Celiac disease, also known as sprue or celiac sprue, is a hereditary intestinal condition characterized by an inability to tolerate gluten, a protein found in wheat, rye, barley, farina, and bulgur. When individuals with celiac disease consume gluten-containing foods, their immune systems react by attacking and damaging the lining of the small intestine, which is responsible for absorbing nutrients into the bloodstream.
Previously thought to be uncommon in the United States, recent studies indicate that celiac disease may be underdiagnosed, with up to 1 percent of Americans potentially affected. Symptoms and onset vary, with some experiencing symptoms in childhood and others in adulthood. These symptoms can manifest differently, with some affecting the digestive system and others not. Common symptoms include diarrhea, abdominal pain, weight loss, irritability, and depression, particularly prominent in children.
Due to the varied and occasional nature of symptoms, diagnosis of celiac disease may be missed. Untreated celiac disease can lead to malnutrition, resulting in anemia, weight loss, and, in children, delayed growth and small stature. Untreated celiac disease can also lead to complications such as inadequate bone development in children and bone loss in adults, increasing the risk of osteoporosis. The primary treatment for celiac disease is adherence to a gluten-free diet.