A disease in which the lining of the small intestine is damaged in response to ingestion of gluten and similar proteins , which are found in wheat, rye, oats, barley, and other grains including hybrid grains such as triticale. The disorder may be caused by an abnormal immune response to proteins found in grains, particularly gluten and the related protein gliadin. Celiac disease causes the villi to become flattened and lose the ability to absorb nutrients. Symptoms appear in babies within 6 months of introducing food containing gluten in the diet. The disease also affects children and adults approximately 1 out of 25,000 people.
Risk factors are a genetic or familial tendency toward the disease.
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