What Is Celiac Disease? Debunking 4 Myths About Gluten's Immune Reaction

Celiac disease is an autoimmune disorder, also known as gluten-sensitive enteropathy. Individuals with celiac disease are prone to having an immune reaction to dietary gluten, which is commonly found in wheat, barley, and rye.

A long-term digestive issue affecting the small intestine, celiac disease can lead to symptoms such as diarrhea, constipation, bloating, and abdominal discomfort. According to the National Institutes of Health (NIH), outside of the intestine, symptoms may include anemia, osteoporosis, and fatigue.

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As cases of celiac disease rise, many misconceptions are spreading rapidly. To help clear up your questions and assist in making informed decisions, we've compiled some of the most common misconceptions about celiac disease, as highlighted by Harvard on November 6, 2024.

Four myths on celiac disease 

Here are four myths on celiac disease outlined by Harvard. Check them out:

Myth #1: Celiac disease is usually diagnosed at a young age: According to the National Celiac Association, individuals between the ages of 46 and 56 are most likely to be diagnosed with celiac disease. However, this autoimmune disorder can develop as early as when a child is first introduced to gluten, as per Harvard.

Myth #2: Celiac disease only affects the gut: People with celiac disease can experience brain fog, changes in menstrual periods, muscle and joint pain, aside from gastrointestinal problems.

Myth #3: Celiac disease versus gluten intolerance: Autoimmune disorder is not same as non-celiac gluten sensitivity also called gluten intolerance. Celiac disease triggers antibodies while gluten intolerance do not cause intestinal damage. 

Myth #4: A gluten-free diet always relieves the symptoms and signs of celiac disease: Adopting a gluten free diet does not always help to treat celiac disease. 

How to treat celiac disease

Three promising approaches to treat celiac disease, according to Harvard: 

• Enzymes that break down gluten, which people could take alongside gluten-containing foods.
• Dampening the immune response to gluten by inhibiting an enzyme called tissue transglutaminase that makes gluten more potent as an antigen.
• Reprogramming the immune response to prevent the body from reacting to gluten.