Celiac disease is an inherited "autoimmune" disease in which the body's own immune system attacks and damages the small intestine. The damage occurs after eating gluten, a protein found in grains, particularly wheat, rye, and barley. For those with celiac disease, gluten triggers the immune system to produce antibodies to destroy the protein. This process damages the small intestine and can prevent the absorption of many nutrients.
Celiac disease is estimated to affect 1% of the populations in Europe and North America. There is a 10% chance of developing celiac disease if you have a first-degree relative, such as a child or parent, with celiac disease.
Symptoms of celiac disease vary and this can make it difficult to diagnose. Some symptoms associated with celiac disease include:
- Weight loss, diarrhea, stomach pain, and malnutrition
- Skin rashes
- Children may experience growth delays and failure to thrive
Celiac disease is diagnosed by blood tests and looking for damage to the lining of the small intestine. Blood samples check for gluten antibodies. An endoscopy may be performed to obtain samples (biopsies) from the small intestine to look for damage under a microscope. Other blood tests look for the genes involved with celiac disease and also for vitamin and mineral deficiencies including vitamin D, calcium, and anemia due to poor absorption of iron, folic acid, and vitamin B.
If celiac disease is not treated, serious events can occur such as bone loss (osteopenia and osteoporosis), anemia, nervous system effects of neuropathy and difficulty with balance and coordination (ataxia), and developmental and growth delays in children. Liver disease and small intestine lymphoma can also result from untreated celiac disease.
With a gluten-free diet, the small intestine can heal and absorb nutrients properly. Avoiding gluten can be difficult, and for those diagnosed with celiac disease, it is important to work with a registered dietician to help with a gluten-free diet.