Overview
Celiac disease is an autoimmune disorder in which eating gluten, a protein found in wheat, barley, and rye, triggers the immune system to attack the lining of the small intestine. Over time, this causes inflammation and makes it harder for the body to absorb the nutrients it needs. Symptoms vary widely from person to person and can include abdominal pain, diarrhea, constipation, bloating, fatigue, weight loss, anemia, joint pain, skin rash, and neurological symptoms. Celiac disease has a genetic component and often runs in families, so having a close relative with the condition can raise your risk. The only effective treatment is a strict, lifelong gluten-free diet, which allows the intestine to heal and symptoms to improve.
How is it diagnosed?
Celiac disease is usually diagnosed in two steps. First, a blood test checks for specific antibodies, including tissue transglutaminase (tTG) antibodies and anti-endomysial antibodies (EMA), which are commonly used to screen for the condition. If the results are positive, your provider will typically confirm the diagnosis with an upper endoscopy, a procedure in which a thin, flexible tube with a camera is used to examine your upper digestive tract. During the procedure, several small tissue samples (biopsies) are taken from the duodenum, the first part of the small intestine. These samples are then examined under a microscope for changes that are characteristic of celiac disease, such as villous atrophy (flattening of the tiny, finger-like projections that absorb nutrients), crypt hyperplasia (enlargement of the glands between those projections), and intraepithelial lymphocytosis (an increase in immune cells within the lining of the intestine).
How is it treated?
The main treatment for celiac disease is a strict gluten-free diet, which means avoiding all foods and products that contain wheat, barley, and rye. These are commonly found in bread, pasta, cereal, baked goods, sauces, and many processed foods. The good news is that plenty of foods are naturally gluten-free, including fruits, vegetables, meat, fish, dairy, and gluten-free grains such as rice, quinoa, and corn. Reading food labels carefully is essential, as gluten can also hide in medications, supplements, and personal care products. Along with dietary changes, some people with celiac disease benefit from nutritional supplements to make up for deficiencies caused by poor nutrient absorption. In some cases, corticosteroids or immunosuppressants may be prescribed to manage severe symptoms or complications. Many patients also find it helpful to meet with a registered dietitian who specializes in celiac disease, who can help you build a gluten-free eating plan, read labels with confidence, and make sure you’re getting the nutrition you need.
Helpful Links
The Celiac Disease Foundation website contains helpful information on research, patient brochures, meal plan ideas, recipes, and much more.
Updated November 2026