Celiac disease is a genetically-disables autoimmune disease that affects the small intestines, the ones that line the stomach and small intestines. In its most severe form, it can cause anemia, bone loss, kidney damage, nerve damage, fluid buildup in the blood vessels, and organ rupture. Patients with this disease experience severe symptoms such as extreme inflammation, fatigue, and joint pain. It is a progressive disease and only responds to treatments that specifically address the causes of its immune system reaction.
The National Institute of Arthritis and Musculoskeletal Disease have specific criteria for their Impact Partner designation. They must have the following clinical characteristics: irreversible or near-term disability due to the disease, immunodeficiency, and poor therapeutic outcomes for people with this disease. They also must target the joints, bones, and connective tissue, in order to be considered an Impact Partner. In addition to assisting in joint protection, the foundation provides education about cbd capsules, nutrition, and fitness that help patients live a healthy life and decrease their risk for this disease.
For those patients who qualify for funding from the National Institute of Arthritis and Musculoskeletal Disease, there are a variety of options available to provide support after diagnosis. The most popular program supports research and education and works closely with the NIDDK. Celiac Disease and Lactose Intolerance Education and Research (CELIF) educate patients and their families about the disease and the ways to cope with it. The program trains families and patients on symptoms, diagnosis, management, and lifestyle changes that improve both the quality and the duration of their lives.
Glucosamine is often recommended as a supplement to joint protection. In clinical trials, it was shown to significantly reduce the progression of osteoarthritis in people with Alzheimer’s disease. It has also been shown to improve the health of cartilage in people suffering from rheumatoid arthritis. Glucosamine is produced by the body and must be processed, so it may not be as effective in people with this disease or in those with diabetes. For these reasons, glucosamine may not be a good choice for everyone.
Gluten protein is responsible for the texture and elasticity of most breads, cookies, and pastas. Because some people have a sensitivity to wheat, gluten is used as a preservative, making products such as bread more expensive. Since gluten protein can’t be manufactured in the lab, it is often added to products at the last minute and must be approved for human consumption. Research indicates that gluten may contribute to the development of arthritis in those with certain forms of the disease, but there is no current research that directly links gluten to the disease.