Celiac disease is a condition, generally hereditary in nature, which damages the lining of the small intestine and prevents the absorption of important nutrients. The disease occurs in reaction to the ingestion of gluten, a protein deposit found in wheat, barley, rye, and possibly oats.
People of all ages can develop celiac disease, and those whose family members suffer from the condition are more vulnerable to the disease. Caucasians, individuals of European descent, and women are most commonly affected. Celiac sufferers are more likely to have autoimmune disorders, Addison’s disease, Down syndrome, intestinal cancer, intestinal lymphoma, lactose intolerance, thyroid disease, and type-1 diabetes.
Once identified in a person, a gluten-free diet is used to treat celiac disease. The avoidance of all forms of wheat, barley, and rye can improve symptoms and prevent any further intestinal damage. A doctor can readily diagnose celiac disease, and a dietician can help in coming up with an appropriate gluten-free dietary plan.
For more information on celiac disease, see below:
Celiac Disease Common in Kids With Type 1 Diabetes
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