Celiakiaa

Celiakiaa is typically a misspelling or alternate spelling of celiac disease (also called coeliac disease), an autoimmune condition triggered by gluten in people who are genetically predisposed. Gluten is a group of proteins found in wheat, barley, and rye. In celiac disease, exposure to gluten prompts an immune response that damages the lining of the small intestine.

The immune-mediated injury primarily affects the small-intestinal mucosa, causing villous atrophy and inflammation. This damage can lead to malabsorption of nutrients and a wide range of symptoms. Patients may experience chronic diarrhea, abdominal pain, bloating, and weight loss, but presentations vary and can include iron-deficiency anemia, fatigue, bone loss, skin manifestations such as dermatitis herpetiformis, and reproductive or growth-related concerns.

Diagnosis typically begins with serologic testing for antibodies such as tissue transglutaminase IgA (tTG-IgA) and endomysial antibodies (EMA), usually with concurrent measurement of total IgA. A small intestinal biopsy showing villous atrophy and crypt hyperplasia is often used to confirm the diagnosis, though in some cases a diagnosis may be made without biopsy in children with strong serologic and clinical features. Genetic testing for HLA-DQ2 or HLA-DQ8 can support but not confirm the diagnosis.

Management consists of a lifelong gluten-free diet, avoidance of gluten-containing foods and cross-contamination, and ongoing nutritional monitoring. Some patients may require supplementation for deficiencies and periodic medical follow-up for associated conditions. With adherence to a gluten-free diet, many patients experience symptom improvement and mucosal healing, though recovery time varies. Celiac disease affects about 1% of the population in many regions and can occur at any age.