Celiac disease is a chronic autoimmune disorder where the body’s immune system reacts abnormally to gluten, a protein found in wheat, barley, and rye. When a person with celiac disease eats gluten, it damages the lining of the small intestine, preventing proper absorption of nutrients.
Causes of Celiac Disease
Celiac disease is caused by a combination of genetic and environmental factors. People with a family history of celiac or other autoimmune conditions are at higher risk.
Common Symptoms
Symptoms vary from person to person and can affect the digestive system or other parts of the body:
Digestive symptoms:
- Bloating
- Diarrhea or constipation
- Gas
- Abdominal pain
- Nausea or vomiting
- Fatty or foul-smelling stools
Other symptoms:
- Fatigue
- Weight loss
- Iron-deficiency anemia
- Skin rash (dermatitis herpetiformis)
- Bone or joint pain
- Mouth ulcers
- Delayed growth in children
- Infertility or miscarriage
Diagnosis
Celiac disease is diagnosed using:
- Blood tests (to detect specific antibodies)
- Endoscopy with biopsy (to confirm intestinal damage)
Note: Do not stop eating gluten before testing, or results may be inaccurate.
Treatment
The only effective treatment is a strict, lifelong gluten-free diet. This means avoiding foods and products that contain:
- Wheat (including spelt, farro, and durum)
- Barley
- Rye
- Most processed foods unless labeled gluten-free
With time, a gluten-free diet helps heal the intestine and prevents complications.
Possible Complications If Untreated
- Malnutrition
- Osteoporosis
- Infertility
- Neurological problems
- Increased risk of intestinal lymphoma