Celiac disease is an autoimmune condition that arises from hypersensitivity or intolerance to gluten, a protein component found in grains. In this condition, the immune system produces antibodies that damage the lining of the small intestine upon gluten consumption. This damage occurs to the villi, structures that line the inner surface of the small intestine and are crucial for enhancing nutrient absorption. Consequently, impaired nutrient absorption can lead to various symptoms.
Symptoms of celiac disease can vary from person to person and may affect the digestive system, skin, bones, nervous system, and other systems. Common symptoms include abdominal pain, bloating, diarrhea or constipation, weight loss, fatigue, skin rashes, anemia, and osteoporosis.
Individuals with celiac disease must avoid gluten-containing foods throughout their lifetime, necessitating a gluten-free diet. A gluten-free diet excludes foods containing gluten, such as wheat, barley, rye, and sometimes oats.
A gluten-free diet entails consuming naturally gluten-free foods, including fruits, vegetables, meat, fish, poultry, eggs, dairy, rice, corn, quinoa, wild rice, amaranth, legumes, and potatoes. However, individuals with celiac disease must carefully read food labels and be cautious in identifying gluten-containing ingredients. Besides adhering to a completely gluten-free diet, it is crucial for individuals with celiac disease to take supplements and vitamins directed by healthcare professionals, as celiac disease can lead to certain nutrient deficiencies.