tsöliakia

Celiac disease, also known as coeliac disease or tsöliakia in some languages, is a chronic autoimmune disorder that affects people who have a genetic predisposition to it. It is triggered by the ingestion of gluten, a protein found in wheat, barley, and rye. When individuals with celiac disease consume gluten, their immune system mistakenly attacks the lining of their small intestine.

This autoimmune reaction causes inflammation and damage to the villi, which are tiny, finger-like projections that line the small intestine and are responsible for absorbing nutrients from food. As the villi become flattened or damaged, the body's ability to absorb essential vitamins, minerals, and other nutrients is significantly impaired. This malabsorption can lead to a wide range of symptoms and potential long-term health complications.

The symptoms of celiac disease can vary greatly from person to person and can affect individuals of any age. Common gastrointestinal symptoms include diarrhea, constipation, abdominal pain, bloating, and gas. Non-gastrointestinal symptoms are also prevalent and can include fatigue, anemia, headaches, joint pain, skin rashes (such as dermatitis herpetiformis), and neurological issues. In children, symptoms may also include delayed growth and development.

The diagnosis of celiac disease typically involves blood tests to detect specific antibodies and is often confirmed with an intestinal biopsy, which examines the villi for damage. The only effective treatment for celiac disease is a strict, lifelong gluten-free diet. This involves carefully avoiding all foods containing wheat, barley, and rye, as well as foods that may be cross-contaminated with gluten. With proper management, individuals with celiac disease can lead healthy lives.