An immune reaction to eating gluten, a protein found in wheat, barley, and rye.
Over time, the immune reaction to eating gluten creates inflammation that damages the small intestine's lining, leading to medical complications. It also prevents absorption of some nutrients (malabsorption).
The classic symptom is diarrhea. Other symptoms include bloating, gas, fatigue, low blood count (anemia), and osteoporosis. Many people have no symptoms.
The mainstay of treatment is a strict gluten-free diet that can help manage symptoms and promote intestinal healing.
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