What is Celiac Disease?

Celiac disease, also known as coeliac disease or celiac sprue, is a genetic autoimmune disorder in which eating gluten triggers an immune response that damages the lining of the small intestine. Gluten is a protein found in wheat, barley, rye, and foods made with those grains. In people with celiac disease, gluten exposure can damage the villi, the small finger-like structures in the intestine that help absorb nutrients.

Symptoms can include diarrhea, bloating, abdominal pain, fatigue, anemia, weight loss, malnutrition, skin problems, neurological symptoms, and many other issues. Some people have few obvious digestive symptoms, which can make diagnosis difficult. Over time, untreated celiac disease can lead to more serious health problems, including nutrient deficiencies, osteoporosis, infertility, and an increased risk of certain cancers. A strict gluten-free diet is currently the only effective treatment.

Celiac disease is an autoimmune disease, not a wheat allergy. It is also different from non-celiac gluten sensitivity, gluten intolerance, or general sensitivity to gluten.

My Long Journey to Celiac Disease Diagnosis

Like many people with celiac disease, I spent years searching for answers before doctors finally discovered the cause of my illness. I endured many tests, misdiagnoses, health problems, and unnecessary expenses before learning that I needed to eliminate gluten and all gluten-containing ingredients from my diet.

Gluten can be obvious in foods made with wheat, rye, or barley, but it can also be hidden in processed foods, sauces, seasonings, soy sauce, beer, and many packaged products. Read more about my long and winding road to a celiac disease diagnosis and recovery.

Living Gluten-Free

Treating celiac disease requires a strict gluten-free diet for life. That means learning to read food labels, avoiding unsafe ingredients, watching for cross-contact, and choosing foods that are naturally gluten-free or clearly labeled gluten-free. Safe choices often include plain meats, fish, eggs, fruits, vegetables, nuts, beans, rice, potatoes, and foods made with gluten-free grains and flours.

Celiac.com offers practical guides to safe gluten-free foods, unsafe gluten ingredients, gluten-free brands, restaurant choices, recipes, product recalls, medical research, and daily-life questions for people with celiac disease and gluten sensitivity.