What is Celiac Disease
A disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food. When people with celiac disease eat gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption. People with celiac disease have difficulty absorbing nutrients due to swelling and irritation in the small intestine.
Who discovered it?
Celiac disease was first discovered in the second century, but the cause wasn't identified until the 20th century. Terminology has changed as research confirmed that celiac disease diagnosed in children was the same disease as non-tropical sprue diagnosed in adults. Some 8,000 years after its onset, celiac disease was identified and named. A clever Greek physician named Aretaeus of Cappadocia, living in the first century AD, wrote about "The Coeliac Affection." In fact, he named it "koiliakos" after the Greek work "koelia" (abdomen)
Some people with the disease have digestive problems, especially diarrhea, while others experience problems in other part of the body like anemia, fatigue, headaches, and joint pains. There is no cure for celiac disease. Many people with celiac disease get long-term relief from symptoms by following a gluten-free diet.
Who contracts the disease
One in 141 people in the United States close to 1 percent have celiac disease. Celiac disease is most common in people of European ancestry than in other groups. Woman are more likely to have celiac disease than men. Celiac disease is more common in people who have a family member with the disease. People with a genetic disorder, such as Down syndrome or Turner syndrome are more likely to develop the disease. Animals cannot contract celiac disease