Medical Services

Coeliac Disease—autoimmune response to gluten causing intestinal damage
Wheat, barley, and rye contain the protein gluten, which sets off the chronic autoimmune condition known as coeliac disease. When people with coeliac disease eat gluten, their immune system mistakenly assaults the small intestine's lining, causing inflammation and destruction to the villi—tiny finger-like projections in charge of nutrient absorption. This damage causes malabsorption, nutritional deficits, and a range of health problems over time.
Typical complaints include anaemia, weight loss, diarrhoea, bloating, stomach pain, and tiredness. Sometimes people develop neurological problems, skin rashes (dermatitis herpetiformis), or joint pain. Untreated, coeliac disease raises a risk for osteoporosis, infertility, and potentially some types of cancer.
The diagnosis consists of a small intestinal biopsy to verify villi damage and blood tests for certain antibodies. A rigorous lifetime gluten-free diet is the only treatment that works; it helps heal the intestine and stop more problems. Managing the illness mostly depends on avoiding cross-contamination and closely reading food labels.
Early diagnosis and adherence to a gluten-free diet greatly increase quality of life and lower long-term health concerns. Timeliness of action and improved management of coeliac disease depend on increasing knowledge of the disorder.