Celiac Awareness Month is a time to recognize the impact of one of Canada’s most underdiagnosed and misunderstood digestive conditions. Celiac disease is not a food allergy—it is an autoimmune disorder where the body reacts to gluten, a protein found in wheat, rye, and barley, causing damage to the small intestine and impairing nutrient absorption.

Currently, nearly 1 in 114 Canadians is estimated to have celiac disease, yet up to 90% of these cases remain undiagnosed. Alarming data shows that Canada has seen a 35% increase in the incidence and prevalence of celiac disease in recent decades—more than any other country.

The disease doesn’t just impact digestion. About 30% of adults with celiac disease also suffer from other autoimmune conditions, and those with a first-degree relative who has celiac are 7.5% more likely to develop it. People with type 1 diabetes are also five to seven times more likely to have celiac disease.

Celiac disease comes with serious long-term health risks. If left untreated, it can lead to increased chances of cancer, including non-Hodgkin’s lymphoma and small intestinal adenocarcinoma. Despite this, the average delay in diagnosis is 12 years, and many are not diagnosed until around the age of 45.

The only treatment—a strict, lifelong gluten-free diet—is both socially and financially burdensome. Gluten-free products are typically 2.5 times more expensive than their regular counterparts, and families with a child with celiac disease spend over $250 more on groceries each month compared to the average Canadian household. Social limitations are also common, as many individuals with celiac avoid restaurants, travel, and public events due to food safety concerns.

This Celiac Awareness Month, let’s raise awareness, support timely diagnosis, and advocate for affordable and safe food choices for everyone impacted. Early recognition and better access to care can dramatically improve quality of life and reduce the long-term costs for individuals and the healthcare system.

Learn more and support the cause at cdhf.ca.

Recent research suggests that eating more dairy products, especially milk and yogurt, may help lower the risk of colorectal cancer. In a large study from the UK involving over half a million women, those who drank more milk or ate more yogurt had a noticeably lower risk of developing this type of cancer. Another study found that people who ate yogurt at least twice a week were less likely to develop certain types of tumors linked to gut bacteria. While calcium has long been thought to be the key protective ingredient in dairy, scientists now believe that other components—like the probiotics in yogurt—may also play an important role. These findings support the idea that including more dairy in your diet could be a simple way to help reduce your risk of colorectal cancer.

Find more details here.