The normal digestive tract is composed of a series of ridges, called villi. Digestive enzymes on the surfaces of the villi help us process food into usable components. The ridges also increase the surface area over which the body can absorb nutrients. In people with celiac disease, a food protein called gluten causes inflammation and damages the villi. The process destroys many of the digestive enzymes and decreases the total surface area for absorption of important nutrients.
Foods tend to pass through the intestinal tract without being digested.
As a result, patients don t get enough vital nutrients and are malnourished. According to the Celiac Disease Foundation, as many as one out of every 250 Americans may have the disease. It can occur at any age and women are affected more often than men. Often, the disease doesn t have any notable symptoms, especially when it occurs during adulthood. Infants with celiac disease may experience failure to thrive.