Celiac disease is characterized by a hereditary response to gliadin, which is a protein fraction of the larger gluten fraction found in wheat. Similar protein fractions are present in rye, barley, triticale, spelt and certain other grains. This response elicits an immune reaction in the gut, leading to inflammation and corresponding symptoms such as diarrhea, abdominal cramping, distention, flatulence, weight loss, fatigue, and malaise.
A large number of celiac disease patients continue to have symptoms even after removing gluten from their diet. It has been suggested that this is due to..