Celiac Disease | Causes, Symptoms, Diagnosis, Treatment

Originally posted on September 22, 2022 @ 5:26 pm

Celiac disease is an immunological response to consuming the protein present in wheat, barley, and rye—gluten.
Over time, the immunological response to ingesting gluten causes inflammation that wears down the lining of the small intestine, resulting in health issues. It also hinders the assimilation of several nutrients (malabsorption).
Diarrhea is the hallmark sign. Bloating, wind, exhaustion, anemia, and osteoporosis are further signs. Numerous people show no symptoms.

The main part of treatment is a strict gluten-free diet, which can help manage symptoms and help the intestines heal.

What is Celiac Disease

Consuming gluten causes celiac disease, an autoimmune condition. Various other names for it include gluten-sensitive enteropathy, nontropical sprue, and celiac sprue.

Wheat, barley, rye, and other grains contain the protein known as gluten. Due to it, bread has a chewy texture and dough that is elastic.

The small finger-like projections known as villi that line the small intestine wall of a person with celiac disease are harmed when they consume gluten because their body overreacts to the protein.

The small intestines are incapable of properly absorbing nutrients from food when their villi are damaged. This could lead to malnutrition, loss of bone density, miscarriage, infertility, neurological disorders, or even some types of cancer in the long run.

celiac disease
celiac disease

Celiac disease is said to be refractory or nonresponsive if symptoms last for at least a year without gluten.

The majority of celiac disease patients are unaware of their condition. According to researchers, as few as 20% of patients with the disease receive the proper diagnosis. It can take years to receive a diagnosis because the intestinal damage is very slow and the symptoms are so varied.

Gluten sensitivity or intolerance is distinct from celiac disease. Some of the same symptoms may be present in those who are gluten intolerant, and they may want to avoid gluten. However, neither an immune response nor small intestine damage is visible.

Symptoms of Celiac Disease

The signs and symptoms of celiac disease differ from those of a food allergy.

You might experience itchy, watery eyes or difficulty breathing if you have a wheat allergy but consume a product that contains wheat.

Symptoms of Celiac Disease in Adults.

If you have celiac disease and eat something with gluten by accident, you might have the following symptoms

  • stomach ache
  • Anemia
  • A feeling of fullness or bloating.
  • joint or bone discomfort.
  • Constipation
  • Diarrhea
  • Gas
  • Heartburn

    celiac disease
    celiac disease
  • A blistered rash that itches (doctors call this dermatitis herpetiformis).
  • headaches or exhaustion.


  • Mouth sores
  • Nausea
  • Injury to the nervous system, including tingling or numbness in the hands or feet, balance issues, or changes in awareness,
  • Poop that is pale, smells particularly unpleasant, or floats (steatorrhea)
  • losing weight
  • Additionally, bone density loss and diminished spleen function can be brought on by celiac disease (hyposplenism).

Symptoms of Celiac Disease in Children

Intestinal issues, such as the following, are more prevalent in kids with celiac disease:

  1. abdominal bloating or swelling.
  2. Constipation
  3. Diarrhea
  4. Poop is pale and smelly.
  5. I vomit or have a stomachache.
  6. Loosing weight

If a child with celiac disease can’t get the nutrients they need, the following things can happen:

  • Anemia
  • tooth enamel deterioration
  • tardy puberty
  • Infants that are not thriving
  • irritability or swings in mood.
  • Cognitive impairments and attention deficit hyperactivity disorder are examples of neurological issues (ADHD).
  • Slow development and short height

These signs and symptoms are not always present in celiac disease. It can be challenging to diagnose when some people don’t detect any issues.

Crohn’s Rash (dermatitis herpetiformis)

An itchy, blistering rash develops in about 1 in 4 patients with celiac disease. More adults than children and more men than women experience it. In these regions, it is most prevalent:

  • Buttocks
  • Elbows
  • Knees
  • Scalp
  • Back, lower

Causes and Risk Factors of Celiac Disease

There is currently no known cause of celiac disease. It typically runs in families and could have a genetic component. It can be triggered by traumatic medical events like surgery or viral infections. as well as emotional distress or pregnancy.

You have a one in ten chance of developing celiac disease if a close relative, such as a parent or sibling, does.


