Celiac disease is a chronic autoimmune disorder that affects the small intestine, triggered by the consumption of gluten, a protein found in wheat, barley, and rye. When individuals with celiac disease consume gluten, their immune system reacts by damaging the lining of the small intestine, leading to malabsorption of nutrients. This can result in a variety of health issues, including gastrointestinal symptoms like diarrhea, bloating, and abdominal pain, as well as non-GI symptoms such as fatigue, anemia, and skin rashes.
Diagnosis of celiac disease typically involves blood tests for specific antibodies, followed by a biopsy of the small intestine to confirm intestinal damage. The only effective treatment for celiac disease is strict adherence to a gluten-free diet, which helps heal the intestine and alleviates symptoms. Living gluten-free can be challenging but is essential for preventing long-term health complications associated with the disease. Many people with celiac disease find success with a gluten-free diet by seeking out certified gluten-free products, becoming accustomed to reading food labels, and exploring alternative grains such as rice and quinoa.