Celiac disease is an autoimmune condition where people can't tolerate gluten, a protein found in wheat, barley, and rye. The condition can develop at any age, even in those who previously tested negative, and it tends to run in families.

When someone with celiac disease consumes gluten, it damages their small intestine's ability to absorb nutrients. Common symptoms include:

• Pain
• Diarrhea
• Malnutrition
• Anemia
• Osteoporosis
• Cognitive impairment (especially in older adults)

Research shows celiac disease rates increase with age. A study in the Annals of Medicine found that celiac prevalence increased from 1 in 501 people to 1 in 219 over a 15-year period.

Several factors can trigger celiac disease later in life:

• Changes in intestinal bacteria
• Surgery
• Antibiotics
• Infections
• Significant stress
• Natural aging of the immune system

Diagnosis requires:

1. Blood tests for specific antibodies while still consuming gluten
2. Small intestine biopsy to confirm the diagnosis

The only current treatment is a strict gluten-free diet, which prevents further intestinal damage and allows healing. People diagnosed with celiac should:

• Work with a registered dietitian
• Learn to read food labels carefully
• Choose naturally gluten-free foods like:
  • Fruits and vegetables
  • Lean meats, poultry, and fish
  • Beans, nuts, and seeds
  • Gluten-free whole grains (like millet)

New treatments are under development, including:

• Enzymes to digest gluten before the body reacts
• Medications to bind gluten in the gut
• A potential vaccine to make people resistant to gluten's effects

While these treatments show promise, they're still years away from becoming available, and a strict gluten-free diet remains essential for managing celiac disease.

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