The disease is especially prevalent in Caucasians and those with other ailments, such as:

  • Thyroiditis caused by Hashimoto
  • Type 1 disease
  • Addison’s condition
  • Down syndrome
  • Ankylosing spondylitis
  • Turner disorder (a condition in which a female is missing an X chromosome)
  • Lupus multiplex (MS)
  • Hepatitis autoantibodies
  • Syndrome of Sjogren’s
  • Unknown dilated cardiomyopathy
  • IgA renal disease.
  • Lupus
  • Chronic diarrheal syndrome (IBS)
  • recurring pancreatitis
  • Psoriasis
  • Scleroderma
  • Wilson syndrome
  • Basic biliary cirrhosis
  • lactose sensitivity
  • abdominal lymphoma
  • Cancer of the colon

Complication of Celiac Disease

If you don’t receive treatment for celiac disease, it could be dangerous. Potential difficulties include:

  • Small bowel cancer and intestinal lymphoma are two types of cancer.
  • tooth enamel deterioration
  • Pregnancy loss and infertility
  • lactose sensitivity
  • Malnutrition
  • Other neurological problems (such as peripheral neuropathy)
  • Pancreatic illness
  • Broken bones

Diagnosis and Test for Celiac Disease

Doctors use the following tests to figure out if a person has celiac disease:

  • Testing for specific antibodies is done by serology.
  • Other immune system components are examined through blood testing.
  • Tests for intestinal fatty acid-binding proteins can detect intestinal injury.
  • Anemia is checked by a full blood count (low red blood cells).
  • Tests for C-reactive protein indicate the presence of inflammation.
  • Liver and kidney function are examined using metabolic panels.
  • Testing for vitamin deficiencies includes vitamin D, B12, and folate.
  • Tests for iron and ferritin seek an iron deficit.
  • Intestinal issues can be shown by swallowing a tiny camera.
  • Imaging tests can show if the blood vessels aren’t working right or if the intestinal wall is getting thicker.
  • Human leukocyte antigens are searched for during genetic testing to rule out celiac disease.

If you are currently following a gluten-free diet, you must stop eating gluten before having the antibody test in order for the results to be accurate.

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An endoscopy will likely be required if your bloodwork and other testing indicate that you may have celiac disease. With this method, your doctor can look at your small intestine and remove a small piece of tissue to see if it has been damaged.


A small sample of your s

celiac disease
celiac disease

kin will be taken by the doctor if you develop a rash so they can check it for celiac disease-related symptoms. This rash is easy to mistake for other skin conditions.

Treatment and Diet for Celiac Disease

Celiac illness is not managed by medication. Changing your diet is the best thing you can do.

Eat nothing produced with grains unless it is specifically marked as gluten-free, such as:

  • Beer
  • Baked products such as bread and cakes
  • Cereals
  • Noodles or spaghetti
  • Crackers
  • breading
  • Pancakes
  • Condiments and gravies

All of these grains include gluten such as:

  • Wheat
  • Wheat berries
  • Durum
  • Semolina
  • Spelt
  • Farina
  • Ferro
  • Graham
  • Wheat Einkorn
  • Rye
  • Barley
  • Malt
  • Brewer’s yeast
  • Wheat flour

People who have celiac disease should carefully read labels. There is gluten in a lot of processed foods:

  • Energy bars or granola
  • American fries
  • snack foods
  • Dinner meats
  • Chocolate bars or candies
  • Soup
  • dressings for salads and marinades.
  • Seitan and vegetarian burgers, which serve as meat alternatives,
  • sauce soy

While These foods are always free of gluten.

  • Fruits
  • Vegetables
  • Chicken and meat
  • seafood, such as fish.
  • Dairy
  • Legumes and nuts

Among the starches and grains devoid of gluten are:

  • Rice
  • corn, maize
  • Soy
  • Potato
  • Tapioca
  • Beans
  • Sorghum
  • Quinoa
  • Millet
  • Amaranth
  • Flax
  • Chia
  • A nut flour

Checking the label is crucial because common items like toothpaste and prescription drugs might contain gluten.

Your doctor might prescribe gluten-free vitamins and mineral supplements for you if you have a major nutritional deficiency, and they might also give you medicine if you have a skin rash.

Your small intestine should start to recover and you’ll start to feel better after a few weeks of following a gluten-free diet.

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