Coeliac Disease is an autoimmune disorder that primarily affects the small intestine. It is triggered by the ingestion of gluten, a protein found in wheat, barley, and rye. In individuals with Coeliac Disease, the immune system mistakenly targets the lining of the small intestine in response to gluten, leading to chronic inflammation and damage to the villi—tiny finger-like projections responsible for nutrient absorption.

The exact cause of Coeliac Disease is not fully understood, but it is thought to involve a combination of genetic factors and environmental triggers. The disease can develop at any age, and its symptoms can vary widely, making diagnosis challenging. Common symptoms include abdominal pain, bloating, diarrhoea, constipation, weight loss, fatigue, and nutrient deficiencies.

If left untreated or undiagnosed, Coeliac Disease can lead to serious complications such as malnutrition, osteoporosis, anemia, infertility, and an increased risk of certain types of cancer, particularly intestinal lymphoma. It is crucial for individuals with Coeliac Disease to strictly adhere to a gluten-free diet. This involves avoiding all sources of gluten in food and drinks, including bread, pasta, cereals, beer, and processed foods that may contain hidden gluten.

Following a gluten-free diet is not always easy, as even small amounts of gluten can trigger symptoms and cause intestinal damage. It requires careful reading of food labels, understanding cross-contamination risks, and seeking alternatives for gluten-containing products. With proper management and dietary adherence, individuals with Coeliac Disease can effectively control their symptoms, heal their intestines, and lead a healthy and fulfilling life. Regular follow-ups with healthcare professionals and dietitians are essential to monitor the condition, assess nutrient levels, and address any concerns.