This disorder can cause more than 200 symptoms, the most common of which include abdominal pain and bloating, diarrhea and vomiting, constipation, pale stools, fatigue and weight loss.
Children who are at risk of celiac disease (celiac disease) are more likely to develop the condition if they consume above-average amounts of gluten during the first five years of life.
Celiac disease is a genetic autoimmune disorder of the digestive system where the protein gluten promotes inflammation in the small intestine and affects the body’s ability to absorb nutrients from food. This disorder can cause more than 200 symptoms, the most common of which include abdominal pain and bloating, diarrhea and vomiting, constipation, pale stools, fatigue and weight loss.
Gluten, which is derived from wheat, barley and rye, is found in pasta, breakfast cereals, most types of bread, biscuits, pastries and cakes.
Future research should answer whether eliminating gluten from the diet reduces the risk of developing celiac disease, how strictly gluten should be eliminated from the diet, and for how long.
