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Celiac Disease

Celiac Disease is also called Gluten-sensitive Enteropathy and also called Celiac sprue. Celiac disease is an autoimmune disorder. Celiac disease is an inherited autoimmune disorder. This autoimmune disorder leads to intestinal damage and a small intestine can not properly absorb nutrients from food.

Cause of Celiac Disease

  • Celiac disease runs in families and might be linked to certain genes.
  • Celiac disease is also triggered by surgery, pregnancy, childbirth, viral infection, or severe stress.
  • After eating gluten the immune system attacks the lining of the small intestine, which leads to intestinal damage and the small intestine can not properly absorb nutrients from food.
  • Gluten is a protein in wheat, barley, rye, and other grains.

Symptoms of Celiac Disease

  • Constipation
  • Extreme Diarrhea
  • Bloating
  • Heart Burn
  • Anemia
  • Headache
  • Itchy Rash
  • Abdominal pain
  • Nausea
  • Joint and bone pain
  • Weight loss
  • Foul smelling stool
  • Malnutrition
  • Depression and irritability

Complications of Celiac Disease

  1. Infertility
  2. Miscarriages
  3. Weakness of bones
  4. Malnutrition
  5. Disease of Pancrease
  6. Intestinal cancer
  7. Intestinal Lymphoma
  8. Peripheral Neuropathy

Diagnosis of Celiac Disease

Prevention of Celiac Disease

  • Use of a Gluten-Free Diet

Treatment of Celiac Disease

  • Eating foods without gluten
  • Use of supplements in case of nutritional deficiencies


  1. What is Celiac Disease?
    • Answer: Celiac disease is an autoimmune condition where the ingestion of gluten leads to damage in the small intestine. It affects individuals genetically predisposed to the disease.
  2. What are the symptoms of Celiac Disease?
    • Answer: Symptoms can vary but may include abdominal pain, diarrhea, constipation, fatigue, weight loss, anemia, and other digestive issues. Some individuals may have no noticeable symptoms.
  3. How is Celiac Disease diagnosed?
    • Answer: Diagnosis involves blood tests to detect specific antibodies (anti-tissue transglutaminase or anti-endomysial antibodies) and confirmation through a biopsy of the small intestine to assess damage.
  4. What is gluten, and where is it found?
    • Answer: Gluten is a protein found in wheat, barley, and rye. It is present in many grains and processed food products. Individuals with Celiac Disease must avoid gluten-containing foods.
  5. Is there a cure for Celiac Disease?
    • Answer: Currently, there is no cure for Celiac Disease. The primary treatment involves strict adherence to a gluten-free diet to manage symptoms and promote healing of the small intestine.
  6. Can Celiac Disease develop at any age?
    • Answer: Yes, Celiac Disease can develop at any age. It may manifest in childhood or adulthood, and the symptoms can vary widely.
  7. What are the long-term complications of untreated Celiac Disease?
    • Answer: If left untreated, Celiac Disease can lead to complications such as malabsorption of nutrients, osteoporosis, infertility, neurological problems, and an increased risk of certain cancers.
  8. Is gluten sensitivity the same as Celiac Disease?
    • Answer: No, gluten sensitivity is a different condition from Celiac Disease. Gluten sensitivity does not involve the autoimmune response seen in Celiac Disease but may cause similar gastrointestinal symptoms.
  9. Can someone with Celiac Disease ever consume gluten?
    • Answer: Individuals with Celiac Disease should strictly avoid gluten to prevent symptoms and complications. Even small amounts of gluten can trigger an immune response.
  10. Can Celiac Disease be inherited?
    • Answer: Yes, Celiac Disease has a genetic component. Individuals with a first-degree relative (parent, sibling, or child) with Celiac Disease have a higher risk of developing the condition.
  11. Is there a gluten-free alternative for individuals with Celiac Disease?
    • Answer: Yes, there are many gluten-free alternatives available, including gluten-free flours, grains (such as rice and quinoa), and processed foods labeled as gluten-free. However, it’s important to carefully read labels and be aware of potential sources of gluten contamination.

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