Celiac disease

Celiac disease is a disease in which eating foods containing gluten causes the immune system to respond by damaging the small intestine. Gluten is a protein in wheat, rye and barley. It is found mainly in foods but may also be in other products like medicines, vitamins and even the glue on stamps and envelopes.

Celiac disease affects each person differently. Symptoms may occur in the digestive system or in other parts of the body. One person might have diarrhea and abdominal pain, while another person may be irritable or depressed. Irritability is one of the most common symptoms in children. Some people have no symptoms.

Celiac disease is genetic. The only treatment is a diet free of gluten.[1]

Celiac Disease, also known as Coeliac Disease, is often mistaken for other conditions due to its various symptoms. The intestinal tract, regardless of other symptoms, is affected by this disease. Celiac Disease is an autoimmune disease, putting it in the same family of diseases as lupus and Goodpasture's syndrome. When gluten is ingested, the immune system of the sufferer reacts, sending white blood cells to 'attack' the offending food particles. Over time, the intestinal tract gradually loses its ability to ingest any food whatsoever if gluten remains a part of the celiac's diet. Because of the proximity of the area of the intestinal tract that digests lactose, lactose intolerance is a common symptom of the celiac. If the disease is allowed to progress, the body of the celiac will exhibit symptoms common to anorexia, despite the sometimes vast quantities of food that the celiac may ingest. Accompanied by this gradual descent is muscle loss (sometimes accompanied by inflammation of the tissue) as it is digested in the body's attempt to survive. Another common symptom deals with outbreaks on the skin.

Gluten exists in many common foods, such as wheat, barley, rye, malt (unless it is specified as corn, rice, or some other gluten-free grain), and oats. Oat is a questionable substance, with many pointing out that it does not specifically contain gluten. However, oats are not usually processed in dedicated facilities, so more often than not they are processed directly with gluten-containing grains.

## References[edit]

1. ↑ National Library of Medicine

## External links[edit]

* National Digestive Diseases Information Clearinghouse (NDDIC)