Coeliac disease is an autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. Gluten is a protein found in wheat, barley, and rye. When people with coeliac disease consume gluten, their immune system reacts by attacking the small intestine, specifically targeting the villi, which are small finger-like projections lining the intestine. These villi help with nutrient absorption; damage to them impairs this process, leading to various health issues.

Common symptoms include diarrhoea, abdominal pain, bloating, fatigue, and weight loss. Some individuals may also experience symptoms such as anaemia, osteoporosis, skin rashes, and neurological issues. Symptoms can vary significantly from person to person and may even be absent in some cases, making diagnosis challenging.

Diagnosis typically involves blood tests to check for specific antibodies associated with coeliac disease and a biopsy of the small intestine to confirm damage to the villi. Genetic testing may also be used to identify predisposition to the disease.

The only effective treatment for coeliac disease is a strict, lifelong gluten-free diet. This means avoiding all foods that contain wheat, barley, rye, and their derivatives. Following a gluten-free diet allows the intestine to heal and helps alleviate symptoms. It is crucial to read food labels carefully and be aware of potential sources of hidden gluten.