Final answer:
People with celiac disease have a harmful immune response to gluten, damaging microvilli and preventing nutrient absorption, thus they must follow a gluten-free diet to avoid health complications.
Step-by-step explanation:
Individuals with celiac disease have an autoimmune reaction to gluten, a protein found in wheat, barley, and rye. When they consume gluten, their bodies mount an immune response that attacks the small intestine, specifically the tiny, fingerlike projections called microvilli. These projections are critical for nutrient absorption as they greatly increase the surface area of the intestinal lining. Damage to the microvilli reduces their absorptive capacity, leading to malnutrition and a host of other symptoms such as cramping, diarrhea, and anemia.
For this reason, it is paramount that patients with celiac disease strictly adhere to a gluten-free diet. Avoiding gluten helps to prevent the immune reaction and allows the microvilli to recover, restoring nutrient absorption and improving overall health. Wheat and rye flours, as well as barley and other gluten-containing products, should be eliminated from the diet completely.
The long-term consequences for not adhering to a gluten-free diet can be severe, potentially leading to osteoporosis, nervous system disorders, reproductive issues, and an increased risk of certain cancers. Thus, understanding the importance of dietary restrictions is essential for managing celiac disease and maintaining a healthy life.