Celiac disease, also known as celiac sprue or gluten-sensitive enteropathy, is a genetically linked autoimmune disorder that can affect both children and adults. In people with celiac disease, eating certain types of grain products sets off an (IgA) immune mediated response that causes damage to the mucosal lining in the small intestine. Grains containing gluten are wheat, barley, rye, and to a lesser extent, oats. The gluten in these grains contains a particular amino acid sequences that are harmful to people with celiac disease.

How does this differ from gluten intolerance or a wheat allergy? Symptomatically they are similar. The current hypothesis is the body reacts directly to the gluten with a different type of immune response (IgE vs. IgA). Intolerance or allergy is typically a response such as a skin rash or anaphylaxis. Approximately 1 in 141 people have celiac. Meanwhile, a true wheat allergy is uncommon in adults and only affects .04-.05% of children.