Frequently Asked Questions
Celiac disease is an autoimmune disorder where consuming gluten causes damage to the small intestine lining.
Symptoms include abdominal pain, bloating, diarrhea, fatigue, weight loss, and nutritional deficiencies.
Diagnosis involves blood tests for antibodies and a biopsy of the small intestine to check for damage.
The only treatment is a strict lifelong gluten-free diet to prevent symptoms and intestinal damage.
Foods containing wheat, barley, rye, and derivatives of these grains should be avoided.
There is no cure, but a gluten-free diet allows most patients to live symptom-free and healthy lives.
Yes, it often runs in families and is associated with specific genetic markers such as HLA-DQ2 or HLA-DQ8.
Untreated celiac disease can lead to malnutrition, osteoporosis, infertility, and increased risk of intestinal cancers.
It involves eliminating all sources of gluten from the diet, including hidden sources in processed foods, sauces, and medications.
Many people begin to feel better within days to weeks, but complete healing of the intestine may take months.
Yes, a gastroenterologist and a dietitian experienced in celiac disease management are recommended for optimal care.
Yes, it can affect individuals of any age, including infants and young children.
Pure, uncontaminated oats may be tolerated, but many oats are contaminated with gluten unless labeled gluten-free.
Yes, depression, anxiety, and brain fog can occur, especially when the condition is undiagnosed or poorly managed.
Yes, periodic follow-ups are important to monitor nutritional status, symptoms, and adherence to the gluten-free diet.