Celiac disease is an autoimmune disorder that can occur in genetically predisposed individuals, in whom the ingestion of gluten proteins present in wheat, barley and rye, or derivatives, causes damage to the villi of the small intestine.
Celiac disease predisposition
It is estimated that 1% of the general population develops celiac disease. In Europe, the prevalence varies from 2% in Finland to 0.3% in Germany. All epidemiological studies indicate that celiac disease is more common in women than in men, with a 2:1 ratio, respectively.
Celiac disease can be diagnosed at any age. In children, symptoms such as diarrhea and malabsorption syndrome predominate. In adults, 75% of cases are diagnosed in women, with a peak incidence in the third decade and atypical symptoms, represented by iron deficiency anemia and prolonged nonspecific complaints.
Celiac disease is caused by an abnormal response to gluten. Gluten is partially digested in the intestine and the peptides produced, such as gliadin, can cause an inflammatory response in susceptible individuals. The immune response abnormally triggered by gluten causes pathological lesions in the intestinal epithelium, altering the structure of the intestinal villi and their main function, which is the absorption of nutrients.
Genes analyzed
HLA-DQA1
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