Coeliac disease is an autoimmune condition caused by eating gluten. Gluten is a group of proteins naturally found in grains such as wheat, spelt, rye and barley. Be aware of spelt too: although it is often seen as a healthier alternative to wheat, spelt contains gluten and is not suitable for people with coeliac disease.
When someone with coeliac disease eats gluten, their immune system reacts to it. This causes inflammation in the lining of the small intestine. The intestinal lining can become damaged, which can reduce the absorption of nutrients. This can, among other things, lead to vitamin and mineral deficiencies.
Coeliac disease is not the same as a wheat allergy, gluten allergy or non-coeliac gluten sensitivity. It is an autoimmune condition and cannot be cured. The only treatment is a lifelong strict gluten-free diet.
The small intestine plays an important role in the absorption of nutrients. The inside of the intestine is covered with tiny finger-like projections called villi. These increase the surface area of the intestine, allowing nutrients to be absorbed effectively.
In people with coeliac disease, the intestinal lining can be damaged by gluten. As a result, nutrients may not be absorbed as effectively. When someone follows a strict gluten-free diet, the intestinal lining can gradually heal over time.
Lifelong gluten-free
How common is coeliac disease?
Coeliac disease is relatively common. It is estimated that around 1% of the Dutch population has coeliac disease. That is approximately 170,000 people. However, many people remain undiagnosed.
Symptoms can vary considerably from person to person. Some people experience clear digestive symptoms, while others mainly experience fatigue or other less recognisable symptoms. Coeliac disease can occur at any age.
For people with coeliac disease, eating completely gluten-free is essential. Even small amounts of gluten can cause harm, which is why preventing cross-contamination is so important.
A gluten-free diet means more than simply avoiding products such as regular bread, pasta and biscuits. Ingredients and preparation methods also need to be carefully considered. This is why clear information about ingredients and allergens is so important.
Watch the Het Klokhuis episode
Coeliac disease explained by Kaleb
Yvette’s son Kaleb appeared on the Dutch television programme Het Klokhuis. In this episode, he explains coeliac disease and what it means to have to eat gluten-free in a personal and easy-to-understand way.
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