Celiac disease or gluten sensitivity is an immune response to gluten in genetically susceptible individuals that is characterized by damage to the lining of small intestine when foods with gluten are eaten. Glutens are a form of protein found in some grains (gliadin in wheat, secalin in rye, hordein in barley, avenin in oats). Damage to the intestine makes it hard for body to absorb nutrients, fat, calcium, and iron.
Body’s immune system is designed to protect it from foreign invaders. When people with celiac disease eat foods containing gluten their immune system forms antibodies to gluten which then attack the intestinal lining. This causes inflammation in the intestines and damages the hair like structures on the lining of the small intestine. Result is that nutrients are not absorbed properly and ends up in malnourishment. Onset of celiac disease may occur at any age from infancy to adulthood.
Irritable Bowel Syndrome