Celiac – pronounced – SEL-ee-ak

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate a protein called gluten, found in wheat, rye, and barley. Some people also have trouble with oats. Gluten is found mainly in foods but may also be found in products we use every day, such as stamp and envelope adhesive, medicines, lip balms, and vitamins.

When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging the small intestine. The tiny, fingerlike protrusions lining the small intestine are damaged or destroyed. Called villi, they normally allow nutrients from food to be absorbed into the bloodstream. Without healthy villi, a person becomes malnourished, regardless of the quantity of food eaten.

Because the body’s own immune system causes the damage, celiac disease is considered an autoimmune disorder. However, it is also classified as a disease of malabsorption because nutrients are not absorbed. Celiac disease is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy.

Celiac disease is a genetic disease, meaning it runs in families. Sometimes the disease is triggered – or becomes active for the first time – after surgery, pregnancy, childbirth, viral infection, or severe emotional stress.

Hope Through Research
The National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) conducts and supports research on Celiac disease. NIDDK-supported researchers are studying the genetic and environmental causes of celiac disease.

In addition, researchers are studying the substances found in gluten that are believed to be responsible for the destruction of the immune system function, as happens in celiac disease. They are engineering enzymes designed to destroy these immunotoxic peptides. Researchers are also developing educational materials for standardized medical training to raise awareness among healthcare providers. The hope is that increased understanding and awareness will lead to earlier diagnosis and treatment of celiac disease.

For More Information About Celiac Disease

American Dietetic Association
120 South Riverside Plaza, Suite 2000
Chicago, Illinois 60606-6995
Phone: 1-800-877-1600 or 312-899-0040
Fax: 312-899-4739
Email: hotline@eatright.org
Internet: www.eatright.org

Celiac Disease Foundation
13251 Ventura Boulevard, #1
Studio City, California 91604
Phone: 818-990-2354
Fax: 818-990-2379
Email: cdf@celiac.org
Internet: www.celiac.org

Celiac Sprue Association/USA Inc.
P.O. Box 31700
Omaha, Nebraska 68131-0700
Phone: 1-877-CSA-4CSA (272-4272)
Fax: 402-558-1347
Email: celiacs@csaceliacs.org
Internet: www.csaceliacs.org

Gluten Intolerance Group of North America
31214 124th Avenue SE
Auburn, Washington 98092
Phone: 253-833-6655
Fax: 253-833-6675
Email: info@gluten.net
Internet: www.gluten.net

National Foundation for Celiac Awareness
224 South Maple Street
Ambler, Pennsylvania 19002
Phone: 215-325-1306
Email: info@celiaccentral.org
Internet: www.celiaccentral.org

North American Society for Pediatric Gastroenterology, Hepatology and Nutrition (NASPGHAN)
P.O. Box 6
Flourtown, Pennsylvania 19031
Phone: 215-233-0808
Fax: 215-233-3918
Email: naspghan@naspghan.org
Internet: www.naspghan.org
www.cdhnf.org

National Digestive Diseases Information Clearinghouse (NDDIC)
2 Information Way
Bethesda, Maryland 20892-3570
Phone: 1-800-891-5389
Fax: 703-738-4929
Email: nddic@info.niddk.nih.gov
Internet: www.digestive.niddk.nih.gov

Source: digestive.niddk.nih.gov – August 2007