Celiac Disease: When Gluten Triggers an Autoimmune Reaction

Celiac disease is not just a food intolerance—it’s an autoimmune condition in which the body’s immune system reacts abnormally to gluten, a protein found in wheat, barley, and rye.

This immune response damages the lining of the small intestine, reducing the body’s ability to absorb nutrients from food.

Over time, this damage can lead to digestive issues, including bloating, diarrhea, or constipation, as well as systemic problems such as anemia, bone loss, fatigue, and skin rashes.

About 1 in 100 people have celiac disease, though many go undiagnosed. The condition can appear at any age and is more common in those with a family history of autoimmune diseases.

The only effective treatment is a lifelong gluten-free diet, which allows the intestine to heal and prevents future complications. Even small amounts of gluten can trigger symptoms, so learning how to read labels and avoid hidden gluten sources is crucial.

With proper diagnosis, education, and support from healthcare providers and dietitians, most people with celiac disease can lead healthy, active lives.

Optimal Takeaways for Everyday Health

• Gluten is the trigger: Found in wheat, barley, and rye—these must be completely avoided.
• Celiac disease affects more than digestion: Symptoms may include fatigue, bone weakness, anemia, skin rashes, or infertility.
• Diagnosis requires testing: Blood tests for antibodies, genetic testing, and sometimes an intestinal biopsy confirm the diagnosis. Antibody tests will be inaccurate if already following a gluten-free diet. 
• The gluten-free diet is the treatment: Eliminating gluten helps the intestine heal and relieves symptoms.
• Watch for nutrient gaps: Work with your healthcare team to monitor iron, calcium, vitamin D, and B vitamins.
• Stay consistent: Even small amounts of gluten can cause harm—avoid cross-contamination and always check food labels.

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