What is Celiac Disease?
by Jennifer Bunn, RNCeliac disease is an autoimmune disorder that affects the small intestine and absorption of nutrients from food. Also known as celiac sprue, the disease is really an intolerance to gluten, a component of wheat, rye and barley. When people with celiac disease eat gluten, it sets off an inflammatory response in their bowel, resulting in destruction of intestinal villi, the tiny finger-like projections of the bowel wall which allow nutrients from food to be absorbed into the body. Celiac disease is both a food intolerance and a malabsorption disease.
Celiac disease is a hereditary disease and can be triggered by numerous events, such as infection, stress, surgery or pregnancy. People with celiac disease may also be more prone to develop other disorders such as type 1 diabetes, rheumatoid arthritis, thyroid disease, liver disease, Sjogren’s syndrome and Addison’s disease. In the United States, it is estimated that 1 in 133 people have the disease. The disease can be mild or very severe, and the reason for its variability in expression is not fully understood.
Symptoms of celiac disease vary from person to person. Children are more likely to experience digestive complaints, such as:
- Weight loss
- Diarrhea
- Constipation
- Bloating
- Vomiting
- Pale or fatty stools
Adults may experience more systemic symptoms:
- Anemia of iron deficiency
- Fatigue
- Arthritis
- Osteoporosis
- Infertility
- Mouth sores
- Tingling in hands and feet
- Joint pain
- Infertility
Celiac disease can be diagnosed by a simple blood test or by a biopsy of the small bowel. Once a person has been diagnosed with celiac disease, the only treatment is the avoidance of foods containing gluten. Avoiding gluten will allow the intestine to heal. This may take several months in children and several years in some adults.
