Celiac disease is an autoimmune disorder, not a traditional food allergy. It is often called a “gluten allergy,” but that is not technically correct. Instead of the immune system causing an immediate allergic reaction, the body attacks its own small intestine when gluten is eaten.
Gluten is a protein found in wheat, barley, and rye. In someone with celiac disease, eating gluten triggers damage to the lining of the small intestine. Over time, that damage can interfere with nutrient absorption and lead to symptoms like stomach pain, diarrhea, constipation, fatigue, weight loss, anemia, and even growth issues in children.
Some people have obvious digestive symptoms. Others have very subtle signs, which can make diagnosis tricky.
The only treatment for celiac disease is a strict, lifelong gluten-free diet. Even small amounts of gluten can cause intestinal damage, whether or not symptoms are noticeable.
If celiac disease is suspected, doctors usually run blood tests and may confirm the diagnosis with an intestinal biopsy. It is important not to remove gluten before testing, or results may not be accurate.
While it is not the same as a wheat allergy, it is still very serious and requires careful label reading and cross contact awareness.
