What dietary sensitivity is associated with celiac disease?

Celiac disease is an autoimmune disorder that primarily involves a severe sensitivity to gluten, which is a protein found in wheat, barley, and rye. When individuals with celiac disease consume gluten, it leads to inflammation and damage in the small intestine, ultimately impairing nutrient absorption. This reaction can cause a range of gastrointestinal and extraintestinal symptoms, which can vary widely from person to person.

Those diagnosed with celiac disease must adhere to a strict gluten-free diet to prevent symptoms and long-term health complications. This means avoiding all foods that contain gluten, including bread, pasta, and many processed foods that may contain gluten as an additive. While some individuals may have sensitivities to dairy, sugar, or nuts, these are not directly linked to celiac disease itself. Therefore, gluten is the dietary sensitivity specifically associated with celiac disease.