Final answer:
Consumption of gluten by individuals with celiac disease can lead to iron deficiency anemia due to damage to the intestinal microvilli that impairs nutrient absorption.
Step-by-step explanation:
A person with celiac disease who continues to consume gluten is likely to develop iron deficiency anemia. This is because the immune response to gluten in celiac disease damages the microvilli in the small intestine, impairing the absorption of various nutrients, including iron. Consequently, this malabsorption can lead to anemia, which is characterized by symptoms like fatigue and weakness due to a lack of healthy red blood cells capable of providing adequate oxygen to the body's tissues.
Learn more about celiac disease and iron deficiency