Celiac Disease and Gluten-Free Diets

Celiac Disease: an Overview

Celiac disease is a serious autoimmune disease that affects the small intestine. It is triggered by the ingestion of gluten, a protein found in wheat, rye, and barley. When someone with celiac disease eats gluten, their immune system attacks the lining of the small intestine, causing damage and inflammation.

Gluten-Free Diets

The only treatment for celiac disease is a strict gluten-free diet. This means avoiding all foods that contain gluten, including wheat, rye, barley, and any products made with these ingredients. Gluten-free diets can be challenging to follow, but they are essential for people with celiac disease to manage their condition and prevent further damage to their small intestine.

Challenges with Gluten-Free Diets

Some people with celiac disease find that they do not respond well to a gluten-free diet. This can be due to several factors, including:

• Hidden gluten: Gluten can be hidden in many foods, including processed foods, sauces, and condiments.
• Cross-contamination: Gluten can be transferred from gluten-containing foods to gluten-free foods through contact with shared utensils, surfaces, or equipment.
• Non-celiac gluten sensitivity: Some people experience symptoms similar to celiac disease after eating gluten, but they do not have the genetic markers for celiac disease. This condition is known as non-celiac gluten sensitivity.

If you have celiac disease and are not responding well to a gluten-free diet, it is important to talk to your doctor. They can help you identify any potential sources of gluten in your diet and develop a plan to manage your condition effectively.