What is celiac disease
Celiac disease is an autoimmune condition triggered by ingesting gluten, the protein found in wheat, barley and rye. In genetically predisposed people, gluten triggers an immune response that damages the intestinal villi, impairing nutrient absorption.
The most common symptoms
Symptoms vary widely from person to person and can appear at any age.
Gastrointestinal symptoms
Bloating, abdominal pain, alternating diarrhea and constipation, and nausea are the most frequent signs, especially in children.
Extraintestinal symptoms
Chronic fatigue, iron-deficiency anemia, dermatitis herpetiformis, recurring mouth ulcers and early osteoporosis are typical in adults.
How diagnosis works
Diagnosis is based on blood tests for anti-transglutaminase antibodies, followed by an endoscopy with duodenal biopsy to confirm damage to the intestinal villi. It's essential not to remove gluten from the diet before completing all tests.
After diagnosis: the gluten-free diet
The only effective treatment available today is a strictly gluten-free diet for life. Over time the intestinal lining regenerates and symptoms subside. Relying on AIC-certified venues and products helps avoid cross-contamination in everyday life.
