What is Celiac Disease

Celiac disease is a chronic digestive and immune disorder in which eating gluten triggers an immune response that damages the lining of the small intestine. Gluten is found in wheat, barley, and rye. The resulting intestinal damage reduces the absorption of nutrients and can lead to a wide range of symptoms and health problems.

Symptoms

• Chronic diarrhea or constipation.
• Abdominal pain, bloating, and gas.
• Weight loss or poor growth in children.
• Fatigue or iron‑deficiency anemia.
• Bone or joint pain and osteoporosis.
• Dermatitis herpetiformis (an itchy skin rash).
• Neurological symptoms such as numbness, tingling, or headaches.

Diagnosis

• Blood tests for antibodies to tissue transglutaminase (tTG‑IgA) and other related antibodies.
• Small intestinal biopsy via upper endoscopy to confirm villous atrophy (damage to the intestinal lining).
• Genetic testing for HLA‑DQ2 and HLA‑DQ8 markers may support the diagnosis in ambiguous cases.
• It is important to continue eating gluten before testing, as removing gluten prematurely can lead to false‑negative results.

Treatment

• Strict, lifelong adherence to a gluten‑free diet is the only effective treatment; this allows the intestinal lining to heal and prevents complications.
• Work with a dietitian knowledgeable about celiac disease to ensure nutritional adequacy and avoid accidental gluten exposure.
• Monitor for deficiencies in iron, calcium, vitamin D, and B vitamins, and supplement as recommended by your doctor.
• Follow‑up blood tests and occasional repeat biopsies monitor recovery and adherence to the diet.
• In rare cases of refractory celiac disease that doesn’t improve on a gluten‑free diet, additional medications may be necessary.

Our team provides thorough evaluation, diagnosis, and guidance for patients suspected of having celiac disease, supporting them in adapting to a gluten‑free lifestyle.