Understanding Celiac Disease & Gluten Sensitivity

Celiac disease is a chronic digestive condition in which the immune system reacts abnormally to gluten — a protein found in wheat, barley, and rye. This reaction damages the lining of the small intestine and interferes with nutrient absorption.

The condition is relatively common in Canada and can affect both children and adults. People may experience digestive symptoms such as diarrhea, abdominal discomfort, bloating, constipation, or poor weight gain. Some also present with less obvious symptoms including fatigue, anemia, or delayed growth in children.

What Causes Celiac Disease?

Celiac disease is an autoimmune condition, not a food intolerance or allergy. When gluten is eaten, the immune system attacks the lining of the small intestine. Over time, this causes villous atrophy (flattening of the intestinal lining) and reduces nutrient absorption.

Researchers believe causes are linked to:

Genetics (family history increases risk)
Environmental triggers
Immune system factors

Celiac disease appears more often in women than men and can develop at any age. A higher number of diagnoses occur in early childhood or mid-to-late adulthood.

Foods That Contain Gluten

Gluten occurs naturally in:

Wheat
Barley
Rye

Common gluten-containing foods include:

Bread & baked goods
Pasta & noodles
Breakfast cereals
Cakes, pastries & crackers
Soups, sauces & convenience meals (depending on ingredients)
Some beers brewed from barley

Food safety plays a key role. In Canada, packaged foods must clearly indicate whether gluten-containing ingredients are present — an important protection for those with medical dietary restrictions.

Symptoms to Watch For

Symptoms can vary widely. Some individuals develop traditional digestive symptoms, while others show non-digestive signs.

Digestive symptoms may include:

Abdominal pain
Bloating or gas
Diarrhea or constipation
Weight loss
Nausea

Other possible symptoms include:

Fatigue or low energy
Iron deficiency anemia
Poor growth in children

Even mild or intermittent symptoms warrant attention since untreated celiac disease can lead to long-term nutritional deficiencies.

Diagnosis & Screening

There is currently no single universal screening program in Canada, but testing is recommended for people with symptoms or first-degree relatives of individuals with celiac disease.

Diagnosis often involves:

Blood testing for antibodies
Medical assessment
Endoscopy with biopsy (in some cases)

Treatment & Living Well With Celiac Disease

There is no cure, but a strict gluten-free diet allows the intestine to heal and prevents future complications. A gluten-free diet has become easier to maintain in Canada due to expanded retail options, clearer food labelling, and increased awareness.

Managing celiac disease may also involve:

Working with a dietitian
Monitoring nutrient levels
Learning to read food labels carefully

Untreated celiac disease can lead to:

Vitamin deficiencies
Osteoporosis
Iron deficiency anemia
Pregnancy-related complications (less common)
Rarely, certain bowel cancers long-term

Workplace & Training Relevance in Canada

Celiac disease has implications for food handling and safe meal preparation. In workplaces involving food service, childcare, education, camps, or long-term care, staff should understand dietary restrictions to avoid accidental gluten exposure.

St. Mark James Training offers courses that help Canadians build knowledge around:

Food safety certification — relevant for preventing cross-contact with allergens and gluten
First aid and CPR training — beneficial for all workplaces and community settings
Workplace safety training — supports inclusive and safer environments for staff and the public

Educational Note (Non-Clinical Disclaimer)

This post is intended for general learning only. It does not provide medical diagnosis or treatment. Anyone experiencing symptoms or nutrition concerns should speak with a qualified healthcare professional in Canada.