Overview

Primaryly affecting the small intestine, celiac disease is a chronic autoimmune disorder that is alternatively spelt coeliac disease. The ingestion of gluten, a protein that is present in wheat, barley, and rye, induces this condition. Gluten induces an immune response in individuals with celiac disease that results in damage to the intestinal membrane of the small intestine. Vitilli, which are finger-like projections found in the small intestine, are essential for nutrient assimilation. The immune response of individuals with celiac disease to gluten results in inflammation and villi injury. Diverse gastrointestinal symptoms may ensue as a consequence of this damage, which may also impede the assimilation of nutrients from food. It is critical to distinguish celiac disease from wheat allergy and gluten sensitivity. Although adverse reactions to gluten may be present in all three conditions, the mechanisms at play and the severity of symptoms differ among them. Celiac disease is primarily managed through enduring strict adherence to a gluten-free diet. This necessitates the avoidance of products and foods that contain wheat, barley, and rye. A confirmatory small intestine biopsy is frequently performed after blood tests for specific antibodies associated with celiac disease have identified the condition. Celiac disease can result in severe complications, including nutritional deficiencies, osteoporosis, infertility, and an elevated susceptibility to specific autoimmune disorders and gastrointestinal malignancies, if not promptly managed. For this reason, strict adherence to a gluten-free diet and early diagnosis are essential for the management of the condition and the prevention of complications.

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