Celiac disease also known as celiac sprue, non-tropical sprue, and gluten-sensitive enteropathy, is a condition in which consuming gluten a protein found in wheat, rye, barley and some other grains.
Celiac disease is an autoimmune disorder. When human eat these grains, immune system responds by causing inflammation and damaging the small intestine.
What is gluten? Technically gluten is made up of the proteins glutenin and alpha gliadin, a specific type of prolamins in wheat. However, gluten has become a general term for any kind of potentially harmful prolamins.
Prolamins are the proteins in wheat, barley and rye that are harmful to persons with celiac disease. Wheat, rye, and barley prolamins are called gliadin, secalin and hordein, respectively.
The typical form of celiac disease presents with gastrointestinal symptoms typically between 6 and 24 months of age.
Symptoms begin at various time intervals after the introduction of gluten in the diet, also depending on its amount and on other environmental factors.
The key to successfully managing celiac disease is the complete elimination of gluten from the diet.
Autoimmune disorder of celiac disease
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