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    Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Celiac Rates in Scotland Doubled in Just Five Years

    Reviewed and edited by a celiac disease expert.

    Celiac.com 01/22/2016 - The number of children with gluten intolerance in one part of Scotland has more than doubled in just five years, according to a new survey.

    Photo: CC--Moyan BrennThe results of the survey, which were presented at a major meeting of children's health experts, indicate that the number of children diagnosed with celiac disease in the Lothian health region rose sharply between 2010 and 2015.

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    Between 2010 and 2014, data from the Royal Hospital for Sick Children revealed a total of 168 patients under the age of 16 with celiac disease, with 30 per cent of these diagnosed in 2014, compared to just 12.5 per cent in 2010.

    Statistics show 21 cases in 2010, a number which rises to 34 in 2012 and 49 by 2014.

    Doctors have not yet determined if the rise in celiac cases in Lothian is due to better disease awareness, and more stringent diagnostic techniques. They will undoubtedly be following up to determine the likely cause of the rise in celiac cases.

    Meanwhile, they are urging doctors and clinicians to do more to spot celiac cases early, so as to help patients avoid possibly serious celiac-related complications as they age.

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    Guest Nancy

    Is it the chemicals that they are putting on the wheat?

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    Guest Laurie

    In the US, after 2008-10 there was a soaring rate of cases attributed to awareness. I don't think it is all awareness. But, I watched stores having no gluten-free food in 2008-09 do a complete 180 in a couple years. Because I had gut and other problems after going on gluten-free diet, I was able to trace them to highly fluoridated water where I was living. ( Fluoride mixes with strong acid of the stomach and creates a gas that dissolves endothelium/epithelium barriers) But, the kicker was to find a new hidden source of fluoride. It is being sprayed and fumed on and into grain, beans and nuts!!!--This was decided by the 1999 Montreal Protocol that went into effect about five years later. They are using Sodium Fluoride!!! The effects were not noticed right away because the massive stores of food treated the other way had to be used up. This new SF treatment puts fluoride on the grain that mixes with stomach acid--that in turn opens up the lining of the gut right at the time you eat a piece of bread with gluten and every other barrier in its path. It was a real bright combination-- ..it will kill rodents and my guess will make a lot of small children sick or worse.

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    Guest Peg

    The article title is very misleading - this is one town, and a very small sample.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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