Celiac in Asia

Does celiac disease affect the asian population?

The short answer is:  Yes.   Especially if one or more autoimmune conditions (Type 1 Diabetes, autoimmune thyroid) is already present.

Coeliac disease (CD), originally thought to be largely confined to Northern Europe and Australasia and uncommon in North America and the Middle East, is now recognised to be equally common in all these countries. It is still thought to be rare in the Orient and Sub-Saharan Africa.

Gluten intolerance, allergies, and celiac disease can be difficult to diagnose. Children and adults alike can have no symptoms, yet turn up positive for the disease in a blood test. Some symptoms can seem unrelated—like fatigue, joint pain, and anemia. As a result, it can take years before a patient is properly diagnosed.

Asian diets have relatively less wheat and grains compared to western diets, and the main dietary staple, rice, fortunately has no gluten. Thus, many Asians may have a gluten sensitivity and not realize it. In addition, many products, especially sauces, may use wheat as a thickener. Check the labels on soy sauce, hoisin, oyster sauce, and other pastes and condiments. Those with serious gluten reactions, may want to avoid these products altogether, as the food may have been processed in a facility that also processed wheat products.

2016-08-22T14:57:06+00:00 August 22nd, 2016|