Celiac disease is a disorder characterized by an intolerance to certain proteins, commonly referred to as gluten, found in grains such as wheat, barley, and rye. Celiac disease is an autoimmune disorder in which the body’s immune system attacks and destroys its own tissues. When people with celiac disease eat foods containing gluten, their immune system reacts and causes inflammation in the small intestine. The condition is also referred to as gluten sensitive enteropathy.
Inflammation of the small intestine can interfere with digestion and cause malabsorption (faulty absorption of nourishing substances of food). Symptoms include diarrhea, weight loss, and malnutrition. Anemia, osteoporosis, and vitamin deficiencies can result from malabsorption of iron, calcium, and other nutrients.
People with celiac disease must avoid foods containing gluten and related proteins for their entire life. A gluten-free diet usually leads to a complete recovery. Eating even small amounts of gluten can cause serious complications. Celiac disease has been associated with intestinal lymphoma, a rare type of cancer.
Most patients possess genes that predispose them to celiac disease and other autoimmune diseases. About 10 percent of patients also have a related skin condition called dermatitis herpetiformis, which causes an itchy rash.
See also Gluten .
