Celiac disease is caused by an abnormal immune system response triggered by consuming gluten, a protein found in wheat, barley, and rye.
Here's a more detailed explanation:
-
Gluten as the Trigger: Gluten is the primary culprit. When someone with celiac disease eats gluten, their body mounts an immune response in the small intestine.
-
Immune System Response: This immune response damages the villi, small finger-like projections lining the small intestine. The villi are crucial for absorbing nutrients from food.
-
Malabsorption: Damage to the villi leads to malabsorption, meaning the body can't properly absorb nutrients, vitamins, and minerals. This deficiency can result in various symptoms and health problems.
-
Genetic Predisposition: Celiac disease has a strong genetic component. Certain genes, particularly HLA-DQ2 and HLA-DQ8, are associated with an increased risk. However, having these genes doesn't guarantee developing the disease; it simply means you're more susceptible.
-
Environmental Factors: While gluten and genetics are the main factors, environmental factors might also play a role in triggering the disease in genetically predisposed individuals. Research is ongoing in this area.
In short, celiac disease develops when someone with a genetic predisposition consumes gluten, leading to an immune response that damages the small intestine and hinders nutrient absorption.
