What is celiac disease?

Celiac disease, also known as coeliac disease, is an autoimmune disorder that affects the small intestine. It is caused by a reaction to gluten, a protein found in wheat, barley, and rye. When people with celiac disease consume gluten, their immune system responds by attacking the lining of their small intestine. Over time, this can damage the villi, which are small finger-like projections in the intestine that help to absorb nutrients from food.

The signs and symptoms of celiac disease can vary widely from person to person, and some people may have no symptoms at all. However, common signs and symptoms of celiac disease include:

• Abdominal pain and bloating
• Diarrhea or constipation
• Fatigue
• Unexplained weight loss
• Anemia or other nutritional deficiencies
• Skin rash or blisters, known as dermatitis herpetiformis
• Joint pain and stiffness
• Headaches
• Depression or anxiety
• Infertility or miscarriages in women

It's important to note that some people with celiac disease may not have any gastrointestinal symptoms and instead may present with non-gastrointestinal symptoms, such as fatigue, anemia, or depression. If you are experiencing any of these symptoms, schedule an appointment with a primary care provider today.

• Family history: People who have a first-degree relative (parent, sibling, or child) with celiac disease have a higher risk of developing the condition themselves.
• Genetics: Certain genes, including HLA-DQ2 and HLA-DQ8, are associated with an increased risk of developing celiac disease.
• Autoimmune disorders: People with other autoimmune conditions, such as type 1 diabetes, autoimmune thyroid disease, or autoimmune liver disease, may have a higher risk of developing celiac disease.
• Other medical conditions: People with Down syndrome, Turner syndrome, or microscopic colitis may have a higher risk of developing celiac disease.
• Environmental factors: Certain environmental factors, such as viral infections, early exposure to gluten, and a history of gastrointestinal infections, may increase the risk of developing celiac disease.

Yes, there is a genetic component to celiac disease. The condition is known to run in families, and people who have a first-degree relative (parent, sibling, or child) with celiac disease have a higher risk of developing the condition themselves. The risk of developing celiac disease is estimated to be up to 10 times higher for people who have a family member with the condition.

The genetic component of celiac disease is related to specific genes, including HLA-DQ2 and HLA-DQ8. These genes are responsible for producing proteins that help the immune system distinguish between the body's own tissues and foreign invaders, such as bacteria or viruses. In people with celiac disease, these proteins may not function properly, which can lead to an immune response against gluten and damage to the lining of the small intestine.

The diagnosis of celiac disease typically involves several steps, including:

• A medical history
• Physical examination
• Blood tests
• A biopsy of the small intestine

It's important to note that a diagnosis of celiac disease requires that a person is still consuming gluten at the time of testing. If a person has already started a gluten-free diet, the test results may be inconclusive or negative, even if the person has celiac disease.

The only effective treatment for celiac disease is a strict gluten-free diet, which involves avoiding all foods and products that contain gluten. Gluten is a protein found in wheat, barley, rye, and other grains, and it can be found in many foods and food products, including bread, pasta, cereal, and baked goods.

In addition to eliminating gluten from the diet, people with celiac disease may also need to take certain supplements to address nutritional deficiencies caused by the damage to the small intestine. For example, some people may need to take iron, calcium, or vitamin D supplements.

In most cases, a gluten-free diet can relieve symptoms of celiac disease and allow the small intestine to heal over time. However, it's important to work with a primary care provider to develop a healthy and well-balanced gluten-free diet.

Our experienced, board-certified gastroenterologists serve patients throughout the Greater Houston area. No matter where you live or which location you choose, you can trust that we will provide the same patient-centered standards of quality care to everyone.