Celiac Disease

Celiac disease is an autoimmune disorder in which eating gluten triggers an immune response that damages the lining of the small intestine.  This damage impairs the absorption of vitamins, minerals, and other nutrients.  For individuals with celiac disease, consuming gluten can lead to serious health problems, including nutritional deficiencies, osteoporosis, growth issues in children, infertility, miscarriage, and an increased risk of certain cancers.  The only effective treatment currently available is strict adherence to a gluten-free diet.

Gluten is a protein commonly found in wheat, barley, rye, and triticale, which is a cross between wheat and rye, as well as in foods made with these grains or their derivatives. It's often present in various products such as breads, pasta, cereals, crackers, tortillas, breakfast foods, baked goods, and packaged foods. However, gluten can also appear in unexpected places, including soups, salad dressings, processed meats, spices, condiments, sauces, beverages, and flavorings, along with several other hidden ingredients. For people with celiac disease, being aware of both gluten-containing foods and the risk of cross-contact is essential.  Cross-contact can occur at many stages, such as during crop rotation in the field, throughout harvesting and transportation due to shared equipment, in storage silos, and even in manufacturing facilities with shared production lines for both gluten and gluten-free products. Even tiny amounts of gluten can cause harm, so strict adherence to a gluten-free diet is necessary for anyone with celiac disease.