Celiac disease is a serious autoimmune disorder primarily affecting the small intestine. It occurs in genetically predisposed individuals when they eat gluten, a protein found in wheat, barley, and rye. In people with celiac disease, the ingestion of gluten triggers an immune response that attacks the lining of the small intestine, specifically damaging the villi—small fingerlike projections that aid in nutrient absorption. This damage impairs the body's ability to absorb nutrients properly, leading to malnutrition and various health issues. Key facts about celiac disease include:
- It is hereditary and can develop at any age after gluten consumption begins.
- People with a first-degree relative with celiac disease have about a 1 in 10 risk of developing it.
- Symptoms can range from classic gastrointestinal issues such as diarrhea, abdominal pain, bloating, and weight loss to non-classic symptoms like fatigue, anemia, skin rash (dermatitis herpetiformis), and neurological conditions.
- Untreated celiac disease can lead to serious complications such as other autoimmune diseases, osteoporosis, infertility, neurological disorders, and increased risk of certain cancers.
- The only effective treatment is a lifelong strict gluten-free diet, which helps manage symptoms and allows the small intestine to heal.
Celiac disease differs from gluten sensitivity and wheat allergy, as it specifically involves immune-mediated damage to the small intestine due to gluten exposure. In summary, celiac disease is an autoimmune condition triggered by gluten consumption in genetically susceptible people, leading to small intestine damage and nutrient malabsorption, with a wide range of possible symptoms and long-term health impacts if untreated. The cornerstone of management is adherence to a strict gluten-free diet.
