Celiac Disease

Celiac disease is a chronic autoimmune disorder triggered by the ingestion of gluten, a protein found in wheat, barley, and rye. In individuals with celiac disease, consuming gluten prompts an immune response that attacks the lining of the small intestine, specifically damaging the villi—tiny, finger-like projections that absorb nutrients. This damage can lead to malabsorption of essential nutrients, resulting in a range of symptoms and complications, from fatigue and anemia to growth delays in children and even osteoporosis in adults.

Symptoms of celiac disease can vary widely from person to person, making it a bit tricky to diagnose. Some people experience classic gastrointestinal issues like bloating, diarrhea, constipation, and abdominal pain. Others might show non-digestive symptoms such as skin rashes (like dermatitis herpetiformis), neurological problems, infertility, or mood disturbances like depression and anxiety. It’s also possible to be asymptomatic, especially in the early stages, which increases the risk of silent nutrient deficiencies and long-term complications.

Currently, the only effective treatment for celiac disease is strict, lifelong adherence to a gluten-free diet. This means avoiding not only obvious sources like bread and pasta but also being vigilant about hidden gluten in sauces, processed foods, and even some medications or cosmetics. With careful dietary management, most individuals with celiac disease can lead healthy lives and experience significant improvement or resolution of symptoms. However, ongoing follow-up with healthcare professionals is crucial to monitor nutritional status and ensure mucosal healing in the gut.

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