What is Celiac Disease? It’s Not an Allergy
Celiac disease is an autoimmune disorder that causes inflammation and damage to the small intestine when gluten—a protein found in wheat, barley, and rye—is consumed. This serious health condition can develop at any age in those who are genetically predisposed, but it is not an allergy.
How Celiac Disease Affects the Body
When someone with celiac disease eats gluten, their immune system attacks the lining of the small intestine, causing inflammation and damaging the villi—tiny finger-like projections responsible for absorbing nutrients like carbohydrates, proteins, fats, vitamins, and minerals. Damaged villi make nutrient absorption difficult or even impossible, which can lead to malnutrition and other serious health issues.
Why Is This a Big Deal?
Since villi are crucial for nutrient absorption, damage affects the body’s ability to nourish organs, tissues, and cells. While the digestive system is the primary site affected, untreated celiac disease can also impact the cardiovascular, nervous, urinary, and reproductive systems.
Symptoms of Celiac Disease
Children may experience:
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Fatigue
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Abdominal bloating and pain
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Vomiting
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Constipation
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Irritability and behavioral issues
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Anxiety, depression, ADHD
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Iron-deficiency anemia
Adults may experience:
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Bone and joint pain
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Fatigue
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Arthritis
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Iron deficiency anemia
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Depression and anxiety
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Peripheral neuropathy
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Seizures or migraines
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Infertility
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Itchy skin and canker sores
Causes and Risk Factors
Celiac disease is multifactorial:
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Predisposing Causes:
The disease is inherited through susceptibility, not certainty. Genetic markers HLA-DQ2 and DQ8 are strongly linked, and first-degree relatives have a 1 in 10 risk. -
Contributory Causes:
Environmental factors like gluten trigger the disease in susceptible people. Processing of wheat, barley, and rye may increase risk, especially in Western countries. Early childhood diet (early introduction of cow’s milk and cereals) also influences onset. -
Specific Causes:
Intestinal infections such as rotavirus and campylobacter may increase risk by causing changes in intestinal permeability (“leaky gut”).
Common Nutrient Deficiencies with Celiac Disease
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Iron: Causes anemia, fatigue, weakness.
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Vitamin D: Affects calcium absorption and bone health.
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Folate (B9) & Vitamin B12: Lead to anemia and neurological issues.
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Magnesium: Essential for nerve and muscle function.
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Zinc: Affects immune function, skin, and wound healing.
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Protein: Poor absorption can cause muscle wasting and growth delays.
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Omega-3 Fatty Acids: Important for heart, brain, and reducing inflammation.
Long-Term Management
Strict adherence to a gluten-free diet is essential. Avoid all gluten sources including wheat, barley, and rye, and check food labels carefully. Working with a dietitian, nutritionist, or naturopathic doctor familiar with celiac disease can help ensure balanced nutrition and address deficiencies.
Regular blood tests help monitor nutrient levels and disease progress. Follow-up with healthcare providers, including gastroenterologists, is important for ongoing care.
FDA Regulation
The FDA allows products with less than 20 parts per million (PPM) gluten to be labeled “gluten-free,” considering these amounts safe. However, for people with celiac disease, even small amounts of gluten can cause harm. In Canada, look for products with the Canadian Celiac Association stamp to ensure safety.
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