Celiac Disease (Gluten Intolerance)
The inability to digest and absorb proteins called gluten found in wheat, rye, and barley. Celiac disease causes damage to the lining of the small intestine and prevents absorption of nutrients. Also called celiac sprue, gluten intolerance, and nontropical sprue.
About Celiac Disease
Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley.
Villi normally allow nutrients from food to be absorbed through the walls of the small intestine into the bloodstream. Without healthy villi, a person becomes malnourished, no matter how much food one eats.
Celiac disease is both a disease of malabsorption—meaning nutrients are not absorbed properly—and an abnormal immune reaction to gluten. Celiac disease is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy.
Celiac disease is genetic, meaning it runs in families. Sometimes the disease is triggered—or becomes active for the first time—after surgery, pregnancy, childbirth, viral infection, or severe emotional stress…Read more about Celiac Disease NIH – National Institute of Diabetes and Digestive and Kidney Diseases