What is celiac disease?
Celiac disease (CD) is a genetic disorder. In people with CD, eating certain types of protein, called gluten, sets off an autoimmune response that causes damage to the small intestine. This, in turn, causes the small intestine to lose its ability to absorb the nutrients found in food, leading to malnutrition and a variety of other complications. The offending protein, gluten, is found in wheat, barley, rye, and to a lesser extent, oats (WBRO). Related proteins are found in triticale, spelt, kamut. Refer to grains and flours Glossary for a more extensive list of both safe and offending grains.
Celiac disease (also called coeliac, nontropical sprue, celiac sprue, gluten intolerant enteropathy, or gluten sensitive enteropathy) is a condition in which there is a chronic reaction to certain protein chains, commonly referred to as glutens, found in some cereal grains. This reaction causes destruction of the villi in the small intestine, with resulting malabsorption of nutrients. There is clear evidence of a family tendency toward celiac disease. 5-10 percent of the first-level relatives (parents, children, and celiacs) of diagnosed celiacs may develop celiac disease. The disease affects both sexes, and it can begin at any age, from infancy (as soon as cereal grains are introduced) to later life (even though the individual has consumed cereal grains all along). The onset of the disease seems to require two components: genetic predisposition (two specific genetic markers, called HLA subfactors, are present in well over 90 percent of all celiacs in America), and some kind of trigger
Celiac disease is an inherited autoimmune disorder. Ingesting wheat gluten triggers an inflammatory reaction in the small bowel that causes a collapse of the villi, the fingerlike projections responsible for nutrient, fluid and electrolyte absorption. Over time, this leads the body into a state of malnutritionPeople may harbor this tendency for years without symptoms. A severe stress, such as childbirth, infection, injury, or surgery can “activate” celiac disease. The longer it is left untreated, the more likely it will produce a secondary autoimmune disorder.While celiac disease can affect anyone, it occurs most frequently in people of Northern European ancestry, and those with other autoimmune disorders. A figure of 1-133 people is commonly used as an average for rates of celiac disease in the general population. Some claim that as many as 1-4 have some degree of gluten intolerance.
