Celiac Disease
Although celiac disease has been around for many years, it has recently come into public awareness. People are now aware of gluten intolerance, and many food products have been made to assist those with celiac disease. However, many still do not know just have prevalent this autoimmune disease truly is. Celiac disease affects 1 in 100 people globally; and there are currently close to three million Americans who are undiagnosed, putting them at risk for long-term complications.
Those who have celiac disease cannot consume gluten, a protein that is present in barley, rye, and wheat. If they do eat gluten, their body launches an immune response in the small intestine. The attack will damage the villi—the small projections lining the small intestine that take in nutrients. When the villi are damage, the body can no longer absorb the vitamins and nutrients it needs adequately.
Celiac disease runs in families. In fact, anyone who has a first-degree relative, meaning a parent, child, or sibling, with celiac disease also has a 1 in 10 risk of getting celiac disease. The onset of the disease can happen at any age but most commonly starts when the person is introduced to foods containing gluten.
