Final answer:
Celiac disease is an autoimmune condition where ingestion of gluten, a protein found in wheat, barley, and rye, triggers an immune response that damages the small intestine's microvilli, leading to malabsorption and various symptoms.
Step-by-step explanation:
Celiac disease is an autoimmune disease characterized by the inflammation of the small intestine that occurs in response to foods that contain gluten.
People with celiac disease experience a damaging immune response when they ingest gluten, a protein found mostly in wheat, barley, rye, and some other grains. Ingesting gluten leads to an autoimmune attack on the small intestine's microvilli, the tiny, finger-like projections that absorb nutrients from food. The damaged microvilli cannot effectively absorb nutrients, which can cause a range of symptoms including malnutrition, abdominal pain, and diarrhea. Ongoing ingestion of gluten can lead to an increased risk of complications such as osteoporosis and certain types of cancers. Patients with celiac disease must adhere to a strict gluten-free diet to manage their symptoms and prevent long-term health issues.
Gluten is a protein found in wheat, barley, rye, and some other grains. When individuals with celiac disease consume gluten, their immune system reacts and produces autoantibodies, leading to an inflammatory response in the small intestine. This inflammation damages the microvilli of the intestinal lining, hindering nutrient absorption and causing symptoms such as weight loss, anemia, diarrhea, and abdominal pain.