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. When the villi get damaged,
nutrients cannot be absorbed properly into the body.
Celiac disease is hereditary, meaning that it runs in families.
People
with a first-degree relative with celiac disease (parent, child,
sibling) have a 1 in 10 risk of developing celiac disease.
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