Celiac Disease – Causes, Symptoms and Diagnosis

Celiac sprue is a result of an immune reaction to gluten, a protein found in wheat or related grains and present in many foods that we eat. Celiac sprue causes impaired absorption and digestion of nutrients through the small intestine.

In Celiac disease the lining of the small intestine is damaged in response to ingestion of gluten and other proteins found in wheat, barley, rye, possibly oats, and their derivatives. In undiagnosed or untreated celiac disease, villi become flattened and the ability to absorb nutrients properly is altered. As a result, several other organ systems may also be affected.

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate a protein called gluten, which is found in wheat, rye, and barley. When people with celiac disease eat foods containing gluten, their immune system responds by damaging the small intestine.

Celiac disease is a common cause of malabsorption. It is a disease caused by intolerance to gluten. Gluten is a protein found in wheat, rye, and barley. Interance to gluten causes the lining of the intestine to loose its villi. Villi are tiny folds in the intestine that absorb nutrients.

When celiac disease is diagnosed, you should immediately adopt a strict gluten-free diet. Eating even the smallest amount of gluten can cause symptoms such as weight loss and diarrhea. You may be advised to temporarily avoid milk or milk products until your intestine heals, at which time you usually can gradually reintroduce them. A registered dietitian can help you learn how to incorporate this diet and its restrictions. Most people also find local and national celiac disease support groups helpful. For more information, see the Other Places to Get Help section of this topic.

Causes

The exact cause of celiac disease is unknown. The intestines contain projections (called villi) that absorb nutrients. In undiagnosed or untreated celiac disease, these villi become flattened, and the ability to absorb nutrients properly is altered. The disease can develop at any point in life, from infancy to late adulthood. Those with a family member with celiac disease are at greater risk for developing the disease.

Celiac disease is caused by an intolerance to gluten, which is present in a wide variety of foods. In susceptible individuals, gluten in the food reacts with the body's immune system and that leads to damage of the lining of the gut - called an immune-mediated enteropathy.

Symptoms

The most commonly recognized symptoms of celiac disease relate to the improper absorption of food in the gastrointestinal system. Many patients with gastrointestinal symptoms will have diarrhea and fatty, greasy, unusually foul-smelling stools. The patient may complain of excessive gas (flatulence), distended abdomen, weight loss, and generalized weakness. Not all people have digestive system complications; some people only have irritability or depression. Irritability is one of the most common symptoms in children with celiac disease.

Diagnosis

Doctors suspect the diagnosis when a person has the previously mentioned symptoms. Measurement of the level of specific antibodies produced when a person with celiac sprue consumes gluten is a helpful test. The diagnosis is confirmed by an initial microscopic examination of a biopsy specimen revealing flattened villi of the small intestine and by a subsequent improvement in the lining after the person stops eating foods containing gluten.