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Celiac Disease is a chronic autoimmune disorder in which ingestion of gluten—a protein found in wheat, barley, and rye—triggers an immune response that damages the small intestine. This damage specifically affects the villi, tiny finger-like projections responsible for nutrient absorption. As the villi become flattened or destroyed, the body struggles to absorb essential nutrients such as iron, calcium, and vitamins, leading to malnutrition over time.

Common symptoms include chronic diarrhea or constipation, abdominal pain, bloating, fatigue, and unexplained weight loss. In children, it may cause delayed growth and developmental issues. Some individuals present with non-digestive symptoms like anemia, skin rashes (dermatitis herpetiformis), joint pain, or neurological issues such as headaches or numbness.

Diagnosis typically involves blood tests to detect specific antibodies and is confirmed through a biopsy of the small intestine. The only effective treatment is a strict, lifelong gluten-free diet, which allows intestinal healing and symptom resolution. Even small amounts of gluten can trigger damage, making dietary vigilance essential.

If left untreated, celiac disease can lead to complications such as osteoporosis, infertility, and an increased risk of certain cancers. Early diagnosis and proper dietary management significantly improve quality of life and long-term health outcomes.