Would a patient with celiac disease need to avoid eggs?

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Celiac disease, also known as sprue, is a disease of the small intestine. The surface of the small intestine becomes damaged as a result of a complex autoimmune reaction and is no longer able to perform the essential function of nutrient absorption. The end result is vitamin and mineral deficiencies, as well as malabsorption of fats and carbohydrates.
Typical symptoms include chronic diarrhea, weight loss and symptoms related to loss of certain nutrients (bone disease due to low calcium, anemia due to low iron). Celiac disease often begins in childhood. However, in some patients, the disease may begin in subtle fashion and may not be apparent until many months or years later.

The cause of celiac disease is related to the consumption of certain grains, specifically wheat, rye, oats and barley. Initially, it was thought that these grains were simply toxic to the intestinal lining. However, further research has demonstrated that eating these grains or products made of these grains leads to the autoimmune reaction that damages the lining of the small intestine.

The most effective treatment for celiac disease is simply avoiding foods containing the grains mentioned. Patients who follow such a diet can expect their symptoms to improve and their nutritional deficiencies to reverse. Since eggs do not contain grains, they are safe for people with celiac disease. However, be careful of the toast that may be served with the eggs!

In rare cases, celiac disease does not respond to dietary therapy and must be treated with steroids or other immunosuppressive medications. One potential complication of celiac disease is lymphoma of the small intestine, which may appear as a worsening of the disease despite adherence to the proper diet. Thus, the key to managing celiac disease is close follow-up with a gastroenterologist, both to learn about the proper diet and for long-term care to ensure that complications have not developed.