Celiac disease is a chronic autoimmune condition in which the body's immune system attacks the small intestine in response to gluten, a protein found in wheat, barley, and rye. This immune reaction damages the lining of the small intestine (the villi), which can impair nutrient absorption and lead to a range of symptoms and health complications. The condition is genetic and can develop at any age after gluten introduction, though many people go undiagnosed for years. Key points
- Trigger: Gluten-containing foods and products.
- Affected tissue: The small intestine’s villi, which reduces nutrient absorption.
- Genetics: More likely in people with a family history; genes HLA-DQ2 or HLA-DQ8 are commonly involved.
- Symptoms: Can include chronic diarrhea or constipation, abdominal pain, bloating, weight loss, fatigue, anemia, and in children, growth delays. Some people may have little to no digestive symptoms but still have intestinal damage.
- Distinction: Celiac disease is different from non-celiac gluten sensitivity and from wheat allergy.
- Diagnosis and treatment: Diagnosis typically involves serology (antibody tests) and confirmatory biopsy, though testing should occur while consuming gluten. The only effective treatment is a strict, lifelong gluten-free diet, which helps heal the intestinal lining and prevents complications.
- Long-term risks: If untreated, it increases risk for certain autoimmune diseases, nutrient deficiencies, osteoporosis, anemia, certain cancers, and growth problems in children.
If you’d like, I can tailor this to a specific audience (patients, caregivers, students) or provide a concise checklist for recognizing symptoms, getting tested, and starting a gluten-free plan.
