What Is Celiac Disease?

Celiac Disease (sometimes called celiacs disease) is a genetic disorder triggered by the intake of gluten (a specific type of protein). For people with celiac disease, their body has an autoimmune response which damages the small intestine. Once damage occurs, the small intestine will no longer be able to absorb some of the nutrients from food which would result to malnutrition and other complications.

Gluten is usually found in barley, wheat, rye and to some degree, oats. An extensive list of grains that are both safe and unsafe for CD patients can be found on the web. Celiac disease is an inheritable disease associated with histocompatibility cell antigens that are transmitted through the genes.

This disease is quite common and affects about 1 in 133 people. However, only 3% among these were diagnosed which means that around 2.1 million people in the US are undiagnosed with Celiac Disease.

Villous atrophy or the damage of the mucosal lining in the intestine is one of symptoms of CD. Dermatitis Herpetiformis, a type of skin blister is also apparent. This disease could also occur at any age. Celiac disease, however, should not be associated as a simple food allergy, or a simple reaction to proteins.

Gluten is a common term for a type of storage proteins present in grains. Different types of proteins are also slightly different from others. Gliadin is found in wheat, hordein is in barley, secalin is present in rye, avenin is found in oats, etc. The gluten present in these grains is particularly unsafe for persons with CD. The Glutamine and Proline content present in these proteins are quite high, particularly for amino acids with sequences such as the following: Gln-Gln-Gln-Pro and Pro-Ser-Gln-Gln. For people diagnosed with celiac disease, some peptides (such as 33-MER) cause the T-cells to produce antibodies. These types of peptides are the ones that cannot be broken down any further. These antibodies produced attacks the lining of the small intestine which makes it incapable of absorbing nutrients.

The injury done to the small intestine caused by CD takes a long time to develop but is very dangerous. These damages are mostly performed by the immune system which is mostly associated with reticulin, gliadin, and/or andomysial antibodies. Sometimes, the damage is not caused by the antibodies. It could also be produced by the T-cells when the gluten-type prolamins are found. In most cases, the effects are reversible when the damaging protein is no longer included in the diet. Reversing the effect could result to normal bowel activity.

Celiac disease is not acquired through the environment. The disease may have been formed in the person's body upon birth. There is no definite physiological condition, age, or gender which could trigger the disease. However, studies found that three things are needed for the development of CD. First is the person's genetic condition. It could be passed from a parent or a relative who acquires the disease. Second is an emotional, environmental, or physical factor such as stress, surgery, puberty, pregnancy or viral infection. Third is a diet that contains the injurious protein.

Currently, celiac disease in incurable and life-long and the only treatment is a strict gluten-free diet.