Celiac disease is an autoimmune disorder, characterized by chronic inflammation of the small intestine with digestive disruption, primarily, damaging the intestinal mucosa. The rarity of this disease in children is linked to a combination of genetic, environmental factors–and immune system interactions.
The condition is caused by genetic markers (CHLA-DQ2; HLA-DQ8) and proteins found in certain grains (wheat, barley, rye, oats). The most concerning protein is gluten, which is why the condition is also called gluten enteropathy. In children with celiac disease, when gluten is consumed, the immune system mistakenly attacks the small intestine’s lining, leading to inflammation and damage .
The symptoms of celiac disease vary depending on the patient’s age and form. Classic celiac disease features malabsorption syndrome, which includes diarrhea, steatorrhea, weight loss in adults or growth delay in children. Non-classical celiac disease may present with mild gastrointestinal symptoms without severe clinical signs of malabsorption. Some cases are characterized by joints pain, hair loss, vitiligo, sexual development delay and other. Sometimes the disease progresses without symptoms and remains hidden.
Celiac disease is diagnosed through specialized testing. The first step, involves serological testing, and if positive, the diagnosis is confirmed through histomorphological examination of small intestine biopsy material.
The primary treatment requires lifelong gluten-free diet, which means avoiding products and food additives containing gluten. Patients can consume rice, potatoes, corn, beans and others. A gluten-free diet heals the intestinal mucosa, alleviates symptoms and improves patients’ quality of life. It should be noted, that gluten is not only found in wheat, rye and barley products, it may be present in many prepared products, including medications, making it challenging to maintain a gluten-free diet.