of possible reasons for this rise. Factors could include changing patterns of childhood infections as a result of ongoing improvements in healthcare, greater awareness of celiac disease and it’s symptoms or simply the result of better and more rigorous testing.

Peter Gillett, of Edinburgh University’s department of child life and health thinks there is more behind this increase than heightened awareness and better testing.

“It also confirms the need to look further at factors influencing why we are seeing more patients with coeliac disease.”

Why do you think more and more people are being diagnosed with celiac disease? Is is simply better awareness and testing or something more?


Post authored by Laura (Gluten Free Traveller)

One thought on “Scottish Kids With Record Levels of Celiac”

  1. I read a research paper that stated the US changed the way they process wheat, increasing the amount of gluten times about 10,000. This change happened in the late 80s. Apparently changing the way they process wheat and increasing the gluten allows them to use less wheat and get more profit.

    I grew up italian and lived on pastas, bread, anything starchy. I never had digestive issues until THE LATE 80s. For 25 years I saw one doctor after another and not one of them could figure out what caused me to be sick after every meal. At one point they even thought I was allergic to WATER.

    Eventually, by process of elimination, I tried cutting out starches in my diet. I’m a starchatarian so that was difficult. But a week after cutting out starches all of my symptoms were gone (daily migraines, canker sores in my throat and mouth, intense bloating and pain after every meal, etc.). When I tried anything with gluten again I was instantly in so much debilitating pain I was bedridden for days.

    They have tested me for celiac but it’s come up inconclusive every time. But it’s clear to me and my doctors that wheat is a trigger for me. When I don’t eat it, I’m perfectly fine. When I do, I’m deathly ill.

    Until I found that article I never knew why that was — that suddenly in my early 20s I could no longer eat it. Now that we see the timeline and the big changes in the late 80s — it’s easy to figure out why there are so many cases of gluten insensitivity.

    Our bodies are not wired to process wheat they way they alter it now. But no one is talking about it. The large companies are making more profit but their product is destroying our digestive systems.

    Oh and countries that do not process wheat the way we do? See Italy. They do not have the high number of gluten intolerance issues that we do.

    So it’s pretty simple but the dialogue just isn’t happening yet…

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