Celiac disease is a chronic condition of the small intestine, which develops in response to certain plant proteins ingested during nutrition: gluten. The trigger of the disease is gliadin, a component of gluten soluble in alcohol found in wheat. In addition, the similar proteins in rye, barley, and possibly oats also increase inflammation. The treatment of celiac disease involves following a gluten-free diet. If this is strictly adhered to, the symptoms disappear.
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