Celiac disease is a severe, genetic autoimmune disorder triggered by consuming a protein called gluten, which is found in wheat, barley, and rye. When a person with celiac eats gluten, the protein interferes with the absorption (malabsorption) of nutrients from food in the small intestine called villi. Over time, the immune reaction to eating gluten damages the small intestine’s lining, leading to medical complications.
Celiac disease is hereditary, meaning that it runs in families. People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in 10 risk of developing celiac disease. Celiac disease can develop at any age after people start consuming gluten.
Lactose intolerance is often a symptom of celiac disease, but many people have no indications of the disease. The classic manifestation is diarrhea, but other symptoms include bloating, gas, fatigue, low blood count (anemia), and osteoporosis. All people with celiac disease are at risk for long-term complications, whether or not they display any symptoms.
Foods that usually contain gluten
- breads, including bagels, flatbreads, and pita.
- pastas and some other noodles.
- cakes, crackers, and biscuits.
- pies and pastries.
- some breakfast cereals.
- breadcrumbs and coatings.
- croutons.
- many meat substitutes.
The mainstay of treatment is a strict gluten-free diet that can help manage symptoms and promote intestinal healing. Most people with celiac disease will have a normal life-expectancy, providing the adhere to a lifelong gluten-free diet.
WE&P by: EZorrillaMc.