Links & Resources

  •  What is celiac disease?   Celiac disease is a chronic inflammatory disorder of the small intestine in genetically susceptible individuals. It is triggered by ingesting certain proteins, commonly referred to as “gluten” which is naturally present in some cereal grains.
  • What is the estimated prevalence of celiac disease in the U.S.?   Experts estimate that the percentage of the general population in the United States who has celiac disease is as high as 1%.
  • Can celiac disease be cured?   No, but health care professionals advise that it can be managed with diet. Typically, individuals who have this disease are advised to avoid all sources of gluten in their diet. Over time, strictly avoiding consumption of all gluten sources can improve the symptoms and reduce the associated health risks of celiac disease.
  • What is gluten?   The term “gluten” technically refers to a specific complex of proteins that forms when wheat flour is mixed with a liquid and physically manipulated, such as in the kneading of bread.
  • How is the term “gluten” used in the context of celiac disease?   In the context of celiac disease, the term “gluten” is used to collectively refer to gluten in wheat, and to the proteins in other grains that have been demonstrated to cause harmful health effects in individuals who have celiac disease. These grains are wheat (including different varieties such as spelt and kamut), rye, barley, cross-bred hybrids (e.g., triticale, which is a cross between wheat and rye), and possibly oats.

Other Links:

FDA’s Proposed Gluten Free Labeling: FDA – Gluten-Free Labeling 

National Institutes of Health – Celiac Disease

National Digestive Diseases Information Clearinghouse (NIH) — Celiac Disease

For More Information:

Celiac Disease Awareness Campaign
2 Information Way
Bethesda, MD 20892–3570
Phone: 1–800–891–5389
TTY: 1–866–569–1162
Fax: 703–738–4929
Email: celiac@info.niddk.nih.gov
Internet: www.celiac.nih.gov

American Celiac Society
P.O. Box 23455
New Orleans, LA 70183–0455
Phone: 504–737–3293
Email: info@americanceliacsociety.org
Internet: www.americanceliacsociety.org

American Dietetic Association
120 South Riverside Plaza, Suite 2000
Chicago, IL 60606–6995
Internet: www.eatright.org

Celiac Disease Foundation
13251 Ventura Boulevard, #1
Studio City, CA 91604
Phone: 818–990–2354
Fax: 818–990–2379
Email: cdf@celiac.org
Internet: www.celiac.org

Celiac Sprue Association/USA Inc.
P.O. Box 31700
Omaha, NE 68131–0700
Phone: 1–877–CSA–4CSA (1–877–272–4272) or 402–558–0600
Fax: 402–558–1347
Email: celiacs@csaceliacs.org
Internet: www.csaceliacs.org

Gluten Intolerance Group of North America
31214 124th Avenue SE
Auburn, WA 98092
Phone: 253–833–6655
Fax: 253–833–6675
Email: info@gluten.net
Internet: www.gluten.net

National Foundation for Celiac Awareness
P.O. Box 544
Ambler, PA 19002–0544
Phone: 215–325–1306
Fax: 215–643–1707
Email: info@CeliacCentral.org
Internet: www.CeliacCentral.org

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