Celiac Disease is an autoimmune disorder in which the ingestion of gluten leads to damage in the small intestines.
About 1-2% of the population has Celiac Disease It is estimated that only 10-20% of the people are diagnosed, and there are many who suffer from misdiagnosis and/ or have delayed diagnosis When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging the lining of the small intestine. When the small intestine becomes
damaged, nutrients cannot be absorbed properly into the body. (1) Celiac disease is hereditary, meaning that it runs in families. People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in 10 risks of developing the celiac disease (1). Celiac Disease can be triggered at any age. Left untreated, it can lead to many health problems such as anemia,
osteoporosis, infertility and miscarriage, neurological conditions like epilepsy and migraines, short stature, intestinal cancers; and may cause other autoimmune disorders such as Type 1 diabetes or thyroid disease (1). Currently, the only treatment for celiac disease is strict adherence to a gluten-free diet. Gluten is a protein that is found in wheat, rye, and barley. Gluten may also be present in other household items such as medicine, vitamins, and cosmetics (1). Celiac disease is different from a wheat allergy. (2) A gluten-free diet is also recommended for people with wheat allergy, gluten sensitivity, and other autoimmune conditions such as Hashimoto’s and Rheumatoid Arthritis. (3) Gluten-free diets should not be used for weight loss or as a low carb diet. Gluten and grains should not be avoided if you don’t have any of the above-listed conditions (4).